Description
These Gluten Free Egg Noodles are a homemade, tender pasta made with a 1:1 gluten-free flour blend and eggs, perfect for enjoying in soups, broths, or as a base for your favorite dishes. They offer a delicious, allergy-friendly alternative to traditional noodles, with a simple recipe that requires just a few basic ingredients and can be stored fresh or frozen.
Ingredients
Dough Ingredients
- 2 whole eggs
- 1 egg yolk
- 2 tablespoons water (plus extra for crumbly dough)
- 1 teaspoon kosher salt
- 2 cups 1:1 gluten-free flour blend (with xanthan gum), plus more for kneading and dusting
Instructions
- Prepare Flour Surface: Generously sprinkle gluten-free flour on a clean work surface to prevent the dough from sticking during kneading and rolling.
- Mix Flour and Wet Ingredients: Add the flour to a medium mixing bowl and create a well in the center. Add the eggs and water to the well. Whisk the wet ingredients with a fork, gradually pulling in the flour from the edges until all the flour is incorporated.
- Knead the Dough: Use your hands to press and knead the dough together. Some crumbs are acceptable. Turn the dough out onto the floured surface and continue kneading until smooth. If the dough is crumbly, add the remaining tablespoon of water and knead until cohesive.
- Divide Dough: Form the dough into a flat disc and cut it in half. Wrap one half in plastic wrap or cover with a damp towel to prevent drying while you work with the other half.
- Roll Out Dough: Dust the work surface with flour if needed. Use a rolling pin to roll the dough into a rectangle about 1/4-inch thick.
- Cut Noodles: Cut the rolled dough into desired noodle shapes using a pizza cutter or sharp knife. Typically, strips are cut 1/2-inch thick and 3 inches long. Use a bench scraper or large spatula to lift the noodles and toss them with any remaining flour.
- Repeat for Second Half: Transfer the first batch of noodles to an airtight container and repeat the rolling and cutting process with the second half of the dough.
- Cook Noodles: Add fresh noodles to simmering broth, soup, or salted boiling water. Cook for 8-12 minutes or until noodles reach al dente texture, depending on thickness.
- Storage Instructions: Store uncooked noodles in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze noodles on a sheet pan, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Cook frozen noodles directly without thawing. Avoid freezing cooked noodles.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for proper dough elasticity.
- If dough feels too dry or crumbly, add water gradually to achieve the right consistency.
- The thickness of rolled dough affects cooking time; thinner noodles cook faster.
- Flash freezing prevents noodles from sticking together before long-term storage.
- These noodles can be used in any recipe calling for fresh egg noodles or pasta.
