Can I make this pasta ahead of time?

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.

What can I substitute for almond flour?

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.

Is this pasta really grain-free?

Yes. It uses almond flour and tapioca starch instead of wheat or other grains, making it suitable for grain-free diets.

How do I know when the dough is ready?

Process until the dough comes together in a rough ball and feels slightly tacky but not wet. It should hold together when pinched.

Can I scale this recipe?

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).

Easy Gluten Free Pasta (Grain-Free)

Name: Easy Gluten Free Pasta (Grain-Free)
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dairy-Free
Ingredients: 1 cup almond flour; 1 cup tapioca starch; 1/4 tsp sea salt; 1 large egg ((preferably free-range, organic whenever possible)); 4 large egg yolks ((preferably free-range, organic whenever possible)); Gluten-Free All Purpose Flour ((for dusting the board)); Easy Vegan Pesto; Easy Vegan Bolognese (or Chickpea Bolognese); Red pepper flakes; Vegan Parmesan Cheese

CookOSBeta

Easy Gluten Free Pasta (Grain-Free) | CookOS

Ingredients

1 cup almond flour
1 cup tapioca starch
1/4 tsp sea salt
1 large egg ((preferably free-range, organic whenever possible))
4 large egg yolks ((preferably free-range, organic whenever possible))
Gluten-Free All Purpose Flour ((for dusting the board))
Easy Vegan Pesto
Easy Vegan Bolognese (or Chickpea Bolognese)
Red pepper flakes
Vegan Parmesan Cheese

10 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.