Easy Gluten Free Pasta (Grain-Free!)

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Cutting board of homemade Gluten Free Egg Noodles before cooking

Inspired by pasta night without the gluten, and having such tough luck with affordable (and actually good) store-bought options, we set out to make our own. Spoiler alert: major success!

This 4-ingredient, 30 minute version is perfect for gluten free pasta night!

Almond flour, tapioca starch, sea salt, and eggs for making homemade Gluten Free Pasta

Origins of Pasta

Fresh pasta has been enthusiastically enjoyed in Italy for thousands of years. But who actually invented it? The answer is debated! You can learn more about the history of pasta here.

How to Make Gluten Free Pasta

Making homemade gluten free pasta is surprisingly easy!

It starts with adding the following to a food processor:

  • Almond flour
  • Tapioca starch
  • Sea salt
  • & Eggs (1 whole egg and 4 yolks)

The leftover egg whites can be used to make omelets and frittatas, as a binder for macaroons (similar to using aquafaba), and so much more!

Food processor with gluten-free flours and eggs for making homemade pasta

The mixture is then processed into a doughy texture (see below).

Food processor with freshly processed homemade Gluten Free Pasta

The dough is split into two pieces and placed on a (gluten free) floured cutting board.

Circle of Gluten Free Pasta Dough on a floured wood cutting board

Then the dough is rolled out into a very thin layer. You want to get it as thin as possible without breaking.

Rolling out the dough for our homemade Gluten Free Pasta

Next, it’s cut into thin strips. We find a small pizza cutter works well.

Although we’ve mainly tested it as fettuccini, we also think it would work well as just about any shape, including lasagna noodles!

Using a pizza cutter to slice homemade Gluten Free Egg Pasta

Once all the pasta is in the shape you want, it gets added to boiling water and cooked until al dente — about 5-7 minutes.

Picking up strips of our homemade Gluten Free Pasta recipe

And just like that, you’ve got incredibly delicious gluten free pasta that rivals pricier store-bought varieties such as Capello’s brand.

In our cost analysis, we found that our homemade version is less than half the cost of similar store-bought products (even when using higher quality eggs and without subtracting the bonus of leftover egg whites)!

Mixing dairy-free pesto and homemade gluten free noodles in a bowl

We hope you LOVE this pasta! It’s:

Easy to make
& Very versatile!

We like serving it with vegan pesto, red pepper flakes, and vegan parmesan cheese. But it would also be delicious with our 1-Pan Tempeh Bolognese, Chickpea Bolognese, topped with marinara, or with your favorite sauce or pasta toppings as well!

Comforting Gluten Free Pasta Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of Gluten Free Pasta topped with dairy-free pesto

Easy Gluten Free Pasta (Grain-Free!)

Tender, easy-to-make gluten free pasta made with 4 simple ingredients! Made in the food processor, no kneading or resting required. Just delicious gluten free pasta in 30 minutes or less!
Author Minimalist Baker
Fork resting in a plate of homemade Gluten-Free Pasta made with almond flour and eggs
4.80 from 39 votes
Prep Time 23 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings 4 (Cups)
Course Entree
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 1 cup almond flour
  • 1 cup tapioca starch
  • 1/4 tsp sea salt
  • 1 large egg (preferably free-range, organic whenever possible)
  • 4 large egg yolks (preferably free-range, organic whenever possible)
  • Gluten-Free All Purpose Flour (for dusting the board)


  • To a food processor, add almond flour, tapioca starch, and sea salt and pulse to combine. Add egg and egg yolks and pulse until a doughy texture forms (see photo). If still tacky and it sticks to your hands, add a bit more almond flour and tapioca starch a little at a time until it's more of a moldable dough.
  • Sprinkle a rolling pin and a cutting board or clean, flat surface with a little gluten free flour (tapioca used in excess can make the pasta too sticky). Divide the dough mixture into two even pieces and set one aside, covered. Transfer the other half to the floured surface and use a rolling pin to roll out dough into a very thin layer (as thin as possible without breaking), adding more tapioca starch or gluten free flour as needed to prevent sticking.
  • Use a pizza cutter or sharp knife to cut pasta into roughly 1/2-inch-wide strips (or other desired shape — just cut as evenly as possible to ensure even cooking). Dust cut pasta with more tapioca starch or gluten free flour to prevent sticking. Then carefully set aside and repeat this process with second half of pasta dough.
  • In the meantime, bring a large pot of water to a boil. Salt the water well, then add pasta and cook for 5-7 minutes, or until al dente. Drain and serve with desired sauce. We found our Vegan Pesto to be a lovely addition. Garnish with red pepper flakes and/or vegan parmesan cheese to elevate the pasta even more.
  • STORAGE: Store leftover cooked pasta in the refrigerator for up to 2-3 days. Reheat in the microwave or in a saucepan with desired sauce (though best when fresh). Uncooked, unrolled pasta dough can be stored tightly sealed in the refrigerator for up to 3-4 days.
  • FREEZING: If freezing, we recommend either freezing the unrolled ball of dough then thawing before rolling out and boiling, or rolling out, cutting into desired shapes, dusting with tapioca starch or gluten free flour to prevent sticking, and letting air-dry for 30 minutes to 1 hour, then freezing in a sealed container for up to 1 month. Add to boiling water and cook as directed until al dente.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 4 ~one-cup servings Calories: 332 Carbohydrates: 32.1 g Protein: 10.9 g Fat: 19.7 g Saturated Fat: 3 g Polyunsaturated Fat: 4.34 g Monounsaturated Fat: 11.39 g Trans Fat: 0 g Cholesterol: 226 mg Sodium: 175 mg Potassium: 240 mg Fiber: 3 g Sugar: 1.3 g Vitamin A: 315 IU Vitamin C: 0 mg Calcium: 95.57 mg Iron: 1.95 mg

