{Recipe} Homemade Almond Flour Pasta

A while back my aunt came upon an awesome deal for a pasta roller. She snagged it up (obv) and then asked me for a good Paleo pasta recipe. I told her to try a spiralizer. πŸ˜‰


It kind of stuck in my head, though. Up to that point I had never seen a grain and legume freeΒ pastaΒ pasta. Sure, there were noodles and spiralized veggie “noodles”, but no pasta (that I had seen). So I decided to make some. The scientist in me got all excited about figuring out how to replicate the structure of pasta without gluten.


If you haven’t noticed by now, I kind of have a thing for almond flour. I don’t know exactly why. Maybe it’s because I can bake treats and tell myself that I’m just eating healthy almonds, not dessert. πŸ˜‰ I mean, really, IΒ am eating almonds, right? Justified.


Anyway, this isn’t dessert. It’s pasta. Eggy, chewy with a bit of al dente bite pasta. And there are no grains or legumes involved. It’s just almond flour, tapioca flour, eggs and a bit of xanthan gum and salt.

I’m not going to call these Paleo since I do add xanthan gum, and I know it’s a polarizing ingredient. If you’re cool with the xanthan gum, then happy birthday! You can eat pasta!

I like to use the mound of flour + eggs in a well method for mixing up pasta. I find that method ensures the perfect amount of flour added to the eggs every time. Eggs aren’t all exactly the same size (get on that, hens! :P), so sometimes you might need more or less flour than other times. Making an egg volcano gets it right every time. Every time. How many times can I say that before it gets annoying?


4.3 from 10 reviews
Homemade Almond Flour Pasta
Prep time
Cook time
Total time
Recipe type: pasta, gluten free, grain free
Serves: about 4 servings
  • 2 cups almond flour
  • 2 cups tapioca starch
  • 2 Tbs + 2 tsp xanthan gum
  • 3 eggs, large
  • 1 tsp sea salt
  1. Place the almond flour, tapioca starch and xantham gum in a bowl and whisk to combine.
  2. In a bowl or large work area, mound two cups of the flour mixture and create a well in the middle.
  3. Add the salt and crack the eggs into the well.
  4. Using a fork or your fingers gently beat the eggs, slowly incorporating flour into the eggs until all of it is combined or until the dough can be kneaded by hand.
  5. Knead dough until it is smooth and elastic. The dough should be pliable but not too sticky. If dough is sticky, add flour a little at a time, kneading until smooth.
  6. Roll the dough into a ball, wrap in plastic wrap and allow to rest for about 30 minutes.
  7. Divide the dough into four equal pieces and use your hands to shape each piece into a rectangle about a quarter of an inch thick.
  8. Send the first piece through the pasta roller at setting 1.
  9. Fold the piece in half and send through again. Repeat one or two more times until the dough feeds through smoothly, dusting with tapioca starch to keep it from sticking.
  10. Change to setting 2 and feed the dough through. Repeat until you get to your desired thinness (I like setting 3, some prefer setting 4). As you go, dust the pasta sheets with a bit of the flour mixture or tapioca starch to keep the sheets from sticking.
  11. Repeat for each of the remaining three pieces of dough.
  12. Switch to a pasta cutter and feed each piece through or slice each sheet into pasta strands with a knife.
  13. Bring a large pot of salted water to a rolling boil.
  14. Drop in pasta strands and cook for 60 seconds while stirring.
  15. Remove pasta from water and toss with olive oil.
  16. Serve with sauce or toppings of choice.



So tell me, have I just made your week? πŸ˜‰

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Need something to top this luscious pasta?

A rich, hearty "noodle" meal that's meat free, heart healthy and delicious. Zoodles are so last year. Get on board with celeriac! Gluten free, grain free, vegetarianΒ  Β Roasted garlic. Roasted eggplant. Put them together, and you'll want to put it on everything.Β  Β Thick, creamy and full of sweet, roasted garlic flavor, this cauliflower cream sauce would be perfect under mild fish or atop your favorite pasta. Bonus: It's super easy to prepare! Gluten free, grain free, vegetarian option.

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  1. As a pastaholic, this recipe sounds amazing! I first had the impression of dessert pasta when you said almond flour pasta but you convinced me πŸ™‚ I bet this is perfect with just plain garlic sauce.
    Linda | Brunch with Joy recently posted…Banana Cheese Muffin #MuffinMondayMy Profile

    • And now you’re making me want to make some sort of dessert pasta! πŸ˜› I’m getting images of Spaghetti with Maple Syrup a la the movie Elf!

