Gluten-Free Egg Noodles

gluten-free pasta dough


Tools needed:


  1. Beat together first four ingredients.
  2. Mix in enough flour to form a ball.
  3. 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.
  4. Drop noodle strips into simmering broth and cook for 5-10 minutes

That’s all there is to it. I love to flash freeze these 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.