Easy Gluten Free Pasta (Grain-Free!)

I never thought making pasta could be this easy! I’ve been gluten free for 13 years and this was by far the most delicious pasta I’ve had since then. It’s wonderful to know fresh pasta again!! Thank you!

I don’t know where to start! My gosh this pasta is OUT OF THIS WORLD!!! I thought it would taste too almond-y but it tastes/has the texture exactly like wheat pasta. It rolls out perfectly, doesn’t go mushy & I can actually twirl the pasta around my fork with glee. It’s so wonderfully al dente & the sauce sticks to it so well. I will say the quality of your ingredients will matter, so buy the best you can afford or get your hands on. I will never buy GF pasta again! You deserve an award for this recipe! Thank you so much for creating & sharing it with us. 100 golden stars ✨

So delicious! Worked brilliantly. Easily came together, easy to roll, and really quick. I made a filling out of roasted butternut squash and cashew cream and made ravioli. I just wet the edges of the dough and pressed it together and it sealed the two pieces. I’ll make this pasta dough again and again. Can’t wait to try it with pesto.

Love this recipe! I haven’t felt so good after eating pasta in a while. I’m so used to going down to the states from Canada to go to trader joes for their gluten-free version. Now, I can have FRESH pasta and it takes less than 20 minutes altogether. SO EXCITED!
I will defs try chickpea juice to replace the eggs – as I don’t always have eggs on hand (get them from a local farmer) and I don’t like to reply on eggs. :D
Thanks, Dana for this awesome recipe!

My DH made this tonight for dinner, said it was very easy to make and he’d even make it on a week night. We both loved it – great texture and flavor, chewy and dense but not heavy. Thank you for a wonderful grain-free pasta recipe!

I’ve made this several times and it’s a staple for me now! I didn’t have tapioca starch/flour at first, so used corn starch. It works, but tapioca definitely creates a better texture and taste. I’m trying to lower my egg consumption and just tried it with Bob’s egg replacer. It molded into a nice dough and tasted great as I was rolling it out, even though it was even more delicate than usual. Unfortunately, once it was cooked, it was slimy and gummy, basically inedible. So for all of us here trying to find an egg replacement, I’d say no to a powdered replacer here. I’ll try something else next time.

This recipe was so simple and easy compared to any other GF pasta I’ve attempted to make! The dough was a dream to work with and didn’t fall apart when I cooked it. Extra stars for being grain free as well – without substituting flavor or texture.

So very tasty, thanks! I did try using my standard home pasta machine, but the dough was too delicate to pass through even the widest roller setting without tearing. However, rolling out and cutting with pizza roller worked like a charm. Making another batch tonight with your roasted red pepper sauce and vegan parmesan recipes. Yummmmmm! Oh, and my husband prefers this recipe to other pasta because of the high protein content — win win!

Amazing!! Repeat recipe in our household. Surprisingly easy, too!

I’ve made this recipe 3 times now and it’s amazing! I used my Cuisinart Mixer with the dough hook and it worked perfectly. I found it time consuming to roll out and cut into fettuccine, so I tried rolling the dough into thin logs and cutting into small pieces. I used my thumb to press them down and they looked just like Orecchiette! My picky 7 and 9 year olds both had seconds (and enjoyed helping with the thumb print process). I’m hoping to try this in lasagna tonight. I’m thinking I won’t need to boil it first, that the cook time in the oven should make it tender enough. I will keep you posted! Thanks for your amazing website, I have been trying so many of your recipes during Quarantine :)

This was amazing!! Super easy to make and tasted delicious! I used arrowroot flour instead of tapioca and it worked great. I served it with homemade pesto! Definitely will be making agin soon!

This was really good. Stored half and rolled out the next day- if you do this make sure you take it outside the fridge 1 hour before so that its not as difficult to work with.

Absolutely mind-blowing! We just had this recipe for lunch. Thank you sooooo much for this! Healthy delicious and easy on the budget.

