There’s just something incredibly satisfying about making pasta from scratch, isn’t there? That feeling of accomplishment when you twirl a fork around tender, chewy noodles you created yourself. But if you’re avoiding gluten, that joy can sometimes feel out of reach. Let me tell you, friends, it doesn’t have to be! These gluten free egg noodles are here to bring that homemade pasta magic back to your kitchen. They’re the perfect base for a cozy weeknight dinner, a comforting soup topper, or even a special Sunday supper. If you’ve ever missed the taste and texture of real, old-fashioned egg noodles, this recipe is your new best friend.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Egg Noodles

• Surprisingly Simple: With just a handful of pantry-staple ingredients, you can have fresh pasta dough ready in no time.
• Perfect Texture: They’re tender, slightly chewy, and hold up beautifully in all your favorite dishes—no mushy, gummy noodles here!
• Family-Friendly: Even the pickiest eaters won’t guess they’re gluten-free. They’re just delicious.
• Versatile Star: Toss them in butter, drown them in a rich stew, or use them in a classic casserole. They do it all.

Ingredients

Gathering your ingredients is the first step to noodle bliss. Here’s what you’ll need:

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• 2 cups gluten-free all-purpose flour blend (I like one with xanthan gum included)
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1-2 tablespoons water, if needed

How To Make Gluten Free Egg Noodles

1. Make the Dough: On a clean surface or in a large bowl, make a mound with your gluten-free flour. Create a well in the center. Crack the eggs into the well, then add the olive oil and salt. Using a fork, gently whisk the wet ingredients, slowly incorporating the flour from the sides of the well until a shaggy dough forms.
2. Knead It: This is where the arm workout comes in! Use your hands to knead the dough for 3-5 minutes. If it feels too dry and isn’t coming together, add water, one teaspoon at a time. You want a smooth, pliable dough that’s not sticky.
3. Rest the Dough: Wrap the ball of dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the flour to hydrate fully and makes rolling much easier.
4. Roll and Cut: Divide the dough into two or three smaller pieces for easier handling. On a surface lightly dusted with more gluten-free flour, roll each piece out until it’s very thin (about 1/8-inch thick). Use a sharp knife or a pizza cutter to slice the dough into your desired noodle shape—wide ribbons for stroganoff or thin strips for soup.
5. Cook Immediately: Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for 2-4 minutes, depending on thickness. They cook fast, so keep an eye on them! Drain and enjoy.

My Best Tips for Noodle Success

Don’t be intimidated! Making pasta is a fun, hands-on process. If your dough tears a little while rolling, just press it back together—it’s very forgiving. The key is getting the dough rolled thinly enough; you should almost be able to see your hand through it. For a deeper dive into working with gluten-free flours, the Beyond Celiac resource guide is a fantastic reference. And if you love these, you might also enjoy trying my gluten free chicken and dumplings for another cozy meal.

Ways to Serve Your Noodles

The possibilities are truly endless. My family’s favorite way is simply tossed with a generous amount of melted butter, fresh parsley, and a hefty sprinkle of black pepper. They are also absolutely divine in a rich, creamy creamy chicken recipe or served alongside a hearty beef stew. For a quick lunch, I’ll even use them as the star in a simple garlic and olive oil dish.

Storing Your Homemade Pasta

To cook later: After cutting, place the noodles on a baking sheet dusted with flour, ensuring they don’t touch, and freeze for 1 hour. Then, transfer them to a freezer bag. They can be boiled straight from the freezer, just add a minute or two to the cooking time. You can also dry them completely on a rack for a few hours and store them in an airtight container at room temperature for a couple of days.

Can I make this dough without eggs?

This specific recipe relies on eggs for both structure and flavor, creating that classic “egg noodle” taste. For an egg-free alternative, you’d want to seek out a recipe specifically designed to be vegan.

My dough is too crumbly. What did I do wrong?

Gluten-free flours can vary in absorption. If your dough is too dry and crumbly, simply add a bit more moisture. A teaspoon of water or olive oil at a time can help bring it together. Keep kneading—it will get there!

Can I use a pasta machine to roll these out?

Absolutely! A pasta machine makes the job even easier. Just be sure to dust the rollers and the dough with gluten-free flour to prevent sticking. Roll through progressively thinner settings until you reach your desired thickness.

How long do cooked noodles last in the fridge?

Store any leftover cooked noodles in an airtight container in the refrigerator for up to 3 days. They may absorb moisture and soften, so reheating them in a skillet with a little butter or sauce is best.

There you have it! A simple, foolproof path to delicious homemade gluten free egg noodles. This recipe is a testament to the fact that dietary restrictions don’t have to mean missing out on life’s simple culinary pleasures. It’s a little project that yields big rewards—a belly full of comfort and a kitchen filled with the incredible aroma of something made with your own two hands. So go ahead, give it a whirl. I have a feeling these noodles will become a cherished staple in your home, just like they are in mine.