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The Best Grain-Free Pasta Dough Recipe

The Best Grain Pasta Dough Recipe will make all of your pasta loving dreams will come true! You can finally get your pasta fix without sabotaging your health, since it’s grain-free and gluten-free!

World's Best Paleo Pasta Dough {Grain-Free & Gluten-Free}One of the foods that people miss the most when switching to a Paleo, Grain-Free and/or Gluten-Free diet, is pasta. While there are several gluten-free options on the market and even some grain-free options, let’s be honest they are less than perfect. But search no more!

I didn’t just miss boxes of mac-n-cheese type pasta, I missed the good stuff. Spaghetti coated in homemade sauce, manicotti exploding with beef filling, ravioli filled with creamy ricotta, etc… 

And let’s be honest, I wanted homemade noodles like my mom would make and we’d drown in butter and crispy Polish Pierogies like I grew up eating at grandma’s house – but I didn’t want the grains and gluten.

World's Best Paleo Pasta Dough {Grain-Free & Gluten-Free}

This Paleo Pasta Dough recipe is the ONLY recipe you need for all your pasta making desires.

Whether you want to hand roll homestyle thick noodles for chicken soup, make homemade filled pastas (ravioli/manicotti/tortellini/pierogie), pull out your pasta machine for a variety of sizes of noodles OR if you’re really fancy you can even use this dough in an extruder for rigatoni/corkscrew/elbow pasta – this one recipe works amazing for each and every style of pasta.

World's Best Paleo Pasta Dough {Grain-Free & Gluten-Free}

The Best Grain Pasta Dough Recipe

The Best Grain Pasta Dough Recipe will make all of your pasta loving dreams will come true! You can finally get your pasta fix without sabotaging your health, since it's grain-free and gluten-free!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 servings




  • In the bowl of a food processor or stand mixer fitted with a dough hook, add the almond flour, tapioca starch, arrowroot starch, and salt, and mix until well combined.
  • In a separate bowl, mix together the eggs, olive oil, and water. With the food processor or mixer running slowly, add the liquidsinto the dry ingredients. Continue running until the dough is asmooth ball. (Don’t worry—you cannot overwork this doughbecause it’s gluten-free.)
  • Remove the dough from the bowl, and work in any remaining crumbs. This pasta can be rolled or extruded in a variety of pasta shapes. Use additional tapioca starch as needed to avoid sticking.
  • Basic Homemade Noodles: Divide the dough into 4 equal portions, lightly wrapping unused dough with plastic wrap. Dust your work surface and rolling pin with tapioca starch and roll out the dough as thinly as possible. Cut using a knife or pizza cutter into noodles. Repeat for each portion of dough. (Use a dough scraper to pick up and move noodles.)
  • Cook noodles in plenty of boiling, salted water. Noodles will be done in 3 to 5 minutes, depending on their thickness. I recommend taste testing your noodles for doneness, as opposed to following a set time. Drain cooked noodles and rinse with cold water to prevent sticking.


The pasta dough can be made up to 1 day in advance and kept in the refrigerator wrapped tightly in plastic
wrap. Allow the cold dough to warm slightly before working. Avoid making this recipe with an egg substitute.


Calories: 325kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 811mg | Potassium: 35mg | Fiber: 3g | Sugar: 1g | Vitamin A: 135IU | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
World's Best Paleo Pasta Dough {Grain-Free & Gluten-Free}

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  1. 5 stars
    Hayley, I’ve been reading thru some other recipes to try and keep seeing a lot of people in the comments saying that their results are different even tho their using the exact same recipe. You make good points when talking about brands, measuring methods, etc. but I haven’t seen you mention (yet) altitude, temperature and humidity (ie, location, climate and weather). That does make a difference to delicate recipes; one often has to adjust liquids or flours a bit to get the right consistency (I have terrible trouble with getting Central American recipes like for bunuelos to work right for this and often brand inconsistency reasons). I just wanted to put that out there for other commenters and for you if you didn’t already know.

  2. 5 stars
    Hayley, thanks so much for putting this out here and for addressing the many comments.

    Having found out recently that I am wheat, rice, corn and soy intolerant, finding good pasta substitutes for celebration meals has been a struggle. Really, really happy to have found this! I am extremely impressed with how well this dough turns out, and very happy with how good it tastes – I would not have known it wasn’t standard wheat by taste and texture.

    I tried it as ravioli, chinese dumpling, perogy and udon. All of them turned out really well.

    For the record, I used Bob’s Red Mill almond flour with no problem, along with bulk bin tapioca starch and arrowroot powder. I’m grateful that it came out so well, as as you mentioned the variation between brands can be pretty large.

