Gluten-Free Egg Noodles
Homemade gluten-free egg noodles that are perfect for cozy fall evenings, bringing comfort and warmth to your table.
Ingredients
For the Dough
- 2 cups gluten-free all-purpose flour (ensure it includes xanthan gum for optimal texture) Choose a high-quality gluten-free flour blend.
- 2 large eggs Can substitute with flaxseed meal or egg replacer if necessary.
- 1/2 teaspoon salt
- 1/4 cup water Adjust as needed for dough consistency.
- as needed additional gluten-free flour for dusting Use to prevent sticking.
Instructions
Make the Dough
- In a large mixing bowl, combine the gluten-free flour and salt.
- Create a well in the center and add the eggs. Start mixing using a fork, gradually incorporating the flour from the edges.
- Add water, a little at a time, until the mixture begins to form a dough. You may need to use your hands to knead it gently until it becomes a smooth, slightly tacky ball.
Roll Out the Dough
- Dust your work surface with flour to prevent sticking. Divide the dough into four smaller portions for easier rolling.
- Using a rolling pin, roll each portion out to your desired thickness, ideally about 1/8 inch. If the dough becomes too sticky, add a little more flour as necessary.
Cut the Noodles
- Once rolled out, use a sharp knife or a pizza cutter to slice the dough into your favorite noodle shapes—be it fettuccine, pappardelle, or even lasagna sheets.
Cooking the Noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook for about 3-4 minutes or until they float and are al dente.
- Drain the noodles and rinse them under cold water to stop the cooking process.
Serve
- Toss the noodles with your favorite sauce or sauté with seasonal vegetables for a hearty meal.
Notes
Choose high-quality gluten-free flour, watch cooking time to prevent mushiness, and noodles can be made ahead and frozen.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 2g
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