Gluten Free Egg Noodles

5 from 1 vote

Finding the perfect pasta can be a bit of a challenge when you follow a gluten-free diet. These delicious, homemade gluten free egg noodles have a similar texture and taste like the real thing. So easy, you don't even need a pasta machine!

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time0

Total Time26

Servings: servings

Author: Molly Thompson

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)

Standard - Metric

INSTRUCTIONS

Generously sprinkle flour on a clean work surface with the gluten-free flour.
Add the flour to a medium mixing bowl and use a spoon to create a well in the center.
2 cups 1:1 gluten-free flour flour blend
Add the eggs and water into the well. Whisk the wet ingredients with a fork, slowly pulling the flour mixture into the center with the eggs. Turn the bowl and continue to slowly incorporate it until all the flour is combined.
2 whole eggs, 1 egg yolk, 2 Tablespoons water, 1 teaspoon kosher salt
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

Gluten-Free flour blend: Use a flour mixture that contains a mix of rice flour, potato flour, and maize flour. I tested this recipe with Bob's Red Mill Gluten-Free 1:1 Flour.

To store uncooked noodles: 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.

To store cooked noodles: 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 gluten-free pasta, 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.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!