Almond flour is a finely ground flour made from blanched almonds, which means the skins have been removed before grinding. This flour is popular in gluten-free and low-carb baking because it provides a rich, nutty flavor and a moist texture. Unlike almond meal, which is coarser and may result in a denser product, almond flour is ideal for creating light and fluffy baked goods or pasta.

Almond flour pasta is not only gluten-free but also lower in carbohydrates compared to traditional wheat pasta. It’s a great option for those following a paleo or ketogenic diet. Additionally, almond flour is rich in healthy fats, protein, and fiber, making it a nutritious choice for your meals.

To make your almond flour pasta, you’ll need just a few simple ingredients:

2 cups almond flour (make sure to use finely ground blanched almond flour)
2 cups tapioca starch (this gives the pasta its chewy texture)
3 large eggs (preferably at room temperature)
1 teaspoon sea salt
Optional: 2 tablespoons of xanthan gum (for added elasticity)

Mix Dry Ingredients: In a large bowl, combine the almond flour, tapioca starch, and sea salt. If using xanthan gum, add it at this stage.

Create a Well: Form a well in the center of the dry ingredients and crack the eggs into the well.

Combine: Using a fork, gently beat the eggs and gradually incorporate the flour mixture until a dough begins to form. If the dough is too dry, add a little water, a tablespoon at a time.

Knead the Dough: Transfer the dough onto a clean, lightly floured surface. Knead the dough for a few minutes until it becomes smooth and elastic.

Rest the Dough: Wrap the dough in plastic wrap or cover it with a kitchen towel and let it rest for about 30 minutes at room temperature. This helps improve the texture.

Roll Out the Dough: Divide the dough into smaller portions. Roll out each portion into your desired thickness. Use a pizza cutter or knife to cut the dough into your preferred pasta shape, such as fettuccine or tagliatelle.

Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook for about 1-2 minutes until it floats to the surface. Drain and serve with your favorite sauce.

Use Fine Almond Flour: Ensure you use finely ground almond flour to avoid a gritty texture in your pasta.
Don’t Over-Knead: Since there is no gluten in almond flour, you don’t have to worry about over-kneading, which can make traditional pasta tough.
Experiment with Shapes: You can create various pasta shapes, such as cavatelli, orecchiette, or even ravioli, using this dough.
Storage: Fresh pasta can be stored in the refrigerator for up to two days or frozen for up to six months. To freeze, spread the pasta in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container.

Yes, you can use flax eggs or chia eggs as a substitute for eggs in this recipe. However, the texture may differ slightly.

Absolutely! Almond flour pasta can be made in advance and stored in the refrigerator or freezer for quick meals throughout the week.

Almond flour pasta pairs well with a variety of sauces, including marinara, pesto, Alfredo, and creamy mushroom sauce. The nutty flavor of the pasta complements these sauces beautifully.

Making almond flour pasta at home is a simple and rewarding process that opens up a world of gluten-free and low-carb dining options. With just a few ingredients, you can create delicious, chewy noodles that are perfect for any pasta dish. Give this recipe a try and enjoy the rich flavors and textures that almond flour brings to your meals!