This recipe for Paleo pasta can be characterised as an extreme one, as it does not have any common and not so common ingredients. The dough can be used to make pasta dishes with any sauces or toppings, as well as to be rolled paper-thin to make ravioli and dumplings. For those readers who can’t tolerate grains, pseudo-grains, legumes, soy or any starches, very few options for dry ingredients to make the dough are left. Nut based flour, coconut or banana flour were excluded from the start, due to the fact that they would not be able to provide desirable texture or taste. The appearance of new dry ingredients on the market – reduced fat flour manufactured from pumpkin seeds or sunflower kernels, with high protein content to replace gluten, allowed to create the dough, able to withstand thin rolling, freezing and easy cooking in boiling water. I used this type of dough to make chicken salmon ravioli, chicken dumplings or just fresh or dried pasta.
The colour of the dough is confronting, it gets a touch lighter when cooked, but it is structurally sound dough, easy to work with. I can guess it can be rolled in pasta machine. When cooked it does not have the bite of the soft dumplings dough as in typical Chinese dumpling with thick dough. It has more of a feel as in commercial traditional small ravioli with thin and chewy wheat dough. Rolled very thin pasta becomes just a vessel for the filling, though tasty and with exceptional nutritional value.
- 200g pumpkin seed flour, sifted
- 40g flaxseed flour
- 60g chia seeds, ground and sifted
- 2 eggs
- water to make 200g with eggs together
- 1/2 tea spoon sea salt
Ingredients and preparation of the salmon and leek filling can be found here. The only difference is in the size if salmon pieces, cut smaller for ravioli filling.
I am not even sure that detailed description of dough preparation is necessary, as we made as many step be step photos to illustrate the process, as this is quite an unusual recipe.
- put pumpkin seed flour through a sieve
- do not use larger particles left in the sieve
- add flaxseed flour, ground chia seeds and sea salt
- mix dry ingredients
- add water to eggs to make 200g
- add wet ingredients to dry
- mix them with pastry scraper
- gather wet lumps of dough together
- knead the dough to even texture
- roll small pieces of the dough thin between 2 sheets of baking paper
- cut circles with cookie cutter
- apply the filling
- for the top dough layer use individual piece of the dough
- brush the edges of the bottom piece with water
- apply top piece of the dough
- press them together
- cut ravioli with cookie or ravioli cutter
- you can also make dumplings with the same filling using just one rolled piece of the dough
Fresh chicken mince with sauteed leek can be used as an alternative filling for dumplings.