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–+ servings
Gluten-Free Egg Noodles

Gluten-Free Egg Noodles: Easy, Tender Homemade Delight

Discover how to make delightful homemade gluten-free egg noodles in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Gluten-Free Flour Blend Choose a blend with xanthan gum
  • 2 large Whole Eggs Essential for moisture; consider silken tofu for vegan
  • 1 large Egg Yolk Enhances richness and texture
  • 2 tablespoons Water Adjust as needed for dough consistency
  • 1 teaspoon Salt To heighten flavor
Optional Variations
  • 1 cup Chickpea Flour For unique flavor
  • 1 teaspoon Turmeric or Paprika To boost color and flavor

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Knife or pizza cutter
  • large pot

Method
 

Step‑by‑Step Instructions
  1. Sprinkle gluten-free flour on your clean work surface.
  2. Mix 2 cups of gluten-free flour blend with a pinch of salt in a large bowl.
  3. Crack 2 eggs and add 1 yolk into the flour well; add 2 tablespoons of water.
  4. Knead the dough for about 5 minutes, adding water if needed.
  5. Divide dough and roll out to 1/4 inch thickness.
  6. Cut into desired noodle shapes and toss in gluten-free flour.
  7. Cook noodles in salted boiling water for 8-12 minutes.

Nutrition

Serving: 1portionCalories: 180kcalCarbohydrates: 35gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 150mgSodium: 200mgPotassium: 120mgFiber: 2gVitamin A: 500IUCalcium: 20mgIron: 1.5mg

Notes

Store uncooked noodles in an airtight container for up to 3 days. Flash freeze to store for longer.

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