Almond Flour Pasta
- Minutes to Cook:
- Number of Servings: 10
Ingredients
.66 cup Arrowroot flour 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 cup Bob's Red Mill Tapioca Flour (1/4 cup) (by LIGHTNINGPAW) 2 tsp Salt 2 large Egg, fresh, whole, raw 4 large Egg Yolk
Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).
Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5 minutes until it is smooth (it will be sticky at first).
Divide dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in the plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.
Roll out the dough by hand on a work-space sprinkled with some arrowroot flour or run through a pasta machine on setting 0 or 1.
To cut the pasta by hand, use a sharp knife to cut the pasta tot he desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles from sticking to each other). Cook for about 2-3 minutes and drain.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user GUERNSEYLOVE.
Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5 minutes until it is smooth (it will be sticky at first).
Divide dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in the plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.
Roll out the dough by hand on a work-space sprinkled with some arrowroot flour or run through a pasta machine on setting 0 or 1.
To cut the pasta by hand, use a sharp knife to cut the pasta tot he desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles from sticking to each other). Cook for about 2-3 minutes and drain.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user GUERNSEYLOVE.
Nutritional Info Amount Per Serving
- Calories: 170.6
- Total Fat: 8.4 g
- Cholesterol: 110.8 mg
- Sodium: 482.7 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.5 g
- Protein: 4.8 g
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