Dinner - Gluten-Free Egg Noodles: An Easy Homemade Recipe

Author: Kelvin Hebert  

This quick and easy Homemade Pasta Recipe can be made without a noodle machine or eggs in a few simple steps. Learn how to make these incredibly easy gluten-free egg noodles in minutes using only eggs, flour and salt - that's it!

Gluten-Free Egg Noodles

Gluten-Free Egg Noodles
Learn how to make these incredibly easy gluten-free egg noodles in minutes using only eggs, flour and salt - that's it! I'll show you how to cut them without a pasta machine too.
Provided by: Jenny Levine Finke
Total time: 27 minutes
Cook time: 2 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5
  • 2 cups gluten-free flour blend (plus additional for rolling out pasta dough)
  • ½ tsp xanthan gum (only if your blend doesn’t already contain it)
  • 1/2 tsp salt
  • 4 whole large Happy Eggs
  • 1 large Happy Egg yolk only
  • Calories: 279 kcal
  • Carbohydrate: 44 g
  • Protein: 12 g
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 213 mg
  • Sodium: 366 mg
  • Fiber: 6 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Add gluten-free flour blend, xanthan gum (if using), and salt to a large bowl. Whisk to combine.
  2. Create a well in the center of the flour mixture and add the eggs and egg yolks. Whisk the eggs until scrambled, then, slowly whisk in the flour mixture to the eggs until incorporated.
  3. The dough should come together into a scraggly ball at this point. If it doesn’t hold together, add another egg yolk, if needed. If the mixture is too wet, add an additional tablespoon or two of flour.
  4. Turn the dough out onto a floured surface press the dough together into a smooth dough ball.
  5. Cut the dough into four equal pieces and add one piece of dough to a floured surface. Cover the remaining dough with a towel or plastic wrap to keep it from drying out.
  6. Roll out the section of the dough on a floured surface until very thin. You can roll it over a floured piece of parchment paper to prevent it from sticking to your countertops. You want the dough to be somewhat translucent. Make sure the dough is well floured to keep it from sticking to the rolling pin and surface.
  7. You can either run the dough sheets through your pasta machine, or, with a knife or pizza cutter, cut the egg noodle dough into long pieces, with ½ inch width. *See my tip below for cutting even strips.
  8. Place the cut noodles into a pile on a baking sheet lined with parchment paper and flour to keep them from clumping together. Repeat with remaining dough.
  9. Bring a large pot of water to a boil. Drop egg noodles into the boiling water and cook for 2-5 minutes (cooking time will depend on how thick or thin your noodles are). Taste noodles at the 2 minute mark to check for doneness and remove when they are at desired texture. Drain and serve with your choice of sauce.
Notes: Easy Gluten-Free Egg Noodles Recipe, Step #2: Create the Dough. To create the dough, whisk together your gluten-free flour with salt in a large bowl. Now create a well in the center of the …

Gluten Free Egg Noodles Recipe

Gluten free egg noodles , made with just 4 basic ingredients, can be made with a pasta roller or by hand. Just right for your homemade soup!Full recipe at:htt

Gluten-Free Egg Noodles: An Easy Homemade Recipe

Gluten-Free Egg Noodles: An Easy Homemade Recipe
Our gluten-free egg noodles are not only deliciously tasty, but they are super easy to prepare in your home kitchen too!
Provided by: Claudia Gomez
Total time: 27 minutes
Cook time: 2 minutes
Prep time: 25 minutes
Yields: 4 servings
Number of ingredients: 5
  • 2 cups of gluten-free flour
  • 1/2 tsp of xanthan gum*
  • 1/2 tsp of salt
  • 4 large eggs
  • 1 large egg yolk
  • Serving Size: 4 serving
How to cook:
  1. Pour the gluten-free into a large mixing bowl and whisk in the salt and xantham gum (if you need it.)
  2. After the dry ingredients are whisked together, form a well in the middle of the flour mixture.
  3. Add the eggs and egg yolk into the middle of the well.
  4. Beat the eggs thoroughly with a fork inside the well.
  5. Then mix the beaten eggs into the flour mixture with the whisk until they are well combined.
  6. Knead the dough to help the ingredients better combine and form a large, solid ball of dough.*
  7. Clean a worktop in your kitchen and sprinkle about a handful of flour down.
  8. Transfer your ball of dough from the mixing bowl to the workspace and knead it into a smoother ball.
  9. When you're happy with the consistency and texture, slice your dough ball into four equal pieces.
  10. Take a large mound of dough, and place it on the floured worktop.
  11. Flatten and then shape the piece of dough into a thin, long shape using a floured rolling pin.
  12. Run your flattened dough through the pasta maker, and then cut it into thin noodles about 1/2 in wide.
  13. Place your finished gluten-free egg noodles onto a piece of parchment paper to keep them from sticking.
  14. Repeat the process with your remaining dough.
  15. Start a large saucepan of water to boil on the stove. Add a pinch of salt.
  16. Using a fork or tongs, gently lift the egg noodles and place a small batch of them into the boiling water.
  17. Allow the egg noodles to cook for a minimum of 2 min each and no longer than 5 min.
  18. Once cooked, drain the egg noodles before serving or mixing with sauce!
Notes: Are Egg Noodles Gluten-Free?, Try ordering gluten-free versions online or make your own at home, replacing the wheat flour in a recipe with a 1:1 gluten-free flour substitute. A bowl of egg …

