If you are looking for a quick meal within 30 minutes then look no further. Our homemade almond flour pasta (paleo, gluten-free and vegetarian) is the best. This recipe is so delicious, so simple and so easy to make and at the end of 30 minutes you’ll have a beautiful, nourishing meal.

Our recipe uses only four ingredients and i’ll hedge my bets that you will already have most if not all of them in the pantry. Pasta is such a staple for many families but rather than eating store brought pasta from a packet have a go at making this. You’ll surprise yourself with how easy and nutritious it is!

Here’s what you need:

  • 1 cup of almond flour
  • 1 cup of tapioca flour
  • 1 whole egg
  • 4 egg yolks
  • 1/4 teaspoon salt or substitute 1/2 cap of our All Natural Liquid Magnesium

Here’s what you do:

  1. Bring a large pot of water to the boil with a good amount of salt.
  2. In your Thermomix or food processor add the almond flour, tapioca flour, and salt or our all natural liquid magnesium. Pulse a few times to combine.
  3. Add the whole egg and the four egg yolks and then process until a doughy texture forms. NOTE: If the dough that forms is a little tacky and it sticks to your fingers then slowly add a little more almond flour and tapioca flour until it’s more of a mold-able dough.
  4. Turn the dough out onto a lightly floured surface and mold into a ball and then split in half. Set aside one of the halves in a bowl and cover for later.
  5. Leaving half on the floured surface and using a rolling pin roll out the dough until it is very thin, but be careful that it does not break.
  6. Once the water is boiled add the pasta and cook for 5-7 minutes of until al dente.
  7. Drain and drizzle over your favourite topping!

How much does it make: One half of the dough makes enough for one person or two little people. I find it very filling so for me it is a meal for our kids it is a snack!

Cooked pasta: will last for 2-3 days in a air tight container in the refrigerator

Uncooked and unrolled pasta: will last for 3-4 days in an air tight container in the refrigerator.


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