Gluten-Free Egg Noodles
These gluten-free egg noodles are a fantastic solution for anyone craving homemade pasta without gluten. Quick to make and packed with protein, they’re delicious in soups or paired with your favorite sauces.
Ingredients
- 1 ½ cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- ½ cup tapioca starch
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon water
Instructions
- In a large mixing bowl, combine gluten-free flour, xanthan gum (if needed), tapioca starch, and fine sea salt. Stir to mix evenly.
- Create a small well in the center of the dry ingredients. Crack in the eggs, add the yolk, and pour in the water.
- Using a fork (or your hands), gradually incorporate the dry ingredients into the wet until a rough dough forms.
- Transfer the dough to a clean, lightly floured surface and knead for about 5-7 minutes. The dough should feel smooth yet slightly tacky.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- Once rested, divide the dough into four portions. Flatten each piece into a small disk for easier rolling.
- Dust a surface and rolling pin with gluten-free flour. Roll each portion until it's about 1/16 to 1/8 inch thick.
- Cut the rolled dough into thin strips of your desired width to create noodles. Repeat with the remaining dough portions.
- To cook the noodles, bring a pot of salted water to a boil. Add the noodles and cook for about 2 minutes, or until tender but firm to the bite.
- Drain the cooked noodles and serve immediately with your favorite sauce or toppings.