Almond Flour Pasta

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This almond flour pasta cooks perfectly al dente and stays firm even with heavy sauces. It's also naturally gluten-free and grain-free!

Prep Time1

Cook Time2

Total Time1 2

Course: Main Course

Cuisine: American, Italian

Keyword: almond flour pasta

Servings: servings

In a large mixing bowl, whisk together the almond flour, tapioca starch, xanthan gum, and salt until well combined.
Create a well in the center of the dry ingredients. Crack the eggs into the well, and add the water and olive oil.
Using a fork, gradually incorporate the dry ingredients into the wet ingredients, mixing until a shaggy dough forms.
Turn the dough onto a clean work surface and knead for about 2-3 minutes until it comes together into a smooth, pliable ball. If the dough seems too dry, add a teaspoon of water at a time until it reaches the desired consistency.
Cover the dough with plastic wrap and let it rest for 30 minutes.
Divide the dough into 4 equal pieces. Working with one piece at a time (cover the remaining pieces to prevent drying out), use a rolling pin or a pasta machine to roll the dough into thin sheets, approximately ⅛ inch thick.
Cut the rolled-out dough into desired pasta shapes using a knife or a pasta cutter.
To cook the fresh almond flour pasta, bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes, or until the pasta floats to the surface and is al dente.
Drain the cooked pasta and toss it with your favorite sauce or toppings. Serve hot and enjoy.

- Use fine, blanched almond flour, not almond meal.
- Make the pasta dough ahead of time by storing in an airtight container in the fridge for up to 2 days.
- Dry the pasta on a drying rack or lay flat on a floured surface overnight. Store in an airtight container for up to 2 weeks. Cook the dried pasta for 5-6 minutes until done.

- To Store: The cooked pasta keeps well in the fridge for up to 3 days. Refrigerate the uncooked pasta dough for up to 2 days. Always wrap in plastic wrap or store in an airtight container for freshness.
- To Freeze: Shape the pasta dough and lay each piece on in a single layer on a baking sheet. Freeze until solid and then store in an freezer-safe container for up to 3 months. Cook the pasta from frozen for 3-4 minutes.
- Mama says, “Check all of your labels!”