Just because it's good for your gut doesn't mean it should taste like poop.
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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’slectin 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.
4.97 from 31 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
- 1cuptapioca flour (also called tapioca starch)PLUS extra for dusting
- 1 cupalmond flour (super fine texture)
- 1tspkosher salt
- 2large 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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Huh. I never even heard of lectin before reading this. The more you know right!
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I know – sometimes it feels like it’s impossible to keep up with!
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Can you use cassava flour in place of the almond? I live in Australia and its hard to get super fine almond flour and most of it is ground with the skins on.
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Yes, but you may need to add an extra egg because the cassava will soak up the liquid more.
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How can it be lectin free if using eggs?
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Eggs are lectin free and approved on the Plant Paradox list! You can find the list here: https://gundrymd.com/wp-content/pdf/Plant-Paradox-Shopping-LIst.pdf
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Maybe you’re thinking of lecitihin, which eggs do contain. Lectins are not the same.
If the chicken that puts those eggs has not eaten soy or any type of lectins then it not lectin free.
It is not just about what you eat, but also paying attention to what is food source of that thing you eat ate.Reply
Omega eggs, pasture raised etc are lectin free
Use eggs from free range chickens. My favorite is Vital brand.
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That’s exactly what happened when I made this with cassava flour. It needed three eggs.
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Hi,
Great receip, thank you! Can you freeze it?Reply
i have not tried freezing it but have good luck letting it dry and then storing it in an airtight container – just like traditional dried pasta
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so you cook it then let it dry?
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No, you can cook it immediately and then enjoy!
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Do you make it and let it dry before you even cook it? Or do you have to cook it, then dry it, then cook it again when you want to use it?
If you want to dry it – just make the dough, cut, and dry. Boil when you want to eat it.
Best cookies EVER!!! So phenomenal!! I have prob baked a good 20 lectins free, sugar free plant paradox friendly cookie recipes and something was just always off!! I am so excited and relieved to have found this recipe. I used a stevia and erythritol blend so sooooo good I cannot even express how grateful I am for your super awesomeness recipe!!!! My toddler and husband thank you too!!!Reply
My apologies somehow I pasted and posted a review for some chocolate chip cookies!!! https://www.texanerin.com/perfect-paleo-chocolate-chip-cookies/
I attached the link in case anyone is looking for a phenomenal recipe!! And also I made this pasta and it is also my savior!!! I love it as does my husband and 2yr old. I am hoping to freeze and store dry as well❤️❤️❤️ Happy cooking and thank you so much for this simple recipe!!!
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Yes best ever!!! This my favorite chocolate chip cookie recipe ever, I love them more the Regular chocolate chips cookies!! Not quite lectin free though. Coconut sugar… and it’s been a while so maybe a another ingredient or so. But enjoy, these are my fav. Before low lectin.
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Do you think the dough would work in a pasta machine with a twist handle? Or would it fall apart?
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I haven’t tried it that way, but a reader mentioned that they were able to use the dough in a pasta machine with the addition of 1/2 tsp of xantham gum.
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You can roll it through a pasta press. It is a little fragile without that gluten to hold it together but you can sort of “catch” it as it comes down. It is delightful.Reply
I’ve tried this twice and it’s really good!Reply
Thank you for your feedback!
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Can you not put all dough in at the same time?
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If you have a large pot you might be able to. You want the noodles to have some space to boil and not touch each other as they tend to stick together if there isn’t a ton of space for them to float around.
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“I only recommend products I believe in” implies you recommend them but maybe dont eat them. You meant to say: ” I recommend only products I believe in”. Just incase someone wanted to get you on a technicaalaity! Thanks DHReply
Thanks for the lesson, lol! Now that I’m reading what you wrote, I totally get see what you mean, lol!
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Thank you so much for the pasta recipe, it is out of this world! I am so grateful, my husband is too 🙂Reply
Thank you so much for your kind words and for taking the time to rate the recipe for others. You made my day! So happy you both enjoyed the noodles.
