Description
Craving a comforting bowl of homemade noodles but need to stick to a gluten-free diet? These Gluten-Free Egg Noodles are the perfect solution! Easy to make, incredibly versatile, and packed with wholesome ingredients, this recipe will quickly become a favorite in your kitchen. Whether you pair them with your favorite sauce, add them to a stir-fry, or simply toss them in olive oil and herbs, these noodles are a delicious way to enjoy a gluten-free meal.
Ingredients
For the Gluten-Free Noodle Dough:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup tapioca flour (for elasticity)
- ½ teaspoon salt
- 2 large eggs (or egg alternative like aquafaba or flax eggs)
- 2 tablespoons olive oil
- 2–3 tablespoons water (as needed, to adjust dough consistency)
For Cooking the Noodles:
- 6 cups water
- 1 teaspoon salt
Instructions
-
Mix the Dry Ingredients
- In a large mixing bowl, whisk together gluten-free all-purpose flour, tapioca flour, and salt until combined.
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Incorporate Wet Ingredients
- Create a well in the center of the flour mixture and add eggs, olive oil, and 2 tablespoons of water.
- Mix with a fork until it starts forming a dough. Add additional water 1 tablespoon at a time if the dough is too dry.
-
Knead the Dough
- Transfer the dough to a lightly floured surface and knead it for about 2-3 minutes until smooth and elastic.
- If the dough is too sticky, dust it with a bit more gluten-free flour.
- Wrap the dough in plastic wrap and let it rest for 15-20 minutes to make rolling easier.
-
Roll Out the Dough
- Roll the dough into a thin sheet (about ⅛ inch thick) on a floured surface.
- Use a sharp knife or a pasta cutter to slice into thin strips to form the noodles.
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Cook the Noodles
- Bring 6 cups of water to a boil in a large pot. Add salt.
- Drop in the noodles and cook for 3-5 minutes, stirring occasionally. The noodles are done when they float to the surface.
-
Drain and Serve
- Drain the noodles and rinse with cool water to prevent sticking.
- Toss with olive oil or butter, or serve with your favorite sauce!
Notes
- Alternative Flours: Instead of gluten-free all-purpose flour, you can use rice flour and chickpea flour for a slightly different texture and flavor.
- Egg-Free Version: Substitute eggs with aquafaba (chickpea liquid) or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Storage Tips: Store fresh noodles in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.
- Serving Suggestions: Pair with creamy Alfredo, pesto, or a light olive oil garlic sauce for a delicious meal.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: lunch
- Cuisine: Gluten-Free, Italian-Inspired
Nutrition
- Serving Size: Serves 4 people
- Calories: 190
- Sodium: 250mg
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g