Avocado Pasta noodles form the base for this veggie noodle broth bowl
This recipe offers a vegan alternative to traditional handmade pasta by replacing whole egg with fresh avocado! You still get your dose of healthy fats for delivering fat soluble nutrients, but without cholesterol.
It comes together very easily and aside from a short rest in the refrigerator prior to rolling, gets you to the table quickly. The silky texture of this noodle is the perfect vessel for any of your favorite soups or pan sauces.
Don’t bother cooking this in boiling water, all it needs is a short dip in your pan sauce and it’s ready to eat. If you used an assortment of whole grain and nut flours you could even eat it raw!
I haven’t tried this yet with only gluten free flours but I think it would work well as long as you use a mix with xanthan gum or starches in it.
Homemade Avocado Pasta Dough
2 tablespoons fresh avocado
1/2 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/4 cup oat flour
1 teaspoon cornstarch
1/2 teaspoon salt
pinch freshly grated nutmeg
1 teaspoon freshly squeezed lemon juice
2 to 3 tablespoons cold water
Place avocado in medium bowl and mix in all dry ingredients with a fork or spatula for 2 to 3 minutes. Avocado should be fully incorporated into the dry mix and the mixture should look like small crumbs.
Add lemon juice and one tablespoon of water and mix. Continue adding water until dough begins to come together, you may not need all of the water.
Turn dough out onto a lightly floured surface and knead just a few times.
Roll into a ball, cover with plastic wrap and refrigerate for at least 15 minutes.
Remove from refrigerator, roll dough out with a rolling pin on a lightly floured surface to desired thickness. Cut noodles with a pizza cutter or prepare in a pasta machine the way you would traditional pasta.
Give it a bath in whatever sauce you are using and serve immediately! Makes 3 to 4 servings.
If you plan on using this in a soup, I recommend adding the uncooked noodles to the bowl and spooning your hot soup on top. Let sit a minute or two before serving.
In researching this recipe, I compared the total fat content in one large egg with that of avocado and adjusted the amount of avocado by weight using my food scale. One large egg contains 5 grams of total fat, to get 5 grams of fat in avocado, you need 35 grams of avocado. This equals exactly 2 tablespoons of avocado.
If you plan on eating the noodles in raw form I would recommend toasting your whole grain or nut flour over medium heat briefly in a saute pan to bring out the nutty flavors and reduce the raw flour taste. Let cool completely before mixing your dough.