Gluten Free Pasta #diet #gluten

I investigated the fixings. Their fettuccini is produced using whitened almond flour, confine free eggs, custard flour, thickener and ocean salt. The fixings look truly straightforward so I chose to attempt and make my own.

I searched for a formula on the web and discovered a brilliant blog called Paleo Cupboard. I made her formula and despite the fact that it was flavorful, I needed to expand the protein and fiber content by including more almond flour, diminishing the starch substance and utilizing less salt. Much obliged to you Amy for motivating me with this Gluten Free Pasta Recipe.

Since not all almond flours are made equivalent, I use Anthony Goods Blanched almond flour and natural custard flour. The almond flour is finely ground with the goal that your pasta turns out smooth. They have the best value, top quality and discount limits.

Also try our recipe : HEALTHY CARROT CAKE BITES #diet #carrot

Ingredients :

1 1/2 cups blanched almond flour
1 1/2 cups tapioca flour (also known as tapioca starch) plus 1/4 cup for dusting
1 1/2 teaspoons Himalayan Salt
2 large eggs
4 egg yolks (total egg mixture equals 3/4 cup)
2 Tablespoons of coconut oil (added to boiling water)
4 quarts of water
olive oil for drizzling onto cooked pasta (about 2 teaspoons)

Instructions :

Place water and coconut oil in a large pot. Turn heat on med-high heat and bring to a boil.
In a large mixing bowl, whisk together almond flour, tapioca flour and salt.
Make a well in the center of the flour and add eggs. Whisk eggs with a fork and slowly incorporate flour. Roll dough into a ball.
Sprinkle a large cutting board with a tablespoon of tapioca flour. Knead dough on floured surface for 5 minutes. If dough is too wet, add a bit of tapioca flour. The dough should not stick to your hands and has the texture of play dough.
Separate dough into 4 equal sized balls, place 3 balls in a bowl and cover with a dry towel or plastic wrap so it does not dry out.
Sprinkle tapioca flour onto your surface and place a ball of dough on top. Sprinkle ball with more tapioca flour. Using a wooden rolling pin, roll your ball of pasta out to the size of a 3 inch disk. Flip the pasta and sprinkle with more tapioca flour. If it sticks to your rolling pin, sprinkle with more tapioca flour. Continue to roll, flour and flip. Repeat this step until your pasta is 1/8 inch thick or less. You will now have a large irregular sized square. Using a pizza cutter, cut uneven edges off of pasta and set aside. Cut pasta into 1/4 inch strips. Set aside on a large plate.
Repeat step 4 with other 3 balls of pasta.
Gently pick up a quarter of the pasta and add to pot of boiling water. Cook for 3 minutes. Gently remove pasta with a pasta claw and place into a stainless steel colander. Drizzle with olive oil and gently toss.
Repeat step 9 with remaining pasta.
Serve hot with your favorite meat sauce. Bon Appetit!