Almond Flour Pasta

1. 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.

2. 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.

3. 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.)

4. 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.

5. 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.