Paleo Reginette Pasta With Kale & Mushrooms

• 2 tablespoons avocado oil
• 1 onion chopped
• 1 pound ground beef preferably grass-fed
• 1 pound ground turkey
• 8 ounces sliced mushrooms
• 15 ounces tomato sauce
• 14 1/2 ounces chopped tomatoes fire roasted, unsalted
• 1 tablespoon gluten-free tamari
• 1 teaspoon onion powder
• 2 teaspoons italian seasoning
• 1 1/2 teaspoons salt
• 4 leaves Dinosaur kale cut into ribbons, chiffonade
• pasta Ingredients For Paleo Reginette
• 1 1/2 cups blanched almond flour I use the one from www.nuts.com, it is finely ground
• 1 1/2 cups tapioca flour also known as tapioca starch plus 1/4 cup for dusting
• 1 1/2 teaspoons Himalayan salt
• 2 large eggs
• 4 egg yolks total egg mixture equals 3/4 cup
• 2 tablespoons avocado oil added to boiling water
• 4 quarts water

1. In a large saucepan, heat oil to medium heat. Add onions and saute for 2-3 minutes. Add ground beef and turkey and brown stirring occasionally. Separate meat into smaller pieces. Cook 2/3 ways through.
2. Add remaining ingredients except kale, simmer for 7-10 minutes. Add kale last 5 minutes and stir. Drain pasta and toss into kale & mushroom meat sauce. Serve warm.
3. Directions For Paleo Reginette Pasta:
4. Place water and avocado oil in a large pot. Turn heat on high and bring to a boil.
5. In a large mixing bowl or kitchen-aid, whisk together almond flour, tapioca flour and salt.
6. Make a well in the center of the flour and add eggs. Whisk eggs with a fork and slowly incorporate flour. Roll dough into a ball
7. Sprinkle a large cutting board with a tablespoon of tapioca flour. Knead dough on floured surface for 5 minutes. If dough is too wet, add a bit of tapioca flour. The dough should not stick to your hands and has the texture of play dough.
8. Separate dough into 3 equal sized balls, place 2 balls in a bowl and cover with a dry towel or plastic wrap so it does not dry out.
9. Sprinkle tapioca flour onto your surface and place a ball of dough on top. Sprinkle ball with more tapioca flour. Using a wooden rolling pin, roll your ball of pasta out to the size of a 3 inch disk. Flip the pasta and sprinkle with more tapioca flour. If it sticks to your rolling pin, sprinkle with more tapioca flour. Continue to roll, flour and flip. Repeat this step until your pasta is 1/8 inch thick or less. You will now have a large irregular sized square. Using a zig-zag pizza cutter, cut uneven edges off of pasta and set aside. Cut pasta into 1-inch wide ribbons. Cut the long ribbons into 6 inch ribbons so they are easier to handle. Cook for 3 minutes. Use a pasta claw to carefully remove pasta and drain in a pasta colander.
10. Repeat step 6 with remaining 2 balls of dough. Once all pasta is cooked and drained. Toss into mushroom & kale meat sauce.

avocado oil, onion, ground beef, ground turkey, mushrooms, tomato sauce, tomatoes, tamari, onion powder, italian seasoning, salt, dinosaur kale, pasta ingredients, blanched almond flour, dusting, salt, eggs, egg yolks, avocado oil, water

Taken from www.yummly.com/recipe/Paleo-Reginette-Pasta-with-Kale-_-Mushrooms-1705736 (may not work)