Almond flour is yet another among several types of flour. It has become quite popular in United States and is present in wheat, oat, and corn flour. Pasta is a versatile food prepared by mixing ingredients such as milk, oil, and eggs together.
The combination of these items makes for a most wonderful dish! Pasta is a source of energy and it is also very filling. This is actually a great food for people who are on a diet because it is low in fat, and it is also a great source of dietary fiber. Flour is actually a very important ingredient in the pancake recipe.
Without the flour, the meal is not a success and it is difficult to be eaten. The nutritional value of the flour is important, and it must be included in every meal. You can use almond or any other type of flour, and it is actually good for you because of the low fat content. The best flour for pasta is actually buckwheat, which is very rich in fiber.
Homemade Gluten-Free Almond Flour Pasta
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The third recipe in a year-long collaboration with Bob’s Red Mill is this gluten-free almond flour pasta made at home. So far this year, I’ve made gluten-free strawberry pop tarts and gluten-free matcha crepe cake, and now I’m going for a savory fresh pasta to balance out the sweetness. Many gluten-free recipes on the internet simply call for any all-purpose gluten-free flour.
While those have their place (I love Bob’s Red Mill’s gluten-free all-purpose blend!), I prefer to make gluten-free recipes that highlight the flours used, using a flour blend tailored to the texture of the item I’m making. The flavors are more exciting to me, and the textures are more appealing.
Can You Make Pasta With Almond Flour?
Absolutely! Pasta made with almond flour is much more nutritious and protein-rich than traditional pasta. Almond flour is brittle and difficult to work with when making homemade pasta. Even if you were able to form noodles, they would most likely crumble in the boiling water. That’s where the magical superhero sidekicks of tapioca flour/starch and sweet rice flour come in. They cooperate to keep the pasta together. The pliability and chewy texture of sweet rice flour pasta is reminiscent of traditional semolina wheat pasta.
If you’ve ever made homemade pasta, you’ll notice that the gluten-free almond flour pasta dough is much softer and stickier than regular wheat pasta dough. When the ratio of almond flour is increased, the oils from the nuts are extracted as the pasta is rolled and squeezed through them. Instead, keep the dough softer and dusted with tapioca starch liberally.
How To Make Gluten-Free Fresh Pasta?
Because almond flour alone would cause the pasta dough to become too crumbly and fall apart when rolled out or shaped, this recipe incorporates tapioca and sweet rice flour to give the pasta its signature bite and chew. Fortunately, both of these flours are gluten-free by nature!
Sweet rice flour, also known as glutinous rice flour, does not contain gluten but, like tapioca, is a highly effective binding agent that will ensure your past dough does not fall apart when working with it and eventually cooking it.
It’s important to add a teaspoon of Xanthan gum, which can be found in most supermarkets and serves the same purpose as tapioca and sweet rice flour. It’s also very useful when making other gluten-free recipes! Despite the addition of all of these ingredients to help bind the pasta dough, the texture will be much softer and stickier to work with. Don’t be afraid to use tapioca flour to keep your dough from sticking together!
NOTE: Sweet rice flour and other rice flours are not the same things – rice flour is made from long or medium-grain rice (like what you’ll find in your pantry), whereas sweet rice flour is made from short-grain rice and has a much higher starch content.
Serves 174kcal per serving: 4 calories
Time to prepare: 45 minutes
Time to cook: 10 minutes
Tools: Pasta board, fork, pasta machine, or rolling pin, and a large knife
Ingredients:
- 240g Almond flour
- 85g Tapioca flour (plus more for surfaces & kneading)
- 45-gram sweet rice flour
- 1 tsp. Xanthan gum
- 14 teaspoon salt
- 4 Eggs
Method:
- Prepare the pasta dough
- In a large mixing bowl, combine all three flours (almond, tapioca, and sweet rice), xanthan gum, and salt until thoroughly combined – a whisk is useful for this.
- Pour your flour mixture onto a clean work surface or pasta board. Make a well in the center with your hands and crack the eggs into it. With a fork, whisk the eggs until smooth.
- Begin incorporating the eggs with the flour with a fork until everything is roughly combined. If the dough appears to be too dry, add 1-2 teaspoons extra virgin olive oil.
- Because the dough will be quite sticky, dust your hands with tapioca flour before beginning to knead it. This dough is softer to the touch than traditional pasta dough, so make sure to add enough flour to keep it from being sticky, but it should not be ‘firm.’
- When everything is well combined, roll into a smooth ball and dust with tapioca flour.
Chef’s Tip: Because this recipe contains no gluten, you don’t need to knead the dough for very long. You also don’t have to wait for it to cool before rolling it out!
- Rolling out the dough
Continue to dust with tapioca flour if it becomes sticky.
Making Pasta with a Pasta Machine:
- Tapioca flour should be sprinkled on your work surface. Divide your dough into four equal parts and shape one of them into a ball. (Make sure to wrap the remaining dough in cling film.)
- Roll the ball of pasta dough through the pasta machine on the widest setting. Reduce the setting on the machine and continue to roll the pasta through until it is translucent (around setting 6 or 7).
Using a rolling pin:
- Hand rolling is similar to machine rolling, but requires a little more elbow grease, or olio di gomito, as the Italians would say. Divide your dough into four equal parts and shape one of them into a ball. (Don’t forget to cover the rest!)
- Flour your rolling pin lightly with tapioca flour and begin rolling the dough as you would a pastry crust, starting in the center and working your way out to the outer edge. Because this dough contains no gluten, it should be much easier to roll out than traditional egg dough.
- Turn the dough slightly and repeat the process until the sheet of dough is about the thickness of a 2p coin.
- Forming your pasta
- If you have a pasta machine, you can use whatever pasta cutter attachment you have; tagliatelle works well with this dough.
- Preparing your pasta
- Bring a large pot of heavily salted water to a boil. Place the pasta strands in the water and cook for 3-4 minutes.
- Drain the pasta carefully with a colander, then combine with the desired sauce (remembering to add a little pasta water to loosen the sauce if necessary) and serve. Bon appetite!
Making Almond Flour Pasta Noodles Without a Pasta Maker
It’s also simple to roll out gluten-free pasta by hand. There’s no need for a pasta machine! You can easily roll out the dough paper thin with a rolling pin without the gluten’s elasticity adding resistance. To keep it from sticking, liberally coat your surface with tapioca starch before rolling it out. Fold the paper-thin pasta dough in half and use a knife to cut it into fettuccine strips.
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