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This almond flour pasta is a grain free and gluten free alternative to classic pasta noodles! Made with just 3 ingredients, these noodles are thick, chewy, and perfect with your favorite sauces!
Almond Flour Pasta
When it comes to staple recipes made with almond flour, my favorites to make are pancakes, banana bread, and this easy almond flour pasta.
Growing up, my mom would always make pasta from scratch. I remember her spending almost every Saturday afternoon in the kitchen, rolling out the pasta dough and cutting into strips to make noodles. The first time I ate pasta that was NOT homemade, I remember being completely shocked at how different it tasted. Even when I moved out of home, I continued to make my own pasta noodles, as contrary to popular belief, it’s very simple to do.
Since removing white flour and wheat from my diet, I’ve had to find other replacements. Almond flour has been a game changer for many of my baking recipes, and it’s been a fantastic alternative to flour in homemade pasta.
I’ve been meaning to share an almond flour pasta recipe for quite some time. It’s quite different from my keto pasta, which doesn’t have any flour or grains in it at all. As someone who often made pasta from scratch, I wanted to make something that tasted just as good, minus the grains!
No white flour or wheat is needed, but you’d never tell. The texture is thick, slightly soft, and perfectly chewy. It’s mild tasting and the perfect vehicle for you to add your favorite pasta sauces to it!
I had some friends over for an Italian dinner the other weekend and I served them this pasta with some garlic bread and lasagna and NO ONE believed me that there was no white flour in the pasta- They thought it was a traditional homemade version!
How do you make pasta with almond flour?
The Ingredients
- Almond flour– Blanched almond flour must be used, not almond meal. The latter tends to be gritty and can make the pasta a little denser.
- Tapioca starch– This gives the pasta the classic chewy and thick texture.
- Eggs– Room temperature eggs are preferred.
- Water– Combines everything to form a dough.
The Instructions
Start by mixing together your almond flour and tapioca starch in a large mixing bowl. Next, form a well in the center and add the eggs and water. Using a fork or a large spoon, gently fold the ingredients together, until a dough forms and it is thick enough to knead by hand. If the dough is still a little dry, add more water.
Now, transfer the dough onto a flat kitchen surface dusted with extra tapioca flour. Gently knead the dough several times, until it becomes smooth. Form a large ball of dough and cover it in a kitchen towel, and set it aside to rest at room temperature for 30 minutes. After you let it rest, roll out the dough until it is thin, before using a pizza cutter to slice the noodles, about 1/4 of an inch in thickness.
Finally, bring a pot of water to a boil. Once boiling, add the pasta to the pot and let it boil for around a minute until it floats to the surface. Drain the pasta and serve with your favorite pasta sauce.
Tips to make the best almond flour noodles
- If you own a pasta maker, you are welcome to use that instead of the pizza cutter to make noodles. You can also use it to form other pasta shapes, like bowties and gnocchi.
- There is no gluten in the dough, so don’t worry about over kneading it. If the dough becomes too wet, add more tapioca flour. If the dough is too thick, add a little extra water.
- You can slice the pasta as thin or thick as you like. For spaghetti lovers, cut the noodles thinner. If you are a fan of tagliatelle, make them thicker!
Storing and freezing almond flour pasta
- To store: Leftover pasta can be stored in the refrigerator, covered, for up to 2 days. Any longer, and it will begin to stick together.
- To freeze: Once the drained pasta has cooled, transfer to a container and store in the freezer for up to 6 months.
More delicious recipes using almond flour
Almond Flour Pasta
Ingredients
- 2 cups almond flour
- 2 cups tapioca starch
- 2 large eggs room temperature
- 4 tablespoon water * See notes
Instructions
- In a large mixing bowl, add your almond flour and tapioca starch and mix well. Form a well in the center and add the eggs and water. Slowly whisk together, until a smooth dough remains. If needed, add more water.
- Lightly flour a kitchen surface with tapioca flour. Transfer the ball of dough onto it and gently knead it several times. If needed, add more tapioca flour. Cover the dough in a damp towel and let it rest for 30 minutes.
- After 30 minutes, roll out the dough until a thin layer. Using a pizza cutter, slice thin strips of noodles from it.
- Bring a pot of water to a boil. Once boiling, add the pasta into it and let it boil for around a minute. Remove from the heat and drain the pasta in a colander. Distribute the pasta into bowls and top with your favorite pasta sauce.
This almond flour pasta is one of the best recipes that I have tried
the noodles are so nice and chewy they remind me of the noodles that I used to eat when I ate gluten they are called Reames egg noodles
I made them into a homemade chicken noodle soup and it was so good. Thank you for a wonderful recipe.
I LOVED this recipe. I make pie crust for pot pie with almost exact recipe all the time so I knew a little. I followed the instructions exactly. but then when I went to cut the dough, I was texting on the phone and lost track of time and set me like 3 min back and that meant I had to wait for the water to boil bc I forgot to turn it on.
so I cut the noodles and they got slightly dry for me. I had to be careful. what I did was just carefully carry the noodles and tho they did break in half on some of then, most stayed together.
I didnt get noodles as thin as in the picture but I go some tasty noodles nonetheless. well they were mostly thin but not like fettuccini thin they are like frozen egg noodles which are not fat per se but they are not like fettuccini they are a tad meatier than that. Its been like 15 years since i made noodles. so I did pretty good.
Also if you have trouble getting them right consistency in making the dough ball, I watched a guy online show how to mix the flour and make a well in the middle meaning you scoop some out the middle and leave a fine dusting in the center and it looks lie a bowl with walls made of flour.
You drop the egg in and ya take a fork and mix in a little at a time and try not to break the wall of flour just a little added to the eggs at a time till you get it more doughy then glove hands and start kneading the rest of the flour in. You will use like 90 percent of the flour. you wont be able to use all of the flour at 100 percent bc it gets too dry and cant get ALL the rest so I dumped the bit like say 1’4 cup worth out and that may be part of anyone’s problem and then knead it in the bowl dont have to take to the counter.
Just kneed for 6 min total then put in a damp paper towl and put in the fridge so it wont dry out for 30 min. then when working on cutting them get the water ready before taking it out the fridge and dont do what I did. 🤣dont let the noodles dry out too much. hope my tips from my experience helps anyone. they are amazing!!! i know it says that most recipes make enough for 4 ppl but i dont know here lol I am making soup now and then saving the rest for tomorrow. i wont have any left after that. this is delicious!!!!
Almomd flour in pasta, very interesting. I thought almond flour can be used only in sweet desserts.