TASTES LIKE REAL 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!