Almond Flour (3/4 cup)
Ground Flaxseed (2 Tbsp)
Xanthan Gum (1 1/4 tsp)
Salt (1/4 tsp)
in a food processor and pulse.
to the mixture and continue to pulse until a ball starts to form.
On a sheet of parchment paper or on clean surface, knead the ball of dough until it becomes soft and pliable.
Roll the dough into a 0.5cm thickness with a floured rolling pin. Set the pasta machine to the largest setting and coat the dough with almond flour before guiding the dough through the machine.
Fold the dough into thirds, onto itself and coat in almond flour, then pass the dough through the machine on a size 2 setting. Cut using the fettuccine function, then hang to dry for 24 hours before storing it in an air-tight container.