    I am one of those who prefers weights to volumes, so mine were:
    – 100g almond flour
    – 120g arrowroot
    – 130g tapioca

    I also added 2 tsp of xantham to help with fragility (thankfully I can tolerate xantham in small amounts).

    Very much looking forward to experimenting with fillings for stuffed pasta and dumplings. So far butternut squash with a little cream cheese, garlic, nutmeg, lemon zest and dill was a big winner!

  3. 5 stars
    ABSOLUTE BEST PASTA RECIPE!!! I have used this recipe for everything. People who aren’t grain/gluten free and they love them. My dad and brother REFUSE to eat anything GF and they WILL eat these. They are always confused how I have Celiac and STILL eat these noodle I name for them. lol Thank you for this perfect recipe. Also, I mix the ratios of the starch flours and it still works perfectly!

  4. 5 stars
    I made raviolis and lasagne with these noodles. I think this will become a staple food in my home. I’m so looking forward to experimenting with all kinds of sauces. My food processor is small, so I cut the recipe in half. 1.5 eggs. That’s interesting. But I found out that 1 egg is a quarter cup. So a half egg is 2 Tbls. Rolls out easily. I can’t wait to make some pho, too. Yay! Thanks for this recipe!

    1. Yes, there are 40 carbs per serving. The recipe yields 6 servings. The ingredients in this pasta are NOT low carb. As an example the tapioca starch has 108g carbs per cup, arrowroot starch has 110g carbs per cup and almond flour has 24g carbs per cup = 242g of carbs divided by 6 servings is roughly 40g carbs.

      Grain free does not mean low carb nor keto.

  5. 5 stars
    I made this for a second time and had the same great results as the first time.
    This time I used the Antree 3 in 1 pasta maker that attaches to my Kitchenaid stand mixer.

  6. Can these be made and frozen? I always do a big batch and freeze them so I have them on hand for a few months at a time now that I am on paleo I am looking for a good freezable recipe?

  7. 5 stars
    Came together quickly.
    Turned out tender and delicious.
    Did not fall apart like the boxed frozen pasta does.

  8. 5 stars
    This is my go-to paleo pasta recipe. I now sub eggs for 2 duck eggs and sub 1/2 cup cassava flour for half the arrowroot. Makes the dough less fragile and the color a gorgeous rich yellow.

    1. 5 stars
      Wow, that sounds good. Thanks. I will try that. I am sort of mystified by the difference btn cassava and tapioca. But it does sound good.

      1. I’ve tried twice no with no luck. I’ve made pasta for over 15 years the traditional method. Are the ratios right in this recipe? Normally, when I use regular flour, I can use a food processor and spin the dough into a ball. These ratios make the dough way too wet.

        1. Grain free is extremely different from traditional recipes. This is proven successful recipe and most likely you modified it in some way.

    1. While similar, tapioca is very starchy and stringy so I feel very strongly that the arrowroot is necessary since it’s a less-starchy starch. However, I welcome you to try any recipe variation that works for you and let us know if it works!

    1. It can be frozen, I use it most often for pasta dishes like ravioli. I make the dough shape/fill into ravioli then freeze as a raw dough. I cook straight from frozen. I would suggest trying as a ball of dough then thawing to roll into noodles, I think freezing the noodles would make the too fragile to store easily.

  9. 5 stars
    Your 5 star pasta recipe is so good. I hope that Palio in the name doesn’t stop people from trying it. It is just plain good pasta. It is also much more filling, and substantial. This pasta provides me with all day energy. Wheat pasta is 2 hours of energy and then crash.

    I made the plum dumplings this morning and they came out incredible. I amended your recipe with 2 teaspoons of xanthan gum. I was able to roll out the dough thinner and it was not as delicate. Held together beautifully while boiling. I only had 6 plums though. I boiled the plums for 5 minutes, and let them cool before I wrapped them in the dough. I boiled the dumplings for 5 mins, exactly. Drained and rinsed them in cool water. Let air dry for about 5-6 mins. I rolled the dumplings lightly in dark brown sugar with cinnamon and a bit of nutmeg. Added a bit of maple syrup. So good I was in shock.

    Thank you so much for your dough recipe.

  10. I thought I would add, that I will make the pasta from now on whether the xanthan can be used or not. What I was looking to do was try to make plum dumplings and thought a bit less delicate might help with making the plum dumplings. I will let you know how they come out.

    1. You can use Xanthan, but many people react to it so I rarely add it to my recipes. Let us know how your dumplings turn out!

