Gluten Free Egg Noodles Recipes

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.

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:

• Mix the gluten free bread flour, xanthan gum and tapioca flour together in a large mixing bowl until fully combined.
• In a separate small bowl or jug, add the eggs and egg yolk (keep the egg white to make my gluten free prawn toast!) and whisk lightly with a fork until combined.
• Gradually add a little of the egg mixture to the flour mixture, using a wooden spoon to bring it together. Once you've added all the egg and the dough is starting to come together properly, add the olive oil.
• Keeping beating with a wooden spoon until the dough becomes thick and sticky. Turn it out onto a piece of clingfilm wrap tightly and leave to rest at room temperature for around 15-20 minutes.
• After the dough has rested, lightly flour the worktop with a little of the gluten free bread flour and then turn the dough out onto it. It will still be very sticky, so lightly flour your hands and then knead the dough into a ball. Try not to add too much flour - just enough so that it forms a smooth ball.
• Flatten the ball a little with your hands then cut the dough into 4 equal portions. Generously flour the work surface with more gluten free bread flour and place one portion down on it - you can wrap the extra portions in clingfilm to stop them drying out.
• Roll the piece of dough into a long rectangle, around 2mm thick, turning it over regularly to ensure both sides are well floured and do not stick. It should be easy to roll and handle.
• Trim any rough edges then use a pizza cutter or sharp knife to cut the rectangle into long ribbons, ideally a couple of mm thick. Don't worry too much about them being exactly straight and even - just call it rustic!
• Once you've cut all the ribbons, gather the noodles up gently with your hands, dust with a little extra flour then place on a floured surface in a nest. Repeat until you have cut all the noodles.
• Leave the noodle nests to rest for 10-15 minutes to dry slightly.
• When you're ready to cook the noodles, bring a large pan of salted water to the boil. It MUST be boiling before you add the noodles, as with all gluten free pasta or noodles!
• Carefully lower the noodles into the pan and bring back to the boil. Cook for around 2 minutes, stirring occasionally to ensure the noodles don't stick. Strain and then add them to your sauce straight away, stir frying for another minute or so before serving hot.

EGG FREE NOODLES

Steps:

• In a clean plastic bowl combine dry ingredients and wisk them together till combined (about five minutes.).
• Microwave a cup of water for about a minute or two. Add half of the water to the dry mix and knead with your hands for three minutes.
• Add your olive oil and knead for another three minutes.
• At this point you should have a moist lump of dough in the shape of a big ball. If need be add some more water if it is not coming together or it seems too dense.
• Pinch a small amount off of the ball and taste. Adjust flavor with dry spices etc and knead for five minutes. If taste is to likeing continue or repeat. If dough is too dry add a bit more water and knead for a few minutes.
• Divide the dough ball into two portions and knead each portion for another three minutes, then form each into a ball. Place the smaller dough balls into containers and put in the fridge till they cool. Once cool take the containers out and cover them and put them back into the fridge for 15 to 20 minutes.
• If you are making and cooking your pasta for now set your large pot of fresh water with a bit of salt on the stove. If you are saving the dough for another day try to keep the air away from it and keep it moist or frozen.
• To make the dough into pasta remove a ball from the fridge and begin to knead by hand for a good 15 to 20 minutes. The better you knead the dough to more consistent your pasta will be.
• Take the plastic bowl and clean and dry it while the dough has been proofing and sprinkle it with flour. Sprinkle the rolling area with a good amount of flour prior to rolling out your dough (be it the table, a pasta machine, whatever.).
• Divide the small ball into four equal chunks.
• If you are rolling by hand flour your rolling pin or hands and roll out the dough to a thinkness you like and cut to size. Place cut pasta over the floured bowl to air dry for a few minutes. Always air dry the pasta for a good five minutes prior to cooking or it will turn mushy.
• If you are useing a pasta machine take the chunk and make it into a small oblong ball. Set the pasta machine to it's thickest and crank out the dough. Set it to each increment smaller till you get the thickness you want making sure you flour the machine between sizeing the pasta to keep it from clumping in the machine. Use the ribbon attatchments on the pasta sheet for whatever size pasta you want or just hand cut to size. Air dry your pasta for a few minutes by placing it over the floured bowl.
• Hopefully you began boiling your water in between batches of dough and by the time you are almost through your second dough chunk you should be able to cook some "test" pasta. Slotted spoon in hand place some of your newly minted pasta into the boiling water and watch it. If it is falling apart you need to let it dry some more or add some extra flour to the outside of the pasta. Depending on the size of your noodle it may be done in as little as one to two minutes. Remove a test noodle and let it cool for a few seconds and taste (don't be afraid to have made some herbed butter or have your favorite sauce ready to test the flavor combinations.) If all is right you can crank out as much pasta as you want to and get cooking.
• Note: Only cook the fresh pasta in small batches as it tends to clump too much in larger batches. If you are feeling adventurous try making your own ravioli with your own stuffing inside. You can also make thicker style pasta (rustic if you want to give it a cool name) by keeping the pasta sheets thicker and tearing or pinching off portions of the pasta. Toss these bigger chunks in seasoned flour and cook em up. I once did this and fried em on my side burner of my grill to go with the steaks I was grilling. Needless to say that was a great night.

FRESH EGG PASTA-GLUTEN FREE

Steps:

• In a medium bowl, combine flours, salt, and xanthan gum.
• Beat the eggs lightly and add the oil.
• Pour the egg-oil liquid into the flour mixture and stir.
• This will feel much like pastry dough.
• Work the dough into a firm ball.
• Knead for 1 or two minutes.
• Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
• This dough is tough and, when almost transparent, will still handle well.
• Cut into desired shape.
• For fettuccine and spaghetti, slice very thin strips.
• For a noodle casserole, make slightly wider noodles.
• If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
• To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
• You will have to test for doneness.
• Drain and rinse well.