There's nothing better than a bowl of freshly made noodles, and this is one of our favorite homemade pasta recipes. The best part is that it's gluten-free, made with ingredients that are easy to find online or in your local grocery store. You'll probably even add it to your own collection of favorite gluten-free recipes!
Preparing this pasta dough is a fun activity and cooking it is easy and fast. Once your dough is rolled and cut, it only takes a minute or two to cook in boiling water. You can toss them in your favorite pasta sauce before serving.
Why Cook Your Own Gluten-Free Pasta?
Making homemade pasta is a fun activity, and it almost always tastes better than the dried noodles you find in the store. The same goes for this pasta made with almond flour. Whether you're adhering to a strict gluten-free diet for health reasons, or just want to try something new, this almond flour pasta recipe will satisfy that noodle craving.
If you are preparing gluten-free pasta for a dinner guest who has a gluten allergy, make sure your kitchen is clean to eliminate a risk of cross-contamination. Wipe down your counters and keep all gluten-containing foods separate from your meal prep area.
Ingredients
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1 ¾ cup super-fine blanched almond flour
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1 ¾ cup tapioca starch plus additional for dusting
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1 teaspoon xanthan gum (optional)*
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3 eggs
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1 tablespoon olive oil
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1 teaspoon Italian seasoning (optional)
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½ teaspoon kosher salt
Directions
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In a large bowl combine almond flour, tapioca starch, and xanthan gum (if using). Whisk until combined and no large clumps remain. Make a well in center of flour mixture. In a small bowl whisk together the remaining ingredients. Add egg mixture all at once to flour mixture; stir to combine.
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Sprinkle a clean work surface with additional tapioca starch. Turn dough out onto prepared surface; knead until smooth. Cover and let rest 10 minutes. Divide dough into four portions.
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Generously sprinkle work surface with tapioca starch, roll out one portion of dough to 1/8-inch thick. Make sure to keep the remaining portions covered until ready to use. Lightly dust both sides of dough square with additional starch, if needed. Cut as desired. Reroll and cut dough scraps as needed. Repeat with remaining dough portions. (If using a pasta machine**, pass each portion through machine according to the manufacturer's directions on the thickest setting, dusting dough with starch as needed. Cut as desired.)
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To serve pasta immediately, cook in a large amount of boiling salted water about 1 to 2 minutes or until al dente, stirring occasionally; drain.
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To store cut pasta, generously sprinkle with tapioca starch and gently toss to coat. Place in an airtight container and store in the refrigerator up to 3 days.
*
Although xanthan gum isn't necessary for this recipe to be successful, we found that the pasta dough was a bit easier to handle (especially when using a pasta roller machine) when it was included.
**
If using a pasta machine, ensure dough is generously coated with starch before beginning to roll out. After each pass through the rollers, stop to dust the dough sheet again with starch before proceeding. Almond flour pasta dough is much more tender and delicate than wheat-based pasta doughs. If needed, work with smaller portions of dough to reduce tearing during the rolling and cutting process.
Nutrition Facts (per serving)
| 573 | Calories |
| 33g | Fat |
| 56g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 573 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 3g | 15% |
| Cholesterol 140mg | 47% |
| Sodium 202mg | 9% |
| Total Carbohydrate 56g | 20% |
| Total Sugars 2g | |
| Protein 15g | 30% |
| Calcium 138mg | 11% |
| Iron 2.6mg | 14% |
| Potassium 376mg | 8% |
| Folate, total 17.6mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
