Description
Delicious homemade gluten-free egg noodles made with a blend of gluten-free flour, tapioca starch, and eggs, perfect for those seeking a safe and tasty pasta alternative. These noodles have a smooth texture and cook quickly, ideal for pairing with your favorite sauces.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- ½ cup tapioca starch
- ½ teaspoon fine sea salt
Wet Ingredients
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, xanthan gum (if required), tapioca starch, and fine sea salt. Mix thoroughly to ensure even distribution of the ingredients.
- Add Wet Ingredients: Create a well in the center of the flour mixture. Add the eggs, egg yolk, and water into the well.
- Form Dough: Gradually incorporate the flour mixture into the wet ingredients using a fork or your fingers until a shaggy dough forms.
- Knead Dough: Transfer the dough to a clean, lightly floured surface once it begins to come together. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Adjust the dough consistency by adding a little more water if too dry or a sprinkle of gluten-free flour if too sticky.
- Rest Dough: Shape the kneaded dough into a ball and cover it with plastic wrap. Allow it to rest at room temperature for about 30 minutes to hydrate the gluten-free flour and relax the dough.
- Portion Dough: After resting, divide the dough into 4 portions to make handling easier. Flatten each portion into a disk using your hands.
- Roll Out Dough: Lightly flour parchment paper and a rolling pin with gluten-free flour. Roll out each dough portion into a thin rectangular sheet, approximately 1/16 to 1/8 inch thick.
- Cut Noodles: Cut the rolled-out dough into strips of your desired width. Repeat the rolling and cutting process with the remaining dough portions.
- Cook Noodles: Bring a large pot of salted water to a rolling boil. Add the noodles and cook for approximately 2 minutes, or until they reach an al dente texture. Drain the cooked noodles and serve immediately with your preferred sauce or toppings.
Notes
- You can omit xanthan gum if your gluten-free flour blend already contains it.
- Adjust water and flour quantities slightly if the dough feels too dry or sticky.
- Resting the dough is important to hydrate the flour and improve noodle texture.
- Cook noodles fresh for the best texture; dried noodles would require longer cooking times.
- Store any leftover dough wrapped in plastic wrap in the refrigerator up to 1 day.
