Skip to main content

Almond Flour Pasta Dry Mix

Created by Chef Christine Farkas on behalf of Almond Board of California.



Total Time

1 hour

Serves: 10 (55g) portions
  • 2 cups Almond flour, blanched, finely ground
  • 3/4cups Tapioca flour (or starch)
  • 1 tbsp Egg white powder
  • 1 tsp Xanthan gum
  • 1/2 tsp Sea salt
  • 1/4 tsp Garlic powder
  • 1 tsp Parsley, freeze-dried, finely cut
  • 1/8 tsp (pinch) Black pepper, finely ground
  1. In a medium bowl combine the finely ground almond flour, tapioca flour, egg white powder, xanthan gum, sea salt, garlic powder, freeze-dried parsley, and finely ground black pepper thoroughly and package.
  2. Pour the dry mix into a medium bowl. Create a small well in the middle of the mix.
  3. Add 4 whole large eggs to the dry mix well and mix with a fork until fully incorporated and a dough ball has formed.
  4. Lightly dust a work surface with tapioca starch (or other preferred flour) and knead the dough until it is smooth. Add a small amount of flour as needed so that the dough is pliable and not sticky. Roll out into a flattened disk and cut into 4 even pieces. Wrap three of the four pieces of dough to prevent from drying out.
  5. Roll out the dough to a thickness of 1.5-2mm. Cut into desired pasta shapes (farfalle, fettuccine, etc.), and set aside on a lightly floured surface to prevent the pasta from sticking. Continue with the remaining dough.
  6. Bring a medium pot of salted water to a boil. Stir in the prepared pasta and cook for 4-5 minutes, or until the preferred texture has been reached.
  7. Strain and toss with your favorite sauce. Enjoy immediately!
Nutritional Info
Per Serving
Calories 220
Total Fat 14g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 75mg
Sodium 180mg
Total Carbohydrates 17g
Dietary Fiber 3g
Total Sugars 2g (Includes 0g Added Sugars)
Protein 8g
Vitamin D 0.4mcg
Calcium 10mg
Iron 0.4mg
Potassium 220mg

  • A pasta machine can be used instead of rolling out by hand.
  • The finely ground blanched almond flour provides body, texture and a neutral flavor profile to the pasta. It also adds protein and good fats while reducing the total amount of carbohydrates in the pasta compared to traditional wheat-based pasta.
  • From a finished product perspective, this Almond Flour Dry Mix is a convenient way for consumers to prepare their own gluten-free, nutrient-dense pasta at home, allowing creativity to prepare personalized pasta shapes and to experiment with other spice and herb inclusions.
  • The Dry Mix concept can be used in meal kits and for food service.
  • Did you know?

    In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.