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My Rating:

  1. Jody says

    Have you any experience with this using other “flour replacements” in part, like cooked sweet potato or spinach or beetroot or butternut squash, etc?

    And how is this compared to the pre-made that can be bought in a store? I have tried a few of them and they were disappointing in texture mainly, but also because they almost always fell apart when I boiled them.

    Thank you for your time.

  2. Amanda says

    Two questions.., Can this be run through a pasta rolling attachment on a stand mixer? And since I can’t have grains or beans I can’t use most all purpose flours. Would tapioca or arrowroot work fine for me dusting? Or will it make it too dry?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we haven’t experimented with a pasta attachment, but another reader mentioned the dough being too delicate for a pasta machine, so we fear the attachment would be similar. Tapioca when used in excess can be a bit too tacky/slimy. Arrowroot might work better, but we haven’t tried. Another idea would be to roll it between two sheets of parchment paper. Let us know how you like it!

  3. Marin says

    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 ✨

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love to hear this! 100 stars might be the most we’ve ever gotten! Thanks so much for the lovely review, Marin, we’re so glad you enjoyed! xo

  4. Fran says

    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.

  5. Gillian says

    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!

  6. Gilly says

    I was excited to find this recipe and make it to include in my gf vegetarian lasagne. But my raw dough was too dry, and as I rolled it out it repeatedly crumbled and broke apart. There was no way this would stay together for cooking in boiling, salted water. You didn’t include any instructions of how to remedy a dry, crumbly dough. I ended up using the rolled out pasta, uncooked, and in little odd shapes, to layer through the lasagne sauce. The whole thing got cooked in the oven. Upon cooling and cutting it held up well. But I think if i can get a better dough consistency that rolls well, I will try pre-cooking the pasta next time. I will try again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gilly, sorry to hear it turned out dry and crumbly. Is it possible the eggs you were using were on the smaller side? If that happens again, we’d suggest adding more egg and/or a little olive oil. Hope that helps!

  7. Sarah says

    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!

  8. Amelia says

    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.

  9. Holly says

    I’ve made this twice now. Both times I used the egg yolks as instructed. But my daughter cannot have egg whites. So for the ravioli, I used a flax egg and for the lasagna I used aquafaba.
    I much prefer the taste of the aquafaba over the flax egg.
    I did not have to cook the lasagna noodles first.
    Both held together well while rolling. I was surprised how well the ravioli held up in the ravioli attachment of my pasta maker.
    Love this recipe – very easy to follow, minimal ingredients and great texture when you bite into it. Unfortunately, my daughter’s school does not allow any nut products in lunches so she couldn’t pack leftovers. Is there a school-safe substitute for almond flour in this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it worked well with both ravioli and lasagna! Thanks for sharing! The closest nut-free alternative would be a GF blend? Let us know if you try!

  10. Maddy says

    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.

  11. joe says

    Eggs are NOT essential for making pasta. In fact a large number of Italian pasta makers Barilla etc do not. Only flour, semolina, salt and water. It works beautiful even for ravioli.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, We haven’t tested it with any egg alternatives. Our best guess would be either a vegan egg (the store-bought version), our homemade vegan scrambled “egg,” or maybe aquafaba. Let us know if you try anything!

    • Allison says

      Gluten free is entirely different to making regular pasta, so the eggs are definitely needed for binding!

  12. Mo says

    Hi there can you please make a suggestion for a replacement for the eggs? For a long time I’ve wanted to make pasta but I’d love a vegan version. Thanks!

