This gluten-free almond flour pasta is the solution to perfectly cooked, homemade fettucini. With just a handful of ingredients and a few simple steps, you can have tender, chewy, grain-free fettucini in no time!
This almond flour pasta recipe makes fettucini-style pasta that you can use exactly how you’d use regular pasta. The simple swap of all-purpose flour for almond flour and tapioca starch makes for perfectly cooked fettucini that are entirely gluten-free and grain-free.
Whether you’re following a gluten-free lifestyle or you just want to make a creative twist on a weeknight dinner, this recipe is easy to make and versatile. Not to mention you can feel good about making a dish from scratch.
And the best part, since you’re the chef, you get the final say in how you use your fettucini. We’ll give you a few suggestions, and the rest is up to you!
Keep reading to discover how to make almond flour pasta fettucini with some basic ingredients, plus get a whole list of suggestions on how to serve them.
As mentioned above, the ingredient list for this gluten-free fettucini is simple and straightforward. The biggest difference between this and regular pasta comes down to the use of gluten-free flour. Here’s exactly what you’ll need:
- Almond flour: The main component in the recipe. Be sure to look for almond “flour” and not almond “meal,” as this will have a more grainy texture.
- Tapioca starch: This will add the elasticity you’d otherwise get from gluten.
- Eggs: To add fat and texture.
- Salt: Kosher salt is best, but any salt will do.
- Oil: Olive oil is best.
- Water: Just enough to make the dough pliable. About 4 tablespoons should be plenty.
How to Make Almond Flour Pasta
This gluten-free fettucini recipe comes together in about 20 minutes and cooks up quickly. Even if you’ve never made pasta from scratch, you’ll have no trouble making this recipe. Here’s how it’s done:
- Make the dough: In a large bowl, mix the flour, starch, and salt. Once combined, add the eggs and olive oil.
- Knead the dough: Work the dough with a wooden spoon until it firms up, then knead the dough with your hands, adding water one tablespoon at a time until you have a soft, pliable dough. Then, divide the dough in half.
- Form the dough: Transfer one half of the dough to a floured surface and, using either a rolling pin or pasta machine, work the dough until it’s even and thin. Slice the dough to ¼ inch in thickness, or your desired size, and repeat this for the second half of the dough.
- Cook the fettucini: Bring a pot of water to a boil and add the sliced fettucini noodles. Cook them for 2-3 minutes or until they float to the top. Then, drain and serve as desired.
This recipe makes about 8 servings, so it should be just enough for a family dinner. If you’re lucky, you might end up with some leftovers.
To store your leftovers, transfer cooled pasta to an airtight container and store it in the fridge for up to 2 days.
To freeze your leftovers, store cooled pasta in either an airtight container or a freezer-safe bag and freeze for up to 6 months. When you’re ready to use the frozen fettucini again, let them thaw in the fridge overnight.
To reheat your leftovers, transfer the pasta to a skillet set over medium heat with a little oil. Let this cook, frequently stirring, until fully warmed. If you’re using a sauce, add it to the skillet to reheat.
One of the best things about this recipe is how easy it is to customize. Here are a few suggestions for how to serve your fettucini:
- Marinara sauce
- Butter and parmesan
- White wine, lemon, garlic, and butter
- Creamy vodka sauce
- If you’re using a pasta machine, start with the widest setting and gradually work your way down to the desired thickness.
- If you don’t have tapioca starch, you can swap it for cornstarch.
- Since there’s no gluten, you can’t really overwork the dough, so keep playing with it until the dough reaches the right consistency.
Is almond flour pasta healthier?
Almond flour is generally higher in protein, vitamin E, fiber, and fat than all-purpose flour, so it’s safe to say pasta made with almond flour can be a healthier swap in your diet.
Can almond butter be substituted for all-purpose flour?
Almond flour can be swapped for all-purpose flour in a 1:1 ratio, but keep in mind that extra eggs may be needed to create a pliable dough.
Almond Flour Pasta
- 2 cups almond flour
- 2 cups tapioca starch
- 2 eggs
- ¼ teaspoon salt
- 1 tablespoon olive oil
- Water as needed (about 4 tablespoons)
- In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt.
- Add the eggs and olive oil, and mix until well combined.
- Work the dough with a wooden spoon until it becomes firm, then knead the dough with your hands until it is pliable. If the dough seems too dry, add water, one tablespoon at a time and continue mixing.
- Divide the dough into two equal parts.
- Roll out one-half of the dough onto a well-floured surface. Using a rolling pin or pasta machine, continue rolling the dough until it is even and very thin.
- Use a pasta cutter or sharp knife to slice the dough into ¼ inch in width for fettucini, or into your preferred shape.
- Repeat with the second half of the dough.
- Bring a large pot of water to a boil. Add the fettucini and cook it for 2-3 minutes or until the fettucini noodles float to the surface. Drain and serve as desired.