Description
Delightfully simple homemade gluten-free egg noodles that are perfect for soups, sauces, and more.
Ingredients
Scale
- 2 cups Gluten-Free All-Purpose Flour
- 2 large Eggs
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- Water (as needed)
Instructions
- Create Your Dough: In a large mixing bowl, combine the gluten-free flour and salt. Make a well in the center and crack in the eggs and olive oil.
- Mix it Up: Gradually incorporate the flour into the egg mixture until it resembles coarse crumbs.
- Add Water: If the dough feels too dry, add water gradually until it becomes firm yet pliable.
- Knead it: Transfer your dough to a lightly floured surface and knead gently for 2-3 minutes until smooth.
- Rest Time: Wrap the dough in plastic wrap and let it rest for about 30 minutes.
- Roll it Out: Divide the dough into four sections and roll one out until it’s about 1/8 inch thick.
- Cut into Noodles: Use a knife or pizza cutter to cut the rolled-out dough into strips about ½ inch wide.
- Cook Them Up: Bring salted water to a boil, then add the noodles and cook for 3-5 minutes until tender.
- Drain and Toss: Drain the noodles and toss with olive oil to prevent sticking.
Notes
Feel free to experiment with flavors by adding herbs or cheeses to the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 0g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: gluten-free, noodles, comfort food, homemade pasta, egg noodles