  13. Tara says

    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!

  14. Kim says

    I tried this and the pasta fell apart while cooking. I don’t have a big enough food processor so I attempted to knead it by hand. Any idea what I should do differently next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, it sounds like it didn’t bind well. Did you make any modifications to the recipe? Did the dough look similar to the photos before rolling? It’s possible that it needed more egg for binding.

    • Blaire Maliwat says

      Made this tonight- all I can say is it was amazing!!! I used arrow root starch instead of tapioca and it was perfect. Also did not have a food processor on hand so stirred everything in a mixing bowl with a wooden spoon until combined then kneaded it with my hands. Used the gluten free flour to dust the surface it was rolled out on. My husband had his doubts but he loved it too!! Thanks for an amazing recipe- will definitely keep this one on rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoy it, Stephanie! Thanks so much for sharing!

  15. Eluned van der Steeg says

    Hi! I’m going to try this recipe shortly. I’m very pleased to find it, as I’ve had a lot of success with almond/tapioca flour recipes lately 👍
    Quick question … does the fettuccine dry if I drape it over a rack? Will it be ok? Nobody in recent comments seems to mention drying this pasta.
    Thanks very much,

  16. Colleen Peters says

    I don’t know much about gluten free cooking. I would like to try this but I’ve read that xanthan gum is a required addition to present crumbling. Your thoughts?

  17. Meaghan says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Meaghan! Thanks so much for the lovely review!

    • Holly says

      Hi Meaghan…can you let me know if you tried this out in a lasagna? I was hoping to do the same. If you did, let me know if you boiled the noodles first? I’m not a fan of the “oven ready” brands.

  18. Sarah says

    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!

  19. Sarah says

    Hi! I’m wondering if I could substitute the tapioca with Arrowroot Flour? Let me know what you think! I can’t wait to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, we haven’t tried it, but another reader mentioned using it with success. Let us know how it goes!

  20. Damien Cooke says

    I was wondering how to modify the recipe to make it Keto friendly, particularly with the replacement of tapioca starch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t played around with that, so we’re not sure! Maybe more almond flour, but it wouldn’t have the same texture? Let us know if you do some experimenting!

    • Corey says

      Hi Damien,
      I tried altering this by using 1 and 1/2 cups of almond flour and only 1/2 cup of the tapioca starch and it worked well! I’m making it again tonight and may try to reduce the ratio of tapioca even further. We’ll see how it goes!

  21. Lffh says

    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.

  22. Gladys says

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

  23. Aya says

    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!!

  24. caroline says

    Do you think it would work to you use arrowroot starch/flower instead of tapioca starch? Or is there another tapioca starch alternative?

    Thanks! Hoping to make tonight!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline, we haven’t tried it with other GF flours, but another reader mentioned using arrowroot with success. Let us know how it goes!

  25. Carol says

    I realize this is a big ask but can this be made without eggs? Aquafaba or chia egg or flax egg?

    I’m allergic to eggs

    I’d love to be able to make fresh pasta though.

  26. Bee says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy it, Bee! Thanks so much for the lovely review! On our list =)

  27. Faith says

    Quick question: do you think the consistency of this dough would work with a Kitchenaid Pasta Roller attachment?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Faith, We don’t have a pasta attachment or kitchenaid so we aren’t sure. We wouldn’t think it would be different than hand rolling. Just add gluten-free flour as needed to prevent sticking. Let us know if you try it!

  28. Lucy says

    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!

  29. Glenn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Glenn! Thanks so much for sharing!

  30. Nala says

    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.

  31. Lil says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it! Thanks so much for sharing your experience!

  32. Chelsea says

    Just made this pasta for dinner (with roasted broccoli + pesto) and it was a huge hit! Took a little confidence/trial and error in figuring out how much flour to use, but we made it work! Question: where are those gorgeous pasta bowls from? I’ve been looking for a set of pasta bowls but underwhelmed by the shape/size of most that I’ve seen. Happy to purchase via an affiliate link if you want to share one, or just a store/brand name and I can go find it myself!

  33. Emilie Riddle says

    This looks delicious – do you think it would work to make ravioli, or would it be too fragile? I have a ravioli press I’ve been dying to try out. Also, do you think you could use the pasta attachment on a kitchenaid mixer to roll out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would work! It’s actually on our list to test. We don’t have a pasta attachment or kitchenaid so let us know if you try it. It shouldn’t be any different than hand rolling. Just add gluten-free flour as needed to prevent sticking.

