| 1 cup 1 tsp | Almond Flour, partially de-oiled | |
| 10¼ tsp | Coconut Flour, partially de-oiled | |
| 2 tsp | Xanthan Gum | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| 2 tsp | Apple Cider Vinegar | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 2 tsp | Tap Water | |
| 6.90 oz | altogether (view nutrition facts) |
Preparation
- Serving size:1.73 oz (calculated)Notes: sufficient as a starter or side, make two portions for a main
- Add all the dry ingredients to a food processor and pulse to mix thoroughly.
- Pour in the apple cider vinegar and pulse again.
- Add the egg and continue to pulse.
- Now add the water and pulse again. The dough may still be crumbly, but should feel sticky. When pressing together, it should not fall apart. If still dry, add more water bit by bit.
- Now put the dough on some cling film and knead it for a couple of minutes until it comes together nicely.
- Wrap it in the cling film and let it rest in the fridge for at least 30 minutes. You can leave it in the fridge for up to 5 days.
- Cut the dough into serving-sized chunks (about 50g) and shape it.
- For orecchiette, form a log, then cut in even-sized pieces. Roll into small balls, then using your thumb, press each ball into the palm of your other hand to create an indentation. This will form the classic "ear"-shape.
- For various other shapes, first roll out sheets. If you have a pasta machine, use it. You can also use a rolling pin or a tortilla press. While rolling out the dough, you may want to dust it with almond flour, so that it doesn't stick. This is especially important if you are using a pasta machine and you want to roll out the dough thinly.
- For farfalle, cut small rectangles and pinch them in the center to get small bows.
- For tagliatelle / farfalle, cut the sheets into long ribbons.
- Finally, you can also use sheets for lasagna or ravioli. Or try other shapes.
- For al dente pasta, freeze the pasta for 15 minutes.
- Then - instead of in water - cook it in some oil or butter until it just begins to brown.
- Serve with your choice of sauce and toppings.
- You can store the dough for up to 5 days in the fridge. You can also freeze the shaped pasta in an airtight container for up to 6 months. For best results, thaw in the fridge before cooking in oil or butter.
Preparing the dough
Shaping the pasta
Cooking the pasta
Meal prep tip
- Calorie count153 kcal
- % of calories by macros
Fat 48.4 % 74 kcal 8.1 g Net Carbs 5.9 % 9 kcal 2.3 g Dietary Fiber 7.2 % 11 kcal 5.6 g Protein 38.6 % 59 kcal 14.6 g - Approx. WW SmartPoints™4.1
- Cholesterol 46.5 mg
- Sodium 198.2 mg
- Fat 8.1 g
- Saturated Fat 4.1 g
- Trans Fat 0 g
- Carbohydrates 7.9 g
- Dietary Fiber 5.6 g
- Total Sugars 2.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 14.6 g
- Calcium 8.9 mg
- Iron 0.4 mg
- Magnesium 7.1 mg
- Potassium 55.1 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 20 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 0.1 mg
- Folate 6.4 mcg
- Folic Acid 0 mcg