Description
Gluten free egg noodles Perfect taste texture Discover the best brands cooking tech for your GF pasta dishesÂ
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons water
Instructions
- 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.
- 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.
- Wrap the ball of dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Divide the dough into two or three smaller pieces. 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.
- Bring a large pot of salted water to a rolling boil. Add the fresh noodles and cook for 2-4 minutes, depending on thickness. Drain and enjoy.
Notes
A simple and delicious recipe for tender, chewy homemade gluten-free egg noodles, perfect for weeknight dinners, soups, and casseroles.
- Prep Time: 40 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 calories
- Sugar: 2 grams
- Fat: 8 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 10 grams