I have been wanting to learn to make gluten free pasta for several years and have postponed it until recently. This is so simple and delicious that I will never want to eat any other pasta ever again! For all of you visual learners, you can watch my Paleo Pasta Tutorial Below.
Paleo Pasta Tutorial:
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How to Make Gluten Free Pasta
You will need:
- blanched almond flour
- tapioca flour
- salt
- large eggs
- olive oil for pasta water and for drizzling on pasta
- large pot with water for pasta
- rolling pin
- mixer or Danish dough whisk
- pizza cutter or pasta maker for cutting pasta, you can also use the pasta attachment for your Kitchenaid
I saw an add for Capello’s Gluten Free and Grain Free Pasta in the Dec/Jan 2012 Paleo Magazine that looked delicious and made me a little skeptical. Really? A grain free pasta made with almond flour…hmmm…could that really work???
I took a look at the ingredients. Their fettuccini is made from blanched almond flour, cage-free eggs, tapioca flour, xanthan gum and sea salt. The ingredients look pretty simple so I decided to try and make my own.
I looked for a recipe online and stumbled upon a wonderful blog called Paleo Cupboard. I made her recipe and even though it was delicious, I wanted to increase the protein and fiber content by adding more almond flour, reducing the starch content and using less salt. Thank you Amy for inspiring me with this Gluten Free Pasta Recipe.
Since not all almond flours are made equal, I use Anthony Goods Blanched almond flour and organic tapioca flour. The almond flour is finely ground so that your pasta comes out smooth. They have the best price, top quality and wholesale discounts.
My daughter helped me make this pasta and she had a great time rolling, cutting and getting full of flour. I actually had a hard time getting in on the fun because she was having so much fun making this gluten free pasta. I see this as an opportunity for her to love cooking so I step aside and guide her along.
I do not have a pasta maker so this we rolled this pasta by hand. I don’t think I would do this any other way. I love the process of getting my hands dirty in the food.
I feel the less equipment I have in the kitchen, the more opportunity I have to put love into the food I am making. We used a classic wooden rolling pin to roll this pasta out to just under 1/8 inch thickness.
We used a pizza cutter to cut out 1/4 inch strips. I trimmed off the edges all around so I all the pasta had a nice straight edge.
Well maybe it is not a perfectly straight line, but did anyone complain at the dinner table? Absolutely not!
My husband who is NOT 100 % gluten free said that this gluten free pasta recipe is better than any other pasta he has eaten.
At the dinner table, my kids were so happy with this recipe that it has become our family favorite. Our new tradition is my husband makes his delicious meat sauce from scratch and my daughter and I make the pasta. Food is bringing us together and building lifelong memories.
This recipe goes wonderfully with my Best Paleo Meat Sauce or Easy Garlic Cilantro Meatballs and your favorite homemade marinara.
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Check out these yummy gluten free dinner recipes (click link below):
Paleo Reginette Pasta w/Kale & Mushrooms
Loaded Sweet Potatoes w/Cowboy Chili
Gluten Free Pasta
- Total Time: 42 minutes
- Yield: 4 1x
Description
Gluten Free Pasta
Ingredients
- 1 1/2 cups blanched almond flour
- 1 1/2 cups tapioca flour (also known as tapioca starch) plus 1/4 cup for dusting
- 1 1/2 teaspoons Himalayan Salt
- 2 large eggs
- 4 egg yolks (total egg mixture equals 3/4 cup)
- 2 Tablespoons of coconut oil (added to boiling water)
- 4 quarts of water
- olive oil for drizzling onto cooked pasta (about 2 teaspoons)
Instructions
- Place water and coconut oil in a large pot. Turn heat on med-high heat and bring to a boil.
- In a large mixing bowl, whisk together almond flour, tapioca flour and salt.
- Make a well in the center of the flour and add eggs. Whisk eggs with a fork and slowly incorporate flour. Roll dough into a ball.