  11. They taste just incredible. A bit delicate and broke apart a bit boiling. I used the brands you recommended. Have you tried this recipe using xanthan gum. If not to do you think it would help make it less delicate. How much of the xanthan would you recommend if I was to try. Batch that way.

    1. I use it with my pasta machine, you will need to dust the rollers with starch just like you do with regular flour. If your looking for gluten free be sure to get a new machine to avoid cross contamination

  12. 5 stars
    This paleo pasta is fantastic! Out of this world for any great sauce.
    One thing…I ran out of blanched almond flour and used superfine non-blanched almond flour. It was not the same. Stick with the blanched.

  13. I love this recipe, thank you so much for sharing it! For some reason I have trouble in step 2 getting the dough to stay in a smooth ball. I’m using a KitchenAid standing mixer. I feel like it balls up for a second and then starts to stick to the sides of the bowl. I’m not sure if I’m not mixing it long enough, or if I’m mixing too long (I don’t think because you said that can’t happen…) Any suggestions? Thanks so much!

  14. Hi Hayley,
    Both my husband and I really like this recipe. Thank you for all your efforts finessing it!
    I’ve read through several comments and haven’t seen this one asked….
    I’m curious if you can dry the pasta. We typically eat only half a batch at at time and it would be great to make and dry the second half to use in a week or so.

    1. Hi! Have you tried this yet? I wonder how long it will stay good, especially without a preservative ?

  15. 4 stars
    I think it would have turned out much better if I had a bit more time bit also if I used a small “grain” almond flour. It was really sticky even with using what felt like a lot of tapioca. Overall the taste was great, the texture was awesome and I love that I can save it for a few days (uncooked). I’m wondering though, have you ever frozen it? Did it turn out okay after freezing?

    1. I suggest brands in the recipe card that are proven to work perfectly. Coarse almond flour is a problem for most Grain free recipes. It does freeze well

  16. 5 stars
    Fantastic job!! Huge treat to have delicious fresh pasta that is grain free. This pasta is delicious!!

  17. Hi Hayley, I make fresh pasta all the time and so when I came across this recipe I thought I’d give it a try. To my dismay it was overly sticky and would not form a ball on the dough hook. Out of frustration, I threw that batch out and decided to try again by incrementally adding more of the dry ingredients. Not knowing how much more of each to add because I’ve never worked with those flours/starches I continued to just add a bit more of each but it still wouldn’t come together??? Can you please give me some suggestions?

    1. Are you using the same brands of flours/starches I link to? Are you using the scoop and sweep method to measure them?

      This is wildly popular and successful recipe. If your dough it sticky add a tiny bit more arrowroot it’s the most drying.

      1. Thanks for the reply Haley! I’m using Bob’s Red Mill brand for all three. When compared to yours they are the same :-/ :-/ ;-/

        1. Their almond flour is much more granular and notoriously difficult to swap in. Honeyville is finer and produces a better finished product.

          I’ve developed hundreds of grain free recipes and needed to understand how to troubleshoot. The brands/quality of ingredients is the largest factor.

    1. For best results make it when they need it for a meal. It’s a delicate dough and best eaten fresh however the raw pasta can keep for 3-5 days.

  18. 5 stars
    O.M.G. This is phenomenal.
    I’m of the generation we’re having a casserole for dinner a couple times a week was part of my childhood. I miss that.
    Finding a grain-free, affordable pasta that tastes good has not been easy, however. ( Small town, yay!)
    I went on a search for a (different) grain-free pasta to buy and try, and came across this recipe.
    Y’ALL. Easy to make, tasty, great texture. I made a cheesy ground beef casserole, and it ROCKED! I treated this just like wheat pasta; boiled it for 4 minutes, drained and rinsed with cold water, then stirred it into my cheese sauce, layered all that in a casserole dish with ground beef, onions, garlic, topped with more cheese and baked for 20 minutes. It is SO good! The pasta held its shape and texture, and I got to eat a childhood memory. Thank you!!

  19. Am wondering if I can use this recipe to make noodles, add them to soup and then freeze? Also wondering if these noodles can be dried and then used at a later date. If so, how long should I allow for the drying process as well as freeze time. Thanks so much for this recipe! Going grain free has been hard when it comes to pasta!

    1. What are the net carbs on this? I see you didn’t mention keto in your description… Am I wrong to help?

  20. I’ve read all the comments and can’t wait to try this recipe for so many kinds of pasta. It sounds amazing. Could you please provide the grams for the flour and starches. I find I have better success when I weigh rather than measure these.

  21. Will this work in an extruder pasta machine to make macaroni, rotini or other ‘holey’ pastas. Looking for longer carb recipe.

