Inspired by pasta night without the gluten, and having such tough luck with affordable (and actually good) store-bought options, we set out to make our own. Spoiler alert: major success!
This 4-ingredient, 30 minute version is perfect for gluten free pasta night!
Origins of Pasta
Fresh pasta has been enthusiastically enjoyed in Italy for thousands of years. But who actually invented it? The answer is debated! You can learn more about the history of pasta here.
How to Make Gluten Free Pasta
Making homemade gluten free pasta is surprisingly easy!
It starts with adding the following to a food processor:
Almond flourTapioca starchSea salt& Eggs (1 whole egg and 4 yolks)
The leftover egg whites can be used to make omelets and frittatas, as a binder for macaroons (similar to using aquafaba), and so much more!
The mixture is then processed into a doughy texture (see below).
The dough is split into two pieces and placed on a (gluten free) floured cutting board.
Then the dough is rolled out into a very thin layer. You want to get it as thin as possible without breaking.
Next, it’s cut into thin strips. We find a small pizza cutter works well.
Although we’ve mainly tested it as fettuccini, we also think it would work well as just about any shape, including lasagna noodles!
Once all the pasta is in the shape you want, it gets added to boiling water and cooked until al dente — about 5-7 minutes.
And just like that, you’ve got incredibly delicious gluten free pasta that rivals pricier store-bought varieties such as Capello’s brand.
In our cost analysis, we found that our homemade version is less than half the cost of similar store-bought products (even when using higher quality eggs and without subtracting the bonus of leftover egg whites)!
We hope you LOVE this pasta! It’s:
Easy to make
& Very versatile!
We like serving it with vegan pesto, red pepper flakes, and vegan parmesan cheese. But it would also be delicious with our 1-Pan Tempeh Bolognese, Chickpea Bolognese, topped with marinara, or with your favorite sauce or pasta toppings as well!
Comforting Gluten Free Pasta Recipes
The Best Vegan Gluten-Free Mac ‘n’ CheeseCreamy Mushroom and Asparagus PastaVegan Roasted Red Pepper Pasta
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Gluten Free Pasta (Grain-Free!)
Tender, easy-to-make gluten free pasta made with 4 simple ingredients! Made in the food processor, no kneading or resting required. Just delicious gluten free pasta in 30 minutes or less! Print SAVE SAVED
Prep Time 23 minutes Cook Time 7 minutes Total Time 30 minutes Servings 4 (Cups)Course EntreeCuisine Dairy-Free, Gluten-Free, Grain-FreeFreezer Friendly 1 monthDoes it keep? 2-3 Daysfrom votes
Prevent your screen from going dark
US Customary – Metric
1 cup almond flour1 cup tapioca starch 1/4 tsp sea salt1 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)
FOR SERVING optional
Easy Vegan PestoEasy Vegan Bolognese or Chickpea BologneseRed pepper flakesVegan Parmesan Cheese
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.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 4 ~one-cup servings Calories: 332 Carbohydrates: 32.1 g Protein: 10.9 g Fat: 19.7 g Saturated Fat: 3 g Polyunsaturated Fat: 4.34 g Monounsaturated Fat: 11.39 g Trans Fat: 0 g Cholesterol: 226 mg Sodium: 175 mg Potassium: 240 mg Fiber: 3 g Sugar: 1.3 g Vitamin A: 315 IU Vitamin C: 0 mg Calcium: 95.57 mg Iron: 1.95 mg