Paleo Egg Pasta Noodle

Prep Time: 20 mins | Cook Time: 2 - 3 minutes | Serving: 4


  • 2/3 cup arrowroot flour (plus extra for kneading)
  • 1 cup blanched almond flour
  • 1 cup tapioca flour
  • 2 tsp. sea salt
  • 2 large eggs
  • 4 egg yolks
  • 2 Tbsp. olive oil for cooking the pasta


  • Food processor
  • Large mixing bowl
  • Fork
  • Measuring spoons
  • Knife
  • Plastic wrap
  • Cutting board or flat working space
  • Pasta roller or rolling pin and kitchen knife
  • Medium saucepan


  1. Place a medium saucepan of water on the stove and bring to a boil. Add 2 Tbsp. of olive oil to the water to prevent the noodles from sticking to each other while cooking
  2. Blend the dry ingredients in a food processor for about 20 seconds.  Place the dry ingredients in a large mixing bowl and make a well in the center
  3.  Add the eggs and the egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture into the center with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough)
  4. Turn the dough onto a flat working surface and lightly dust the flat surface with arrowroot powder.  Knead the dough for about 5 minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly:
    • if the dough is too dry you can add a teaspoon of olive oil or water to the mixture.  
    • If it is too wet add 1 Tablespoon of almond flour at a time until the desired consistency is reached
  5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run though a past machine (makes it so much easier 😉).  Make sure to keep the dough wrapped in plastic wrap until you are ready to use it or it will begin to dry out
  6. To roll the dough by hand, sprinkle the work space with some arrowroot powder and gently roll out the dough with a rolling pin until the dough has reached the desired shape and thickness.  If using a pasta machine, run the dough through once on setting 0 or 1
  7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape.  If using a pasta machine, run the pasta through the cutter (I recommend a “thicker” pasta for this recipe).  Repeat the rolling and cutting process with the remainder of the dough
  8. To cook the pasta, place the noodles in the boiling water.  Cook in batches (by doing so will prevent the noodles from sticking together). Cook for about 2-3 minutes and drain

Serve with your desire pasta sauce and type of grass fed meat, wild shrimp or you can just eat it plain some with extra olive oil. 

Teodoro Arellano III