      • Robert Osowski says

        Was very excited to try this. The dough was so sticky I could not get it to work. I used lots of tapioca flour to roll out but it stuck to the board. Unfortunately, I had to through the dough away after I peeled it all off the board.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Robert. So sorry to hear that! I think I may modify the instructions to suggest using gluten-free all purpose flour to dust the board because when used in excess, tapioca flour can be a bit tacky / slimy.

  34. AK says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! Not critical at all. I appreciate the feedback. I’m wondering if what happened was the dough didn’t get enough dry ingredients before you started rolling it out. It shouldn’t be tacky at all before you start rolling it out (it should be moldable but not sticky) – watching the video again may be helpful? Also, if you do try it again you could try using an all purpose GF blend instead of tapioca when rolling it out to prevent any excess from creating a film on the pasta (though we did not experience that ourselves).

  35. Shelby says

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

  36. Marci says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Others asked a similar question and it should work with hands or a wooden spoon in a mixing bowl. Let us know how it goes!

  37. Ariella says

    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.

  38. Meaghan says

    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!

  39. Ariella says

    I like capellos, but it’s insanely expensive.

    I haven’t made this yet, but I am wondering why there are so many egg yolks. Does it really need that many? Have you tried it with less? I’m willing to experiment, but not if you already tried.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can definitely try! You want the fat content high to keep the dough pliable. If you experiment let us know how it goes!

  40. Julie says

    Hi! This looks incredibly good, but like many others in the comments, I’ve been looking for a good gluten-free, vegan pasta recipe. Please consider working on that, we would be so grateful!

  41. Laura says

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

  42. Laura says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Laura! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Rae Ward says

      Wow!! Wow wow wow. When I saw this recipe advertised on IG, I made a mental note to make it soon.
      Today was the day- and oh my gosh, this MADE our day.
      We are gluten free for health reasons and I know my daughter misses pasta, but we had never tried the Capello’s because of the price.
      This was *SO* easy that my 12 year old made it start to finish, and was done in 20 mins, dinner on the table (we already had a jar of pesto made in the fridge.)
      I can’t thank you enough! We’re so excited by the pastabilities (sorry, could not resist!)

  43. Stacy says

    My husband can’t eat eggs – wondering if anyone has tried it with egg substitutes? No doubt the flavor would be different – wondering about texture??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Stacy! We didn’t test it with any egg alternatives. My best guess would be either a vegan egg (the store-bought version), our homemade vegan scrambled “egg,” or maybe aquafaba. Let us know if you try anything!

  44. miss agnes says

    Thank you so much for this recipe. I’m unable to find gluten-free lasagna sheets in France. But my kids are also allergic to nuts, so almond flour is a no-no. Would this work as well with a standard gluten-free flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say that’s your best bet! Let us know if you give it a try. Ideally your blend has tapioca in it, and is super fine and powdery. Good luck!

      • miss agnes says

        Thank you! Indeed the blend I use is fine and powdery so that might work. I’ve pinned this recipe to make sure to find it easily.

  45. Shelley says

    Have been trying (and failing) to make a decent GF pasta. Do you think acqufaba or something else would work instead of eggs to veganise it?

  46. Caroline Van Der Ryst says

    Absolutely terrific. Was the dough easy to work with? Any sign of it disintegrating in the water? It seems to have held up really well.

  47. Sarah says

    This looks amazing!! Is there a vegan alternative? I have intolerances to eggs.

    Ps love all of your recipes!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sarah! We didn’t test it with any egg alternatives. My best guess would be either a vegan egg (the store-bought version), our homemade vegan scrambled “egg,” or maybe aquafaba. Let us know if you try anything!

  48. Michelle says

    This recipe looks amazing! Do you know if the dough could be rolled out using a pasta maker or would it be too sticky?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that’ll work – just add more tapioca starch and/or almond flour as needed to prevent sticking!

  49. Jenni says

    Hi, thanks so much for the recipe! Do you think I could use almond meal instead of almond flour? It’s been harder to find almond flour in Australia, but almond meal is readily available!

  50. Naomi says

    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!!!

  51. Sky says

    This looks amazing, thank you!! I think it’ll work great in a lasagna recipe as well, can’t wait to try. One question – am I able to substitute corn starch for the tapioca starch?

  52. Eve says

    Thanks so much Dana. Looks amazing, so cool to see grain free pasta that actually looks like pasta rather than shirataki noodles. Wondering if you have any suggestions on egg substitute here? Thanks! Eve

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Eve. We didn’t test it with any egg alternatives. My best guess would be either a vegan egg (the store-bought version), our homemade vegan scrambled “egg,” or maybe aquafaba. Let us know if you try anything!