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Can you sub arrowroot powder for tapioca flour in this recipe? I am allergic to tapioca flour.
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Yes, you can!
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My sister in law Clare found this site and forwarded it to me. Just loving it.
Thank you!!!!!Reply
Awww, that’s so sweet. Thank you so much for the feedback!
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No water?
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See AlsoHigh Volume Low Calorie RecipesYou will need water to boil the pasta – but there’s not water in the dough.
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You said that you’ve been able to dry & store it… can you tell me how to do that? And would that change the cooking time once it’s been dried? I’ve never made any pasta before and have no idea. Thanks this is an awesome recipe! We tried it tonight with Swedish meatballs and was perfect.Reply
If you have a pasta rack, you can hang the pasta there and wait 10-12 hours for it to dry. I don’t have a rack, so I just spread them out on a baking sheet and leave out til dry. Once dry, you can store in an airtight container in the pantry (no need to refrigerate). Hope that helps! Thank you SO much for trying and reviewing my recipe.
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How long do you cook the dried pasta please?Reply
Not too long – 3-4 minutes usually does it.
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How long does the dried pasta keep?
Weeks to months. I’ve never made it past a few weeks, because I always want to eat them, but dried pasta keeps for a long time in the pantry.
Hi, no need to refrigerate even though it has eggs in it?And thanks for posting this, excited to try with my wife.
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Regular pasta has eggs too, but if you dry it you don’t need to refrigerate if you allow it dry completely. Hope that helps!
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Can the noodles be dehydrated?
Thank you for this recipe! Have been craving noodles. So I just made these. Easy recipe – 1/2 cup cassava – 1/2 cup arrowroot – salt and 2 eggs. .. was a bit dry so I added 1/2 tbls of white truffle oil. My daughter gave me a bit of ham from Easter, which I had diced and frozen, and I had some asparagus in the refrigerator. Great combo and wonderful noodles. I live alone so drying 1/2 of the noodles for another time. These noodles will also take care of my craving for chicken and dumplings also… Just cut wider, maybe square cook and add to the chicken and vegetables that have been braising for an hour or so. I have been looking for an easy recipe for noodles. This is it. Three ingredients and done. It took me longer to find the flours than it did to make. I started water boiling before I got ingredients together. mixed – rolled – cut and viola – we have noodles.Reply
Yay! So happy you enjoyed the recipe. I always appreciate feedback!
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Do you think it would work to cook the noodles in simmering broth to make chicken & noodles?
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You know – I bet it would work, but I haven’t tried.
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This is my favorite go to pasta recipe and I share it with everyone. Being 100% Italian I am so happy that I found something that I can make to still enjoy my pasta and sauce. My kids even think it is awesome!Reply
Thank you so much!
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Can’t wait to try it. Do you have a good recipe for tortillas?Thanks, in advance.
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You are so welcome! I do have a recipe for tortillas that I like but I’m always playing around in the kitchen and can test a few other recipes out and see how they turn out. Here’s the one I currently have:
https://lectinfreefoodie.com/low-carb-coconut-and-almond-flour-tortillas-phase-2-pp-keto-gluten-free/
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Easy to make and even better to me than Cappellos! I am italian and miss my pasta, now I can have it again! Highly recommend!Reply
Thank you SO MUCH for trying my recipe and providing feedback! I’m honored that you’re giving it the “Italian seal of approval!”
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I made this pasta today exactly as written. It is awesome! Nice and chewy, just like I want my homemade noodles to be. A winner of a recipe.Reply
Thank you so much for trying one of my recipes and providing feedback. You totally made my night! Happy you enjoyed the pasta!
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This is soooo delicious!:) Thank You!!Reply
Yay! So happy to hear this 🙂 Glad you enjoyed the recipe and thank you for the feedback!
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Hi. I’m allergic to almonds. What flour could we substitute for the almond flour?
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I haven’t tried it with another flour so I don’t want to guess. Macadamia nut flour might work, or cassava, but as I haven’t tried either of these, I’m not sure how closely they would work. If you try a different option, please let me know how it turns out.
