Ingredients
- 2 cups gluten-free 1:1 baking flour (like King Arthur Measure for Measure or Bob’s Red Mill)
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon olive oil
- 1-2 tablespoons of water (if needed)
Equipment
- Large mixing bowl
- Whisk
- Fork
- Clean, flat work surface
- Rolling pin
- Sharp knife or pizza cutter
- Large pot for cooking
- Colander
Instructions
Make the dough
- Combine the gluten-free flour, tapioca starch, xanthan gum, and salt in a large mixing bowl.
- In a separate, smaller bowl, whisk the eggs, egg yolk, and olive oil until well combined.
- Create a well in the center of the dry ingredients. Slowly pour the egg mixture into the well.
- Using a fork, gradually incorporate the flour from the sides of the well into the wet ingredients.
- If the dough is too dry, add water 1 tablespoon at a time until it becomes a workable consistency.
Knead the dough
- Once the dough forms a shaggy ball, transfer it to a lightly floured surface.
- Knead the dough for approximately 5 minutes, until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Roll and cut the noodles
- Divide the dough into four equal pieces. Keep the unused portions covered to prevent drying.
- Generously flour your work surface and rolling pin. Roll out one portion of dough into a thin rectangle, about 1/8 inch thick.
- Dust the dough lightly with more flour. Fold the dough loosely over itself a few times, like a letter.
- Using a sharp knife or pizza cutter, cut the dough into thin strips of your desired width.
Cook the noodles
- Bring a large pot of salted water to a rolling boil.
- Gently drop the noodles into the boiling water. Cook for 2-4 minutes or until they float to the surface and are tender but still slightly firm.
- Drain the noodles using a colander.
Tips
Using a Pasta Machine: You can use a pasta machine to roll out and cut your dough for a more uniform result.
Drying Noodles: To store noodles, you can dry them out by spreading them on a floured baking sheet or hanging them on a pasta drying rack for a couple of hours.
Be Patient: Gluten-free dough can be slightly more delicate than traditional dough. Handle it gently and don’t overwork it.
Enjoy your homemade, gluten-free egg noodles in your favorite soups, stir-fries, or pasta dishes!
