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!
Servings 4 (Cups)
Ingredients
PASTA
- 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)
FOR SERVING optional
- Easy Vegan Pesto
- Easy Vegan Bolognese or Chickpea Bolognese
- Red pepper flakes
- Vegan Parmesan Cheese
Instructions
- 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.
Video
Notes
*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