Almond Flour Pasta

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The use of almond flour in cooking has roots in traditional Mediterranean and Middle Eastern cuisines. Almonds have been a staple in these regions for centuries.

As interest in gluten-free and low-carb diets has grown, almond flour has gained popularity as a versatile and nutritious alternative to wheat flour.

The concept of using almond flour specifically for pasta aligns with the broader trend of exploring alternative flour in various dishes to accommodate dietary preferences and restrictions.

Almond flour has become a popular choice for those seeking low-carb alternatives to traditional wheat-based pasta. Made from finely ground almonds, this flour is not only low in carbohydrates but also offers a range of health benefits.

Almond flour is a good source of healthy fats, particularly monounsaturated fats. These fats can contribute to heart health and provide a feeling of satiety. It contains essential nutrients such as vitamin E, magnesium, and protein, providing nutritional value to the dish. It has a lower glycemic index compared to traditional flours, potentially helping to regulate blood sugar levels.

Almond flour pasta offers a tasty and nutritious alternative for individuals looking to reduce their carbohydrate intake or avoid gluten. Incorporating almond flour into your diet can contribute to a more diverse and health-conscious approach to pasta dishes.


      Almond Flour Pasta

      Prep Time: 10 minutes
      Cook Time: 5 minutes
      Yield: 8 servings
      Category: Lunch, Dinner, Snack
      Cuisine: American

      Description: Enjoy your homemade almond flour pasta as a flavorful and low-carb alternative!


      • 2 cups (240 g) almond flour
      • 2 eggs, lightly whisked
      • 2 teaspoons (4 g) xanthan gum
      • 1 Tablespoon (8 g) nutritional yeast (optional)
      • 1 teaspoon (5 g) salt
      • Olive oil, for cooking


                          1. Combine all the ingredients to form a slightly sticky dough that holds together well. If the dough is too dry, add 1 teaspoon (5 ml) of water.
                          2. Divide the dough into about 8 small portions (approx. 2 golf balls or one baseball in size). Place each portion of dough between two pieces of parchment paper and use a rolling pin to roll it into a thin, flat sheet. The dough should be as thin as you can roll it, but you should be able to pick it up without the dough breaking.
                          3. Form into desired pasta shapes. The dough works best as pappardelle (large flat noodles), sheet pasta or ravioli sheets, or other small pasta shapes.
                          4. To cook the pappardelle or small pasta shapes, add olive oil to a skillet over medium heat and saute the pasta for 10 seconds on each side until golden.
                          5. For ravioli, place a small amount of cooked filling on one ravioli sheet. Place another ravioli sheet on top and seal tightly. Add olive oil to a skillet over medium heat and saute the ravioli for 10 seconds on each side until golden.
                          6. For sheet pasta to use in lasagna, assemble the lasagna as you normally would with the uncooked sheet pasta. There is no need to saute or boil the pasta before adding it to the lasagna.

                                                                                        Nutrition: (Estimated and based on per-serving amounts.)

                                                                                        • Calories: 139
                                                                                        • Fat: 12 g
                                                                                        • Total Carbs: 13 g
                                                                                        • Fiber: 6 g
                                                                                        • Sugar: 3 g
                                                                                        • Net Carbs: 7 g
                                                                                        • Protein: 6 g

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