  2. Oh my gosh! Almond flour pasta has some of the best texture of gluten-free pasta I’ve had yet! It’s been on my list of things to make since I tried some of Cappello’s GF almond flour pasta. Yours looks so incredibly smooth – the texture seems perfect! Love it!

    • Thank you! I really like the texture of this pasta. It’s the only kind I’ve been making lately. I recently tried Cappello’s, too, and it’s good stuff! I’m totally planning to stock my freezer for when I don’t have time to make it myself. πŸ™‚

      • I just ordered my third order of Cappello’s, and it’s now $16 per 9 ounce box. There’s no option for shipping. It’s included. Won’t be ordering again. Will be making your recipe. Thank you!

  3. Amazing results! I have made buckwheat flour pasta before, but almond flour sounds ever so delicious!
    Julia recently posted…Sweet Potato Chicken Croquettes with Chimichurri SauceMy Profile

  4. I’m really curious to try these out! Homemade gluten free pasta sounds so enticing!
    Denisse | Le Petit Eats recently posted…Quick+Easy Pork Belly UdonMy Profile

    • Let me know if you try it, Denisse! It’s my favorite grain free pasta at the moment, for sure.

  5. Amazing! Thanks so much for sharing this at Savoring Saturdays, Joy! I’m going to feature them at this weekend’s party. πŸ™‚ Hope to see you back!

  6. I’m out of almond flour right now but cannot wait to give this a try. As a woman who is leading a wheat free lifestyle, it’s recipe like these that make me smile. I hope they turn as great as your’s did.
    Charlene @ That Girl Cooks Healthy recently posted…Homemade butterscotch pudding (dairy free and paleo)My Profile

    • I’m so late at getting to this. My family loves this pasta, so I make it often. Let me know if you give it a try!

  7. These are absolutely genius! I can’t wait to try making them. My family will love them!
    Thanks for sharing them on Savoring Saturdays, I’m featuring them this week. πŸ™‚
    Brianna @Flippin’ Delicious recently posted…Savoring Saturdays| Gluten-Free Fish SticksMy Profile

  8. Mine didn’t turn out at all, was crumbly and fell apart. The recipe calls for 2 cups alone flour, 2 cups tapioca starch, but when making the “well” are you only suppose to use 2 cups of the total mixture? I used the whole flour mixture… did I go wrong? Thanks!
    kristen recently posted…Pate with Spiced Pears for #SundaySupperMy Profile

    • Hi, Kristen! Yes, you’re only supposed to start out with 2 cups of the total mixture (not the full 4 cups) when creating the well to put the eggs in. The remaining 2 cups are reserve for dusting the pasta or adding a little bit here and there should the dough feel too wet at first. Does that make sense? So, first you create the flour mixture (about 4 cups total). Then take 2 cups of that flour mixture to mix with the eggs. After creating the dough, you may have a lot of flour leftover, or you may not. It all depends on how “wet” your eggs are. Hope that helps!

  9. How do you disable that floating thing on the side of your blog? It is very distracting and covers the text. Please consider removing it since you have all of the buttons in the side margin. I was very interested in this recipe, but that annoying thing was the deal breaker for me after a couple of paragraphs.

    • Thanks for the feedback! The floating icons don’t block any text on any of the screens that I use, so I had no idea they blocked the text on some others’ screens. That’s definitely annoying! I’ll see what I can do to fix it.

  10. Anyone who uses almond flour knows that different brands work better for different recipes. What brand of almond flour did you use for this recipe? Is Bob’s Red Mill too coarse?

    • Great point! I think I mentioned this in another almond flour pasta post, but I need to add it to this one. I use Honeyville almond flour, and I sift it before use when I want to ensure super smooth pasta (I don’t always do this, though). I haven’t tried this recipe with Bob’s Red Mill, so I can’t speak to how smooth the end result will be. If it feels coarse to you, then keep in mind that the pasta will retain a bit of that texture, but the recipe should still work. I would suggest sifting it first to remove any really large granules.

  11. I love your pasta! I have no dietary limitations, but I do like to mix things up! And I love almond flour!
    mimi recently posted…Sous Vide RedfishMy Profile

  12. Anonymous

    These are awesome. I used gelatin instead of xanthan gum and they turned out amazing. Thank you

  13. The texture of your dough looks like it might work for a filled type of ravioli. Do you think it would? Thanks for the input. The pasta photos look amazing!

    • It does work well for ravioli! I would stick to cheese or pre-cooked fillings, though, since the cook time of the pasta is so much shorter than traditional pasta.

