Gluten-Free Egg Noodles

This Gluten-Free Egg Noodles recipe creates tender, homemade noodles perfect for soups, stews, and casseroles. Made with simple ingredients like eggs and gluten-free flour, these noodles hold up well in broth and freeze easily for meal prep. Ideal for gluten-free pasta dishes, chicken noodle soup, or homemade noodle recipes, this recipe provides a versatile base for family dinners and cozy meals.

Ingredients

• 3 large eggs
• 1 large egg yolk
• 1 teaspoon salt
• 1–2 Tablespoons water
• 2 cups gluten-free flour, plus extra for rolling

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Instructions

1. Prepare the work surface.
   Generously flour a clean, flat surface with gluten-free flour.
2. Mix the wet ingredients.
   In a small bowl, whisk together the eggs, egg yolk, salt, and 1 Tablespoon water.
3. Combine with the flour.
   Add 2 cups gluten-free flour to a large bowl and create a well in the center. Pour in the egg mixture. Using a fork, gradually pull flour into the liquid until all the flour is moistened.
4. Form the dough.
   Use your hands to knead and press the dough in the bowl until it begins to come together—it may look slightly crumbly. Transfer it to the floured surface and continue kneading until you form a smooth dough ball.
   If the dough is too dry to come together, add another Tablespoon of water.
5. Roll out the dough.
   Cut the dough ball in half (or quarters if needed). Keep unused dough covered with a damp paper towel. Lightly flour the surface again, press the dough flat with your fingertips, then roll it very thin with a rolling pin, rotating occasionally and adding flour to prevent sticking.
6. Cut the noodles.
   Using a knife or pizza cutter, cut the dough into your desired noodle shape.
   • For stews: about 2½” × ½”
   • For soups: about 3″ × ¼”
7. Flour and store.
   Use a bench scraper to lift the noodles. Toss them lightly with flour to prevent sticking. Place in an airtight container and repeat with remaining dough.
8. To cook:
   Add noodles to boiling broth or water. Reduce heat and simmer 8–12 minutes, depending on thickness, until al dente.
9. To store:
   Refrigerate in an airtight container for up to 3 days.
10. To freeze:
    Lay noodles flat in a freezer bag, remove air, and freeze for up to 3 months. Cook directly from frozen.

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Tips

• Roll the dough as thin as possible for tender noodles.
• Add flour as needed while rolling to prevent sticking.
• Use a bench scraper for easier lifting and separating.
• If using a gluten-free flour blend without xanthan gum, the dough may be more fragile—handle gently.
• Work with small portions of dough at a time to keep texture consistent.

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Variations and Substitutions

• Flour: Use any high-quality gluten-free flour blend; those with xanthan gum hold together best.
• Flavor additions: Add dried parsley, garlic powder, or onion powder to the dough.
• Dairy-free: This recipe is naturally dairy-free.
• Shape variations: Cut into wide ribbons, thin strips, or small dumpling pieces depending on your dish.

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FAQs

Can I dry these noodles?
Yes. Air-dry in a single layer for several hours, then store in an airtight container.

Why is my dough crumbly?
Gluten-free flour absorbs differently. Add an extra splash of water until the dough holds together.

Can I use whole eggs only?
Using an extra yolk adds richness and helps bind gluten-free dough, so it’s recommended.

Do these work in broth-based soups?
Yes—they hold up well and stay tender.

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Serving Suggestions

• Add to chicken noodle soup or turkey soup.
• Use in creamy noodle casseroles.
• Serve with butter and herbs as a simple side dish.
• Pair with rich stews or pot roast.

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Why You’ll Love This Recipe

These gluten-free egg noodles are tender, versatile, and easy to prepare with simple ingredients. They hold up well in soups, freeze beautifully, and offer a homemade texture that’s hard to match with store-bought gluten-free pasta.