So what do you do when there’s a global pandemic and the supermarket is completely sold out of pasta?
Go home and make your own!
Of course ?
I’ve been working on this recipe for a while now.
To keep my little carb lovers happy.
And make their favourite meal more nutritious.
I’ve been using a combo of almond meal and regular flour in an egg pasta dough.
The end result is super delicious and only a little more fragile than regular pasta.
Plus it’s so much fun.
The boys have been loving helping roll out the pasta with the pasta maker.
And I’ve been loving the stash in my freezer because it cooks in less than 2 minutes – so much quicker than dried pasta!
If you don’t have your own pasta maker, it’s also fab for making little ear-shaped orecchiette (see the variations for more details).
- 100 g (3.5oz) almond meal (flour)
- 110 g (3.6oz) plain all-purpose flour + extra for dusting
- 1/4 teaspoon salt
- 2 eggs
- 1 tablespoon olive oil
Place almond meal, flour and salt in a food processor. Pulse to combine. Add the eggs and oil and process for a minute or until the dough comes together to form a ball.
Generously sprinkle a medium ziplock bag or a piece of cling wrap with flour. Scrape the dough ball out into your bag / onto the cling wrap. Seal and refrigerate for at least 30 minutes or up to 8 hours.
Divide dough into halves. Working with one half at a time, scatter generously with flour and use your hands to press it into a rectangular shape about 1cm (1/2 inch) thick. This is to make it easier to feed into the pasta machine.
Roll through the thickest setting on your pasta maker, then keep dusting with flour and rolling through progressively lower settings until you are about 4 stops away from the finest setting (No 4 on my machine).
Cut the sheet into halves crosswise so it isn’t too long. Then pass each sheet through the cutting teeth. Drape over a coat hanger to hang while you repeat with the remaining dough.
To cook straight away, boil in salted water for 1-2 minutes or until soft. Drain and serve with your favourite sauce.
To freeze, allow pasta to dry on the coat hanger for 30 minutes to 2 hours. Form each length into a nest and place in a ziplock bag dusted generously with flour. Freeze until needed and then cook as per step 6 from frozen.
NET CARBS: 46g / serve.
Variations & Substitutions for Almond Pasta
pantry-friendly – see the egg-free option.
keto / ultra low carb – try spiralized zucchini or have a nice juicy steak ;)
egg-free – replace eggs with 120g (1/2 cup) water. I haven’t tried this but it should work in theory! You may need to adjust the amount of water / flour to get a good dough.
more substantial (carb lovers) – larger serves!
family-friendly – get your family to help roll out the pasta!
higher fiber – add 1-2 tablespoons psyllium husks or ground linseeds (flax) – another idea I’m yet to try but should work in theory.
no pasta machine / orecchiette – after the dough has rested in the refrigerator, rip off a golf ball sized chunk of dough and roll into a snake approx 1cm in diameter. Cut the snake into 5mm wide coins. Dip your thumb in flour and then press into the middle of the coin. Work each piece to form a little cupped ear shape. Place on a tray dusted with extra flour and continue until all the dough has been transformed. Allow to dry for an hour before boiling in salted water for 3-4 minutes or freezing. (see photo below)
Waste Avoidance Strategy
almond meal (flour) / plain all-purpose flour / teaspoon salt / olive oil – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Absolutely! Prepare and freeze as per the recipe. Will keep in the freezer for months. I make a triple or quadruple batch every time.
More Recipes Like Almond Pasta
- 7 Best Low Carb Pasta Substitutes
- 3 Easy Ways to Make Pasta Healthier
- Spiced Cabbage & Feta
- zucchini (courgette) ‘surprise’ pasta
Have fun in the kitchen!