Almond Pasta

Ingredients

• 200g blanched almond flour, finely ground
• 90g tapioca flour (or starch)
• 10g egg white powder
• 1 tsp xanthan gum
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1 tsp freeze-dried parsley, finely cut
• 1/8 tsp black pepper, finely ground
• 4 large whole eggs

Preparation

1. 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.
2. Add the eggs to the well and mix with a fork until fully incorporated, forming a dough ball.
3. 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.
4. 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.
5. Bring a medium pot of salted water to a boil. Add the pasta and cook for 4–5 minutes or until al dente.
6. Drain and toss with your favorite sauce. Serve immediately.