We were inspired by pasta without gluten, and after having such a hard time finding affordable (and good) options in the store, we decided to make it ourselves. Spoiler Alert: Major Success!

This 4-ingredient and 30-minute version will be perfect for gluten-free pasta!

Origins of Pasta

For thousands of years, Italians have enjoyed fresh pasta. Who invented fresh pasta?

How to make gluten-free pasta

It’s easy to make homemade gluten-free pasta!

Add the following to your food processor.

  • Almond flour
  • Tapioca starch
  • Sea salt
  • & Eggs (one whole egg plus four yolks)

You can use the leftover egg whites to make omelets and frittatas and even as a binding agent for macaroons.

Then, the strips are cut. A small pizza cutter is ideal.

We’ve mostly tested it in fettuccini shape, but we think it could be used in any form, including lasagna noodles.

Once the pasta has been cut to the desired shape, add it to the boiling water. Cook until the pasta is al dente – about 5 -7 minutes.

You can make delicious gluten-free pasta at home that is comparable to the more expensive store-bought varieties, such as Capello’s.

Our cost analysis showed that our homemade version is less than half as expensive as similar store-bought products. (Even when using better quality eggs without subtracting the benefit of leftover egg whites!)



  • 1 cup Almond Flour
  • 1 cup tapioca starch
  • 1/4 teaspoon sea salt
  • One large egg (preferably organic, free-range, or both).
  • Four large yolks (preferably organic, free-range eggs)
  • Gluten-free all-purpose flour

FOR SERVING optional

  • Easy Vegan Pesto
  • Chickpea Bolognese or Easy Vegan Bolognese
  • Red pepper flakes
  • Vegan Parmesan Cheese


  • Add almond flour, starch from tapioca, and salt to a Food Processor and pulse until combined. Add the egg and yolks, and pulse until you get a doughy texture (see photo). If it is still sticky and tacky, add more tapioca and almond starch until you have a more moldable dough.
  • Spread a small amount of gluten-free flour on the rolling pin, cutting board, or a clean, flat surface. (Too much tapioca can make the pasta sticky). Divide the dough into two equal pieces. Cover one and keep it aside. Roll out the second half of the dough on the floured surface using a rolling pin. The goal is to make it as thin as possible without breaking.
  • Cut the pasta into strips approximately 1/2 inch wide (or any other shape you desire — cut as evenly and as quickly as possible for even cooking). To prevent the pasta from sticking, dust it with tapioca flour or starch. Repeat this process using the second half of the pasta dough.
  • Meanwhile, bring water to the boil in a large pot. Add pasta to the boiling water and cook it for 5 to 7 minutes or until al-dente. Drain pasta and serve with sauce of choice. Our Vegan Pesto was a great addition. Add red pepper flakes or vegan Parmesan cheese for a more elevated pasta.
  • STORAGE: Keep leftover pasta cooked in the fridge for up to 2 days. Reheat the pasta in a microwave or a pan with the desired sauce. (Best when fresh). The uncooked and unrolled pasta dough should be kept in the fridge tightly sealed for 3-4 days.
  • We recommend freezing either the unrolled dough ball or thawing it before rolling and boiling. Or rolling, cutting desired shapes, dusting with gluten-free flour or tapioca powder to prevent sticking, and letting air dry for 30 minutes or 1 hour. Then, freeze in a sealed container for up to one month. Add to boiling water, and cook according to directions until al dente.

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