Gluten-Free Egg Noodles -

Gluten-Free Egg Noodles

Delicious and tender gluten-free egg noodles perfect for pairing with various sauces and dishes, ideal for the fall season.

Prep Time 15

Cook Time 5

Total Time 20

Course Main Course, Side Dish

Cuisine American, Comfort Food

Servings servings

Calories 250 kcal

1.5 cups gluten-free all-purpose flour Make sure to get a blend designed for baking
2 large eggs
1 teaspoon salt
2 tablespoons water Add more if necessary for the right dough consistency

In a large mixing bowl, combine the gluten-free flour and salt. Whisk them together until evenly incorporated.
Create a well in the center of the flour mixture and crack the eggs into it. With a fork, whisk the eggs gently, gradually incorporating the flour from the edges of the well.
Once the eggs are well mixed and the dough begins to form, add water one tablespoon at a time until the dough is sticky yet manageable. If it feels too dry, add more water as necessary.
Lightly flour your work surface with some gluten-free flour. Turn the dough out onto the surface and knead it for about 5 minutes until it becomes smooth.

Divide the dough into smaller portions for easier handling. Roll out each portion to your desired thickness.
Use a sharp knife or pizza cutter to slice your rolled dough into your preferred noodle shape.
Bring a large pot of salted water to a boil. Add your cut noodles and cook for about 3-5 minutes, or until they float to the top. Drain and set aside.

Choose gluten-free flour blends that include xanthan gum for better elasticity. Avoid overworking the dough to keep noodles tender.

Serving: 1gCalories: 250kcalCarbohydrates: 50gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 2g

Keyword comfort food, Egg Noodles, fall recipes, Gluten-Free Noodles, Homemade Noodles

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