Frankenpasta

This is a lower carb (half that of your typical pasta dough using 00 flour), higher protein, higher fiber pasta dough with added B vitamins. If curious as to how this flour recipe was invented by me, refer to the blog post Frankenflour Math.

Frankenflour composition (for about 1 1/4 cup yielding 4 servings of pasta such as fettuccini)

75g Almond flour

36g Spelt flour

38g Coconut flour

3g Nutrional yeast

3g Vital wheat gluten flour

1/4 tsp Xantham gum (binder)

Alternate version which is easier to work but has more carbs (2/6/2026):

60g Vital wheat gluten

88g Almond flour

18g Coconut flour

3g Nutritional yeast

2 TBSP Fresh grated Parmesan or Pecorino Romano cheese

1 tsp xantham gum

Easiest thing is to place the bowl of your food processor on a scale, then turn it on and select grams. This will set the tare to 0g. Then add each ingredient in order and if it is slightly more or less, account for that in the running total as you add the next ingredient.

Place the bowl in food processor and let it run tenon a lower for about a minute.

In another bowl, whisk together:

3 medium to large eggs (changed 2/26/2026)

1/2 tsp sea salt

1/2 TBSP EVOO (extra virgin olive oil)

3 TBSP ricotta cheese (added 2/26/2026)

Skip this part if you’d rather be a purist. Next, slowly add wet ingredients to food processor while it us running on a lower speed. It should get clumpy. When no further changes are occurring (after about a minute), turn off the food processor.

Skip this if you used a modern convenience. The best way to work with the dough is on a clean work surface that has been lightly dusted with almond flour or spelt flour. If you got this far I’m sure you’ve at least seen a video of an Italian grandmother making a mound of flour, making it big hole in the center like the crater James Bond once flew a little helicopter into.

This dough needs some extra TLC which can only be done by hand. You have a blob of dough that’s rather shaggy. Form a ball.

Judge the moisture content. It is very helpful if you have made egg pasta with 00 flour before. As you knead it, does it need more moisture? If so, add 1 tsp at a time of water or EVOO. Is it too wet? If so, incorporate a bit more flour.

Wrap up your dough ball in Saran Wrap and let it rest for at least 30 minutes. We want the gluten to do it’s thing. You could knead again after 30 minutes or not. Up to you.

At this point, you can use it the same way you would any other pasta dough, although due to the extra fiber and added ricotta while rolling it out (dusting with flour as needed) it may take extra care. If using a pasta machine or pasta attachment to a stand mixer, make sure you start out on the widest setting and pass through at least twice. I personally have stopped making it thinner at halfway (4 on a Kitchenaid) although I feel as though I could have made it go all the way down to 8. Depends on how you want to use it. Fettuccini is so easy to work with and a “4” fettuccini is good for texture and bite.

An alternative way, which is actually quicker considering you don’t have to fiddle with the machine or clean it after, and which I now prefer is to (working with 1/4 of the dough at a time), is to dust a sheet of clean parchment paper, form a rectangle with the dough by hand, dust the top, cover with another sheet of parchement paper, and roll it out into a much larger rectangle with a rolling pin. Flip the dough, dust with almond flour as necessary, and repeat until you get a large thin rectangle. Trim ends and incorporate into the rectangle so it is nice and even. Then you can simply cut long strands (like fettuccini), curl them up, and make a nice nest to be used right away or sealed up and refrigerated or frozen. (This paragraph added 2/6/2026)

As far as cooking this right after making it, it will cook very quickly as for regular egg pasta fresh off the press… usually about 3 minutes.