Following the success of my sweet banana flour experiments, I knew there was still more ground to cover. Since green bananas have more starch than sugar, being harvested and processed before they have time to ripen, the flavor inherently lends itself to more savory preparations.
Little did I know that banana pasta was a legitimate thing when I embarked on this mini project. Alas, I couldn’t find any hints about their formula, but it wasn’t too difficult to dissect. This was all before I got my trusty pasta maker, which makes it an excellent low-tech way to ease into gluten-free pasta making if you’re not ready for the full investment. I believe it could be adapted to the machine with a little tweaking of ratios; if you give that a shot, let me know!
Is Banana Flour Pasta Healthy?
Compared to whole wheat pasta, banana pasta is higher in protein, lower in fat and calories, and even cheaper to produce. As an added bonus, it’s keto– and paleo-friendly, too. This is a pasta everyone can enjoy, regardless of allergies, intolerances, and dietary restrictions.
What’s The Best Way to Serve Banana Flour Pasta?
- As seen here, it doesn’t take much to dress up homemade pasta of any sort. I went with a generous handful of garlic sauteed in olive oil, with crisp green asparagus and snap peas thrown in at the very last minute. It’s simple, fresh, and full of flavor.
- You can’t go wrong with a classic red sauce, vodka sauce, cheese sauce, alfredo, or pesto. Rich and creamy or light and bright; all flavors are complimentary to this fairly neutral base.
- For those hot summer days, don’t forget pasta salad! Immediately shock the cooked pasta in ice water to stop the cooking, then toss with vegetables and your favorite vinaigrette for a picnic-ready side dish or entree.
Can Banana Flour Pasta Be Made In Advance?
- You bet! You can store the prepared dough in the fridge, wrapped tightly in plastic, for up to 24 hours before rolling out.
- Once shaped, you can freeze the pasta on a sheet pan, arranged in a single layer. Once solidly frozen, transfer the pieces to a zip top bag and store in the freezer for up to 1 year. Cook normally without thawing.
Honestly, the hardest part of this whole recipe is having the patience to cut and shape the pasta. You could always skip the bow ties and just cut straight spaghetti, fettuccine, or linguine to speed ahead to the good part: Dinner time!
Banana Flour Pasta
Banana flour is the new super food ingredient you'll want in your pantry at all times. Proving its value in savory preparations, this homemade pasta might become your new favorite. It just happens to be vegan, gluten-free, keto, and paleo, too.
- 1 1/2 Cups Green Banana Flour
- 1/2 Teaspoon Salt
- 1/2 Cup Aquafaba
- 2 Tablespoons Olive Oil
- Place the flour and salt in the bowl of your standing mixer fitted with a dough hook. Mix on the lowest speed, slowly drizzling in the aquafaba and oil, until a loose dough is formed.
- Let the machine knead the dough for 5 - 10 minutes. It should appear smooth, and when pulled, it should be very elastic. Wrap in plastic and refrigerate for at least one hour.
- Once properly rested, roll out the pasta dough on a lightly floured surface, as thinly as possible. If you have a genuine pasta roller, this is the time to use it!
- Using a sharp knife or pizza wheel, slice the pasta into ribbons about 1 1/2 x 1 inch. Pinch each rectangle in the middle firmly to create the bow. Place on a lightly floured sheet and repeat with the remaining dough.
- Plunge the pasta into the boiling water and cook for just 2 - 4 minutes, until al dente. Drain thoroughly and serve as desired.
To prepare in advance, you can store the prepared dough in the fridge, wrapped tightly in plastic, for up to 24 hours before rolling out.
Once shaped, you can freeze the pasta on a sheet pan, arranged in a single layer. Once solidly frozen, transfer the pieces to a zip top bag and store in the freezer for up to 1 year. Cook normally without thawing.
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Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 266mgCarbohydrates: 40gFiber: 3gSugar: 9gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
7 thoughts on “Pasta Gone Bananas”
Oh wow, I keep seeing banana flour and not sure what to do with it. Can’t wait to try this. Thanks!
Need to book mark this recipe for later. We have used green banana flour for many sweet recipes but have not tried it with savory ones. Your little bowtie pasta are super cute.
How interesting:) I have never seen banana flour here.Great looking pasta:)
I’m curious what you’ll make next with this flour. I wouldn’t have thought of pasta. 😉
Wow, I learn something every time I visit your posts Hannah… <3 Thank you for your amazing shares.. <3
Thank you!!! I have a 2 1/2 year old granddaughter who is allergic to almost everything! She misses noodles soo much. Even gluten free blends always have at least one ingredient she can’t have. Spaghetti squash can only go so far. I made your banana flour pasta today, sans aquafaba which is also on her no no list, chia egg instead.
Aw, I love that so much! I’m really glad you found a way to make it work within such tight dietary constraints, too. It seriously warms my heart that it this recipe was a hit for her. Thank you so much, that gives me a reason to keep creating, too.