Thanks!
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Could coconut flour be used ? Would it be the same amount ?
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Unfortunately, coconut flour behaves differently so it can’t be substituted.
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Yay! Lectin free pasta! Drooling here. Only thing is could this be made vegan? With flax eggs? Or something else??? That would be SO AWESOME(❣️) as I’m vegan and would love to eat pasta again. Thank you 😊
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Great question – sadly I haven’t tried it yet. If you try it – let me know how it turns out.
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Thank you! The recipe worked & passed the kid test!
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Woohoo! Love hearing that! Thanks for trying my recipe and leaving feedback!!
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I made these tonight and I have to admit that I’m just in the beginning of my lectin free journey but….honestly these are not bad at all! I drizzled some olive oil on them..some of my dried basil and broccoli and it was just as if I was eating pasta noodles. I will try your recipe for lectin free bread tomorrow and let you know how it turns out.
ThanksReply
Thank you, quick, easy and very tasty. My Italian gluten free husband also loved it. Kids loved it and love making it. I’d like to try a substitute for almond flour as its hard to get hold of and expensive for us here.Reply
Agreed! I’m going to try making it with cassava flour and see how that goes. I’ll post soon!
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I made this pasta for the first time last week. Loved it exactly as written!! Have you ever tried using this dough for something like ravioli?? Pierogi?? Thinking sweet potato filling… thoughts?Reply
I made this pasta for the first time last week. Loved it exactly as written!! Have you ever tried using this dough for something like ravioli?? Pierogi?? Thinking sweet potato filling… thoughts?Reply
That sounds delicious! I have a few recipes I’m working on and should post soon! In the meantime, let me know what you think if you try it.
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Ours was very crumbly so we added an extra egg. It turned out AMAZING!!! Thank you!Reply
That’s awesome! Thanks for trying my recipe.
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This recipe is amazing and so easy! Adding lectin free vegetable would be awesome, is that a possibility?Reply
Easy and so delicious, thank you for sharing. 🙂Reply
Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.Reply
So quick and easy! And DELICIOUS!!! Taste just like my old style egg noodles. I love that they hold up so well – even my boyfriend who is not lectin free loved them 🙂Reply
Thank you for sharing your recipe. This recipe makes really great tasting noodles, which have proper noodle texture with “bite”. I have made this twice now and it was really quick and easy to make. The dough doesn’t have to be kneaded much and it doesn’t need any resting time as there is no gluten. The first batch I used to make crackers out of the exact same dough that I made the noodles from. I didn’t alter a thing, just baked them for 15 minutes. I didn’t even glaze them with egg or milk, but you definitely could. I am drying some of the noodles from tonights batch to use later… the pasta fell off the pasta rack because they broke, so a bit delicate but definitely worth it!Reply
Incredible and so easy! We made this several times this month and couldn’t recommend it enough. Can hardly believe how good it is. Absolutely delicious!Reply
I used 1 cup tapioca flour and 1 cup cassava flour. You were right… the cassava sucks up the eggs. I used 5 eggs (4 was still too dry… 5 was just too much, had to add 3 extra tbspns of cassava to get the consistency right. I added 1 tspn of xanthum gum, but will halve it next time. We made it in our manual pasta machine. Tagliatelle strips… worked well in small quantities at a time.Reply
This taste like really good homemade Italian pasta! You nailed it!Reply
Fantastic recipe. Hubby and I will only ever use this now.Reply
Thank-you.
Do you have a good lectin free sauce recipe I can add to it?Reply
Made these for my chicken noodle soup. Just threw them into the simmering soup. Sooooooo good! Thanks for an awesome recipe!Reply
Can I substitute Sorghum flour for tapioca? If so, how would it affect the quality?
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what are the carb macros for these? excited to try!
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Can you use an egg substitute such as bob red mill?
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This was so good!! I have recently learned about lectin and how it relates to leaky gut. I am so glad that the first time making pasta turned out so well lol!Reply
