Add the Almond Meal, Coconut Flour, Xanthan Gum and Salt in a food processor. Pulse until throughly combined. NOTE: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
Pour in the Apple Cider Vinegar with the food processor running. Once it has distributed evenly, add the Egg, then the water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which means the dough is dry and you need to add a little more water)
If no food processor is at hand, you can also do it by hand (it just takes a little more time and some muscle).
Wrap the dough in cling film and place in the fridge and allow to rest for 30 minutes (or up to five days).
To shape, roll out with a rolling pin or pasta roller till really thin. I use a rolling pin and place the dough inbetween two sheets of baking paper so that it doesn’t stick.
You can either cut it into spaghetti, fettuccine, pappardelle, ravioli, fusilli or maybe farfalle.
Place in freezer for 15mins (or up to three months in an air-tight container) before cooking.
When it comes to cooking the pasta bring a large pot of salty water to the boil the place the pasta in the pot for about 1 minute then take out. The pasta with look a little puffy so don’t leave the pasta for to long in the water otherwise it will turn to mush.