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