Having a gluten intolerance is never easy, but for many, it's the loss of pasta and egg noodles that really causes the most hardship when it comes to preparing food. Working around a gluten-free diet can be cumbersome, but we've met with our chefs to bring you a simple noodle recipe for your specific needs.
There's just something so delicious, so decadent, and so morish about digging into a bowl of freshly cooked egg noodles, creamy linguine, or rich bolognese. It's just pure comfort food.
But, what if we let you know a secret? What if we told you that you could still enjoy tasty egg noodles, just without the gluten? In fact, gluten-free egg noodles are surprisingly easy to make. Grab gluten-free flour, eggs, salt, and a pasta machine, and let's get busy making noodles!
25 minutes minutes
2 minutes minutes
2 cups of gluten-free flour
1/2 tsp of xanthan gum*
1/2 tsp of salt
4 large eggs
1 large egg yolk
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!
*Xanthan gum works as a binding agent to hold the gluten-free dough together. Many brands of gluten-free flour already include this in their ingredients list, so check that it's not already included before adding it to your mixture!
*If the dough is too moist, then you can add more gluten-free flour to the mixture. If it's too dry, then you will need to add an extra egg yolk.
*If you don't have a pasta maker, then you can simply continue to flatten and shape your dough into a noodle consistency using the rolling pin. When you have the right thickness and width for gluten-free wide egg noodles, cut the dough using a knife, and round off the edges using a spatula.
That's it! Who knew that gluten-free egg noodles could be so easy to prepare?
But, we still decided to put together a quick FAQ, so keep reading for the answers to some of our most frequently asked questions about our gluten-free egg noodles recipe.
Regular egg noodles that you can pick up in the grocery store are typically made with flour. Most types of pasta that you'll find be it dried or fresh, from the restaurant, or the supermarket, will contain flour. Flour contains gluten, so regular egg noodles and pasta will not be gluten-free.
The easy way to get past this is to use a dedicated gluten-free flour blend, as we have suggested in the recipe. Gluten-free eating has become more widespread in recent years, so you shouldn't have too much trouble finding gluten-free flour in your local store.
As we mentioned, the majority of noodles and pasta use flour, but some traditional varieties are already gluten-free.
Many Asian-style noodles are made without flour, but with white or brown rice. Rice is gluten-free. There are also many more diverse varieties of noodle, made from ingredients such as quinoa, maize, or even mung beans and sweet potatoes. These varieties are often gluten-free too! The important thing is to make sure you are reading package labels to ensure you buy the right kinds.
Don't add too many noodles into the pot of boiling water at one time. The noodles need space to cook, and if there are too many in the saucepan, they will clump together instead of cooking separately.
Just add fewer noodles to the saucepan while they are boiling!
The fantastic thing about these gluten-free egg noodles is that they work really well in a wide variety of pasta and noodle dishes.
The noodles we cook are often quite thick, similar to tagliatelle pasta, and they complement a fantastic range of Italian-inspired dishes. Cook up a meaty ragu, or a pesto sauce. Churn a creamy, cheese sauce, or a light tomato sauce bursting with herbs.
You don't have to stick to tagliatelle style egg noodles either. With a pasta maker, you can produce a delicious range of different styles, thicknesses, and shapes.
Using the same recipe, you can prepare thinner, longer fettuccine, or spaghetti noodles to complement a bolognese sauce. You can create thin strips of linguine, for a creamy seafood linguine supper. You can even produce large egg noodle sheets that are perfect for a baked lasagna!
You can easily prepare your gluten-free egg noodles, cook them, and then store them for later.
If you are not using them right away, though, we recommend you cook them for 90 sec, completely dry them off, and then store them in the fridge until you are ready to use them. We don't recommend leaving the fresh gluten-free egg noodles in the refrigerator for longer than 24 hours as they will begin to lose their freshness soon after this.
You can also dry the noodles out before you cook them if you aren't planning on using them for a few weeks. In this case, you won't be cooking them. After preparing the noodles, leave them on a large baking sheet on the side of the kitchen for at least 24 hours. Keep them covered throughout the drying process.
You will cook dry gluten-free egg noodles the same way you cook any other pasta, just add them to boiling, salted water, and drain before serving!
You can freeze gluten-free egg noodles after they have been cooked in boiling water, and you can leave them in the freezer for up to 3 months.
Boil the gluten-free egg noodles as per the instructions in the recipe. When they have cooled completely, place them in a resealable container or a ziplock bag to keep the flavor intact.
When it's time to thaw them, you can do this on low power in the microwave or by letting them thaw naturally on the side.
You can also add the frozen egg noodles straight into a pot of boiling, salted water, and they will cook just as they would fresh (although they will take around 10 minutes to cook from frozen).
If you've prepared your noodles with a sauce, then you can freeze the leftovers to enjoy later too.
Stop craving pasta and start preparing homemade gluten-free noodles! Our gluten-free noodles recipe is super easy to put together, but it's super delicious too. Why not bookmark our tasty gluten-free recipe for later?
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