In my family, homemade egg noodles are spelled C-O-M-F-O-R-T F-O-O-D. It wasn’t long after Gabriel and I married (and I subsequently began cooking gluten-free) that I realized that life would not be complete until I learned to make gluten-free egg noodles.
Okay so, perhaps I’m being a little dramatic, but I do love big, wide, egg noodles, and fortunately making them with gluten-free flours really isn’t any different than making them with wheat. They’re one of the few things you can add nearly as much flour to as you want without adverse affects. Isn’t that great? So often with gluten-free recipes, we have to be so careful about adding too much flour, and sometimes that makes recipes hard to handle.
I offer one tip for getting them off the counter-top without breaking:
Yes, a spatula with thin edges. It’s great!
See? No problems.
Gluten-Free Egg Noodles
- 1 egg or 2 egg yolks
- 1 tsp. water
- 1 tsp. oil
- pinch of salt
- Gluten-free flour (I recommend this mix), roughly 1/2 to 2/3 of a cup
Tools needed:
- Rolling pin
- Thin-edged Spatula (optional)
- Pizza cutter (optional)
Beat together first four ingredients. Mix in enough flour to form a ball. Sprinkle more flour onto a flat non-stick surface (I just use my counter top) and roll the dough as thin as you can or want it – usually about as thick as a quarter or tortilla (sometimes I leave it rather thick and then cut very thin strips for a change). Use a knife or pizza cutter to cut strips. Drop noodle strips into simmering broth.
That’s all there is to it. I love to flash freeze theese on cookie sheets and then store them in zip-top bags to have on hand for when one of us get the notion for homemade chicken-noodle soup.
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So excited to try this! Can I ask about how much flour you ended up adding?
Roughly a cup? It varies. Especially depending on the size of the egg, and whether you use whole egg, or just the yolks.
Thanks! I just want to make sure I don’t use way too much flour or not enough. I’m going to make this dough up for your raviolis! Our family has been dying for them!! =)
Can one use this recipe to make ravioli? Or does it work better as just an egg noodle pasta?
it makes excellent ravioli! In fact, we actually did a tutorial on it here. 🙂
can the gulten free egg noodle be dryed like reg. pasta
Yes! Dried egg noodles are great for quick dinners!
How do we dry them? I’m about to have to move my family of 5 to strictly gf as all 3 children now have symptoms and would love to be able to spend one day a month making my noodles.
They’re pretty easy to dry just by laying on a sheet in a well ventilated area. That said, I much prefer to freeze them, as they get pretty brittle and tend to crumble easily when they’re dry.
I was wondering if you have any other idea’s to use instead of coconut oil. I made these this weekend and they turn out PERFECTLY but family was a little discouraged with the coconut flavor. I have a feeling that the coconut oil is what helps them to have a perfect roll out and texture so I’m curious if you have tried any other type of oil.
Hi Cheryl! I’ve used nearly every type of oil under the sun I think. 😉
These days, I mostly use light olive oil. It’s easy (because it’s liquid – unlike coconut oil), and doesn’t have a strong flavor.
When I do use coconut oil in savory recipes – and sometimes in sweet ones – I like to use expeller pressed. It’s more refined (so not as nutritious), and has no flavor.
I’m going to give these a try tonight … I’ll check back and let you know how it went. Thanks for sharing!
Blessings!
Can you double or triple the recipe?
Yes, absolutely!
OMG these look aMAYzing!!! I haven’t had Egg Noodles since I was Dx’d with Celiac Disease 13 years ago.
How long does it take for these to cook? Will they turn mushy if left too long? Just wondering if I can prepare and bring to a potluck……
It will only take a few minutes of simmering for them to get done, but in my experience, they hold up just fine to reheating and prolonged cooking. Just be careful about stirring them because as with any homemade noodle, they will shred after a while.
your recipes sound wonderful & I can’t wait to find some gluten free products. Our grocery stores don’t carry much gluten free so need to wait till I get to big city.
How much pasta does this recipe make??
Roughly 8oz in weight. Sorry, I’ve never measured volume so I’m not sure on that one.
You just saved me can’t wait make these ….. Here Can I find your ravoli recipe I miss ravoli thank you
HI Joyce, Yay! Glad you found the recipe you need! You can find the ravioli here.
This recipe worked OK for long strip type noodles however when trying raviolli with it it just crumbled and broke where i put the filling. Couldnt do much else with it
In that case, your pasta dough was probably too dry. When that happens, it’s best to work in water, a drop at a time, until the dough becomes workable again.
Have you checked out Azure Standard.com? I know that they are cheaper when you buy in bulk than a lot of places. I buy white rice in the store….but I buy tapioca and grains to grind thru them….We are using sweet rice instead of brown as I can get it cheaper and better quality than brown. Also gums and baking soda and baking helps are cheaper a lot of times. No criticism intended…..just hoping it might help you stretch your budget, too. I am making a batch right now…..wish me luck!! We are now able to have eggs so this is great. I am hearing now ….sure after we can have eggs…hahahahha….that the brine off beans is a good sub for eggs. not tried it much….but just passing along….some things on pin and facebook about how to use it.
When you flash freeze do you still cook the noodles first?
No, I don’t. 🙂
Can this be used a with pasta machine?
Yes, it can be tricky though to get it the exactly right consistency so that it doesn’t fall apart.
