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
Scale
- 10 oz (285g, about 2 cups) Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 4 eggs
- 1 egg yolk
- 1/2 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: 1/6th recipe
- Calories: 94
- Sugar: 0g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 144mg