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Gluten Free Egg Noodles Recipe

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4 from 8 reviews

This Gluten Free Egg Noodles recipe offers a simple and delicious alternative to traditional pasta, made with a 1:1 gluten-free flour blend and enriched with whole eggs and egg yolk for a tender, flavorful noodle. Perfect for those avoiding gluten but craving fresh, homemade noodles to serve in soups, broths, or your favorite pasta dishes.

Ingredients

Egg Noodles Dough

  • 2 whole eggs
  • 1 egg yolk
  • 2 Tablespoons water (plus more if needed)
  • 1 teaspoon kosher salt
  • 2 cups 1:1 gluten-free flour blend (with xanthan gum), plus extra for kneading and dusting

Instructions

  1. Prepare the Work Surface: Generously sprinkle gluten-free flour on a clean work surface to prevent sticking.
  2. Mix the Dough: In a medium mixing bowl, add the gluten-free flour and create a well in the center. Crack the eggs and add the water into the well. Whisk the wet ingredients with a fork, gradually pulling in flour from the edges, turning the bowl as you slowly incorporate all the flour until fully combined.
  3. Knead the Dough: Use your hands to press and knead the dough to bring it together. It's okay if some crumbs remain initially. Turn the dough out onto the floured surface and knead until smooth and pliable. If too crumbly, add the remaining tablespoon of water and continue kneading.
  4. Divide and Rest: Shape the dough into a flat disc and cut it in half. Wrap one half in plastic wrap or cover with a damp towel to keep moist while you work with the other half.
  5. Roll out the Dough: Lightly flour your surface again if needed. Use a rolling pin to roll the dough into a rectangle about 1/4-inch thick.
  6. Cut the Noodles: Using a pizza cutter or sharp knife, cut the dough into your desired noodle width and length; typically, strips 1/2-inch wide and 3 inches long. Use a bench scraper or spatula to lift the noodles and toss them gently with remaining flour to prevent sticking.
  7. Repeat: Transfer the cut noodles to an airtight container. Repeat the rolling and cutting process with the second half of the dough.
  8. Cook the Noodles: Add fresh noodles to simmering broth, soup, or salted boiling water. Cook for 8-12 minutes or until al dente, adjusting based on noodle thickness.
  9. Store the Noodles: Uncooked noodles can be stored in an airtight container in the fridge for up to 3 days. To freeze, place noodles on a sheet pan and flash freeze, then transfer to a freezer bag; store for up to 3 months. Cook frozen noodles directly from frozen, no thawing necessary. Avoid freezing cooked noodles for best texture.

Notes

  • Use a 1:1 gluten-free flour blend that contains xanthan gum to ensure proper dough elasticity and texture.
  • If the dough is too crumbly, add water a teaspoon at a time until it comes together smoothly.
  • To prevent noodles from sticking, dust them lightly with flour after cutting.
  • Fresh noodles cook more quickly than dried pasta; check doneness early to avoid overcooking.
  • Store uncooked noodles in the refrigerator or freezer to maintain freshness.

Find it online: https://recipeplenty.com/gluten-free-egg-noodles-recipe/