Making fresh, gluten-free pasta at home has never been easier or more satisfying than with this 3-ingredient recipe. In just 25 minutes of prep, you’ll create silky, tender dough that rolls out effortlessly without a machine. The result? Delicate strands of pasta with a perfectly chewy texture that rivals traditional versions. With a quick 3-minute cook time, it’s ready to soak up your favorite sauces or simply shine with a drizzle of olive oil.
This recipe is a game-changer for anyone craving homemade comfort without the hassle. The subtle nuttiness of the gluten-free flour pairs beautifully with rich, savory flavors, while the resting time ensures the dough is smooth and easy to work with. Whether you’re new to pasta-making or a seasoned pro, this simple yet impressive dish will leave you feeling accomplished and eager to share. Dive in and taste the difference of fresh, handmade pasta in under 30 minutes!
Simple Ingredients for Gluten-Free Pasta
- 1 1/2 cups (6oz/172g) blanched almond flour (ensure it’s finely ground and lump-free)
- 1 1/2 cups (6oz/172g) tapioca starch (plus extra for dusting)
- 2 eggs + 2 egg yolks (room temperature works best)
Easy Step-by-Step Instructions
- In a large bowl, combine the almond flour and tapioca starch, ensuring there are no lumps in the almond flour.
- Make a well in the center of the dry ingredients and add the eggs and egg yolks.
- Using a fork, whisk the eggs into the dry ingredients. The mixture will seem dry at first, but keep mixing until it becomes crumbly.
- Bring the dough together with your hands, kneading for 3-5 minutes until smooth. It may feel crumbly but will soften after resting.
- Cut the dough into 4 equal parts, cover with a damp tea towel, and let it rest for 15 minutes.
- Dust a work surface and rolling pin with tapioca starch. Roll out one piece of dough to 1/4 to 1/8 inch thick (thinner is better as it puffs when cooked).
- Use a sharp knife or pizza cutter to cut the dough into thin, even strips. Shorter strips (around 6 inches long) are easier to handle.
- To cook, bring a large pot of 8 cups water with a generous pinch of salt to a rolling boil. Add the pasta and cook for 3-5 minutes, or until it floats to the top.
- Strain the pasta, drizzle with olive oil or butter to prevent sticking, and serve with your favorite sauce and parmesan cheese.
- Storage Tip: Store cooked pasta covered in the fridge for up to 3 days. Avoid storing uncooked pasta as it dries out and breaks.
Sauce and Topping Ideas to Elevate Your Pasta
Pair your gluten-free pasta with a simple garlic butter sauce by melting 4 tablespoons of butter with 3 minced garlic cloves. Add a sprinkle of parsley for freshness. For a creamy option, try a cashew Alfredo sauce—blend soaked cashews, nutritional yeast, garlic, and almond milk until smooth. Top with freshly grated parmesan or a handful of toasted pine nuts for extra crunch.
Time-Saving Tips for Busy Cooks
To speed up the process, pre-measure your ingredients before starting. If you’re making pasta for a crowd, double the recipe and freeze the cooked pasta in single-serving portions. When ready to eat, simply reheat in boiling water for 1-2 minutes. This saves time without compromising on flavor or texture.
Storage and Reheating Made Simple
Store cooked pasta in an airtight container in the fridge for up to 3 days. To reheat, toss it in a skillet with a splash of water or olive oil over medium heat until warmed through. Avoid microwaving, as it can make the pasta rubbery. For best results, enjoy fresh!
Recipe Variations to Mix It Up
Experiment with different flours like coconut flour or arrowroot starch for a unique twist. Add a pinch of turmeric or beetroot powder to the dough for vibrant colors. For a vegan option, replace the eggs with a flaxseed or chia seed gel (1 tablespoon ground seeds + 3 tablespoons water per egg).
Common Questions Answered
Can I make the dough ahead of time? Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours before rolling. Why does the dough seem crumbly? It’s normal—the dough will hydrate as it rests. Just keep kneading until smooth, and it’ll come together beautifully.
3 Ingredient Homemade Gluten-Free Pasta (No Machine)
Ingredients
- 1 1/2 cups blanched almond flour
- 1 1/2 cups 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.
