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This delicious homemade gluten-free egg noodle recipe will satisfy all your pasta cravings. These noodles are gluten-free, easy to make, incredibly versatile, and taste like the real thing!
Do you need gluten-free dinner recipes? Use these fresh noodles in our healthy instant pot beef stroganoff or instant pot chicken noodle soup.
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 when it comes to taste and texture.
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: While purchasing store-bought egg noodles is easy, nothing beats homemade pasta. The best part? 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. Homemade gluten-free egg noodles are a game-changer for pasta lovers with gluten intolerance. These noodles have a wonderful texture and a taste that’s virtually indistinguishable from regular egg noodles.
- Whole ingredients: Have the satisfaction of knowing exactly what goes into your pasta.
Ingredients You Need
Here are the simple ingredients for these fresh gluten-free egg noodles. Most are pantry staples and easy (and affordable) to find in the grocery store. Jump down to the recipe card for exact measurements and nutritional information.
- Gluten-free flour: Choose one that contains a mix of white rice flour, potato starch, and maize flour. Do not use one that has xanthan gum in it because we’re adding it ourselves. We love using Bob’s Red Mill All Purpose Baking Flour. It includes tapioca starch, garbanzo bean flour, potato starch, and a few others.
- Xanthan gum: The xanthan gum takes the place of the gluten and makes the pasta dough more flexible.
- Whole eggs: Act as a binder between the milk and flower, to form a cohesive dough. The proteins in the egg help create a stable pasta dough that holds its shape during rolling and cutting.
- Egg whites: Using egg whites provides a lighter, slightly firmer texture to the noodles.
- Milk: Use any kind.
- Kosher salt: This flavors the pasta.
Pro tip: I like to add my own xanthan gum to this recipe to control the amount added. However, if you only have a gluten-free flavor with xanthan gum, omit the xanthan gum in the recipe and it should still work.
How to Make The Best Gluten-Free Egg Noodles
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This homemade gluten-free egg noodles recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Start the dough. Mix 1 1/2 cups of gluten-free flour and the xanthan gum. Then make a well in the center of the flour, cracking the eggs and egg yolk in the center. Add the milk and salt to the eggs.
Mix the pasta dough: Use a fork to scramble the eggs then start to slowly pull in the flour 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. Wrap one dough ball in plastic wrap while you roll out the other..
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 boiling it for 4-6 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 Egg 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 Pasta Recipes
Try a pasta fusion dish with our gluten-free Mexican lasagna.
For a quick and easy crowd-pleaser, make salmon pesto pasta.
And if you’re looking for a one-pan weeknight meal, try one pan creamy chicken and gnocchi.
Homemade Gluten-Free Egg Noodles
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Ingredients
- 2 cups gluten-free flour without xanthan gum plus more for kneading and dusting (Note 1)
- 1 teaspoon xanthan gum
- 2 eggs
- 1 egg yolk
- 3 Tablespoons milk any kind
- 1 teaspoon kosher salt
Instructions
- In a large bowl, mix together 1 1/2 cups of gluten-free flour and the xanthan gum until it’s evenly distributed.
- Make a well in the center of the flour and crack 2 eggs and 1 egg yolk in the center. Add the milk and salt to the eggs. Use a fork to gently scramble the eggs then start to slowly pull in the flour from the outside to mix the eggs and flour together.
- Add the remaining 1/2 cup of flour 1 Tablespoon at a time until the pasta dough starts to come together and form a slightly sticky pasta. Every gluten-free flour blend is slightly different, so the amount of flour needed may vary. Don’t add any additional flour if the dough is the right consistency, or add up to the remaining 1/2 cup as needed. See the images in the blog post above for reference. The dough should pull away from the edges of the bowl but still stick mostly to the bottom and be slightly sticky to the touch.
- Turn the dough out onto a generously floured work surface and knead for 1-2 minutes, or until no lumps remain and the dough is smooth. There’s no gluten to stretch and activate so the purpose of kneading is to remove lumps and smooth it out.
- Form the dough into a flat disc and cut it in half. Wrap one in plastic wrap while you roll out the other to prevent it from drying out.
- Add a generous dusting to the work surface again and a small dusting of flour to the top of the dough and use a rolling pin to roll out the dough into a rectangle that’s 1/4 inch or less thick. The width and length of the rectangle are based on preference. If you want long pieces of pasta, roll the length longer. The length of my rectangle was about 12 inches long. If the dough is looking wet and crumbly while you’re rolling it out, add a dusting of gluten-free flour to help dry it out and refold and re-roll the dough.
- Use a pizza wheel or sharp knife to cut the dough into 1/2-inch to 1-inch strips, depending on your preference. Toss the cut pasta with a bit more flour if needed to prevent them from sticking together then 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 boiling it for 4-6 minutes or adding it directly into the broth of your favorite soup to cook. To dry it out for later, arrange the pasta on cooling racks and dry it out for 2-3 hours. Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months. Boil dried pasta in your favorite recipes for 6-8 minutes.
Notes
Equipment
- Large Mixing Bowl
- Pizza wheel or sharp knife for cutting pasta
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it possible to make this without any xanthan gum? Some people with corn allergies have a reaction to that.