BE AWARE: Our DOHs contain nuts! Our products are not Celiac guaranteed. 




Almond Flour, Tapioca Starch, Dried Egg, Salt, Guar Gum

FRESH DOH noodles are thick, chewy, and dense, they can be a delicious alternative to the following classic pasta and noodles in a variety of recipes:


  • Farfalle Pasta (Bow Tie)
  • Fettuce Pasta
  • Fettuccine Pasta
  • Linguine Pasta


  • Spiral Pasta Asian:
  • Chinese Egg Noodles
  • Kesme (Central Asian Egg Noodles)
  • Kalguksu (Korean Knife Cut Noodles for Soup)
  • Lo Mein Noodles
  • Shanghai Noodles
  • Thick Rice Noodles
  • Udon Noodles
  • Yaki-Soba Noodles

FRESH DOH Fresh Pasta Mix fits into your healthy lifestyle, especially if you are eating:

  • Non GMO
  • All Natural
  • Gluten Free
  • Grain Free
  • Wheat Free
  • Dairy Free
  • Sugar Free
  • Preservative Free 

The Texture and Taste:

The noodles are dense and chewy and flavourful and a fabulous alternative to wheat-based pasta and noodles.


Makes 4 portions

Follow directions and measurements EXACTLY!

Make in a bowl, food processor or mixer. Food processor or mixer is easier. In a pot bring 16 cups of water plus 1 tbsp. of olive oil to a boil. If mixing by hand, empty package contents into the bowl. Slowly add 1/2-cup of cold water. Mix with a fork. Then knead with your hands. Add another 1 tbsp. of water at a time until firm, sticky ball forms. Divide in half. Cover one ball with damp cloth. Place another ball onto parchment paper. Flatten ball. Using the flat side of a long knife or pastry cutter, shape ball into a 4” X 4” square. Top square with another sheet of parchment paper. Roll out square to 8” X 8”. Lift top parchment paper. Cut square into 1/8th-inch noodles. Set on plate, covered with damp cloth. Make second set of noodles with remaining DOH ball. Put all noodles into boiling water. Boil for 3 minutes until noodles float to the surface. Gently drain noodles, being careful not to break them. Rinse noodles under hot water and drain. Toss noodles with favorite sauce or broth.

Storing Instructions:

  • Once opened, store pouch (airtight) in refrigerator.
  • Refrigerate some or all dough coated in olive oil and plastic wrap for up to 2 days and warm to room temperature before rolling.
  • Left over noodles become grainy.
  • Freezing dough changes the noodle’s texture.


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