- Sprinkle a large cutting board with a tablespoon of tapioca flour. Knead dough on floured surface for 5 minutes. If dough is too wet, add a bit of tapioca flour. The dough should not stick to your hands and has the texture of play dough.
- Separate dough into 4 equal sized balls, place 3 balls in a bowl and cover with a dry towel or plastic wrap so it does not dry out.
- Sprinkle tapioca flour onto your surface and place a ball of dough on top. Sprinkle ball with more tapioca flour. Using a wooden rolling pin, roll your ball of pasta out to the size of a 3 inch disk. Flip the pasta and sprinkle with more tapioca flour. If it sticks to your rolling pin, sprinkle with more tapioca flour. Continue to roll, flour and flip. Repeat this step until your pasta is 1/8 inch thick or less. You will now have a large irregular sized square. Using a pizza cutter, cut uneven edges off of pasta and set aside. Cut pasta into 1/4 inch strips. Set aside on a large plate.
- Repeat step 4 with other 3 balls of pasta.
- Gently pick up a quarter of the pasta and add to pot of boiling water. Cook for 3 minutes. Gently remove pasta with a pasta claw and place into a stainless steel colander. Drizzle with olive oil and gently toss.
- Repeat step 9 with remaining pasta.
- Serve hot with your favorite meat sauce. Bon Appetit!
Notes
Be sure to use a finely ground blanched almond flour. I use Anthony Goods. http://www.anthonysgoods.com/#_l_1n
- Prep Time: 30 mins
- Cook Time: 12 mins
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Hi, If I don’t have tapioca flour, can I use lupini flour or coconut flour, if yes, which quantities.
I do not recommend.
In looking at the nutritional info at the end it l
Has 12.5 carbs per serving which to me seems very low considering the recipe contains 1.5 cups of tapioca starch which is a high carb product. Maybe the numbers are incorrect or am I reading it wrong? Ty
Hi Maria,
Sorry about that, I updated the recipe on Nutrifox. It should be 21.7 grams per serving.
Thank you for letting me know.
Warmly,
Ester
G’day,
I’m thinking that I’d like to try this recipe, however life gets pretty busy during the week. I was thinking of making the pasta on the weekend and then using it during the week. Does this pasta keep in the fridge for a few days until it’s ready to be used?
Hi Sharon,
I have frozen the pasta and cooked it, mixed it with meat sauce and reheated it. Are you thinking of making it, dusting it in the tapioca flour and then then boiling it?
I think this would work if you go that route.
Warmly,
Ester
Hi Ester,
What can I use instead of tapioca to reduce even more the carbs (I’m in keto due to diabete)?
I have the pasta cutter for the kitchenmaid, so need to have a kind of elastic dough.
Is adding guar gomme an option?
Best Regards
Hi Ren,
Unfortunately, my recipe is not low carb, only gluten and grain free. Have you tried Shirataki, Kelp, Cucumber, Zucchini or Yam Noodles? My favorites are the Zucchini with a Cashew Cream or Yam with meat sauce. Those combinations are easy and delicious. Plus, they are low carb. Here is my meat sauce recipe which I know you will love. My husband used to be a chef and taught me how to make this, it is totally worth the time to make and it freezes well. https://nurturemygut.com/best-paleo-meat-sauce.html/
If you want a Keto Friendly Pasta, I found a link to recipe you can take a look at: https://kirbiecravings.com/2-ingredient-keto-pasta/
Good luck on your journey and hope this helps.
Warmly,
Ester
Do you know the fiber per serving in this recipe?
Hi Karen,
It is 4.5 grams per serving. I updated the recipe card to show the fiber content.
Warmly,
Ester
My husband made this pasta earlier this afternoon and cooked it tonight
It was absolutely amazing! Just like the real deal. Simple and delicious.
I highly recommend. We have two young children and they scoffed the lot. The recipe makes quite a lot too. We have enough for dinner tomorrow too.
We made it with a delicious pesto cream and chicken sauce. Amazing!!!