  22. 5 stars
    I followed Hayley’s instructions exactly and they turned out fantastic and are so delicious. I prefer this than even regular pasta. The dough, although very soft and you have to take care handling cooks up al dente. I did find that dropping my long noodles in a roaring boiling pot of water caused them to break apart, so if you’re looking to keep them together, I’d try putting them in the pot while water is simmering.

    Also, I had leftover pasta and chicken for lunch the next day and the whole thing microwaved beautifully … I just added a bit of water to the dish and covered so the noodles would not get too dry.

  23. 5 stars
    This really is the best grain free pasta recipe!! I make homemade noodles every holiday with it and my family doesn’t realize they aren’t full of flour!! 🙂

      1. Thanks for your quick answer. Do you think the portions can be frozen for future use? I was thinking that once I’ve cut the noodles to just package them and keep in freezer and when I want to use them just drop them into boiling water. What do you think?

        1. Here’s my honest opinion… Even though this paleo pasta dough is healthier, it’s still something we need to treat as a treat. So for me, I don’t want it to become another convenience food. But that’s me. As for the dough itself, I’m not sure that it would defrost well since it’s a more delicate texture than gluten-containing doughs. If you want to try packing the noodles, you would need to keep them in a container and not in a sealed baggie.. which may make them more prone to freezer burn.. I guess you will only know if it works by trying!

  24. Is it important to have both Arrowroot and Tapioca starch? They seem to be branded as the same thing here (NZ) – as in a product called Arrowroot Powder says “Tapioca Starch” in brackets beneath it…

  25. 5 stars
    I made this for the bakery I work at and all of the non-gluten-free people who ate it said it tasted really good! I will totally continue making this! Thank you so much for the recipe!

  26. 5 stars
    This is a great, quick and easy recipe. Made it for a friend who has dietary restrictions – it was yummy. The dough is so silky and feels lovely to shape.

    Since no gluten this isn’t a dough you can use a pasta machine with; it is solely to be rolled and cut by hand and cooked immediately. Too soft to pick up to cut or roll through a pasta machine (the dough droops and pulls apart). So quick and easy to make so it takes a max of 10 minutes from start to placing in boiling water.

    I followed the recipe so if portions of the recipe have to be altered that enable to dough to be firm enough to send through a pasta machine, would love to know.

  27. Hello –

    I’ve made regular pasta by hand several times using the well method (make the well with the flour and pour the eggs in and mix it all together slowly until a dough forms and knead it)

    Can I do this same method with your recipe? I just don’t have a dough hook so I wasn’t sure if the method I’m used to will work with this recipe either

  28. 5 stars
    Love this recipe! First time around I thought they were thin enough, but increased in size when cooking. Didn’t matter – they were awesome and I will never buy packaged noodles again.

  29. Can I make the dough in a Phillip’s pasta machine? I just found out I have many food intolerances, grain with dairy but I can have either one or the other with no problem, as long as it is eaten with 4 hours of each other. I am looking for ways to make bread, pasta, and pizza crust with grain free flours. I had a tapioca pizza crust today at a restaurant and am now trying to find a recipe for a crust as well as other recipes I can make. Any recipes in particular on your site you can point me to? Your food looks amazing.

  30. First off, thank you for this recipe and all the trial and error you did to get here! Much appreciated. Do you have a video for this recipe, if so where can we find it and if not can you make one? If you can’t or don’t have time, I totally respect that as well.
    I’m new to Paleo and I’ve failed at staying Paleo because of my love of pasta. This recipe can be the one thing that finally keeps me on track and help me get back to a healthy weight and lifestyle.

  31. Thank you so much for this recipe! I have been searching for a pasta recipe that was truly Paleo for years and this is the absolute best I’ve found. I make gnocchi and ravioli with this recipe and they are to die for! One of the foods that I miss most when trying to maintain loyalty to my Paleo lifestyle is pasta. Thanks again for making it that much easier and delicious as well!

    1. 5 stars
      How do you make gnocchi and ravioli with this recipe? I tried making some gnocchi with the end bits of the fettuccine after I cut the strips and it just didn’t turn out great (but I didn’t put much thought into it, just balled it up and boiled it). I’m worried the dough won’t be strong enough to hold anything inside of a ravioli! Help!

  32. Hi Hayley! I’m excited to try this recipe to make old-fashioned chicken and noodles (similar to chicken and dumplings) and wondered if you have ever used these in a slow cooker recipe? The recipe I use calls for frozen egg noodles to be added two hours prior to serving, but I am concerned that cooking your fresh noodles that long could ruin them. Any advice you have on how long these might take to cook on low in a soup-like recipe would be greatly appreciated. Thank you!

