Title: Easy Guide to Making Paleo-Friendly Pasta with Almond Flour
If you’re following a paleo diet, you know that traditional pasta, made from grains, is off the menu. But who doesn’t crave a warm, comforting bowl of pasta now and then? The good news is, you can still satisfy your pasta cravings in a paleo-friendly way by using almond flour to make your noodles. Almond flour is made from ground almonds and is a popular alternative to traditional wheat flour in gluten-free and paleo cooking. Here’s a straightforward guide on how to make delicious paleo-friendly pasta using almond flour.
Ingredients You’ll Need:
- 1 cup almond flour
- 1 cup tapioca flour (also known as tapioca starch)
- 2 large eggs
- 1/4 tsp salt
- Extra virgin olive oil (for cooking)
Instructions:
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Mix the Flours and Salt: In a large mixing bowl, combine the almond flour, tapioca flour, and salt. Mixing these dry ingredients first ensures that the salt is evenly distributed throughout your pasta dough.
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Add the Eggs: Make a well in the center of your flour mixture and crack the two eggs into it. This well helps in gradually incorporating the flour into the eggs, making the mixing process easier.
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Knead the Dough: Start mixing the eggs with the flour from the center, gradually pulling in more flour to the center until a dough starts to form. Knead the dough with your hands for about 5 to 10 minutes, until it’s smooth and elastic. If the dough feels too sticky, you can add a little more almond flour until it reaches the right consistency.
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Let the Dough Rest: Wrap your dough ball in plastic wrap or cover it with a damp kitchen towel, and let it rest for about 30 minutes at room temperature. Resting allows the flours to fully hydrate, which will make rolling out the dough easier.
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Roll Out the Dough: After the dough has rested, placed it between two pieces of parchment paper to prevent sticking. Use a rolling pin to roll out the dough to your desired thickness. If you’re aiming for something akin to fettuccine, you’ll want it fairly thin but not so thin that it falls apart.
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Cut the Pasta: Once rolled out, remove the top layer of parchment paper and use a sharp knife or a pizza cutter to cut the dough into strips. The size and shape are up to you, whether you prefer wide fettuccine noodles or thinner spaghetti strands.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add a splash of extra virgin olive oil to the water to prevent the noodles from sticking together. Gently drop the almond flour pasta into the boiling water and cook for about 2-3 minutes. Be cautious not to overcook, as almond flour pasta can become mushy if left in hot water too long.
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Drain and Serve: Once cooked, drain the pasta and rinse briefly with warm water to remove any excess starch on the surface. Serve immediately with your favorite paleo-friendly sauce and toppings. A simple olive oil and garlic sauce or a hearty meat sauce both work wonderfully with this almond flour pasta.
Tips for Perfect Paleo Pasta:
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Rolling the Dough: If you have a pasta roller, you can use it instead of a rolling pin for more uniform thickness.
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Cooking Time: Keep a close eye on your pasta while it’s in the boiling water. Almond flour pasta cooks faster than traditional wheat pasta.
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Sauce Pairing: Since this pasta has a slightly nutty flavor from the almond flour, consider sauces that complement or contrast this taste nicely.
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Storing Leftovers: If you have leftover pasta, it’s best stored in the refrigerator and consumed within a day or two. Reheat gently to avoid it becoming too soft.
Making paleo-friendly pasta with almond flour may seem daunting at first, but it’s quite simple once you get the hang of it. It’s a wonderful alternative to traditional pasta, offering a satisfying way to enjoy Italian-style dishes without straying from your paleo diet. Whether you’re fully committed to a paleo lifestyle or just looking to reduce your grain intake, this almond flour pasta is a delicious, nutritious option that’s worth trying out. Happy cooking!
