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Gluten-Free Egg Noodles

Easy to make gluten-free egg noodles that are perfect for anyone with gluten sensitivities, providing a delicious alternative to store-bought versions.
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Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

Noodle Ingredients
  • 2 cups gluten-free flour Use a blend that includes xanthan gum for best results.
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • as needed water Water Add water gradually to help bring the dough together.

Method
 

Preparation
  1. In a large bowl, mix the gluten-free flour and salt together.
  2. Make a well in the center of the flour mixture and add the eggs and olive oil.
  3. Stir everything together until the dough forms, adding water if necessary.
  4. Knead the dough until it is smooth.
  5. Cover the dough with a cloth and let it rest for 30 minutes.
  6. After resting, roll out the dough to your desired thickness.
  7. Cut it into your preferred noodle shapes.
Cooking
  1. Bring a pot of water to a boil and add the noodles.
  2. Cook for 2-4 minutes until the noodles are tender.
  3. Drain the cooked noodles and serve as desired.

Notes

Store raw noodles in an airtight container in the refrigerator for up to 2 days or cooked noodles for 3 to 5 days in the refrigerator. For long-term storage, freeze the noodles layered with parchment paper to prevent sticking.