Flax Pasta (Paleo, Gluten/Grain/Corn/Soy/Dairy Free)

by Brittany on January 1, 2012

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Happy, Happy New Year!

I figured it might be fun to kick off 2012 with a recipe that for a long time I thought impossible.  When you go grain free that typically means giving up Pasta, Breads etc.  Something that I’m honestly ok with, as Its seldom that I crave anything like this.  But. I know most people feel different.

When I figured out a way to make Grain free Cinnamon Rolls and most recently Tortillas out of Flax it opened up my mind to a whole new set of recipe ideas. Pasta was a priority, as a basic pasta recipe of course can become ravioli, lasagna and so much more.

This was one of those recipes that I figured out as I went along. I tried a version without the egg and the pasta turned into mush when it was boiling time.  I suspect this recipe is still possible without the egg- but today I don’t have an exact formula for you. If anyone wants to experiment I would try upping the amount of arrowroot starch, and lowering the flax. The higher percentage of starch should really help in holding the pasta together. I have developed several gluten free/vegan pasta recipes in the past and found this technique worked well.

Also, I’m feeling positive that this recipe could be simpler with less ingredients. In my mind less is always better. I ran out of flax (and time to hit the store) today. I’ll be playing around with this recipe and will update this post as I make new discoveries.  The next time I make it I will try two changes: Eliminating the Coconut Flour and replacing it with Arrowroot. The Coconut Flour adds a little texture to the pasta and helps to dry out the dough. I feel positive that arrowroot will have the same effect. The dough should be fairly elastic but not sticky. Keep this in mind if you play with the recipe.

**The most important tip I can offer you is to make sure your flax meal is finely ground. Run it through a coffee grinder like crazy. If it is not fine, the little flecks may give the pasta an odd texture. Though still tasty.. most people don’t expect their pasta to be anything but smooth. **

The texture of this pasta is a little different than grain based based pasta- but still very good! We really enjoyed it. I look forward to using in some other pasta type applications.

Flax Pasta

1/4 Cup Flax Meal + 6 TBS Hot water (to make “flax eggs”)
1 Tbs Applesauce 
1 Large Egg
1 Tsp. Salt
1 1/2 Cup Flax meal
4 Tbs Coconut Flour
1/4 Cup Arrowroot or Tapioca Flour

  1. In a bowl combine the first 1/4 Cup of flax meal and the hot water. Mix until it thickens (this mixture is called flax eggs). Then Stir in the Applesauce, Egg and salt.
  2. Pour in the remaining flax meal, Coconut flour and Arrowroot. Knead the dough until it becomes a nice cohesive well mixed ball . If it is sticky add a bit more Arrowroot.
  3. Bring a pot of water to a boil.
  4. Roll the dough out by hand as thin as possible in between two sheet of parchment. Using a sharp knife slice the dough into pasta. (Note: I had better results making this pasta by hand than using my pasta machine)
  5. Place the pasta into rapidly boiling water and cook 15-20 seconds. Strain and serve warm. (Rinsing this pasta is optional- as it cools like most pasta does it may stick together a little bit if it is not rinsed, a little oil mixed in will also prevent this)

Serves 2.

Feel free to add any dried spices to the dough for some flavor variation.

If you eat the various gluten free grains, check out some of my other pasta recipes:




*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website.  Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *
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{ 21 comments… read them below or add one }

Jane January 1, 2012 at 7:28 pm

Wow so cool! You are so ingenious — I love all your ideas with flax!


Christine January 1, 2012 at 8:04 pm

Brittany, you never fail to impress! This pasta looks fabulous!


Brittany January 1, 2012 at 8:08 pm

Thank you so much Christine! Xo


Caryn January 1, 2012 at 8:47 pm

Genius, Woman. Genius.
We are going to try this. Thanks for sharing. And how on earth did you come up with it????


Brittany January 1, 2012 at 9:16 pm

Lots of trial and error :) it helps that I somehow continue to love developing recipes despite the many flops that happen often.


