Here’s a simple recipe for gluten-free pasta using a combination of gluten-free flours.


  • 1 cup gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour/starch
  • 2 large eggs
  • 1/2 teaspoon salt
  • Water, as needed


  1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca flour/starch, and salt until well combined.
  2. Create a well in the center of the dry ingredients and crack the eggs into the well. Whisk the eggs with a fork or a whisk, gradually incorporating the dry ingredients until a dough forms.
  3. If the dough is too dry, add water, a tablespoon at a time, until the dough comes together and is pliable, but not too sticky. If the dough is too wet, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
  4. Turn the dough out onto a clean, lightly floured surface and knead for a few minutes until smooth and elastic.
  5. Divide the dough into 4-6 equal portions, depending on how large you want your pasta. Roll out each portion of dough into a thin sheet using a rolling pin or a pasta machine.
  6. Cut the rolled-out dough into desired pasta shapes, such as spaghetti, fettuccine, or lasagna, using a knife or a pasta cutter.
  7. Bring a pot of water to a boil, add salt to taste, and cook the gluten-free pasta for 2-3 minutes, or until al dente. Gluten-free pasta cooks faster than regular wheat-based pasta, so keep an eye on it to avoid overcooking.
  8. Drain the cooked pasta and toss with your favorite sauce or toppings. Enjoy your homemade gluten-free pasta!

Note: Cooking times and textures may vary depending on the type of gluten-free flour used, so it’s always a good idea to follow the package instructions and adjust as needed. Also, be sure to thoroughly read ingredient labels and check for potential sources of gluten cross-contamination if you have celiac disease or a severe gluten intolerance

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