Making gluten-free egg noodles from scratch is easier than you may think. This old-fashioned egg noodle recipe requires only 3 ingredients: flour, eggs, and salt. If you’ve tried making homemade Italian pasta before but weren’t thrilled with the process or results, these noodles are much simpler to make – they’re also a lot easier to work with because rolling them out as thinly isn’t necessary as it would be for Italian-style pasta.
Cook the fridge while still fresh or set them out to dry and store for future use. Even if there’s not enough counter space available in your kitchen, this recipe can be doubled or tripled without any problems at all; start a second batch of dough chilling while working on the first round of dough too!
A great substitute for traditional kinds of fast foods that are loved by people who don’t enjoy cooking recipes requiring long periods like this one does (which has many steps); serve these noodles up alongside your favorite sauce; they can make an excellent noodle casserole dish served alongside hearty stew dishes too which will leave most people feeling satisfied afterward; lastly but not least most importantly what happens when someone likes soup?
Ingredients to Make Gluten-Free Egg Noodles
These gluten-free egg noodles only require three ingredients. For the easiest time to work. This recipe uses a mix of egg yolks and whole eggs for an easy-to-work dough that is rich in flavor with just the right amount of salt!
Types of Equipment
You don’t need to purchase any special equipment if you plan on making gluten-free egg noodles, but I have the KitchenAid pasta roller and cutter that attaches to my stand mixer. If not, you can buy a manual pasta machine for thinner, more consistent results. Making shapes like macaroni, rigatoni, or bucatini? You’ll need a pasta extruder! For ravioli: get yourself either a ravioli stamp or press.
Making the Dough
Mixing the dough by hand is a bit more work but offers more control which makes it easier to get a feel for the dough. To make the dough, you can either mix it with your hands or in a food processor. The latter will be quicker and less messy on your hands, but involving both methods may offer you better results – depending on how much time and experience one has with making pastry.
- Start by whisking the eggs into the flour.
- Continue to mix until you just can’t get any more flour worked in with your fork.
- Then, dump this mixture out of a bowl onto a piece of parchment paper and knead it with your hands until you have a smooth ball of dough.
- Once you have achieved an elastic texture, wrap it up tightly in cling film or plastic wrap and place it in the refrigerator for at least 30 minutes or overnight before rolling out on floured surface
In a Food Processor
- In a food processor, add the flour and salt to the bowl with whisked eggs. Turn on the food processor and let go until a ball of dough forms.
- Check if it’s firm or sticky by pressing your finger into it-if it is too wet, add more flour and mix again.
- Once you have a smooth ball of dough wrapped in cling film (or foil), place it in the fridge for 30 minutes minimum or overnight before rolling out to make pizza crusts!
Tips For Making The Dough
It is really important to note that making gluten-free egg noodles is about achieving the texture you want, rather than strictly following a recipe. Many things can affect your dough, from the size of your eggs to all varieties of gluten-free flours. This implies you will have to manage certain aspects until you get it right. If at this point the right texture has not been achieved, then do not continue with anything else but work on getting proper consistency before proceeding with any other steps required for us to proceed towards shaping and rolling them into beautifully made sheets!
The dough should be smooth and firm like a stiff ball of playdough – never sticky or too dry/crumbly!
If your dough isn’t sticky while making gluten-free egg noodles but is still very soft and pliable, you might need to add more flour depending on what you are doing with it. To be able to hold its shape, the dough needs to be firm enough for use in pasta extruders.
Rolling & Cutting in Noodles
Now that you’ve made a perfect ball of dough, it’s time to turn it into noodles! You can roll and cut the dough with a pasta machine or if you don’t have one, do this by hand.
Rolling and cutting the dough by hand generally creates thicker egg noodles with a homestyle, rustic touch. Use your rolling pin on an un-floured surface to roll out some portions of the base as thinly as possible.
With a Pasta Machine
- Keep the workspace floured so that when rolled back up in log form doesn’t stick onto anything else- be sure to keep adding flour now and then too!
- Once flat enough, loosely fold back into shape before slicing through at desired width using a sharp knife- try not to slice all down but leave about 1 cm left
- Uncut for easy unfolding later on after tossing in a light dusting of flour off from hands.
Using a Pasta Extruder
To make shapes like macaroni, rigatoni, bucatini, or fusilli, you will just follow the instructions on your gluten-free egg noodle extruder.
Tip: You’ll want a fairly stiff dough for this. If your dough is too soft or sticky it won’t work well in the extruder and none of your shapes will hold up – knead some more flour into it and try again!
How to Store Gluten-Free Egg Noodles?
So you’ve made fresh pasta, now what? Well, the obvious answer would be to eat it! But while fresh noodles can be cooked easily and quickly, they can also be stored for use later.
- After cutting your pasta into pieces and tossing them with some flour to prevent sticking together.
- During storage or transportation (this step is optional), allow them to rest at room temperature for 30 minutes – 1 hour so that they’re dry enough not to stick together before packaging in an airtight container.
- Use within 3 days of preparing the dish if it was refrigerated after cooking or 4 weeks if frozen.
Cooking Times for Gluten Free Egg Noodles
Pasta cooking times will vary depending on the size, shape, and thickness of your pasta. The best bet is to use the time as a general guide and taste it to see if you think it’s done! You can also blanch lasagna sheets for 60 seconds in boiling water before layering them. Fresh pasta from a pasta maker or extruder may take 4-8 minutes (depending on its size) while hand-rolled ones might take up to 15 minutes (again this depends on their thickness). Lasagna sheets should be blanched for 60 seconds in boiling water before being layered into lasagne dishes.