    1. Honestly, I wouldn’t use them in a slow cooker recipe. Naturally without gluten, the noodles are much more delicate and will most likely breakdown. I suggest making the noodles then add them before serving.

  33. Hi Hayley,

    I am going to try this recipe as lasagne – I was just wondering if you think I should pre-cook the sheets or just let them cook in the baking dish with the sauce?


  34. I made this dough tonight. It seems like the ingredients are off. The dough was much too runny to form a ball. I had to add a half cup of arrowroot and almond flour to get it shaped into a ball. I used the almond flour recommended.

    1. Hey Bob, I’m sorry that you had an issue with my recipe, however I can assure you that the recipe as written and extensively tested will NOT yield a runny dough.

  35. After calling eight different stores in the area to discover no one stocks Capello grain free lasagna noodles, I searched online for a version I could make myself. I made the pasta dough last night and turned it into the absolute best lasagna I’ve ever made today! The flavor and texture are spot on, and it held up amazingly to lots of fillings and being baked almost an hour. I’m generally keto so I rarely use tapioca starch, but this pasta was totally worth the carbs! Thank you so much for such a detailed and easy to follow recipe!

  36. OMG! Truly amazing pasta. Made 1 batch with Bob`s Red Mill Almond flour. Tasted great. But was very delicate. Made second batch with Honeyville. Came out perfect. Results are more like wheat flour that i would have imaged. Thank you so much for sharing

    1. Awesome DeAnn! The brand of ingredients really does make a difference in most recipes, I’m glad you were able to use the honeyville to see the difference!

      1. What is the difference in consistency between these brands? If I can’t find Honeyville near me I’d like to find a brand that will make it not so fragile but I need to know what I’m looking for first.

        1. for a smooth pasta you need very finely ground almond flour. For a tougher pasta, you would probably want to add more starch to make it chewier and cook it for less time.

  37. I made this recipe! Omg it’s delicious!! Where have you been my whole life!! Thank you. My mom said it (the picture i sent her) looks professional!! I’m so impressed with myself!

  38. The pasta is delicious, I used it for lasagne. Thank you so much for the recipe.
    I live in South Africa and have never heard of arrowroot, so I replaced 1 cup with 1/2 cup psyllium husk. It came out a little bit too dry I guess and I couldn’t use the dough in the pasta machine. So I rolled it out and that worked well.
    Next time I will adjust the ratio between psyllium husk and fluids a bit.
    Great taste and texture! Thanks again.

  39. I have to shake my head when people go on your site and get free recipes and then post negative comments about how short you are with your responses. Thank you for helping all of us out here with dietary restrictions! My question is about the thickness of the noodles. I tried using my Cuisinart Pasta Maker and it seems to make them too thin at the thickest setting. So the next batch I rolled out with a rolling pin but theory were probably too thick and tough. Were they tough because they were undercooked or too thick?

    1. Is your Cusinart Pasta maker a roller or extruder?
      They could be tough because they weren’t cooked enough.

  40. I dont have arrow root and not into buying it, can I use xantham gum instead? Or do you know of any substitute for it?

    1. Hey Kris – you are welcome to use my recipe as a starting point to create your own version. There are starches with similar properties BUT from my recipe development tests, this recipe works like a dream as-is.

  41. Thank you for your recipes and simple instructions. Have you tried chick pea flour instead of tapioca flour? Wondering if it has same starch?

    1. Tapioca, arrowroot, cornstarch and potato starch are all similar in properties, chick pea flour isn’t in the same starch family.

  42. I don’t see any nutritional information such as carbs, fat and protein. Im afraid the tapuica starch adds a lot of carbs. Im on the keto diet which is low carb, high fat, medium protein.

    1. This is NOT a low-carb recipe. You can calculate macros in the same application that you track your macros. I am 100% familiar with a keto diet, this recipe isn’t compliant.

  43. Hi, I made this in a bowl, mixed by hand. I had to add a bit of extra starch before rolling it between parchment sheets with a rolling pin. Cut it with a knife. Amazing! So so good. Thanks ?

  44. I don’t like when people modify my recipes, so please forgive me. I too found the pasta very delicate in comparison to using regular flour. The thing that I found that works without fail is adding 3 teaspoons of xanthan gum to this recipe, or teaspoon of xanthan gum one per cup of “flour” (flour being the Arrowroot/Almond flour/Tapioca/salt mixture).

    I can run this through my pasta machine so thin, you can read through it. This pasta is awesome and completely indistinguishable from traditional white flour/egg pasta.

