Gluten Free, Lectin Free Pasta Recipe

Name: Lectin Free Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup tapioca flour (also called tapioca starch) (PLUS extra for dusting); 1 cup almond flour (super fine texture); 1 tsp kosher salt; 2 large eggs; olive oil

Posted on November 21, 2017August 12, 2018 by ms_lectinfreefoodie

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There’s nothing more delicious than fresh pasta, but for those of us who react to gluten and avoid other grains, we just can’t indulge. Spaghetti squash (in the pressure cooker) or cabbage noodles are okaaaaay, but if you’re craving fresh pasta, it’s hard to find a good substitute. That’s why I’m so excited about this gluten free, lectin free pasta!

I have heard great things about Cappello’s lectin free pasta, but dang is that $$$$$$!!

This recipe is so easy and it’s quick! You could also use this lectin free pasta dough to make other treats like ravioli or dumplings.

My kitchen is minimalist, and I promise you – no fancy equipment needed here. I whipped up a batch of noodles without a pasta maker OR food processor. In all honesty, a rolling pin is pretty helpful, but if you don’t have one, a large glass will work in a pinch.

4.96 from 23 votes

Lectin Free Pasta Recipe

This delicious pasta dough comes together with just 4 ingredients and tastes JUST like fresh egg noodles!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

1 cup tapioca flour (also called tapioca starch) PLUS extra for dusting
1 cup almond flour (super fine texture)
1 tsp kosher salt
2 large eggs
olive oil

Instructions

Mix together tapioca flour, almond flour and salt in a bowl.
Make a well in the flour mixture and crack in eggs. Stir eggs with fork, and work your way out, incorporating more and more of the flour.
Once the egg is mostly incorporated, knead with your hands, adding in a bit more tapioca flour if the dough sticks to your fingers. Divide dough into 3 portions.
Dust a cutting board with tapioca flour, and dust a rolling pin. Take 1/3 of dough and lightly dust before rolling out to about 1/8 inch thickness. Use a pizza cutter to cut into desired thickness of noodles. I like to use a large spatula to scoop up noodles so they don't break.
In a large pot, boil 4 quarts of water and drizzle in about a tablespoon of olive oil. Once water is boiling, add noodles and cook for two minutes.
Remove from water with a slotted spoon and place in pasta strainer. Drizzle with some olive oil to keep noodles from sticking. Repeat process until all dough has been cooked.

Recipe Notes

**It's important to make sure you are using a superfine almond flour. Almond meal won't work in this recipe.

Don’t be too hard on yourself when you’re making this lectin free pasta. Even if your noodles aren’t perfectly even or a few noodles break, don’t sweat it! It’ll still taste delicious! Plus, practice makes perfect so that’s a great excuse to try and try again.

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