This is personally my favorite gluten free noodle recipe! They are absolutely delicious, and almost just like regular noodles made of wheat flour!
Makes Four Servings
Ingredients:
2 cups of Nature's Eats almond flour
1/2 cup plus 2 tablespoons of tapioca flour/starch plus more for rolling
1/4 cup of sweet rice flour (brown rice flour works just fine)
1 teaspoon of xantham gum
1/4 teaspoon of salt (we use Himalayan Pink Seasalt)
4 large eggs
2 teaspoons of extra virgin olive oil
Instructions:
1. In a large bowl or the bowl of stand mixer or a large mixing bowl, whisk together the almond flour, tapioca flour, sweet rice flour, xanthan gum, and salt.
2. Create a well in the middle of the flour and crack the eggs into the middle. Add the olive oil.
3. Use the dough hook of the stand mixer to gently mix the eggs together with the flour on low speed, or, if doing so by hand, use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.
4. Once it's well mixed, use the dough hook or your hands to knead until it forms a dough. It using your hands, it will be quite sticky, so coat them in tapioca starch to knead. This dough is softer than traditional pasta touch.
5. Roll the dough into a ball, dusting it in tapioca starch, and lightly flatten into a disk. Cut into 6 pieces and wrap the dough in plastic. If using psyllium seed husks in place of xanthan gum, see note below.
6. Bring 3-quarts of water to boil in a large pot with a teaspoon of salt.
7. One piece at a time, press the dough on a tapioca-floured surface until it is as thin as you can make it with your hands, reserving the other pieces in plastic wrap under a towel.
8. With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with tapioca flour each time you pass it through the rollers. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop and roll to a 2 or 3 thickness. Dust each side with tapioca flour before cutting.If rolling by hand, heavily cover your surface in tapioca starch and roll it until it is very thin.
9. Either by hand or using the fettuccine cutter attachment, cut each sheet into noodles. To do so by hand, dust both sides with tapioca flour, fold it up lightly on itself, and cut into thin strips. Place noodles in a nest on a tapioca-floured baking sheet while rolling out the rest. If storing, place uncooked noodles between sheets of parchment paper in a freezer- proof bag. Freeze for up to 6 months. Cook frozen noodles straight out of the bag without defrosting.
10. Drop the noodles into the boiling water and cook for 3-4 minutes, stirring occasionally. Drain the pasta in a colander and gently toss it with a bit of olive oil to keep it from sticking together.
11. Serve with your favorite sauce!
Something else you could do is make it into a chicken noodle soup, or eat them plain! I suggest adding salt, garlic powder, and onion powder— or just add in garlic and onion if you can!