Gluten-Free Egg Noodles
These homemade gluten-free egg noodles are easy to make and perfect for pairing with a variety of sauces and dishes, ideal for cozy fall gatherings.
Ingredients
Noodle Ingredients
- 1 cup gluten-free flour blend Ensure it's a 1:1 blend for best results
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water Add more as needed
Instructions
Preparation
- In a medium bowl, combine the gluten-free flour blend and salt. Whisk them together until well blended.
- Create a well in the center of your flour mixture. Crack in the two large eggs.
- Using a fork, start to whisk the eggs and incorporate the flour from the edges. Continue until combined.
- If the dough appears too dry, add a tablespoon of water. Knead gently until a cohesive dough forms. It should be slightly tacky but not overly sticky.
- On a lightly floured surface, take a portion of the dough and roll it out thinly, about 1/16 inch thick.
- Use a sharp knife or pizza cutter to slice the dough into your desired noodle shapes.
- Place the cut noodles on a floured surface or a drying rack to let them dry slightly for about 20 minutes before cooking.
Cooking
- Bring a pot of water to a gentle boil. Add a pinch of salt and carefully drop in your noodles.
- Boil for about 4-5 minutes until the noodles float and become tender.
Notes
Flour Types: For best results, use a gluten-free flour blend that contains xanthan gum. The dough may need adjustments with water; if it’s too dry, gradually add more. Keep noodles consistent in thickness for even cooking. Store the noodles in the fridge for up to three days, or freeze them for up to two months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 1gSugar: 1g
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