This recipe turned out amazing! I love the simplicity of ingredients! I was also able to make a nut-free version (tbh, I’m just not crazy over almond taste) and using your recipe as a guide helped it turned out phenomenal! I subbed out almond flour with equal parts white rice flour and then adjusted the eggs to 4 eggs and 1 egg yolk and it turned out EXACTLY like as if I made your recipe. Thank you so much!!

As I have to avoid gluten due to an autoimmune condition, I was psyched to try this GF pasta. The flavour and consistency were both spot-on, and after so many disappointments trying other types of GF pasta, this has changed my life! Thank you <3 More GF recipes in future would be amazing.

I made this with almond meal by accident (thought it was almond flour) and it turned out fine! Super easy to make if you don’t have a food processor too. Great recipe!

Hi I made this twice in the last week and my wife and daughter loved it. I made it with pesto and i also added a little lemon pepper to the pasta recipe. Will try as a ravioli with cashew cheese down the road.
Thank You.

Woah! I was a bit wary trying this as I haven’t had much luck with gluten free doughs that are meant to be kneadable, but this was sooo good! I used a bowl and mixed with a wooden spoon first and then finished kneading with my hands which turned out to be easiest since my dough was definitely sticky before the eggs were fully incorporated. After kneading the dough wasn’t sticky at all and very easy to handle. I used tapioca starch to roll it out and had no issues with that. I made chinese potstickers and plain pasta and was super pleased with the results! Will definitely be making this again.

This recipe is amazing! It tastes just like fresh wheat pasta and is so good I made it two nights in a row. The first time I didn’t roll it thin enough, so do heed that instruction. I also doubled the salt and rolled it out in more batches to get it thinner.

SO GOOD! Served with pesto but can’t wait to make it with bolognese and try to make ravioli!!

Soooo delicious! Thank you so much for this awesome healthier pasta!!!!!

I was so excited to make this, and finally got the chance to today. THIS DOUGH IS VERY STICKY and not easy to work with. It is made clear in the recipe, so I added lots of tapioca starch all over my counter ad hands like it said to. When rolling it out, there would be random spots not covered no matter how much powder I would put, and it would stick. Eventually the pasta is so covered in tapioca starch in order to prevent it from sticking, that this starch then makes the pasta so sticky with a film that it is not appetizing. If i dusted off the powder, the the pasta would just fall apart. I made it work somewhat, but sadly will not be making this again. :( I hope this is not critical but rather helpful!

This is absolutely phenomenal and easier than expected. I’m excited to try it in our family chicken and noodles recipe.

Made this for lunch today with a lemon garlic sauce with some broccoli and sun dried tomatoes using coconut cream as the base. It was absolutely fabulous! Family all loved it! My gluten free hubby hasn’t had pasta like this in years…and he was over the moon in delight! Thank you so much for your great content, Dana!

I made this- didn’t play around with the eggs and it was very good. It would probably be better if I had a pasta roller and could cut straight lines, but it tasted like Capello’s.

This was SO GOOD! I was honestly skeptical at first. After eating a mostly paleo diet for the past few years, I just assumed pasta was never going to be a part of my “healthy” diet anymore. I considered chickpea pasta a special occasion but this is SO much better and guilt-free! The recipe took minutes to make. Just be careful to stir gently when boiling the pasta and when adding sauce the sauce, it’s more fragile than regular pasta. Otherwise you can’t go wrong! YUM!

Forgot to add a rating. Definitely 5 stars! So simple, healthy and delicious! You can do this! Go ahead, make some pasta tonight!

Used exact ingredients. Super simple and delish! Cut them like fettuccini and served with pesto. My picky teen said it tasted way better than she expected it to – and you know how kids are about pasta! I’m not gluten-free, but like some of the gluten-free items, so this will definitely be in my repertoire!

I didn’t have tapioca starch, so I used arrowroot and it worked great!

I just made this for my exclusively meat eating keto husband and he cannot stop raving about it!!!! It was so delish we finished the whole batch in one sitting. So easy, filling, and absolutely tasty! Will be sure to make again soon!!!