Homemade Almond Flour Pasta

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Sea salt
  • 2 cups Tapioca starch
  • 2 2/3 tbsp Xanthan gum

Found on thejoyfulfoodie.com

Ingredients

• 2 cups almond flour
• 2 cups tapioca starch
• 2 Tbs + 2 tsp xanthan gum
• 3 eggs, large
• 1 tsp sea salt

Directions

• Place the almond flour, tapioca starch and xantham gum in a bowl and whisk to combine.
• In a bowl or large work area, mound two cups of the flour mixture and create a well in the middle.
• Add the salt and crack the eggs into the well.
• Using a fork or your fingers gently beat the eggs, slowly incorporating flour into the eggs until all of it is combined or until the dough can be kneaded by hand.
• Knead dough until it is smooth and elastic. The dough should be pliable but not too sticky. If dough is sticky, add flour a little at a time, kneading until smooth.
• Roll the dough into a ball, wrap in plastic wrap and allow to rest for about 30 minutes.
• Divide the dough into four equal pieces and use your hands to shape each piece into a rectangle about a quarter of an inch thick.
• Send the first piece through the pasta roller at setting 1.
• Fold the piece in half and send through again. Repeat one or two more times until the dough feeds through smoothly, dusting with tapioca starch to keep it from sticking.
• Change to setting 2 and feed the dough through. Repeat until you get to your desired thinness (I like setting 3, some prefer setting 4). As you go, dust the pasta sheets with a bit of the flour mixture or tapioca starch to keep the sheets from sticking.
• Repeat for each of the remaining three pieces of dough.
• Switch to a pasta cutter and feed each piece through or slice each sheet into pasta strands with a knife.
• Bring a large pot of salted water to a rolling boil.
• Drop in pasta strands and cook for 60 seconds while stirring.
• Remove pasta from water and toss with olive oil.
• Serve with sauce or toppings of choice.