Making gluten-free egg noodles from scratch is easier than you think! With just a few simple ingredients, you can create fresh noodles in minutes that hold up beautifully in soups and pasta dishes.
This recipe uses a 1:1 gluten-free flour blend to ensure the perfect texture, and you don’t need a pasta maker—just a rolling pin and a knife!
Finding the perfect pasta can be a bit of a challenge when you follow a gluten-free diet. Although I love a few store-bought brands, many store-bought gluten-free pastas can be hit or miss, and gluten-free egg noodles aren’t super accessible. Especially when you’re craving chicken noodle soup.
The good news is you can make your own pasta at home. It requires a few ingredients and is so much easier than you think.
Why this Gluten Free Egg Noodle Recipe Works
- Homemade noodles: Nothing beats homemade pasta. You don’t need any special equipment to make these fresh egg noodles. Not even a pasta maker or pizza cutter, just a lightly floured surface.
- Taste like traditional egg noodles. They have a great texture and a taste just like regular egg noodles.
- Whole ingredients: Have the satisfaction of knowing exactly what goes into your pasta.
Use these fresh noodles in our healthy instant pot beef stroganoff or instant pot chicken noodle soup.
Ingredients You Need
- Gluten-free flour: Choose one that contains a mix of flours and xanthan gum. I love using Bob’s Red Mill 1:1 Baking Flour.
- Whole eggs and egg yolk: The base of traditional egg noodles, eggs provide structure and richness. The extra yolk adds an even more tender texture.
- Water – A small amount of water helps bring the dough together. Add it gradually if the dough is too dry.
How to Make Gluten-Free Egg Noodles
Make the dough. Mix the wet ingredients then create a well in the center of the dry ingredients in a large bowl and add the wet ingredients.
Mix the pasta dough: Use a fork to slowly pull the flour mixture from the outside to mix the eggs and flour together. Add the remaining 1/2 cup as needed until it forms a slightly sticky pasta.
Knead the dough: Turn the dough out onto a generously floured work surface and knead for 2-3 minutes, or until no lumps remain and the dough is smooth. Form the dough into a disc and cut it in half so you have two dough balls.
Roll it out. Add a dusting of flour to the top of the dough. Use a rolling pin to roll it into a 1/4-inch thick rectangle.
Prefer to use a pasta machine? Learn how to use a pasta machine for this recipe.
Form the pasta. Cut 1/2-inch to 1-inch strips in the dough, depending on your preference. Toss the cut pasta with extra flour to prevent them from sticking together. Divide the pasta in half and twirl them in a ball to create loose nests. Repeat with the remaining half of the dough.
Cook the pasta. Divide the pasta in half and twirl them in a ball to create loose nests. Repeat with the remaining half of the dough. Use the fresh pasta immediately by cooking in boiling water for for 8-12 minutes or adding it directly into the broth of your favorite soup to cook.
Recipe FAQs
Egg noodles traditionally contain wheat-based flour, which is a source of gluten. However, there are gluten-free egg noodles out there. These gluten-free egg noodles are made using alternative flours, such as rice flour, corn flour, potato flour, or a combination of gluten-free flours, which do not contain wheat or gluten.
If you’re looking for noodles with the least amount of gluten or noodles that are suitable for a low-gluten diet, there are a few options to consider, like brown rice pasta, chickpea pasta, and quinoa noodles
What to Serve with Gluten-Free Noodles
Egg noodles are a great choice for a wide range of dishes. Use these homemade egg noodles as a key ingredient in any favorite pasta recipe where you might use regular pasta noodles. Here are a few ideas of what to serve
- Make easy gluten-free meatballs to go on top of your homemade gluten-free pasta.
- Chow mein is a popular Chinese dish that consists of stir-fried noodles combined with a variety of vegetables, proteins, and savory sauces. The term “chow mein” is of Chinese origin, with “chow” meaning “stir-fried” and “mein” referring to noodles.
- Make lasagna noodles out of them and try them in this instant pot lasagna soup or this butternut squash and spinach lasagna.
- For an easy dinner on a busy weeknight, try them in this quick and easy Boursin cheese pasta recipe.
Freezing and Storing Tips
Using the noodles fresh is the best way to enjoy them, however, you can keep them in the fridge or freezer.
Allow the cooked noodles to cool to room temperature before storing them in an airtight container for up to 4 days. When you’re ready to use the noodles, take out the portion you need and reheat them gently, either by boiling them for a short time or by warming them in a microwave.
To store uncooked homemade egg noodles, chill them in the fridge for a few days or freeze them for up to 3 months. Allow the egg noodles to dry out on cooling racks for about 2 hours at room temperature then store them in an airtight container in the fridge for up to 3 days.
If you aren’t using them within 3 days, transfer the airtight container to the freezer for up to 3 months. Thaw overnight in the fridge before using.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Gluten-Free Pasta Recipes
Gluten-Free Egg Noodles
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Ingredients
- 2 whole eggs
- 1 egg yolk
- 2 Tablespoons water
- 1 teaspoon kosher salt
- 2 cups 1:1 gluten-free flour flour blend (with xanthan gum) plus more for kneading and dusting (Note 1)
Instructions
- Generously sprinkle flour on a clean work surface with the gluten-free flour.
- Add whole eggs, egg yolk, 1 Tablespoon of water, and salt to a small mixing bowl and whisk to combine.2 whole eggs, 1 egg yolk, 2 Tablespoons water, 1 teaspoon kosher salt
- Add the flour to a separate medium mixing bowl and use a spoon to create a well in the center. Pour the egg mixture into the well and use a fork to slowly mix the flour into the center with the eggs. Turn the bowl and continue to slowly incorporate it until all the flour is combined.2 cups 1:1 gluten-free flour flour blend
- Use your hands to press and knead the dough to bring it together. Some crumbs are ok. Turn the dough out onto the lightly floured surface and continue to knead until it forms a smooth ball. Add the remaining Tablespoon of water and continue to knead if the dough is crumbly.
- Form the dough into a flat disc and cut it in half. Wrap one in plastic wrap or cover with a damp towel while you roll out the other to prevent it from drying out.
- Add another dusting of flour to the work surface again if needed. Use a rolling pin to roll out the dough into a rectangle that’s 1/4-inch thick.
- Use a pizza cutter or sharp knife to cut the dough to your desired noodle size. I usually cut my strips 1/2-inch thick and 3 inches long. Use a bench scraper or large metal spatula to scoop up the noodles and toss with any remaining flour from the work surface. Transfer to an airtight container and repeat with the second half of the dough.
- To cook noodles. Add the fresh pasta to simmering broth or soup, or salted water like pasta. Cook for 8-12 minutes, or until al dente, depending on how thick the noodles were rolled out.
- To store: Transfer the uncooked noodles to an airtight container and store in the fridge for up to 3 days. To freeze, flash freeze the noodles on a sheet pan then transfer the frozen noodles to an airtight container or freezer bag. Freeze for up to 3 months. Cook from frozen (no need to thaw). I don't recommend freezing cooked noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is it possible to make this without any xanthan gum? Some people with corn allergies have a reaction to that.