Description
These gluten free egg noodles are chewy, flavorful, and perfect for soups, casseroles, or buttered bowls of pasta—easy to make at home with just a few simple ingredients.
Ingredients
- 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 (if needed)
- Optional substitutions:
- DIY blend: 1 cup rice flour, ½ cup potato starch, ½ cup tapioca flour + 1 tsp xanthan gum
- 4 tbsp aquafaba per egg (for egg-free version)
- Avocado oil instead of olive oil
Instructions
- Clean and lightly flour your work surface with gluten free flour. Prepare mixing bowl, rolling pin, knife or pasta cutter.
- In a bowl, whisk together gluten free flour and salt until evenly combined.
- Make a well in the center and add eggs and olive oil. Slowly incorporate the flour into the wet ingredients until a dough forms.
- Knead dough for 8–10 minutes until smooth and firm, adding water if dry or flour if sticky.
- Wrap in plastic wrap and let rest on counter for 30 minutes.
- Divide dough into 4 portions. Roll each into a rectangle about 1/16 inch thick.
- Dust with flour, roll up like a jelly roll, and cut into 1/4-inch noodles. Unroll strips and separate.
- Cook in boiling salted water for 3–5 minutes, or dry on a towel for 1–2 hours before storing.
Notes
- Use pasta machine for even thickness, starting on widest setting.
- Add 1/4 cup almond flour for extra protein.
- Mix in flaxseed or vegetable puree for fiber and color.
- Herb-infused olive oil adds depth of flavor.
- Reduce to 1.5 cups flour + 3 eggs for lower-carb noodles.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup cooked noodles
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg
