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Gluten Free Egg Noodles

Gluten Free Egg Noodles
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Gluten free egg noodles Perfect taste texture Discover the best brands cooking tech for your GF pasta dishes 

Ingredients

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  • 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.

Nutrition

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