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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Lee says
Love this recipe! So simple and easy to make. Definitely gonna make these often in the future! Thanks for sharing~
Melissa says
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.
Elise says
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.
Melissa says
Thanks!
NT says
Can I use gluten free oat flour?
Elise says
I haven’t tried it, but it’s definitely worth a shot!
melissa marshall says
I like to use milk. Has anyone tried with the gluten free flour?
Colleen says
These are awesome!
Tara says
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.
Lynda says
Can’t wait to give these a try. I have used boxed GF egg noodles but they are very expensive. Thanks for sharing.
Kim says
I just made the soup with GF noodles. Very tasty and satisfying!
Haven says
Would these work good for chicken noodle soup? My Little has been begging for it since her celiac diagnosis. Thanks!
Elise says
Yes! They’re perfect for soup!
Joe says
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!
Elise says
Yes. You *can* make it without gum, but I would recommend using 1 teaspoon per cup of flour.
Emily says
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
Elise says
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!