Almond Flour Pasta

Almond Flour Pasta

Prep Time 5 minutes; Cook Time 1 minute; Total Time 6 minutes; Servings 8 servings

This almond flour pasta is a grain free and gluten free take on classic pasta noodles! 3 ingredients and ready in under a minute!

 

Ingredients

2 cups almond flour

2 cups tapioca starch

2 large eggs room temperature

4 tablespoon water * See notes

 

Instructions

1. In a large mixing bowl, add your almond flour and tapioca starch and mix well. Form a well in the center and add the eggs and water. Slowly whisk together, until a smooth dough remains. If needed, add more water.

2. Lightly flour a kitchen surface with tapioca flour. Transfer the ball of dough onto it and gently knead it several times. If needed, add more tapioca flour. Cover the dough in a damp towel and let it rest for 30 minutes.

3. After 30 minutes, roll out the dough until a thin layer. Using a pizza cutter, slice thin strips of noodles from it.

4. Bring a pot of water to a boil. Once boiling, add the pasta into it and let it boil for around a minute. Remove from the heat and drain the pasta in a colander. Distribute the pasta into bowls and top with your favorite pasta sauce.


Notes

* You may need to add more if your dough is too thick.

TO STORE: Leftover pasta can be stored in the refrigerator, covered, for up to 2 days. Any longer, and it will begin to stick together.

TO FREEZE: Once the drained pasta has cooled, transfer to a container and store in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Fiber: 3g | NET CARBS: 26g

Source :- thebigmansworld.com

 


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