Gluten Free Egg Noodles
These tender, silky gluten-free egg noodles bring comfort to your plate with every bite. Whether tossed in a rich sauce or added to a warm bowl of soup, they’re the perfect homemade touch for any meal!
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4
Calories 220 kcal
Ingredients
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil or melted butter
- 2-3 tablespoons water as needed
Instructions
Mix the Dry Ingredients – In a large bowl, whisk together the gluten-free flour and salt.
Form the Dough – Make a well in the center and add the eggs and olive oil. Gradually mix them into the flour, forming a shaggy dough.
Knead & Rest – Add water, one tablespoon at a time, until the dough comes together. Knead gently for a minute, then cover and let it rest for 10 minutes.
Roll & Cut – Roll out the dough on a lightly floured surface until it’s about ⅛ inch thick. Cut into strips using a sharp knife or pasta cutter.
Boil the Noodles – Bring a pot of salted water to a bubbling boil.. Drop in the noodles and cook for 3-5 minutes, or until tender. Drain and enjoy!
- Flour Matters – If using gluten-free flour, ensure it's a high-quality blend for the best texture.
- Don’t Overcook – Fresh egg noodles cook quickly! Keep an eye on them to maintain their tender bite.
- Storage Tip – Store uncooked noodles in an airtight container in the fridge for up to 2 days or freeze for longer freshness.
- Serving Ideas – Toss with butter and herbs, drizzle with olive oil, or pair with your favorite sauce for a comforting meal.
- Make-Ahead Friendly – Prepare the dough in advance, refrigerate, and roll out when ready to cook.
Nutrition Information (Per Serving)
- Calories: 220 kcal
- Carbs: 38g
- Protein: 7g
- Fat: 3g
- Fiber: 5g
- Sugar: 1g
Keyword Easy Gluten Free Pasta, Gluten Free Egg Noodles, Homemade Gluten Free Egg Noodles