Ali Seiter January 1, 2012 at 9:27 pm

This pasta looks simply divine and wonderfully healthy! Any substitution suggestions for we vegans that don’t eat eggs?


Brittany January 1, 2012 at 9:34 pm

Yes :) re-read the post. I talk about replacing eggs.


Ali Seiter January 2, 2012 at 2:30 am

Oops! You’re right–I just didn’t read carefully enough. Thanks!


Brittany January 2, 2012 at 2:38 am

No Problem! :)


Shirley @ gfe January 1, 2012 at 10:07 pm

You are easily maintaining your “Brittany the Bomb” status! :-) I bet even when you’re sleeping your brain is creating gluten-free, grain-free lifesaving recipes. ;-)



Leighanne January 3, 2012 at 9:47 pm

I tired this recipe last tonight. WOW! WOW! and WOW! It was so easy. I changed the recipe a little. I took out the apple sauce, the egg (as I have one child who can not have apples or egg) and the Arrowroot flour and replaced with 1/2 cup of potato flour and 2 tablespoons of water, and cooked the pieces of pasta for 2 mins (mine were thick). Even my husband who normally doesn’t like the grain free options I make, loved the pasta. Miss 4 phoned family members to tell them how much she loved her pasta. This morning Miss 4 asked for pasta for breakfast. Am going to try freezing some and drying some out.
Thanks Real Sustenance for sharing this wonderful recipe.


Cheryl January 21, 2012 at 11:56 pm

This looks really good! I think I’ll try using my pizza cutter/wheel instead of a knife to cut it. I (used to) love pappardelle. This would probably work for Spätzle, too, I would think.


GiGi Eats Celebrities February 10, 2012 at 4:03 am

WHOOOAAAA! That looks cool!!!


Emilee April 12, 2012 at 10:38 pm

Is it possible to make a big batch and dry or freeze this? I am sort of inexperienced with pasta making so I am a little clueless. Would you cook it then freeze it or freeze and thaw/cook when ready to use?


Berinda October 2, 2012 at 7:30 pm

i am also interested in the properties of freezing/storing this ‘pasta’


Brittany October 2, 2012 at 7:44 pm

All that info is in the post :) give it a re-read


Jamie January 27, 2013 at 7:18 pm

Just made this pasta. It turned out a lot better than I could imagine! I didn’t roll it out as thin as I wanted.. just couldn’t get it thinner, I guess I need more practice with a rolling pin. I wasn’t going to try this recipe because of the starch in it, but I guess a little now & then is okay. Thanks for the awesome recipe!!!!


Kelly July 24, 2013 at 7:49 pm

Can you replace the applesauce with stevia or another natural sugar free sweetener?.


Brittany July 25, 2013 at 12:59 pm

Hi Kelly – the applesauce is not in the recipe to add sweetness! It’s in the pasta to help hold it together. ( And the end result is not sweet). It’s a vital ingredient to make the recipe work properly.


Brenley July 29, 2013 at 2:43 am

I am allergic to coconut, what would I substitute the coconut flour with in this recipe?


si October 6, 2013 at 6:23 pm

Hey there! Firstly, many thanks for all your wonderful recipes. Secondly, I’m trying to find a recipe for pasta which isn’t too difficult, has no exotic/expensive ingredients and is also very low carb (flax, yay!). I’ve no problem with eggs so do you think I can substitute applesauce for an extra egg? Or something else? Also, what is the arrowroot/tapioca role in here? Can I sub something else? (those 2 are hard to come by where I live:/ And when I do find them, 1/4 of a cup is just too valuable (read expensive) to ‘waste’ on 2 doses of pasta…As is coconut flour, but oh well…). Guar gum any good maybe?

Anyway, I’m sorry for imposing on you, I was just wondering about it. Many thanks anyway…


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  • Flax Pasta (Gluten, Grain, Starch, Egg, Corn, Soy, Nut Free) from Real Sustenance | Celiac Handbook
  • Vegetarian, Gluten-Free Roundup: Back in Action

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