Recipes and Cooking Almond Flour Pasta Be the first to rate & review! Make your own homemade gluten-free noodles with this almond flour pasta recipe. It requires just a handful of ingredients and tastes amazing with your favorite sauces. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on January 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Katlyn Moncada Hands On Time: 20 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ¾ cup super-fine blanched almond flour 1 ¾ cup tapioca starch plus additional for dusting 1 teaspoon xanthan gum (optional)* 3 eggs 1 tablespoon olive oil 1 teaspoon Italian seasoning (optional) ½ teaspoon kosher salt Directions 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. 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. 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.) 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. 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. Rate it Print Nutrition Facts (per serving) 573 Calories 33g Fat 56g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 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.