Almond Flour Pasta Dry Mix

Ingredients

Serves: 10 (approx. 55g) portions

• 2 cups (200g) blanched almond flour, finely ground
• ¾ cup (90g) tapioca flour (or starch)
• 1 tbsp (8g) egg white powder
• 1 tsp (3g) xanthan gum
• ½ tsp (3g) sea salt
• ¼ tsp (1g) garlic powder
• 1 tsp (1g) freeze-dried parsley, finely cut
• ⅛ tsp (0.5g) black pepper, finely ground

Preparation

1. In a medium bowl, combine almond flour, tapioca flour, egg white powder, xanthan gum, sea salt, garlic powder, parsley, and black pepper thoroughly.
2. Store the dry mix in an airtight container or use immediately.
3. To prepare pasta: Pour the dry mix into a mixing bowl and create a well in the center. Add 4 large whole eggs (approx. 200g) and mix with a fork until fully combined and a dough forms.
4. Lightly dust a work surface with tapioca starch and knead the dough until smooth. If sticky, add a small amount of flour.
5. Divide the dough into 4 equal pieces. Keep 3 pieces covered to prevent drying.
6. Roll one piece into a 1.5–2mm sheet and cut into your desired shape (farfalle, fettuccine, etc.). Set aside on a lightly floured surface.
7. Repeat with the remaining dough.
8. Bring a pot of salted water to a boil. Cook the pasta for 4–5 minutes or until your preferred texture is reached.
9. Strain and toss with your favorite sauce. Serve immediately.