Recipes

1. In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.
2. Make a well in the center of the bowl and add in the eggs and egg yolks.
3. Using a fork begin to whisk the eggs into the dry ingredients.
4. At first, the mixture may seem dry but keep mixing. Once mostly combined and crumbly, begin to bring the dough together with your hands, kneading for about 3-5 minutes until you have a smooth dough. It may seem a bit crumbly at this stage but will get wetter after it rests.
5. Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.
6. Dust a large work surface and a rolling pin with tapioca starch. Once the dough has rested, take a piece of dough and roll it out gently until it is between 1/4 and 1/8 of an inch thick. Think thinner the better as it will puff up once cooked so factor that in.
7. Using a sharp knife or a pizza cutter cut the dough into thin even strips, or whatever thickness you desire. Carefully lift the strips up and gently separate. I found it easier to work with shorter strips (around 6 inches long).

Gluten-Free Pasta Cooking Instructions:

1. To cook the pasta boil a large pot with 8 cups of water and a generous pinch of salt.
2. Once the water has come to a rolling boil, carefully transfer the pasta into the water. Allow the pasta to cook 3-5 minutes, or until it floats to the top of the water.
3. Remove the pasta from the pot and strain off the water.
4. Drizzle the pasta with olive oil or butter to keep from sticking together. Top with your favorite sauce and parmesan cheese.
5. I would not suggest storing uncooked pasta as it will dry out and break. To store cooked pasta cover and store in the fridge for up to 3 days.