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3 Ingredient Homemade Gluten-Free Pasta (No Machine)

4.73 from 85 votes
If you love pasta but want to be Gluten-Free, my 3-Ingredient Homemade Pasta recipe will be PERFECT for any occasion!
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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.

The texture of homemade gluten free pasta.

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!

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3 Ingredient Gluten-Free Pasta Recipe (No Machine)

4.73 from 85 votes
If you love pasta but want to be Gluten-Free, my 3-Ingredient Homemade Pasta recipe will be PERFECT for any occasion!
Author: Olivia Crouppen
Servings: 6 people
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!
Author: Olivia Crouppen
Servings: 6 people

Ingredients

  • 1 1/2 cups (6oz/172g) blanched almond flour
  • 1 1/2 cup (6oz/172g) tapioca starch
  • 2 eggs + 2 egg yolks

Instructions

  • In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.
  • Make a well in the center of the bowl and add in the eggs and egg yolks.
  • Using a fork begin to whisk the eggs into the dry ingredients. 
  • 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. 
  • Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.
  • 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. 
  • 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:

  • To cook the pasta boil a large pot with 8 cups of water and a generous pinch of salt. 
  • 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.
  • Remove the pasta from the pot and strain off the water. 
  • Drizzle the pasta with olive oil or butter to keep from sticking together. Top with your favorite sauce and parmesan cheese. 
  • 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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Kaddee Lawrence
Kaddee Lawrence
2 years ago

I made this GF pasta last night for dinner, and served it with my husband’s bolognese sauce. Full disclosure, I have NEVER made any type of pasta before in my life.

This was unbelievably easy to make and OMG it was delicious. Most GF pastas (fresh or boxed) are passable at best. This was DELICIOUS. I am so pleased that I stumbled across this recipe – it will be in the regular rotation of dinner items from now on. Thank you for making my first foray into pasta making such a delicious joy!!!

Mirian Wright
Mirian Wright
3 years ago

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

Ali
Ali
11 months ago

I have just been searching for gluten free and xanthan gum free pasta, I cannot purchase Almond flour here, Although I wonder if making own Almond flour could work, Or do you have another flour substitute , i.e Buckwheat flour, Yucca flour, and or millet flour, plus tapioca starch, or potato starch, and making a good mixture that will hold together.
The cost of pasta here has just risen by 40% so making homemade is the go to, as long as the mixture holds together.
Thank you from the Canary Islands.

Nicole
Nicole
6 months ago

Hi Gemma, I have a big family. I plan to use the pasta machine for this dough. I plan to make extra & store it in the fridge so we can eat it twice a week. How long would you estimate it lasts in the fridge & would the noodle strands stick & end up like a messy pile?
Last time I made noodles, it wasn’t gluten free, a nightmare when I wanted to store excess in the fridge. Thank you for your awesome recipes & much appreciated intricate details oc the steps, etc.

Jacqueline
Jacqueline
6 months ago

Made it for dinner last night, fabulously easy and fabulous taste! I will never buy again it tastes so good! And so easy I will add some salt next time!

Indrani Banerji
Indrani Banerji
7 months ago

Gemma can you please tell me what should I use to substitute eggs

Gill
Gill
8 months ago

Can you use a pasta machine for this type of pasta?

Haley
Haley
10 months ago

The dough was way too dry to work with, so I added an egg to the recipe and now it’s perfect. I can make long noodles that hold together and even made lasagna noodles! Try adding an egg and see the difference!

Tricia
Tricia
1 year ago

How many carbs , sugar and fat are in this ? Thanks man

Phyllis
Phyllis
1 year ago

This celiac was looking for a gf and xanthan gum free pasta dough recipe and I hit the jackpot with yours. I can’t believe that this held up even better than my other pasta that had xanthan gum in it. It even looks better and tastes better. Made it el dante and I’m so relieved that I could cry.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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