  14. Thanks for the reply. But I guess I should have asked. If I fill these withslivers of cooked chicken and sauteed onion, how long would these need to cook? Could I use them in soup? Also would I be able to freeze them before cooking

    • Cook time would still be quick – 60-90 seconds. I haven’t frozen this recipe in ravioli form, but I have frozen fettuccine. I normally go straight from frozen into the pot of boiling water and check after 60 seconds. I’m not sure a frozen filling would thaw in that amount of time.

  15. Would you know how to adapt this recipe for use in a pasta extruder? I would imagine that the dough would need to be more moist and pliable. Thank you!

  16. Will the sheets work as lasagne? You mentioned the short cooking time, so I am wondering if you can cook it longer in a casserole? I’d use pre-cooked everything,maybe even warm it all up to bring the whole thing up to temp quicker, but I am wondering if they’d fall apart if baked for 20 minutes. Thank you!

  17. Can you substitute Arrowroot Flour for the Tapioca Flour?

    • I haven’t tried this myself, but I would think it would work. Let me know if you try!

    • I haven’t done so myself, but from what I understand about arrowroot you should be able to. I’m not sure if it would be a 1-1 substitution, though.

  18. Kathryn Davidson

    I love this recipe idea, as my sister loves pasta but has had to cut it out of her diet because of the high carbs. One question, can it be dried, or should it be frozen? I would love to know if I could make some in advance of a girl’s night in. Thanks!

    Also, I have had chocolate pasta before (in a “lasagna” made with sweetened cream cheese and raspberry sauce) and I would love to figure out a recipe with chocolate powder and almond flour. That just sounds like a no-brainer, right?

    • I have never tried drying it before. When I make large batches, I always freeze the extra. If you try drying, let me know how it goes!

      I’ve never had chocolate pasta in a preparation that impressed me. The lasagna you describe sounds so good, though, that I want to try adapting this recipe to chocolate pasta just to try it out! πŸ™‚

  19. Would this work in a pasta machine? Also, what happens without the xanthan gum? Is it a critical ingredient? Thanks!
    Tiffany recently posted…Clean Eating Texas Roadhouse Butter RecipeMy Profile

  20. Sorry, I should have specified. The electric type of pasta machine. Not the hand crank type.
    Tiffany recently posted…Clean Eating Texas Roadhouse Butter RecipeMy Profile

    • By electric pasta machine, do you mean an electric pasta roller? If so, then yes, it should work. I use the pasta roller attachment on my mixer. As for the xanthan gum, it replaces the gumminess you would normally get from gluten in wheat doughs. Without it I’m not sure the dough would stick together and form pasta.

  21. My store does not have the tapioca starch, what do I sub for that?

    • Cornstarch, potato starch and arrowroot are all common substitutions for tapioca flour/starch. However, I’ve never tried any of them in this recipe and can’t tell you what the ratio would be for the substitution. Do let me know how it turns out if you substitute a different starch! πŸ™‚

  22. Do you know the carb count?

  23. I’m excited to try this–but a question πŸ™‚

    Do you think coconut flour would work in substitution for tapioca starch? or do you have a recommendation for a low(er) carb alternative? Looking to keep this as low carb as possible…

    thanks so much!

    • Coconut flour has a very different texture than tapioca starch, so I’m not sure the pasta would hold the same texture.

  24. Lori Kaumans

    This looks delicious but with the tapioca starch, has a high carb count (56g per serving) according to My Fitness Pal. Do you have any substitution ideas for the tapioca starch that might make it a lower carb count? Thanks for your recipes!

  25. I was wondering if the picture (which is beautiful!) accurately depicts to approximate amount of one serving? I ask because if it does I could probably easily get 8 servings out of this and will probably cut the recipe in half since there are only two of us here. But I wanted to get an idea of how much it makes before I try it. Thanks!

    • Hi! The picture is definitely not of one serving. πŸ˜‰ The amount shown is about two servings. You could always freeze the extra uncooked pasta. πŸ™‚

  26. Interesting variation on the standard pasta recipe. I’ll give it a go and let you know how it went. Thanks for the inspiration.
    Fresh Pasta recently posted…Top 5 Blenders for 2016My Profile

  27. Looks great and I’m keen to try, but could this work without the tapioca flour? Or with a substitute? Tapioca flour is so high in carbs πŸ™

  28. Is is possible to substitute guar gum for the xanthum gum? Thank you!

  29. Yes !! you have made my day, week year. I knew there had to be a recipe out there somewhere, Thank you Sooooo much.

  30. Can i use a food processor to make The pasta dough?

    • I haven’t tried it myself. I would be wary of turning the almond flour into almond butter, though.

