Recreate your favorite Italian dishes with this easy, gluten-free almond flour pasta dough made with just four ingredients!

When zoodles just don’t cut it anymore, roll up these doughy al dente noodles. All you need is four simple ingredients for fresh pasta that satisfies a carb craving fast.

Tapioca starch and almond flour are used as a fiber-rich alternative to wheat flour. Almond flour is also full of vitamins and antioxidants that help boost heart health.

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Start by whisking the tapioca and almond flours together, then create a well in the middle and crack in two eggs and a little water. Use a fork to whisk the eggs together, slowly incorporating the flour until the dough is thick enough to be kneaded by hand. Add more water if the dough is too dry.

Transfer the dough to a cutting board or clean workstation dusted with tapioca flour, and knead until the dough is smooth. If the dough is sticky, add more tapioca flour a little at a time and knead again. There’s no gluten in the dough, so don’t worry about overworking it!

Roll the dough into a ball and cover with a clean kitchen towel, then set aside for 30 minutes to rest. Meanwhile, start boiling a large pot of water.

Use a rolling pin to roll out the pasta nice and thin, then use a chef’s knife to cut the pasta into noodles about ½” wide. You can also use a pasta machine or kitchen attachment to make any style of pasta you prefer, like ravioli or bowties.

Because the pasta is fresh, you only need to boil it a minute or so. When the pasta floats, it’s ready! Drain, and serve hot topped with olive oil, salt, and pepper or Paleo marinara sauce with fresh basil.

Dina Hassan

4-Ingredient Almond Flour Pasta Recipe

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Total time:31 mins

Cook Time:1 min 1 minutes

Prep Time: 30 mins 30 minutes

Serves:4

4-Ingredient Almond Flour Pasta Recipe

Recipe by: Dina Hassan

Recreate your favorite Italian dishes with this easy, gluten-free almond flour pasta dough made with just four ingredients.

Tools

• Large bowl
• Whisk
• Dish towel
• Rolling pin
• Chef’s knife
• Large pot
• Colander

Ingredients

• 2 cups almond flour
• 2 cups tapioca starch, plus more for kneading
• 2 large eggs
• 1/4 cup water

Instructions

• Whisk the almond flour and tapioca starch in a large bowl.
• Create a well in the center of the flour mixture, then add eggs and water.
• Using a fork, gently beat the eggs to slowly incorporate the flour, until the dough is ready to be kneaded by hand. If the dough is dry, add a tablespoon of water at a time.
• Transfer the dough to a large work area dusted with tapioca starch and knead the dough until it is smooth. If the dough is sticky, sprinkle in a bit of tapioca starch.
• Roll the dough into a ball, cover with a clean kitchen towel, and allow to rest for 30 minutes.
• Using a rolling pin, roll the dough as thin as possible.
• Use a Chef’s knife to slice the dough into ½ strips.
• Bring a large pot of salted water to a boil and drop in the fresh pasta strips.
• After one minute, the pasta should float to the top. Drain with a colander, and serve hot with your favorite Paleo pasta toppings.

Watch the Recipe Video Below!

Looking for Paleo ingredients? Here’s what we recommend:
Almond flour (Bob’s Red Mill)

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