Gluten Free Egg Noodles An Easy Homemade Recipes

GLUTEN-FREE EGG NOODLES: AN EASY HOMEMADE RECIPE

Steps:

• Pour the gluten-free into a large mixing bowl and whisk in the salt and xantham gum (if you need it.)
• After the dry ingredients are whisked together, form a well in the middle of the flour mixture.
• Add the eggs and egg yolk into the middle of the well.
• Beat the eggs thoroughly with a fork inside the well.
• Then mix the beaten eggs into the flour mixture with the whisk until they are well combined.
• Knead the dough to help the ingredients better combine and form a large, solid ball of dough.*
• Clean a worktop in your kitchen and sprinkle about a handful of flour down.
• Transfer your ball of dough from the mixing bowl to the workspace and knead it into a smoother ball.
• When you're happy with the consistency and texture, slice your dough ball into four equal pieces.
• Take a large mound of dough, and place it on the floured worktop.
• Flatten and then shape the piece of dough into a thin, long shape using a floured rolling pin.
• Run your flattened dough through the pasta maker, and then cut it into thin noodles about 1/2 in wide.
• Place your finished gluten-free egg noodles onto a piece of parchment paper to keep them from sticking.
• Repeat the process with your remaining dough.
• Start a large saucepan of water to boil on the stove. Add a pinch of salt.
• Using a fork or tongs, gently lift the egg noodles and place a small batch of them into the boiling water.
• Allow the egg noodles to cook for a minimum of 2 min each and no longer than 5 min.
• Once cooked, drain the egg noodles before serving or mixing with sauce!

GLUTEN-FREE EGG NOODLES

Steps:

• Add gluten-free flour blend and salt to a large bowl. Whisk to combine.
• 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.
• 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 of flour.
• Turn the dough out onto a floured surface and press the dough together into a smooth ball.
• 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.
• Roll out one 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 countertop. 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.
• 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 the dough into even strips.
• 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 the remaining dough.
• 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 the desired texture. Drain and serve with your choice of sauce.