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Discover the joy of homemade gluten free egg noodles with this easy-to-follow recipe. Perfect for soups, stews, or as a standalone dish, these noodles are a game-changer for anyone avoiding gluten.
Growing up, my grandmother’s homemade egg noodles were a staple at family gatherings. When I transitioned to a gluten-free diet, I missed that comforting taste. After many trials, I finally perfected this gluten free egg noodles recipe that brings back those cherished memories.
Get ready to cook up a batch of these delightful gluten free egg noodles that will impress your family and friends!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Moderate
Before You Begin
Before you start, ensure you have a clean work surface and all your ingredients measured out. Using a gluten-free flour blend with xanthan gum is crucial for the right texture.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Whole eggs | 2 |
| Egg yolk | 1 |
| Water | 2 Tablespoons |
| Kosher salt | 1 teaspoon |
| 1:1 gluten-free flour blend (with xanthan gum) | 2 cups plus more for kneading and dusting |
Step-by-Step Guide
- 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.
- 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.
- 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.
Pointers for Perfection & How to Store
For the best results, ensure your dough is well-kneaded and rested. This helps in achieving the perfect texture for your gluten free egg noodles.
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.
For more detailed instructions, check out this Fresh Homemade Gluten Free Pasta Easy Noodles.
Gluten Free Egg Noodles
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Homemade Gluten-Free Egg Noodles are easier to make than you think and taste infinitely better than store-bought dried pasta. tender, chewy, and comforting, they hold up perfectly in soups or covered in sauce. Made with simple pantry staples, this recipe gives you fresh pasta in under 40 minutes—no fancy pasta machine required.
Ingredients
2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
½ teaspoon salt
3 large eggs, room temperature
2 tablespoons water (add slowly, only if needed)
1 tablespoon olive oil (helps pliability)
Tapioca starch or extra flour for dusting
Instructions
1. Mix Dry Ingredients: In a large mixing bowl (or directly on a clean counter), whisk together the gluten-free flour and salt. Create a well in the center of the flour.
2. Add Wet Ingredients: Crack the eggs into the well and add the olive oil. Use a fork to gently whisk the eggs, slowly incorporating the flour from the edges until a shaggy dough forms.
3. Knead: Use your hands to bring the dough together. Knead gently for 3–5 minutes. If the dough is too dry and crumbly, add water 1 teaspoon at a time. If it’s too sticky, dust with a little more flour. The dough should be smooth and pliable, like play-dough.
4. Rest (Optional): Wrap the dough in plastic wrap and let it rest for 10 minutes. This hydrates the flour and makes rolling easier.
5. Roll Out: Cut the dough in half. Dust a clean surface and your rolling pin generously with tapioca starch. Roll the dough out until it is very thin (about ⅛ inch thick). It will puff up slightly when cooked.
6. Cut Noodles: Use a pizza cutter or a sharp knife to slice the dough into strips. You can make them thin like linguine or wide like pappardelle.
7. Dry: Separate the noodles and let them dry on the counter for 15–20 minutes. This helps them hold their shape in boiling water.
8. Cook: Bring a large pot of salted water to a rolling boil. Drop the noodles in and cook for 3–5 minutes. Fresh pasta cooks much faster than dried! Taste one to check for doneness.
9. Serve: Drain well and immediately toss with butter, sauce, or add to your favorite soup.
Notes
Flour Blend: This recipe relies on a high-quality ‘measure-for-measure’ blend (like King Arthur or Bob’s Red Mill). Do not use almond flour or coconut flour.
Freezing: These noodles freeze amazingly well. Dust the raw noodles with flour, arrange them in nests on a baking sheet to freeze solid, then transfer to a bag. Boil directly from frozen (add 1-2 minutes to cook time).
Soup Tip: If adding to chicken noodle soup, cook the noodles separately and add them to the bowl just before serving to prevent them from soaking up all the broth and getting mushy.
- Prep Time: 30
- Cook Time: 5
- Category: Dinner
- Method: Boiling
- Cuisine: Italian / American
Nutrition
- Serving Size: 1 cup cooked
- Calories: 210
- Sugar: 0
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 7
- Cholesterol: 140
Your Burning Questions Answered!
- Can I use a different flour blend?
- Yes, but ensure it contains xanthan gum for the best results.
- How long do these noodles last?
- Uncooked noodles can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Can I make these noodles ahead of time?
Absolutely! They can be made ahead and stored as mentioned above.
Dig In & Enjoy!
Now that you have the perfect gluten free egg noodles, it’s time to enjoy them in your favorite dishes. Whether in a hearty soup or a creamy pasta dish, these noodles will surely delight.
For more delicious ideas, follow me on Pinterest.