A gluten-free, easy-to-prepare choice for Pasta Night. The finely ground blanched almond flour provides body, texture and a pleasing flavor profile. It also adds protein and good fats while reducing the total amount of carbohydrates compared to traditional wheat-based pasta. Created by Chef Christine Farkas.
1 tablespoon egg white powder or 2 fresh egg whites
1 teaspoon Xanthan gum
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1 teaspoon parsley, finely chopped
Pinch of black pepper
4 large eggs
Directions
Combine almond flour, tapioca flour, egg white powder, xanthan gum, sea salt, garlic powder, parsley, and black pepper thoroughly in a medium bowl and create a small well in the middle.
Add 4 whole large eggs to the prepared well and mix with a fork until fully incorporated and a dough ball has formed.
Lightly dust a work surface with tapioca starch (or other preferred flour) and knead the dough until it is smooth. Add a small amount of flour as needed so that the dough is pliable and not sticky. Roll out into a flattened disk and cut into four even pieces. Wrap three of the four pieces of dough to prevent from drying out.
Roll out the dough to a thickness of 1.5-2mm. Cut into desired pasta shapes (farfalle, fettuccine, etc.), and set aside on a lightly floured surface to prevent the pasta from sticking. Continue with the remaining dough.
Bring a medium pot of salted water to a boil. Stir in the prepared pasta and cook for 4-5 minutes, or until the preferred texture has been reached.
Strain and toss with your favorite sauce. Enjoy immediately!
Recipe Note
A pasta machine can be used instead of rolling out by hand.
