Easy Gluten Free Pasta Grain Free

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 flour Tapioca starch Sea 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:TenderDeliciousEasy 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!