Almond Pasta Dough

Almond Pasta Dough
Visitor ratings: 3.6 (72.5%) 8 votes

While we’re making this for tomorrow’s post, we think that an Almond Pasta Dough is enough to stand on its own. After all, wouldn’t a nice batch of Fettuccine Alfredo be improved with a bit of almond in the pasta dough, giving the dish a more complex flavor profile? We think so. But, as we said, this is really for a different dish, which you’ll see tomorrow.

This recipe is somewhat our own, although it’s based on Pistachio Pasta that we’ve made in the past. If you’re intimidated by the thought of making your own pasta from scratch, don’t be; it’s quite easy, and we think it’s the easiest way to make your pasta dishes stand out from the crowd. And, if you’re worried that it’s hard to shape, we’ve provided tutorials on making a large variety of pasta shapes, many completely by hand. Searching for shaping pasta will get you started, or you can look in our recipe index.

Almond Pasta Dough

Yield: about 8 ounces fresh pasta

Almond Pasta Dough


  • 1 cup (140 g) all-purpose flour
  • 1/3 cup (40 g) almond meal or almond flour
  • Pinch kosher salt
  • 1 large egg
  • 1 Tbs olive oil
  • Water

Abbreviated Instructions

Place flour, almond meal, and salt in a medium bowl. Use your fingers to combine, breaking up any almond meal lumps.

Add egg and olive oil, and, using your finger, mix until mostly combined. Add water, about a tablespoon at a time, mixing well between additions, until a dough forms.

Turn out dough onto a clean work surface and knead until smooth, about 5 minutes. Wrap in plastic for 30 minutes to several hours.

Shape pasta dough into desired shapes and let dry for at least 30 minutes.

To cook pasta, bring a large kettle of salted water to a full boil. Add pasta, and boil until it's done to your liking. Depending on the pasta shape and amount of time drying, this can be as short as 1-2 minutes to 15 minutes.

Ingredient discussion:

You can try grinding your own almond meal at home, but we found that commercially ground almond meal is much finer than we can achieve. For the egg, go with a good one, if possible, one raised by someone you’ve met and respect how they treat their hens. We think hens that are raised better lay better eggs.

Procedure in detail:

almond meal and flour
Just swirl around the dry ingredients with your fingers, breaking up any lumps.

Mix dry ingredients. Traditionally, pasta is made right on the counter; we’ve done it ourselves, but we prefer to use a medium-sized bowl. Place the flour, almond meal, and salt in a medium bowl and use your fingers to combine, breaking up any lumps of almond meal. We’d thought about sifting the almond meal to break up the lumps, but, we figured with the kneading later, it would be okay to skip sifting.

adding olive oil
We don’t even measure the amount of oil we add; we just pour some in.

Add egg and olive oil. Make a well in the center of the dry ingredients and add the egg and olive oil. The amount of olive oil is not critical; we just pour some in. If you want, you can skip it altogether, but we think it makes a smoother, less sticky dough. After adding the egg, use your finger to start mixing. It’ll stick to your fingers, but keep working the egg and olive oil into the flour mixture, until it’s pretty well mixed.

adding water
One egg and a bit of oil is not enough liquid to make a dough, so add a bit of water as needed.

Add water. The mixture will be too dry to form a dough, so add water, about a tablespoon at a time, mixing it in as you go, until you get a stiff but flexible dough. You should be able to press your finger in easily, but the dough should not be sticky. If the dough is sticky, work in a bit of flour.

almond pasta dough
The dough should be supple, but not sticky.

Knead. Turn out the dough onto a clean work surface and knead until it’s smooth. This should take about 5 minutes, but, rather than time our kneading, we simply count the number of strokes. About 100 to 150 seems to work for us.

almond pasta dough
Resting the dough makes it easier to shape.

Rest. Wrap the dough in a piece of plastic and let it rest for at least 30 minutes to make it easier to shape. You can let it rest longer; we sometimes let it rest for 4 to 6 hours, but, if we go that long, we place it in the refrigerator, bringing it out about 30 minutes before we start shaping so it can warm.

Shape. If you have a pasta machine, you can make fettuccine, or spaghetti; otherwise, consider making pici, trofie, or orrechiette, which can be made entirely by hand. After shaping, let the pasta dry for about 30 minutes by placing it on a rack covered with a clean dish towel. We find it makes the pasta easier to handle when transferring to boiling water.

Cook. Boil fresh pasta the same way as commercially made pasta, but, remember that fresh pasta can cook faster than dry. We’ve had thin pastas that take just over a minute, and thicker pastas that needed 10 minutes or more of boiling. So, check your pasta often.

This is one of the things we really like about making pasta; we can make it to match our meal. And, it tastes a lot better than store-bought pasta, making for a better meal. Also, if you’re making a baked pasta dish, as we’ll be doing with this dough, you often don’t even need to boil it beforehand; the bubbling sauce will cook the pasta as the dish bakes. Five stars.

Worth the trouble?

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