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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

  1. Mix together tapioca flour, almond flour and salt in a bowl.

  2. 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. 

  3. 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. 

  4. 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.

  5. 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. 

  6. 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.