Lemon Basil Coconut Flour Pasta

Lemon Basil Coconut Flour Pasta

2 Tbs. organic coconut flour +
1/2 tsp. xanthan gum
1/4 tsp. baking powder
1/8 tsp. sea salt
juice and zest of 1/2 fresh lemon
1 large egg, room temperature
2 Tbs. lemon extra virgin olive oil
1 Tbs. fresh basil, thinly sliced

 

Whisk together the coconut flour, xanthan gum, baking powder, and salt. 

Next, add the lemon juice and zest, as well as the room-temperature egg.

Beat together until formed into a wet dough. 

Allow to rest for about 20 minutes. This step is essential for the magic to happen.

After about 20 minutes, dust coconut flour onto parchment, transfer the dough ball onto the dusting, and dust with a bit more. Top with another sheet of parchment and roll the ball out flat.

Slice into thin or thick flat noodles (whatever width you desire).

Carefully transfer the noodles into a heat-safe, smallish bowl.

Place the bowl in a pot of water, with the water reaching only about halfway up the sides of the bowl.

Cover and bring to a boil. Steam the noodles for about 6-8 minutes, until the egg is surely cooked.

Remove from the steaming pot (using oven mitts, of course).

Toss in lemon oil and top with fresh basil.

 

Your mouth will be truly astounded.