    I also used Red Mill almond flour and bulk store almond flour with success. I’ve made lasagna, fettuccine, spaghetti and ravioli is next.

    1. Did you run it through a manual pasta roller or an automatic pasta machine? I have a Philips pasta machine and I’m thinking of following your suggestion and adding 3 teaspoons of xanthum gum. Did you make penne pasta?


      1. I did not use a pasta extruder. I used a Marcato pasta machine with rollers. I also rolled it out thin on a counter dusted with tapioca flour and then rolled it up and cut with a knife. I hope you give it a try and let us know how it works out for those with extruders.

        Since I’ve added the xanthan gum, I have made pasta several times. I have let a ball sit in the fridge, usually partitioned, and when I come home, roll it out, roll it up and cut with a knife for a speedy dinner. I have also cut the pasta and had it dusted in a bag for an even faster fresh pasta dinner.

        Xanthan adds the stretchiness of the missing gluten. You could experiment and add some more to see if it works better in the extruder. I’ve made fresh pasta for decades and I would bet money that when forming pasta, at least with the traditional machine, not many could tell the above recipe with xanthan gum isn’t wheat flour based pasta.

        Today I will add some cayenne in the mix and make the fresh spicy noodles to go in a beef broth with mini meatballs and fresh cilantro. If I make it too spicy, I will tame the broth with coconut milk. I can’t wait.

        A big thanks to Hayley for the recipe and giving me the ability to shock and amaze my friends.

        1. Dude! Mine was too wet as well and I believe it was due to different flours as Hayley stated. I added a bit more of all three flours and yet it didn’t pull away from the bowl. I used your gum addition from the start. But it wasn’t until I added more gum a bit at atime until the magic happened. I owe you both a major hats off for this recipe! Outstanding!!

  45. If you are making these to try to eat low carb (not Keto) could you add a little gluten to the recipe to make the pasta less fragile? I haven’t got the 2 starches on hand so I have to wait to make this (Darn! Looks so good!) but I was thinking that a small amount of gluten might help?

    1. You are welcome to use my recipe as the starting inspiration to create a version more suitable to your dietary requirements. Please let us know what works (or doesn’t) for you.

  46. I made this pasta recipe over the weekend and used it to make Meat Raviolis. It worked out really well and the raviolis were delicious. the pasta tasted very similar to real pasta. I have been on a Paleo diet since last June and I was very happy to have some pasta again. Thanks again for the recipe.

    I tried to post a picture, but I had no luck. Maybe next time.


    1. You can purchase it through the link in my ingredients. You can try swapping it with another starch but arrowroot is best.

  47. Amazing recipe, yummiest GF pasta by far, Btw works with 1 cup Almond Flour, 2 cups Arrowroot Flour if you struggle to find Tapioca flour!

  48. Hi there, the recipe sounds sooper easy and I cant wait to try it. But I do have a doubt, can arrowroot flour can be added in extra as a substitute to tapioca flour or the tapioca flour is a must to attain the consistency?

  49. Super newbie! Just got a kitchenaid mixer with the pasta attachments. Tried making this recipe for the first time tonight and the noodles stuck together in big clumps in the boiling water. I ran the dough through pasta extruder into a bowl. Is there a way to keep the noodles from sticking together after being extruded?

    1. Dust with any of the flours that are in the dough. FYI extruded pasta isn’t as “good” generally compared to using a pasta roller. I have both.

  50. I read through your comment but I didn’t find anyone asking whether you can use something besides a KitchenAid or a processor because I have neither where I’m staying

      1. Good evening, if I am reading this correctly, there’s not technically a need for a mixer, what about making this pasta without a pasta machine? I don’t own a pasta machine.

  51. Hayley can you use a substitute for the Honeyville blanched Almond Flour for a flour that has no nuts?? Like maybe Sorghum, Rice or something other than Almond?? My son has a peanut and tree nut allergy otherwise your recipe would be perfect for his new diet.

  52. I don’t have tapioca starch but I have tapioca flour. Are they the same thing or do I need to get the starch?

    1. it’s hard to tell with pasta dough how much it will yield on serving size and what dish you’ll use it in.

  53. As advertised….THE WORLD’S BEST PALEO PASTA!!!! Seriously some of the best pasta ever. I used them to make chicken noodle soup and it reminded of my “pre celiac” times eating my grandma’s homemade soup. Thanks so much for sharing this with us.

  54. Loved this recipe! Easy to make, and dough was easy to handle. Pasta came out light and airy. Worked great with the Kitchen Aid pasta maker. One question… How would you store it for later use?

