In a medium bowl, combine almond flour, tapioca flour, egg white powder, xanthan gum, sea salt, garlic powder, parsley, and black pepper. Mix well and create a small well in the center.
Add the eggs to the well and mix with a fork until fully incorporated, forming a dough ball.
Lightly dust a work surface with tapioca flour. Knead the dough until smooth, adding a little more flour if needed to prevent stickiness. Divide into four equal pieces, wrapping three pieces to keep them from drying out.
Roll out one piece of dough to a thickness of 1.5–2mm. Cut into desired pasta shapes (e.g., farfalle, fettuccine) and place on a lightly floured surface to prevent sticking. Repeat with the remaining dough.
Bring a medium pot of salted water to a boil. Add the pasta and cook for 4–5 minutes or until al dente.
Drain and toss with your favorite sauce. Serve immediately.
Nutritional Info (Per Serving)
Calories:
220
Total Fat:
14g
Saturated Fat:
1.5g
Trans Fat:
0g
Cholesterol:
75mg
Sodium:
180mg
Total Carbohydrates:
17g
Dietary Fiber:
3g
Total Sugars:
2g (Includes 0g Added Sugars)
Protein:
8g
Vitamin D:
0.4mcg
Calcium:
10mg
Iron:
0.4mg
Potassium:
220mg
Notes
A pasta machine can be used for an even thickness.
Blanched almond flour provides a neutral flavor, added protein, and healthy fats while lowering the carbohydrate content compared to traditional pasta.
This pasta can be positioned as a fresh or dry product, pairing well with sauces like basil almond pesto.
Did You Know?
Homemade pasta using almond flour is not only gluten-free but also nutrient-dense, offering a good balance of protein, fiber, and healthy fats. Plus, incorporating nuts into your diet has been linked to better heart health and sustained energy levels!
