Step 1

In the bowl of a food processor or stand mixer fitted with adough hook, add the almond flour, tapioca starch, arrowroot starch,and salt, and mix until well combined.

Step 2

In a separate bowl, mix together the eggs, olive oil, and water. With the food processor or mixer running slowly, add the liquidsinto the dry ingredients. Continue running until the dough is asmooth ball. (Don’t worry—you cannot overwork this doughbecause it’s gluten-free.)

Step 3

Remove the dough from the bowl, and work in any remaining crumbs. This pasta can be rolled or extruded in a variety of pasta shapes. Use additional tapioca starch as needed to avoid sticking.

Step 4

Basic Homemade Noodles: Divide the dough into 4 equalportions, lightly wrapping unused dough with plastic wrap. Dustyour work surface and rolling pin with tapioca starch and roll outthe dough as thinly as possible. Cut using a knife or pizza cutterinto noodles. Repeat for each portion of dough. (Use a dough scraperto pick up and move noodles.)

Step 5

Cook noodles in plenty of boiling, salted water. Noodles will bedone in 3 to 5 minutes, depending on their thickness. I recommendtaste testing your noodles for doneness, as opposed to followinga set time. Drain cooked noodles and rinse with cold water toprevent sticking.