Gluten Free Egg Noodles are shockingly easy to make with 3 ingredients, one bowl, and no special equipment. They are perfectly al dente, mildly salty, and mega comforting.
Guys, gluten free pasta!
SERIOUS gluten free pasta that has the taste and texture of regular noodles. They are perfectly al dente, chewy and soft and mildly salty, mega comforting. Perfect with your favorite pasta sauce for a surprisingly easy made-from-scratch pasta meal.
We are gluten free and we are taking back homemade pasta!
Reasons to love this recipe:
- These noodles are seriously easier than you could imagine!
- They require just 3 ingredients and one bowl. No special equipment!
- It’s seriously fun! Working with the dough, slicing the noodles, kitchen therapy.
Ingredients & Substitutions:
- Gluten Free Flour – we developed and tested this recipe with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and recommend it for best results. If using another blend, make sure it contains xanthan gum.
- Eggs – to bring the pasta together, adding fat and richness
- Salt – to bring out flavor
How to make gluten free pasta:
Gluten Free egg noodles may sound intimidating, but they are seriously simple to make!
Whisk the dry ingredients: stir together the flour and salt.
Stir in the eggs: Add in the eggs and use a fork to slowly stir in the flour. Once it get’s too hard to stir with the fork, go in with your hands. Squeeze and knead the dough together until a ball forms. Then knead a few times on a well floured surface until the dough is smooth.
Divide and roll: Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece pf parchment and gently wrap the three remaining pieces in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
Slice into noodles: Sprinkle the dough with flour and rub it around to evenly cover the top of the dough. Fold the top third down. Flour the newly exposed underside and fold the bottom third up and over. Flour again. Use a sharp knife to slice the dough into linguine sized noodles. Unravel and set aside.
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Cook: Bring a large pot of salted water to a boil and cook the noodles, in batches if needed, until al dente – about 2-3 minutes. Taste frequently to test for doneness.
Leftover gluten free egg noodles?
- First, you can hang dry the noodles and store them like dry store-bought pasta (only better!).
- Second, place them in a lidded container and they will keep in the fridge for 2-3 days.
- Last, you can freeze the noodles for up to 3 months and cook them right from frozen.
Can I use a pasta machine?
You betcha! I don’t personally have a pasta machine, so I would follow your normal rolling protocol. It should work no problem.
Sauces to serve with gluten free egg noodles:
- Roasted Red Pepper Pasta Sauce – a family favorite!
- Olive oil sautéed with lots of garlic and a squeeze of lemon
- One Pot Chickpea Puttanesca
- Tossed with Green Garden Sauce
- Or your favorite jarred marinara!
Tips for serving perfect pasta!
Homemade pasta is always good, but there are a few tricks for serving some serious restaurant-quality pasta at home!
First, cook the pasta until just al dente. With fresh pasta, that will be 2-3 minutes.
Then STOP! Before you drain the pasta, reserve a cup of the pasta water. I usually use tongs to lift the pasta out of the water rather than drain it into the colander. This way I always have as much pasta water as I need and I don’t risk forgetting to set some aside.
Next, immediately add the pasta to your warmed sauce in a skillet. Don’t rinse the pasta first, don’t toss it with oil. Straight into the warm sauce. I usually get the sauce warmed before cooking the pasta since it cooks so quickly, then turn the sauce down to low while the pasta cooks.
Last, toss the pasta with the sauce and add in a splash of the pasta water. The starches in the pasta water will help the sauce hold onto the pasta for more flavor in every bite!
More Gluten Free Italian favorites!
- Gluten Free Italian Herb Breadsticks
- Vegan Italian Chef Salad – with lemon herb tofu!
- Broken Wild Mushroom Lasagna
- Vegan Ricotta Stuffed Portobello Mushrooms
- Italian Balsamic Vegetable Soup
Gluten Free Egg Noodles
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Gluten Free Egg Noodles are shockingly easy to make with 3 ingredients, one bowl, and no special equipment. They are perfectly al dente, mildly salty, and mega comforting
Ingredients
- 10 oz (285g, about 2 cups) Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 4 eggs
- 1 egg yolk
- ½ teaspoon salt
Instructions
- In a large bowl, whisk together the flour and salt.
- Add in the eggs and yolk. Use a fork to scramble the eggs and slowly stir them into the flour. Once it get’s too hard to stir with the fork, go in with your hands. Squeeze and knead the dough together until a ball forms. Then knead a few times on a well floured surface until the dough is smooth.
- Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece of parchment. Wrap the three remaining gently in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
- Sprinkle the dough with flour and rub it around to evenly cover the top of the dough. Fold the top third down. Flour the newly exposed underside and fold the bottom third up and over. Flour again. Use a sharp knife to slice the dough into linguine sized noodles. Unravel and set aside. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil and cook the noodles, in batches if needed, until al dente – about 2-3 minutes. Taste frequently to test for doneness. Enjoy with your favorite sauce (see tips for serving with sauce in post!)
Notes
We developed and tested this recipe with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and recommend it for best results. If using another blend, make sure it contains xanthan gum.
Nutrition
- Serving Size: ⅙th recipe
- Calories: 94
- Sugar: 0g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 144mg
Keywords: one bowl, homemade, easy, Italian, egg, salt, gluten free flour,
Would it be possible to let these dry and use them the following day?
HI Jennifer, I recommend storing them in a lidded container in the fridge overnight. Happy cooking!