Almond Flour Pasta


5 from 552 votes
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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

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 flourBlanched 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. 

almond flour noodles

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. 

almond pasta

More delicious recipes using almond flour

almond flour pasta

Almond Flour Pasta

5 from 552 votes
This almond flour pasta is a grain free and gluten free take on classic pasta noodles! 3 ingredients and ready in under a minute!
Servings: 8 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes



  • 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.


* You may need to add more if your dough is too thick.
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.
Recipe loosely adapted from here. 


Serving: 1servingCalories: 245kcalCarbohydrates: 29gProtein: 8gFat: 15gSodium: 18mgPotassium: 23mgFiber: 3gVitamin A: 68IUCalcium: 66mgIron: 2mgNET CARBS: 26g
Course: Main Course
Cuisine: American, Italian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 552 votes (546 ratings without comment)

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Recipe Rating


  1. Would I be able to use this for lasagna noodles? I’m trying to find a low carb pasta recipe that will still hold up cooking in a lasagna in the oven.

  2. Hi Armen your almond flour fettuccini sounds good but only one problem for me! too high carbs? 29 gr? I’ m trying to eat higher protein and small amount carbs. Can you modify the recip. Thankyou.

  3. 5 stars
    This was my first time making thes noodles and they were fabulous! I’ll be adding them to my rotation. They were so good, I swear if you didn’t tell anyone, they wouldn’t notice the difference between the almond pasta and regular wheat noodles.

  4. 5 stars
    Let me say I am full Italian and grew up on handmade macaroni and if I hadnt made this myself I never would have known it wasnt my moms or grandmoms. I loved the texture especially!!! It was so so super easy too!!!!

  5. Hi.
    My daughter is on scd (special carbohydrate diet. She loves noodles/pasta/ macaroni. Can u please create some recipes that are free from starches. She cant eat anything with tapioca starch or any other starches. I found many recipes with starches.

  6. 5 stars
    I love all the recipes on this site and none have ever failed me. And Arman’s fun loving spirit is always all over every webpage. I truly love your work.

    But sadly this recipe was a disaster and I cannot figure out how on earth you got a yours to look like what is in the picture. Mine wasn’t even close. First I never got a smooth dough. I added more water like you noted but after 6T we start to wonder if 3x the recipe amount is ok or not. Still it was lumpy like a ball of sticky clay. When trying to roll it out it was literally a joke. It split in too many places before it even got down to 1/2” thick. Regardless, I kept rolling and had to take small pieces and roll them thin by themselves. Whatever portions didn’t crack I sliced thin like fettuccini, and the parts that cracked I kept short like an egg noodle to cook separate.

    But when I added it to the boiling water, I was stirring the water slowly but continuously to make sure they didn’t stick to pan or each other, but after 60 seconds it all broke into tiny pieces and then became a mush.

    My Alfredo sauce burned and my chicken over cooked during the handling of all this. Lol It was my first failed keto dinner.

    I do not know what cooking skill I should have under my belt that can produce what you did out of these three ingredients. My husband is convinced something is missing but you are thorough and never leave anything out.

    I used Anthony’s Unblanched Almond Flour so it would be the smoothest kind, and I even sifted it into bowl to be double sure. But it still had a grittiness to the dough before cooking.

    Could my tapioca starch (flour) have been too old? How do you have absolutely no grainy grittiness in your picture having used Almond flour?

    1. I suspect your problem may have been using *unblanched* almond flour, which includes the skins of the almonds. I would imagine this would add an additional element of graininess compared to blanched flour, and the skins probably don’t behave the same way as the flesh of the almond in terms of soaking up liquid and binding to other ingredients.

      1. I used Anthony’s Unblanched Almond Flour so it would be the smoothest kind, and I even sifted it into bowl to be double sure.

        Were you able to successfully make these??

      2. Correction I DID use Anthony’s “blanched” almond flour. That was a typo in my original post. All the Almond Flours I buy are blanched (Kirklands, Anthony’s, or Blue Diamond.)

        So it was the smoothest you can buy without skins. So I’m still waiting for what else would make it fall apart.

        I am much more experienced now after a year of learning to cook with Keto. I will give it another try and report back. Maybe I have naturally acquired some technique working with the ingredients that makes some difference??

  7. I can’t wait to try this! One question: Have you tried this by substituting Arrow Root Powder for the Tapioca? I wondered if the texture would remain the same. Thanks so much for your great recipes!