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Author:
Tracy Nawara
If you are gluten-free, you have surely had your fair share of terrible pasta. While some GF pasta recipes are delicious, most turn into mush upon cooking. Even packaged wheat-free pasta tends to be sticky and messy.
Instead of guessing whether or not a gluten-free pasta will be tasty, try this foolproof Actually Delicious Almond Flour Fettuccine. This recipe uses almond flour, tapioca flour, and xanthan gum to create a chewy, dense, yet light pasta. The fettuccine is then served cacio e pepe style with butter, Parmesan cheese, and lots of black pepper!
Tender gluten-free paste begins with a mix of flours for the perfect texture. Almond flour, tapioca flour, and xanthan gum are used. These ingredients create a chew that is similar to wheat pasta without a stomach ache after eating. When kneading, be sure to use plenty of tapioca flour to keep the dough from sticking to you and the countertop!
Many pasta recipes feature eggs in the dough to bind everything together. This recipe uses four whole eggs to ensure a soft, supple dough. If your dough is too wet, be sure to knead with even more tapioca flour.
To keep the dough well-seasoned, lots of salt and pepper are studded throughout the noodles. A highly seasoned dough will always taste best. It also creates a beautiful presentation when you see flecks of pepper right inside the pasta.
Once the pasta is boiled to perfection in salted boiling water, it is transformed into gluten-free cacio e pepe or midnight pasta. This is a favorite dish of chefs because of its ease and deliciousness. Simply melt butter in a pan and toss the pasta with lots of Parmesan cheese and black pepper. That’s it! It is one delicious meal for how simple the recipe is.
For Serving:
On a clean countertop or work surface, add the almond flour, tapioca flour, xanthan gum, salt, and pepper into a tall mound. Make a deep well in the center of the flour mound and crack 4 eggs into the middle.
Using a fork, begin to whisk the eggs so that the yolks are broken. Gradually integrate flour from the edges of the well into the eggs. Once the egg mixture is thick from the flour, begin to knead with your hands, doing your best to incorporate the rest of the flour. Coat your hands and countertop with more tapioca flour as needed to keep the dough from sticking. Knead until you have a soft, cohesive dough.
Roll the dough into a ball and flatten it into a disc. Cut into 6 equal pieces and roll in plastic wrap.
Bring a large stockpot with water to a boil. Season with 1 tablespoon of salt.
Use a rolling pin or pasta roller to roll out each piece of dough to a very thin sheet. Dust with tapioca flour as the dough is rolled or fed through the machine. Once it is very thin, slice into fettuccine and place on a tapioca-floured baking sheet to keep the noodles from sticking. If you wish to freeze, then freeze the noodles at this stage for up to 6 months.
Boil the noodles in salted boiling water for 3-4 minutes or until al dente. Drain the pasta and toss it with extra virgin olive oil to keep the noodles from sticking together.
To serve, melt the butter in a large saucepan over medium heat. Add the pasta and toss to coat in butter. Season with salt and pepper. Toss the pasta with 1-2 tablespoons of Parmesan at a time, allowing it to melt. Once you have melted in ¼ cup of Parmesan, the pasta is ready to serve.
