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3 Ingredient Homemade Gluten-Free Pasta (No Machine)

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If you love pasta but want to be Gluten-Free, my 3-Ingredient Homemade Pasta recipe will be PERFECT for any occasion!


Hi Bold Bakers!

It’s here: 3 Ingredient Gluten-Free Pasta! After releasing Gemma’s incredible 2 Ingredient Homemade Pasta and even a Vegan Pasta recipe, we got lots of requests for Gluten Free Pasta, or pasta made with alternative wheat-free flours. This recipe just like the classic pasta is made 100% by hand, allowing you to create whatever shape pasta and noodles you like.

My 3 Ingredient Homemade Gluten-Free Pasta is perfect for all you pasta lovers that want to cut down on carbs. From classic red sauce or pesto to Asian noodle stir-fries and salads, this Gluten-Free Pasta is a great way to get creative in the kitchen while also staying healthy.

Can You Substitute Tapioca Starch?

If you cannot find Tapioca starch you can swap it out for arrowroot starch 1:1. These alternative flours take the place of gluten in this recipe and add elasticity to the dough which is super important for rolling out the pasta with ease. Additionally, if you would like to make the pasta even lower in carbohydrates, you can use 1 1/2 cup of almond flour, 3/4 cup tapioca starch, and 3/4 cup arrowroot starch.

How to Cut Gluten-Free Pasta

My dough is made just like regular pasta, by hand, incorporating the eggs into the flours. After the dough begins to form a ball I knead it gently and allow it to rest under a damp towel.

Once you’re ready to cut and cook the pasta, you want to cut the dough into 4 pieces and work with one piece at a time. Gently roll the dough out as thinly as possible then cut into strips with a knife or pizza cutter. Since this dough has no gluten it will not bend and stretch just like regular pasta dough. For this reason, I cut the pasta into shorter noodles, about 6 inches long, as I found this made them easier to work with. After cutting the pasta you want to gently separate the strips of dough and cook off in salted boiling water, as you would any fresh pasta.

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Is the Consistency of Gluten-Free Pasta the Same?

Depending on how thickly you roll the pasta dough out, the noodles can be slightly heavier than regular pasta. That said, if you get the sheet of dough nice and thin before cutting into strips, the result is a lovely chewy noodle with a very neutral flavor.

How to Cook Gluten-Free Pasta

After cutting the pasta you gently separate the strips of dough and cook off right away in salted boiling water, as you would any fresh pasta. After the pasta is cooked I drizzle it with a bit of olive oil to keep it from sticking together. This pasta is a great blank canvas for all of your favorite sauces.

Note: This pasta is only meant to be cooked from fresh. I would not suggest drying or freezing the raw pasta dough. It just won’t hold up.

How to Store Gluten-Free Pasta

To store the cooked pasta, cover in an airtight container and store in the fridge for up to 3 days.

Get More Pasta Recipes!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

5 from 2 votes
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3 Ingredient Gluten-Free Pasta Recipe (No Machine)
Prep Time
25 mins
Cook Time
3 mins
Resting time
15 mins
Total Time
28 mins
 

If you love pasta but want to be Gluten-Free, my 3-Ingredient Homemade Pasta recipe will be PERFECT for any occasion!

Course: Dinner
Cuisine: Italian
Servings: 6 people
Author: Olivia Crouppen
Ingredients
  • 1 1/2 cups (6oz/172g) blanched almond flour
  • 1 1/2 cup (6oz/172g) tapioca starch
  • 2 eggs + 2 egg yolks
Instructions
  1. In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.

  2. Make a well in the center of the bowl and add in the eggs and egg yolks.

  3. Using a fork begin to whisk the eggs into the dry ingredients. 

  4. At first, the mixture may seem dry but keep mixing. Once mostly combined and crumbly, begin to bring the dough together with your hands, kneading for about 3-5 minutes until you have a smooth dough. It may seem a bit crumbly at this stage but will get wetter after it rests. 

  5. Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.

  6. Dust a large work surface and a rolling pin with tapioca starch. Once the dough has rested, take a piece of dough and roll it out gently until it is between 1/4 and 1/8 of an inch thick. Think thinner the better as it will puff up once cooked so factor that in. 

  7. Using a sharp knife or a pizza cutter cut the dough into thin even strips, or whatever thickness you desire. Carefully lift the strips up and gently separate. I found it easier to work with shorter strips (around 6 inches long).

Gluten-Free Pasta Cooking Instructions:
  1. To cook the pasta boil a large pot with 8 cups of water and a generous pinch of salt. 

  2. Once the water has come to a rolling boil, carefully transfer the pasta into the water. Allow the pasta to cook 3-5 minutes, or until it floats to the top of the water.

  3. Remove the pasta from the pot and strain off the water. 

  4. Drizzle the pasta with olive oil or butter to keep from sticking together. Top with your favorite sauce and parmesan cheese. 

  5. I would not suggest storing uncooked pasta as it will dry out and break. To store cooked pasta cover and store in the fridge for up to 3 days. 

 

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9 Comments

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  1. Mirian Wright on May 10, 2019 at 6:04 am

    Clarification please: To make this lower carbs..use both together..3/4 c tapioca starch and 3/4 cup arrowroot? Correct?

    • Gemma Stafford on May 12, 2019 at 2:50 am

      Hi Mirian,
      Both arrowroot and tapioca starch are high in carbs, but not in gluten. They have much the same carb content, so use either one or the other. The counting of carbs in a recipe depends on the portion you have. In 100g of Tapioca starch, there are 22g of carbs. In this whole recipe then there will be 29g of carbs.
      The suggested carb daily intake for Keto diets is 20g.
      1 1/2 cups (6oz/172g) blanched almond flour
      1 1/2 cup (6oz/172g) tapioca starch
      2 eggs + 2 egg yolks
      I hope this helps,
      Gemma 🙂

  2. Becky Pears on May 6, 2019 at 5:40 pm

    Do you have a printable version of this recipe?

    • Gemma Stafford on May 7, 2019 at 1:10 pm

      Yes, absolutely! The recipe and the measurements can be found by scrolling down to the bottom of the page. If you are at the comments then you have gone too far.

      Best,
      Gemma.

      • Becky Pears on May 7, 2019 at 7:10 pm

        Sorry, don’t know how I missed 5 letters!

        Thanks!

  3. May on May 6, 2019 at 11:22 am

    My husband can’t have egg yolks. Any ideas on what can I use as a substitute?

    • Gemma Stafford on May 9, 2019 at 3:11 am

      May, pasta can easily be made without egg. In Italy pasta is commonly made with Semolina flour, water, and salt!
      Google this, you will find a recipe to suit your own taste.
      Serves: 4
      350g (12 oz) semolina (This is coarse wheat flour, takes a bit of kneading, but traditional)
      1/2 teaspoon salt
      100ml (4 fl oz) warm water.
      I hope this is of help,
      Gemma 🙂

  4. Ellen Patria Bukhan on May 6, 2019 at 5:27 am

    Hi gemma,
    I love the recipes… can I use APF instead of almond flour? Thanks a lot (newbie baker here)

    • Gemma Stafford on May 7, 2019 at 12:59 pm

      Hi Ellen,

      Really glad you like my recipes. I already have a recipe for pasta using APF. Here you go:

      Best,
      Gemma.

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