These gluten free egg noodles are a game-changer for anyone avoiding gluten but still craving the chewy, tender bite of homemade pasta. With just a few ingredients and a bit of care, I can whip up noodles that taste better than most store-bought versions and work beautifully in everything from soups to casseroles.
Why You’ll Love This Recipe
I love how these gluten free egg noodles bring back the joy of pasta without any of the gluten-related guilt. The dough is easy to work with, the texture is pleasantly firm yet tender, and the flavor is rich enough to stand up to any sauce. Plus, I can make them ahead and store them in several ways—fresh, dried, or frozen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 cups gluten free flour blend (with xanthan gum included)
-
1 teaspoon salt
-
4 large eggs, at room temperature
-
2 tablespoons olive oil
-
1 tablespoon water (only if needed)
Optional substitutions:
-
For a DIY flour blend: 1 cup rice flour, ½ cup potato starch, ½ cup tapioca flour + 1 teaspoon xanthan gum
-
For egg-free version: 4 tablespoons aquafaba per egg
-
Use avocado oil instead of olive oil for a different flavor
Directions
Step 1: Prepare Your Workspace
I always start by cleaning my countertop and getting out my tools—mixing bowl, measuring cups, rolling pin, and a sharp knife or pasta cutter. A floured surface (using gluten free flour) is key to avoiding stickiness.
Step 2: Mix Dry Ingredients
I whisk together the gluten free flour blend and salt in a bowl until it’s evenly combined and lump-free.
Step 3: Add Wet Ingredients
I make a well in the center of the flour and crack in the eggs. After adding the olive oil, I whisk the eggs and oil gently, pulling flour in bit by bit until a dough forms.
Step 4: Knead The Dough
On my floured surface, I knead the dough for about 8–10 minutes. It doesn’t get stretchy like wheat dough, but it should hold together in a firm, smooth ball. A bit of water helps if it’s too dry, or more flour if it’s sticky.
Step 5: Rest The Dough
I wrap the dough in plastic wrap and let it rest on the counter for 30 minutes. This step is crucial—it hydrates the flour and makes rolling much easier.
Step 6: Roll The Dough
After dividing the dough into 4 parts, I roll each into a rectangle about 1/16 inch thick. I make sure it’s a bit thicker than traditional pasta to help it hold together during cooking.
Step 7: Cut The Noodles
Dusting with flour, I loosely roll the sheet like a jelly roll, then slice into ¼-inch strips. I unroll them immediately into beautiful ribbons of pasta.
Step 8: Dry or Cook The Noodles
If cooking right away, I drop the noodles into boiling salted water for 3–5 minutes. If I want to dry them, I let them rest on a floured towel for 1–2 hours before storing.
Servings and timing
-
Servings: Makes 4 servings
-
Preparation time: 30 minutes
-
Resting time: 30 minutes
-
Cooking time: 3–5 minutes
-
Total time: Approximately 65 minutes
Variations
I love how adaptable this recipe is. Here are some fun twists I’ve tried:
-
Add 1/4 cup almond flour for a protein boost
-
Mix in 1 tablespoon ground flaxseed for extra fiber
-
Swap one egg for 1/4 cup pureed spinach or beet for colorful noodles
-
Use herb-infused olive oil for extra flavor
-
Reduce to 1.5 cups flour + 3 eggs for a lower-carb version
Storage/Reheating
-
Fresh noodles: I store them in the fridge, dusted with flour in an airtight container for up to 2 days.
-
Dried noodles: I let them dry for 24 hours and keep them in a sealed container at room temp for up to 1 month.
-
Frozen noodles: I freeze them flat on a tray, then bag them for up to 3 months.
-
Cooked noodles: I toss them in a little oil and refrigerate for 3 days. To reheat, I dip them briefly in boiling water.
FAQs
What if I want to make these noodles ahead of time?
I can prepare the dough and cut the noodles a day in advance. I just dust them with flour and refrigerate until I’m ready to cook.
Why do my noodles fall apart in the pot?
If that’s happening to me, it’s likely my flour blend lacks xanthan gum. I always make sure it’s included or I add 1 teaspoon per cup of flour.
Can I use a pasta machine for these noodles?
Yes, I’ve done it. I just handle the dough gently and use a wide setting at first, narrowing gradually to avoid tearing.
How can I change up the flavor of the noodles?
I sometimes add dried herbs, garlic powder, or even vegetable purees. I just adjust the flour to keep the dough from getting too wet.
Do these freeze well?
Absolutely. I freeze them in layers with parchment in between, then store them in a freezer bag. They’re good for up to 3 months.
Conclusion
Making gluten free egg noodles from scratch has completely changed the way I enjoy pasta dishes. It’s satisfying, customizable, and far tastier than most store-bought options. Whether I’m making soup, stroganoff, or just a simple buttery bowl of noodles, these always come through with perfect texture and flavor. Once I got the hang of the process, I never looked back.
