To make the pasta dough, combine almond flour, coconut flour, xanthan gum, and salt in a medium-sized bowl.
Add the vinegar and egg. Stir until just combined.
Gradually add water until the dough comes together. Shape the dough into a nice ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
After the resting time is up, start shaping the pasta. Roll the pasta down to the thinnest setting on your pasta roller or as thin as you can if you''re rolling it out by hand.
Cut the pasta into 1-inch wide strips. Then, cut the strips into 2x1-inch rectangles using a wheel pasta cutter or knife. Pinch the rectangles in the middle to shape them into" farfalle,” aka bow-tie or butterfly pasta.
Place the shaped pasta in a freezer for 10-15 minutes.
To cook the pasta, brown the butter in a skillet over medium-high heat and add olive oil.
Add garlic and sauté until fragrant.
Toss in the pasta and cook until al dente - about 3-4 minutes. Since this is fresh pasta, don''t overcook it.
Sprinkle pasta with Pecorino Romano and serve warm.
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