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Almond Flour Pasta






  • 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
                                          • 1Combine 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.
                                          • 2Divide 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.
                                          • 3Form into desired pasta shapes. The dough works best as pappardelle (large flat noodles), sheet pasta or ravioli sheets, or other small pasta shapes.
                                          • 4To 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.
                                          • 5For 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.
                                          • 6For 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.
                                          (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