Almond Flour Pasta
This gluten-free almond flour pasta is the solution to perfectly cooked, homemade fettucini. With just a handful of ingredients and a few simple steps, you can have tender, chewy, grain-free fettucini in no time!
Servings 8
Ingredients
- 2 cups almond flour
- 2 cups tapioca starch
- 2 eggs
- ¼ teaspoon salt
- 1 tablespoon olive oil
- Water as needed (about 4 tablespoons)
Instructions
- In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt.
- Add the eggs and olive oil, and mix until well combined.
- Work the dough with a wooden spoon until it becomes firm, then knead the dough with your hands until it is pliable. If the dough seems too dry, add water, one tablespoon at a time and continue mixing.
- Divide the dough into two equal parts.
- Roll out one-half of the dough onto a well-floured surface. Using a rolling pin or pasta machine, continue rolling the dough until it is even and very thin.
- Use a pasta cutter or sharp knife to slice the dough into ¼ inch in width for fettucini, or into your preferred shape.
- Repeat with the second half of the dough.
- Bring a large pot of water to a boil. Add the fettucini and cook it for 2-3 minutes or until the fettucini noodles float to the surface. Drain and serve as desired.