TASTES LIKE REAL PASTA!

This homemade gluten-free almond flour pasta is a perfect neutral pasta to top with your favorite sauce. 

Gluten-Free Almond Flour Pasta

• Almond Flour • Tapioca Flour • Sweet Rice Flour • Xanthan Gum or Psyllium Seed     Husks • Kosher Salt

WEIGH THE DRY INGREDIENTS

Create a well in the middle of the flour and crack the eggs and olive oil into the middle. Whisk and then knead with a fork, or mix in a stand mixer and knead with the dough hook

WHISK IN EGG

Roll the dough into a ball, dusting it in tapioca starch, and lightly flatten into a disk. Cut into 6 pieces and wrap the dough in plastic.

KNEAD INTO BALL AND CUT INTO 6

roll out each piece into a thin sheet, lightly dusting both sides with tapioca flour each time you pass it through the rollers.

MAKE PASTA SHEETS

If you don't have a pasta maker, just roll it paper-thin using a tapioca-dusted rolling pin.

YOU CAN USE A ROLLING PIN INSTEAD

cut each sheet into noodles using a pasta maker.

CUT INTO NOODLES

To do so by hand, dust both sides with tapioca flour, fold it up lightly on itself, and cut into thin strips.

OR HAND-CUT THE NOODLES

Place noodles in a nest on a tapioca-floured baking sheet. Store in freezer between sheets of parchment paper for up to 6 months. Cook frozen noodles straight without defrosting.

HOW TO STORE

Boil for 3-4 minutes, and serve with your favorite sauce!

COOK PASTA