Could you substitute a coconut flour or almond flour for the four mix? I have a yeast allergy and tend to use that or a rolled oat flour.
I haven’t tried it, but I think oat flour might be the most successful of the three since it’s less fibrous, and has at least some starch in it.
Sorry, I know that doesn’t help much!
is the noodle recipe for the calzones as well, no changes?
Yes ma’am!
I’m going to try to make gluten-free noodles for the first time today, and I’m going with what you said , ‘it really isn’t any different than making them with wheat’. I’ll let you know how they turn out with the special flour.
We found Namaste flour at Costco which for us in rural Alaska is cheap.
Do you ever use Namaste flour and will it work with the egg noodles?
I am so glad I stumbled upon your site!!!
Thanks!
I’ve never used Namaste, but looking at the ingredients, it looks like it would work.
Tomorrow I am going to try your noodles with Bob Red Mill’s 1 to 1 flour which has Sweet white rice flour, whole grain Brown rice flour, potato starch, whole grain sweet white sorghum flour, tapicoa flour plus xanthan gum.
I don’t have the flours on hand to make your mix however, if they do not turn out, I will then try your mix.
Why do you grind the other flours?
How did this work out for you? I am trying the same thing but cant get the dough to come together
I tried the recipe but my dough is incredibly brittle to the point that the noodle breaks off easily. Is it because i have used too much flour?
Yes, you probably just need to add a little bit of water. 🙂
My soup recipe wants me to cook the noodles, then add them to the broth. Would this work with these noodles and what temp should I cook them on in that case?
If you can, add them to the simmering soup and let that cook them.
I can only have white rice, not brown. Will this recipe work with only white rice flour? And do I still need cornstarch or is there enough starch in the white rice? Thank you in advance!
I would cut back a little bit on the starch if you’re only using white rice, but you should still get good noodles. 🙂
Love this recipe! So simple and easy to make. Definitely gonna make these often in the future! Thanks for sharing~
Do you think these would fry well? I’m wondering about rolling them out thin and frying them with a filling, like egg roll wrappers.
Yep! Although right now I can’t remember why we fried them, or what we filled them with. 😛 We’ve mostly boiled them for ravioli, and baked for gluten-free calzones.
Thanks!
Can I use gluten free oat flour?
I haven’t tried it, but it’s definitely worth a shot!
I like to use milk. Has anyone tried with the gluten free flour?
These are awesome!
Thank you for sharing this recipe. I’ve been thinking about egg noodles as they are my favorite but I haven’t had them since going G.F. 3 years ago.
Can’t wait to give these a try. I have used boxed GF egg noodles but they are very expensive. Thanks for sharing.
I just made the soup with GF noodles. Very tasty and satisfying!
Would these work good for chicken noodle soup? My Little has been begging for it since her celiac diagnosis. Thanks!
Yes! They’re perfect for soup!
I am anxious to try this recipe, but have one question. There is no mention of using either xantham gum or guar gum in either the flour mix instructions or the actual recipe. Is that an oversight? Seems like other GL pasta recipes include one or the other. I am a newbie at this, so want to make sure I understand… Thanks!
Yes. You *can* make it without gum, but I would recommend using 1 teaspoon per cup of flour.
As anyone tried this in a pasta maker? I tried my regular gf recipe in my new kitchenmaid pasta roller and the fettuccine cutter and it just shredded my pasta and crumbled it into little balls. Would love to try this recipe but would also love to use my new gadget!! lol
In my experience, you have to get your gluten-free pasta dough to *just* the right consistency to get it to roll nicely through a pasta machine. Not too wet, and not too dry. It takes some experimenting, but you can do it!
Could this recipe be put in a pasta roller?
How long do the egg noodles need to simmer before they are cooked?
Couldn’t find how long to cook them
Hi, I used a pasta rolling machine, was interesting but finally worked, as a previous post mentioned, the dough has to be the right consistency, I used regular flour with polenta with coconut milk , yes this made it not gluten free, had to get it past the kids first then we go full gluten free, I used my own organic eggs, I cooked the noodles till they floated, took around 3(three) minutes, the kids had theirs with cheese sauce I had mine with a tomato based sauce with various additions, absolutely marvellous, awesome,
How long do I cook them in the simmering broth????
These were awesome!! Thank you so much!! So simple, yet perfect. I would not know they were gluten free if I didn’t know… 😀
I was skeptical but they did cook up nicely. Be sure to cook thoroughly to avoid a grainy mouth feel but they taste good!
What is the dough consistency supposed to be like, please?
Dry enough to roll, but not so dry it’ll break. A lot of it will depend on your humidity and kitchen temperature, and even a drop or two of water can make a difference, so just experiment a bit.
I just made the noodles for the first time. Wonderful! Easy to make. I used parchment paper to roll the dough out on. Sprinkled with a little flour first. I’ll use this recipe again.
Thank you. I’ll try other recipes of yours.
My daughter, daughter-in-law and granddaughter cannot have gluten. Perfect recipe for them.
Do you freeze the noodles prior to simmering or after?
Prior.
Can I use almond flour or coconut flour? My first thanksgiving after starting keto and my family loves my old noodles made with regular flour.
I haven’t tried it, but coconut flour is 100% different than other flours, so be cautious in your experimentation.
How much does this recipe for GF Noodles make?