      • Thank you for your comment I don’t believe I’m going Try it in a food processor and then I will do it the way you recommend

  31. Best pasta ever thanks for the recipe will never buy store-bought again!!!

  32. Thank you for sharing this recipe. It did tweak it a little by substituting 1/2 of the tapioca starch for garbanzo bean flour, which has fewer carbs and more fiber and protein. It turned out beautifully. I had been looking for a grain free pasta, since going grain-free a few months ago. I thoroughly enjoyed this pasta! The texture was perfect, just like other home made pastas I have made with semolina flour.

    • Glad to hear that the garbanzo bean flour substitution worked well for you. I’ve been meaning to try it myself, so it’s nice to know that I wont need to tweak much. πŸ˜€

  33. Karessa

    Love the look of this pasta, and love almond flour, but not the tapioca starch as it is 26 carbs for 1/4 cup , so this would make the pasta 52 carbs total using 2 cups. Can you substitute whey protein perhaps?

    • I have not tried that myself. If you do, I would love to hear how it turns out.

    • Did you try this recipe with whey protein powder? I was also thinking maybe oat fiber.

  34. I’ve made so many homemade pasta recipes for quite some time now. It amazes me though, to find many new recipes to try on. Thanks for this!
    JB recently posted…How to Deep-Fry a TurkeyMy Profile

  35. I am wondering about extrusion vs. rolling the dough. I have access to an extrusion style pasta maker, but not a pasta roller. Anyone tried it?

  36. Pretty please could you create a grainfree recipe for gnoochi??!!!

    • Melissa Perkins

      I wonder if subbing potato with cauliflower like mashed and adding these same dry would work…?

  37. Do you have the nutrition information on the recipe? Tapioca starch is pretty high in carbs.

    • Hi, Ann. No, I don’t. Other commenters have made suggestions for alternatives to the tapioca flour, though. I haven’t tried them myself, but they may be worth a try.

  38. Hi Joy! So excited to try this recipe. When you say you have frozen the extra…do you freeze it before or after you have already cooked it?

  39. Adrienne Cashdollar

    I made this last night and refridgerated it. Just rolled it out and will be servung it with spicy Italian sausages with onions and peppers, will let you know how it turns out..

  40. Jennifer Schmick

    My husband made this for me! It was delicious but he could not get the dough through our pasta roller without falling apart. Any hints? Thanks for a great recipe!

    • Hmm…if it it’s falling apart, it sounds like the dough is too dry. Try starting off with less of the flour mixture when mixing in the eggs and slowly add more until the dough is just tacky, not sticky.

  41. Wow Joy! I needed to make a gluten-free pasta dish for a picnic with my cousins and this turned out absolutely perfect! Using almond flour for the first time turned out to be a great experience for me as well. I just made a simple topping of tomato paste, garlic, olive oil, lemon, chilli flakes and pepper to go with it and it turned out to be the crowd’s favorite!
    WannaPasta recently posted…5 Best Vegetable Spiralizers & Noodle Makers in 2017. Veggie Pasta TipsMy Profile

  42. Hi can you please tell me what could I use instead of tapioca flour but works the same to lower the carbs for diabetics
    please let me know thankyou kindly from Dan’s wife Amy

  43. I just made this pasta and it’s quite good. Then I calculated and recalculated the nutritional data and I’m both surprised and disappointed. I made 1/3 of your recipe, using 1 egg, 2/3 c. each almond flour and tapioca flour, 2 and 2/3 tsp. xanthum gum, and 1/3 tsp salt. I had no trouble making it. This amount cooked yielded 1 cup. I measured the flour mix before and after. I had used 2/3 of the mix in making the pasta dough. Therefore, I only counted 2/3 of the flour mix when I calculated the nutrition. It came out to 500 calories and 50 grams net carbs for that 1 cup cooked. This is calories and more carbs than traditional pasta. It would be a good substitute if you’re gluten intolerant. I’m not. I need low carb recipes. Please help me understand this. Thanks.

    • Hi, Gayle. When I created this recipe, I did so with the intention of creating a pasta without grains or legumes. I’m not one to count carbs and calories, so I didn’t do that when creating this recipe. I’m sure your calculations will be helpful for others interested in the calorie and carb counts, though!

  44. I meant more calories and more carbs than traditional pasta.

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