Anti Inflammatory Cassava Pappardelle with Wild Mushrooms
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Learn more →Ingredients
4 servings
For the pappardelle
- 1 ½ cups cassava flour, plus more for dusting
- ¼ cup tapioca starch
- ½ tsp fine sea salt
- ½ cup warm water, plus more as needed
- 3 tbsp olive oil, divided
For the mushroom sauce
- 1 lb mixed mushrooms (cremini, shiitake, oyster), stems trimmed, thickly sliced
- 4 cloves garlic, thinly sliced
- 1 medium shallot, finely minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 cup bone broth (homemade or aip-compliant brand)
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, whisk together the cassava flour, tapioca starch, and fine sea salt. Add 1 tablespoon of the olive oil and the warm water, then mix with a fork until a shaggy dough forms. Turn out onto a lightly cassava-floured surface and knead for 2–3 minutes until the dough is smooth and pliable — it should feel like soft Play-Doh and not crack at the edges when pressed. If it crumbles, add warm water 1 teaspoon at a time; if it sticks, dust lightly with cassava flour. Wrap the dough in plastic wrap or cover with an inverted bowl and rest for 15 minutes.
- 2
Divide the rested dough into 2 equal portions. Working with one portion at a time (keep the other covered), roll out on a lightly floured surface to about 1/16-inch thickness — roughly the thickness of a playing card. Dust the sheet lightly with cassava flour, then loosely fold it over itself two or three times. Using a sharp knife or pizza cutter, cut across the folds into strips about 3/4-inch wide. Unfurl the strips and lay them flat on a floured surface, separating any that stick together. Repeat with the second portion.
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