Easy Gluten Free Pasta (Grain-Free!)
User Reviews
4.8
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Prep Time
23 mins
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Cook Time
7 mins
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Total Time
30 mins
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Servings
4 (Cups)
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Calories
332 kcal
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Course
Main Course
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Cuisine
gluten-free
Easy Gluten Free Pasta (Grain-Free!)
Description
This gluten-free pasta recipe starts by pulsing almond flour, tapioca starch, and salt in a food processor, then adding whole eggs and egg yolks to form a dough. Additional almond flour and tapioca starch can be added if the dough is too sticky. The dough is rolled out thinly on a gluten-free floured surface to prevent sticking and cut into strips resembling fettuccine or other preferred shapes.
The almond flour provides structure and a mild nutty flavor while tapioca starch adds elasticity, allowing the dough to be pliable and hold together when cooked. Dusting with gluten-free flour such as tapioca starch prevents sticking and helps maintain shape during cooking.
The pasta can be served with vegan pesto, chickpea bolognese, or sprinkled with red pepper flakes and vegan parmesan, making it suitable for plant-based meals or grain-free diets. This recipe offers a way to enjoy fresh pasta texture without wheat, with a softer bite and subtle nutty undertones from the almond flour.
Nutrition information is approximate and does not include optional toppings or sauces.
Ingredients
PASTA
- 1 cup almond flour
- 1 cup tapioca starch
- 1/4 tsp salt sea salt
- 1 large egg (preferably free-range, organic whenever possible)
- 4 large egg preferably free-range, organic whenever possible, yolk
- all-purpose flour for dusting the board, gluten-free
FOR SERVING optional
- Easy Vegan Pesto
- Easy Vegan Bolognese or Chickpea Bolognese
- red pepper flakes
- vegan parmesan cheese
Instructions
- To a food processor, add almond flour, tapioca starch, and sea salt and pulse to combine. Add egg and egg yolks and pulse until a doughy texture forms (see photo). If still tacky and it sticks to your hands, add a bit more almond flour and tapioca starch a little at a time until it's more of a moldable dough.
- Sprinkle a rolling pin and a cutting board or clean, flat surface with a little gluten free flour (tapioca used in excess can make the pasta too sticky). Divide the dough mixture into two even pieces and set one aside, covered. Transfer the other half to the floured surface and use a rolling pin to roll out dough into a very thin layer (as thin as possible without breaking), adding more tapioca starch or gluten free flour as needed to prevent sticking.
- Use a pizza cutter or sharp knife to cut pasta into roughly 1/2-inch-wide strips (or other desired shape — just cut as evenly as possible to ensure even cooking). Dust cut pasta with more tapioca starch or gluten free flour to prevent sticking. Then carefully set aside and repeat this process with second half of pasta dough.
- In the meantime, bring a large pot of water to a boil. Salt the water well, then add pasta and cook for 5-7 minutes, or until al dente. Drain and serve with desired sauce. We found our Vegan Pesto to be a lovely addition. Garnish with red pepper flakes and/or vegan parmesan cheese to elevate the pasta even more.
- STORAGE: Store leftover cooked pasta in the refrigerator for up to 2-3 days. Reheat in the microwave or in a saucepan with desired sauce (though best when fresh). Uncooked, unrolled pasta dough can be stored tightly sealed in the refrigerator for up to 3-4 days.
- FREEZING: If freezing, we recommend either freezing the unrolled ball of dough then thawing before rolling out and boiling, or rolling out, cutting into desired shapes, dusting with tapioca starch or gluten free flour to prevent sticking, and letting air-dry for 30 minutes to 1 hour, then freezing in a sealed container for up to 1 month. Add to boiling water and cook as directed until al dente.
Notes
- Use gluten-free flour for dusting to prevent pasta from sticking when rolling and cutting.
- Add extra almond flour or tapioca starch gradually if dough is too sticky to handle.
- Roll dough as thin as possible without tearing for best pasta texture.
- Serve pasta with preferred sauces like vegan pesto or chickpea bolognese as suggested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Cups)
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 4~one-cup servings | |
| Calories | 332 | 17% |
| Carbohydrates | 32.1g | 11% |
| Protein | 10.9g | 22% |
| Fat | 19.7g | 30% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4.34g | 26% |
| Monounsaturated Fat | 11.39g | 57% |
| Trans Fat | 0g | 0% |
| Cholesterol | 226mg | 75% |
| Sodium | 175mg | 7% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1.3g | 3% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 0mg | 0% |
| Calcium | 95.57mg | 10% |
| Iron | 1.95mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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