Gluten-free Egg Noodles

Gluten-free Egg Noodles
This recipe for homemade gluten-free egg noodles will be the start of making all your gluten-free pasta dinner dreams come true.
Provided by: Sara Vaughn
Total time: 60 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 3
  • 1 ½ Cups 1:1 Gluten-free Flour (185 grams. I use King Arthur Brand 1:1)
  • 6-8 Large Egg Yolks
  • 1-2 Tablespoons Olive Oil
  • Calories: 207 kcal
  • Serving Size: 1 serving
How to cook:
  1. Make the pasta dough by hand.
  2. Make a well in the center of the flour.
  3. Pour the egg yolks into the center of the well.
  4. Slowly start whisking the egg yolks with a fork, adding a little bit of the flour at a time.
  5. Once the pasta dough starts to come together a bit, add the olive oil.
  6. Dump it out onto a lightly floured surface.
  7. Knead the pasta dough until you have formed a smooth ball of dough.
  8. Wrap the gluten-free pasta dough in some plastic wrap and place it in the fridge to rest for at least 30 minutes.
  9. Make the pasta dough in the food porcessor.
  10. Pour the gluten-free flour and salt into the bowl of a food processor with the dough blade attacked and pulse to combine.
  11. Turn the food processor on low and slowly add the 6egg yolks one at a time.
  12. When the ball of pasta dough starts to pull away from the sides of the bowl, pulse the mixture as you drizzle in the olive oil. If you have put two tablespoons of olive oil at this point your egg yolks are probably small. Add the additional 1-2 egg yolks to help bring the pasta together.
  13. At this point, you should have a relatively smooth ball of gluten-free pasta dough. If not let your dough go in the food processor on low for another 1-2 minutues.
  14. Remove the dough from the food processor and knead it as needed to form a smooth ball.
  15. Wrap the gluten-free pasta in plastic wrap and place it in the fridge for at least 30 minutes before using it.
  16. Cut the pasta dough by hand.
  17. Divide your pasta dough into smaller pieces to work with.
  18. Place the dough onto a lightly floured surface and roll the dough out as thin as possible.
  19. Once the pasta dough is rolled out, loosely fold it back in on itself to form a rectangle.
  20. Roll the dough out as thin as you can again. Once your gluten-free pasta has reached the desired thickness, you can cut it.
  21. To cut rectangles to make gluten-free lasagna, just cut your pasta into the sheet sizes you want.
  22. If you want to cut your fresh gluten-free pasta into fettuccine or spaghetti noodles, carefully fold the pasta back into a log shape and then use a pizza cutter or knife to cut the pasta into strips.
  23. Lightly dust the cut pasta dough with flour and let it rest at room temperature for about an hour. After that wrap the pasta and place it in the fridge for up to 3 days or freeze it for longer.
  24. Use a pasta cutter or extruder to cut the pasta dough.
  25. Follow the instructions on your cutter or extruder to cut the pasta dough.
  26. Cooking you homemade gluten-free egg noodles.
  27. Hand-rolled pasta - Because it tends to end up thicker, it may take longer to cook. On average, it should take anywhere from 8-12 minutes. If your pasta is really thick, it could take up to 15 minutes to cook.
  28. Pasta cut with a pasta machine or extruder - This fresh pasta tends to be cut thinner and therefore should only take between 5-8 minutes to cook.
  29. Cooking lasagna sheets - Because you are cooking the noodles more in the sauce of the lasagna, your homemade lasagna sheets only need 1-2 minutes in the boiling water. Be sure to note that your noodles will be slightly more delicate once they are boiled. Even if they break, they can be pieced back together in your casserole dish.
Notes: Are Egg Noodles Gluten Free?, Try this delicious recipe with homemade gluten-free egg noodles. Ingredients. Chicken and Broth. 1 fryer chicken; 2 or 3 carrots, peeled and cut …

Homemade Pasta Recipe (vegan, easy)

Homemade Pasta Recipe (vegan, easy)
This quick and easy Homemade Pasta Recipe can be made without a noodle machine or eggs in a few simple steps. There’s also an option for how to make green Spinach Pasta.
Provided by: Bianca Zapatka
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 6
  • 1 ¼ cup all-purpose or spelt flour (or gluten-free flour, if needed)
  • 1 cup semolina flour (or sub more regular flour)
  • ½ tsp salt
  • ¾ cup water
  • 2 tsp olive oil
  • 3 oz spinach (fresh or frozen)
How to cook:
  1. *Note: Please watch the recipe video for visual instruction! Also, I highly recommend measuring the ingredients in grams rather than cups!
  2. Homemade Pasta dough
  3. Mix the flour, semolina and salt in a bowl. Create a well. Pour in water and olive oil, mix together until well combined.
  4. Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry).
  5. Form to a ball, wrap in cling foil and let chill in the fridge for 1/2 hour.
  6. Cut Pasta (see step-by-step pictures in the text above)
  7. After the dough has refrigerated, cut into 2 equal portions.
  8. Place 1 portion on a floured working surface and thinly roll it out using a rolling pin (or a pasta machine, if you have one).
  9. Dust with more flour (to prevent sticking) and loosely roll it up. Use a very sharp knife and cut the roll into strips. Use your fingers to unfurl the noodles and lay them loosely into several bundles to create noodle nests.
  10. Continue same process with the next dough portion.
  11. To cook, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3-4 minutes.
  12. Serve with your favorite pesto or sauce and enjoy!
  13. To make Spinach Pasta (optional)
  14. Cook fresh spinach until wilted, about 1-2 minutes (or defrost frozen spinach). Then squeeze and blend along with about 1/3 - 1/2 cup of water. Use this spinach mixture instead of only water in step 1 (make the dough) and continue with the recipe!
Notes: Gluten Free Egg Noodles, Place the top on the food processor, remove the hopper and add an egg or egg yolk to moisten the flours. Turn the food processor on low and …
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