★★★★★
I am so happy to hear that your family enjoyed the Gluten Free Pasta! Your addition of pesto cream and chicken sauce sounds delicious! Thanks for sharing your results!
Warmly,
Ester
Look yummy! One of my favorite Gluten Free Pasta, nice to see your guide, easy to follow, will cook this for family this weekend. Thanks you!
★★★★★
Thank you! Let us know how it goes 🙂
Warmly,
Ester
Gluten Free Pasta is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple, Thanks for sharing.
★★★★★
So glad this is helpful! You can make all different types of pasta with this recipe. Please tag me @nurturemygut on social media when you make this 🙂 I love to see you cooking skills in action!
Warmly,
Ester
Just bought everything to make you wonderful pasta can’t wait!! Thanks
★★★★★
That’s great! Let us know how you liked it 🙂 Warmly, Ester
Hi Ester, I assume that when you say “tapioca flour” you mean tapioca starch? It can get confusing as some people call cassava flour tapioca flour and some people call tapioca starch tapioca flour. Which is why I prefer to use the terms cassava flour and tapioca starch to avoid this confusion.
Cooking with the wrong one can yield very different results!
HI Vicky,
Yes, I am referring to tapioca starch. Yes, it is all very confusing since the bag I usually buy says tapioca flour. But yes, tapioca flour and tapioca starch are the same.
Let us know how you like the recipe 🙂
Warmly,
Ester
This was absolutely delicious! I didn’t have high hopes to be honest but it tasted exactly like wheat flour pasta! The noodles also held up to a heavy sausage and rapini sauce. It was wonderful to have pasta again, thank you!
★★★★★
HI Jen,
I’m so glad that you enjoyed the pasta! Your twist on the recipe sounds delicious! Thank you for sharing your fabulous results! Warmly, Ester
This looks great! But will the tapioca flour raise blood sugars for diabetics and pre-diabetics?
You can look at the nutrition label to adjust it to your needs. It is not a low carb pasta. Tapioca flour does have a high carb number.
thanks so much ester this was so delicious…my kids loved them better than other pastas!!!
i was looking for a gluten free wonton wrap and i am gonna try this recipe for it!!! i am so grateful for your help in my transition to gluten free cooking. do you know if i can substitute xantham gum for psyllium husk? according to dr. peter osborne a true gluten free is without rice and corn and he also said that gums make you more constipated. many blessings to your family and happy new year!!!
★★★★★
You’re welcome Jenny! I am so glad that you enjoyed the recipe. I have not tried that substitution yet but it may work. Let me know how the won tons go 🙂 and if you sub with the psyllium husk. Maybe just try 1/4 of the recipe as a trial. Warmly,Ester
Hi I’m new to the world of gluten intolerance after recently discovering my son’s chronic stomach pains and inability to eat regular portioned meals was due to gluten intolerance. I purchased Pillsbury Gluten Free Multi-Purpose Flour Blend and it is labeled “A blend of Rice flour, Potato Starch, Pea Fiber, Tapioca Starch and Xanthan Gum”. Would I substitute this for the 1.5 cup of Almond flour AND add an extra 1.5 cup for the tapioca flour called for in this recipe? I am trying to figure out how to use what I have already purchased to make the recipe you have here! Thanks
★★★★★
Hi Cynthia,
I would mix the liquid mixture first and add your flour blend a half a cup at a time until you get the right consistency. Use tapioca flour to dust while rolling. Let me know how it goes! I am excited for your son to have a homemade Pasta again, without any stomach pain! You are a wonderful Mom for making homemade food for him! Xoxo, Ester
Can the almond flour be substituted with another flour? I have a nut allergy and go into anaphylaxis.
Wow Trish, that’s awful! I will work on a nut free paleo pasta recipe for you made with Otto’s Cassava Flour! I do believe Bob’s Red Mill 1 to 1 flour may work but I have never tried it. Stay tuned for a nut free Paleo Pasta! Xoxo, Ester