    1. Generally we make it and use it right away. IT can be lightly dried at room temp then frozen. Or you can create ravioli, lasagna, pierogies then freeze them for later.

  55. Thank you so much! I’ve been looking for a grain-free pierogi dough recipe for 2 years. Are there any special recommendations or techniques you recommend to ensure these make perfect pierogies? We typically boil, fry and then bake in cream and onions sometimes.

    1. We boil then fry in butter until crispy – haven’t tried them baked in cream but can’t wait to hear how to they turn out for you. These truly are the best you will LOVE them.

  56. First time out with this recipe Hadley. Bang On! You scored me many points with my Wife!
    Most appreciated

  57. I used this recipe to make dumpling-style noodles for chicken noodle soup for our family. Decreased salt to 1 tsp and added 1/2 tsp baking powder. Just roll out the whole ball edge to edge on a large cookie sheet using plenty of extra starch under and over the dough and after the noodles are cut. To avoid sticking pull up with a spatula, separate each noodle and make sure both sides are dusted with tapioca starch/flour; let dry a few minutes before adding to boiling broth. Delicious! (My only problem is that I think I ate too many and sat a little heavy in my tummy).

  58. Lovely recipe! I used it to make potstickers too! My korean room mate gave two thumbs up. I tried to make fettuccine style noodles ahead of time for a dinner party. I wanted to boil them there but they melded together in a big clump. We cooked them anyway and they were eaten as a snack. People couldn’t get enough of them. Can you give me any tips on how I can keep them from sticking if I want to make the noodles and store prior to cooking? I’m such a newbie…lol

    1. toss them with lots of extra starch and spread them out on a tray – store int he fridge.lightly toss them occasionally.

    1. I wouldn’t recommend it but you are welcome to use any of my recipes as a starting point to create your own.

  59. Such a great pasta dough! I’ve been waiting so long for a paleo recipe and this is it! I used my pasta machine and everything worked perfectly. Out of curiosity, have you tried any coconut flour pasta recipes? Thanks so much for posting this!!

    1. Coconut flour isn’t my favorite to work with so I haven’t tried making pasta dough out of it yet.

    2. I got so excited when I found this recipe, I bought a Phillips pasta maker! It was a true disaster the first time we tried it. Then next time, same thing happened…a sloppy watery mess came out of the machine! Don’t have a clue what we did wrong, if anything. Measured all ingredients and tried a third time with same result.

      1. Anne Marie – I’m not familiar with the pasta maker you are referencing, I can say with complete confidence that if you follow the recipe that I have included this post AND then using a pasta rolling machine (stand alone or mixer attachment) this recipe works perfectly every time. I’m fearing that you bought some add ingredients, mix, extrude pasta machine that requires a special recipe.

      2. Hi! Ok love this recipe and wanted to use my Philipps PM too. So here’s how Per 1 cup portion..
        Equal parts all three flours totalling 1 cup
        1 tbsp olive oil
        1 tbsp water
        1 tsp xantham gum
        1 large egg
        Pinch of salt

        Mix all ingredients in food processor or by hand wrap in plastic, rest for 30 min and then add to the 1 cup setting of the machine.

        Be sure to be quick to flour with the tapioca separating strands. Salt water, cook 3 to 5 min. Good luck!

        P.S Haley you rock thank you! ?

  60. Hi, I’m really interested in trying this as I’ve been looking for a good pasta alternative. One issue I tend to have is these tend to taste good when fresh, but leftovers tend to get dried out and/or gummy (especially if reheated in the microwave). This makes them not ideal for say a lunch meal prep where I cook it all on Sunday and portion it out all week in plastic containers in the sauce.

    So basically, have you had leftovers and how has it tasted the next day or a couple of days later?

    1. Hey Dave – Great question. First of all we don’t use microwaves so I can’t offer any guidance on how my pasta reheats in one… and to be honest, I typically make pasta as a part of celebration meal and don’t plan for leftovers…. while this pasta is compliant to grain/gluten free & paleo diets — pasta is still pasta and should be eaten in strict moderation IMHO. I’ve made a large batch of fresh ravioli – froze them raw – then cooked them when needed and they turned out excellent.

      1. Hi Hayley, this looks great! I don’t have a cuisinart or any kind of food processor. If I mix this by hand and maybe knead it a bit if I have to will that ruin it? I know you said it can’t be overworked because there is no gluten but maybe kneading is a bit too much!?

    1. You are welcome to use my recipe as a starting point to create your own unique version. Let us know what works for you.

  61. DO you know the nutritional value of a serving of this? I’m diabetic and am looking for a net carb count specifically. Thanks

    1. I do not provide macronutrient calculations for my recipes. You can punch the ingredients into a wide variety of programs to have them calculated for you.

