Almond Flour Pasta Recipes

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ALMOND FLOUR PASTA



Almond Flour Pasta image

*NEW* Move over veggie pastas -- there's a new low carb option in town! Keto almond flour pasta comes with a one-two punch of low carb and gluten free goodness.

Provided by Lindsey Hyland

Categories     dinners

Number Of Ingredients 6

2 Cup Almond Flour
1 1/2 Teaspoon Xanthan Gum
1/2 Teaspoon Kosher Salt
2 Eggs (large)
2 Ounces Mozzarella Shredded* (OPTIONAL (see notes below))
1 Tablespoon Olive Oil

Steps:

  • (If using cheese!) Melt the cheese (2 Ounces) in a large, heat-safe bowl. This can be done in the microwave or in a double boiler.
  • Meanwhile, in a medium bowl, combine the dry ingredients.
  • Add dry ingredients to the melted cheese, along with eggs (2 large in size). Work quickly to stir everything together and form the dough into a ball.
  • Cut the ball into four pieces.
  • Place 3 of the four pieces in plastic wrap, and work on 1 piece at a time to shape the pasta. The dough should be easy to form and gummy.
  • To form cavatelli, conchiglie or orecchiette:- Roll the dough into a long 1/3″ diameter rope.- Cut the rope into 1/3″ square pieces.- For CAVATELLI: Take each piece of dough and roll it on your surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For CONCHIGLIE: Take each piece of dough and roll it along the prongs of the back of a fork surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For ORCCHIETTE: Take each piece of dough and roll it on your surface using the back of a butter knife, pulling the dough towards you so it lengthens and forms a slight curl.
  • To form farfalle and garganelli:- Roll your dough between 2 sheets of parchment until it's 1/4″ thick.- Use a pizza cutter to cut the dough into rectangles that are about 1 1/2″ x 1″.- For FARFALLE: Pick up the dough and pinch each square in the center.- For GARGANELLI: Place a chopstick on one corner of the rectangle, and roll the dough. Once you get to the edge, remove the chopstick and pinch the tip so the pasta stays in place.
  • Heat olive oil (1 tablespoon) in a large pan over medium heat.
  • Once shimmering, add the pasta and toss to coat in the oil.
  • Cook until each side gets a bit of color. Cooking the pasta too long will make it hard and brittle.
  • Cover in your favorite sauce and serve immediately. Enjoy!

Nutrition Facts : Calories 213 kcal, Carbohydrate 7 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 222 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ALMOND FLOUR



Almond Flour image

I use almond flour with many of my recipes but it is very costly. I want to experiment with a few inspirations for the holidays therefore decided to make my own almond flour. I had a huge bag that I purchased a while ago to make a nut crunch. I used my food processor but I bet you can do the same with a coffee grinder as well. My advice would be to pulse it because I fear if you over blend you will end up with almond butter. It came out perfectly so now off to cooking land!

Provided by Cindy Anschutz Barbieri

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 4

Number Of Ingredients 1

1 cup almonds, or as needed

Steps:

  • Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 7 g, Fat 18 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 0.4 mg, Sugar 1.7 g

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