This easy gluten free pasta comes together in 30 minutes using just almond flour, tapioca starch, salt, and eggs—no kneading or resting required. Made entirely in the food processor, it yields tender noodles that work with any sauce.
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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.
Store cooked pasta in an airtight container in the refrigerator for up to 3 days; reheat gently in boiling water or with sauce. Uncooked shaped pasta freezes well for up to 1 month.
food processor · pasta roller or knife for cutting
Yes. Shape and dust the pasta with gluten-free flour, then refrigerate in an airtight container for up to 2 days, or freeze for up to 1 month.
Almond flour provides structure and flavor; you can try coconut flour (use less—start with 3/4 cup) but the texture will be slightly different.
Yes. It uses almond flour and tapioca starch instead of wheat or other grains, making it suitable for grain-free diets.
Process until the dough comes together in a rough ball and feels slightly tacky but not wet. It should hold together when pinched.
Yes. Keep ratios consistent: 1 cup almond flour to 1 cup tapioca starch to 1/4 tsp salt to 5 eggs (1 whole + 4 yolks).