      1. Lol this recipe seems really great. I wish you’d respond a little friendlier to the commenters. You’re almost coming across as bothered by anyone that asks questions regarding the recipe. But this recipe seems super great and I can’t wait to try it!

        1. Ashely I respond to comments on over 500 posts here on HSITK PLUS inquiries via email and on social media daily.. and many of which are duplicate questions or ones that can be easily answered by simply reading the post as I wrote it. I apologize if I am not coming off friendly in my responses, I’m extremely busy and many bloggers choose to not allow comments or simply do not respond at all.

          1. I find your replies short & appropriate! And thank you for replying to the same questions over & over.

        2. Ashley – This is the first recipe website where the person responds to questions at all! Thank you Hayley for your replies! I’m excited to have found this recipe and I look forward to trying it. I’ve had “Miracle Noodles” in my frig for 6 weeks and I can’t bring myself to try it so this is great!

    1. The carb content will be really high, because tapioca starch is 90% carbs and arrowroot starch is at least 30% . So this is great for a gluten free diet, but will not work for keto.

      I was disappointed, too.

          1. Okay – I decided to do the math myself re: carbs. I’m not sure how many servings this gives; but if you count 1 cup each of Tapioca starch(flour)(108 carbs), Arrow root starch (112 cars) and almond flour (3 carbs!!!!) as listed, you have a total of 228 carbs per recipe. If there are 4 servings in this recipe (I really don’t know how many) it would be 55 carbs per serving. Sadly, this is more than even the regularly sold gluten free pasta that can be purchased in any supermarket. The carbs for that is usually 42 or so I believe.

            So this probably does taste wonderful but is OUT for diabetics and keto followers. The rest of you who can eat as many carbs as you want that are gluten free, enjoy.

    2. This is my main question — carbs! People with diabetes must watch their carbs – as well as those on a keto diet. There are limited carbs. So though cute to say, who cares about carbs when eating pasta – that’s exactly what we care about.

      Rather than give it up, I’m still looking for a replacement. I do zoodles of course — but there are a few companies now that have very low carb pasta. I would love to make my own. Any idea at all?


  62. I’m having a tough time finding “organic” tapioca starch/ flour. I can find it–but Nothing organi yet. If it makes a difference for this recipe, then I’ll likely order it from Amazon. I’ll wait for your opinion. Thanks so much!

    1. I always advocate using organic whenever possible. it’s not as much a performance issue as much as a human and environmental health concern.

  63. Thank you for sharing the recipe. I’d like to try this receipt in my pasta maker. Do you have any suggestions/recommendations in order to do this?

    1. I use this recipe in my pasta rolling and extruding machine, just as a I talk about in the post.

        1. With many flours, there are HUGE differences in texture between brands, so for best results I suggest using the brands that I use and recommend.

  64. Do you have to dry this pasta dough like regular pasta dough if you aren’t going to use it right away?

    1. It depends what you are using it for…. I recommend making pasta and noodles fresh whenever possible. For ravioli/tortellini I just freeze them raw on a cookie sheet then transfer to a large zip top plastic bag, lasagna/manicotti I use sheets of fresh dough. I have made noodles, air dried then stored in the freezer until I was ready to use them, you’ll need to be extra careful since they are more delicate since they do not have gluten to give them stretch. I store them in a container and not a bag.

      1. At the risk of getting Old Bricks thrown at me… I’m going Low Carb, but I’m happy with gluten. To give these noodles a little extra strength, how mush essential gluten do you think I should add to the mix? Thanks!

        1. Essential gluten? I have no experience with it. This recipe is NOT low carb, I suggest looking for a recipe that is.

  65. I made them this evening and I found my dough seemed too wet to form a ball on my mixer dough hook. I added enough tapioca starch to roll it and make it able to cut. My biggest problem was trying to get it into the boiling water without it breaking. My pasta was so delicate I couldn’t pick it up. I ended up scooping it into the water with a spatula. After cooking I seperated it best I could. It was very light and delicious but more like a dumpling than pasta noodles. I would love to know what I did wrong . I followed the recipe. Thank you!

    1. Robin, I have made this pasta dough at least 100 times, I can say with complete certainty that it works great. I would start by reviewing the brands of flours that you use and be sure you are using the sweep & scoop measuring method.

        1. Hi Freddie! Fluff the flour first. With your measuring cup scoop the flour out of the container and then sweep off the excess with the back of a butter knife. Scoop n Sweep 🙂

    1. The dough or the finished pasta? I have frozen finished noodles and pasta dishes with success.

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