Homemade Gluten Free Pasta Recipe {Paleo, Dairy free} (2024)

By Ester Perez on 8 November, 2013 · Updated 7 January, 2024 · 72 Comments

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I have been wanting to learn to make gluten free pasta for several years and have postponed it until recently. This is so simple and delicious that I will never want to eat any other pasta ever again! For all of you visual learners, you can watch my Paleo PastaTutorial Below.

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You will need:

blanched almond flour
tapioca flour
salt
large eggs
olive oil for pasta water and for drizzling on pasta
large pot with water for pasta
rolling pin
mixer or Danish dough whisk
pizza cutter or pasta maker for cutting pasta, you can also use the pasta attachment for your Kitchenaid

I saw an add for Capello’s Gluten Free and Grain Free Pasta in the Dec/Jan 2012 Paleo Magazine that looked delicious and made me a little skeptical. Really? A grain free pasta made with almond flour…hmmm…could that really work???

I took a look at the ingredients. Their fettuccini is madefrom blanched almond flour, cage-free eggs, tapioca flour, xanthan gum andsea salt. The ingredients look pretty simple so I decided to try and make my own.

I looked for a recipe online and stumbled upon a wonderful blog called Paleo Cupboard. I made her recipeand even though itwas delicious, I wanted to increase the protein and fiber content by adding more almond flour, reducing the starch content and using less salt.Thank you Amyfor inspiring me with this Gluten Free Pasta Recipe.

Since not all almond flours are made equal, I use Anthony Goods Blanched almond flour and organic tapioca flour. The almond flour is finely ground so that your pasta comes out smooth. They have the best price, top quality and wholesale discounts.

My daughter helped me make this pasta andshe had a great time rolling, cutting and getting full of flour. I actually had a hard time getting in on the fun because she washaving so much fun makingthis gluten free pasta. I see this as an opportunity for her to love cooking so I step aside and guide her along.

I do not have a pasta maker so this we rolled this pasta by hand. I don’t think I would do this any other way. I love the process of getting my hands dirty in the food.

I feel the less equipment I have in the kitchen, the more opportunity I have to put love into the food I am making. We used a classic wooden rolling pin to roll this pasta out tojustunder1/8 inch thickness.

We used a pizza cutter to cut out1/4 inchstrips. I trimmed off the edges all around so I all the pasta had a nice straight edge.

Gluten Free Pasta

★★★★★4.7 from 14 reviews

Author: Ester Perez
Total Time: 42 minutes
Yield: 4 1x

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Description

Gluten Free Pasta

Ingredients

Scale

1 1/2 cups blanched almond flour
1 1/2 cups tapioca flour (also known as tapioca starch) plus 1/4 cup for dusting
1 1/2 teaspoons Himalayan Salt
2 large eggs
4 egg yolks (total egg mixture equals 3/4 cup)
2 Tablespoons of coconut oil (added to boiling water)
4 quarts of water
olive oil for drizzling onto cooked pasta (about 2 teaspoons)

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Instructions

Place water and coconut oil in a large pot. Turn heat on med-high heat and bring to a boil.
In a large mixing bowl, whisk together almond flour, tapioca flour and salt.
Make a well in the center of the flour and add eggs. Whisk eggs with a fork and slowly incorporate flour. Roll dough into a ball.
Sprinkle a large cutting board with a tablespoon of tapioca flour. Knead dough on floured surface for 5 minutes. If dough is too wet, add a bit of tapioca flour. The dough should not stick to your hands and has the texture of play dough.
Separate dough into 4 equal sized balls, place 3 balls in a bowl and cover with a dry towel or plastic wrap so it does not dry out.
Sprinkle tapioca flour onto your surface and place a ball of dough on top. Sprinkle ball with more tapioca flour. Using a wooden rolling pin, roll your ball of pasta out to the size of a 3 inch disk. Flip the pasta and sprinkle with more tapioca flour. If it sticks to your rolling pin, sprinkle with more tapioca flour. Continue to roll, flour and flip. Repeat this step until your pasta is 1/8 inch thick or less. You will now have a large irregular sized square. Using a pizza cutter, cut uneven edges off of pasta and set aside. Cut pasta into 1/4 inch strips. Set aside on a large plate.
Repeat step 4 with other 3 balls of pasta.
Gently pick up a quarter of the pasta and add to pot of boiling water. Cook for 3 minutes. Gently remove pasta with a pasta claw and place into a stainless steel colander. Drizzle with olive oil and gently toss.
Repeat step 9 with remaining pasta.
Serve hot with your favorite meat sauce. Bon Appetit!

Notes

Be sure to use a finely ground blanched almond flour. I use Anthony Goods. http://www.anthonysgoods.com/#_l_1n

Prep Time: 30 mins
Cook Time: 12 mins

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Ester Perez

I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!