  53. Tara says

    Well this is exciting! Have you tried a stuffed pasta type of thing with it? Cannelloni or ravioli, for instance?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think ravioli would be amazing! Haven’t tested it beyond the simple strips that feel more “linguini” to us than anything. Let us know if you try any other shape!

  54. Somer says

    Is there an alternate flour I could use instead or almond flour you think? And what is an egg free option? Do you think aquafaba or chia/flax egg? Thanks!

  55. Mollie says

    This looks awesome!😍 I am curious— could you use cornstarch or arrowroot powder instead of the tapioca starch? Not sure the differences, I just happen to have both on hand.

  56. Alison White says

    Yes! I can’t wait to try this.
    Two questions:
    I noticed that you cut these by hand rather than using a pasta machine. Is there a reason not to use a pasta machine? Can the dough hold up to a pasta machine?
    Second: Can you create a recipe using garbanzo flour?! I’ve searched everywhere and have yet to find a recipe that actually works.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Alison. We don’t have a pasta machine but suspect that would work. Let us know if you do! Sarah from My New Roots actually has a lovely chickpea pasta recipe. Let us know if you give it a try!

      • Pat says

        If this pasta were to be used for lasagna , would you have to boil the lasagna sheets first and then assemble the lasagna?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We don’t think you would need to boil first! Just add uncooked noodles when assembling lasagna and make sure to cook the lasagna long enough that it’s bubbly.

  57. Faye says

    Looks good. Do you know where all the carbs are coming from? Is tapioca starch carby? Do you know of something to replace that if so?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, tapioca starch contributes some carbohydrates. We aren’t sure how to replace it without the same issue as arrowroot is roughly the same nutritionally speaking. Let us know if you try any other alternatives!

  58. Alex says

    Do you think this would work with other nut meal (maybe cashew)? Or a basic GF flour blend? I’m allergic to almonds, but so want to try this.

  59. Kaitlin says

    I’m wondering if there is any possible substitute for the tapioca starch? I know it’s a long shot, but it’s a sensitivity in our house. Thank you for all your amazing recipes!

  60. Allegra Levine says

    I am very keen to try making my own gluten free pasta but am allergic to nuts! Do you have any nut free substitution suggestions to replace the almond flour?
    Thanks in advance x

  61. Elizabeth says

    Have you tried the dough thru a pasta machine? Can it be dried, like regular wheat pasta, and stored without refrigeration or freezing? I have a pasta machine, but since going gluten and mostly grain free, I haven’t used any non wheat pasta dough for fear of it gumming up the machine .

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We think it will work in a pasta machine but we haven’t tried it. I’d recommend adding more almond flour and especially tapioca starch as needed to prevent sticking. Let us know if you try! As for storage, see our ideas in the recipe.

  62. Anna says

    Hi! You are wonderful. Is there any vegan substitute for the eggs that you think might work? If not that is okay, I was just wondering! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that! Let us know if you do. It should be super fine / powdery for best texture.

  63. Gina says

    Hi there! I love your recipes and can’t wait to try this one :-)

    Could I use corn starch instead of tapioca starch? I don’t have any on hand (and going to the store rarely these days).

    Thank you for your time and wonderful recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say arrowroot mixed with potato starch would be your best bet. Let us know if you try!

  64. Amy says

    Very interesting! Would love to see if you could veganize this – I wonder what would work instead of the eggs?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Amy! We didn’t test it with any egg alternatives. My best guess would be either a vegan egg (the store-bought version), our homemade vegan scrambled “egg,” or maybe aquafaba. Let us know if you try anything!

  65. Andrea Punzalan says

    Any alternatives I could use instead of tapioca starch? Thanks! This looks really good, would really want to recreate this at home ❤️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Andrea – tapioca starch is ideal in this recipe because it creates a little stretchy and buoyancy. The closest alternative would be a mix of arrowroot starch and potato starch. Let us know if you give either a try!

  66. Lu says

    Hi, do you think I could make it nut-free if I use some seed meal (like blending pumpkin seeds until super fine)? Would it work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure! If you try it let us know. It will likely affect the flavor and texture.

    • Jess says

      Do you think this would work with arrowroot powder instead of tapioca starch? Just trying to use what I have on hand. Looking forward to trying this recipe!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I’m thinking that mixed with a little potato starch would be idea. Let us know if you give it a try!

  67. Amy says

    Woah!! Um, can’t believe this is so easy!! I can see this recipe turning into lots of different variations!

  68. Carla says

    I’m going to have to make this. So amazing. Will use duck eggs.
    Hoping for some more meat recipes for us omnivores. I have so much problems physically when I eat vegan food exclusively and I really really love the content of your blog.