Tulo

Gluten-Free Egg Noodles Recipe

A measure-for-measure gluten-free flour blend plus extra egg yolks gives the dough enough fat and protein to hold together without gluten, and a 30-minute rest lets the starches hydrate fully so the dough rolls thin instead of tearing or cracking.

Prep
40 min
Cook
4 min
Total
44 min
Servings
6

Ingredients

Servings6
  • 2 cups gluten-free all-purpose flour blend (measure-for-measure, with xanthan gum)
  • 1/2 tsp xanthan gum (omit if your blend already contains it)
  • 3 eggs large eggs
  • 2 yolks egg yolks
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp water, as needed
  • 1/4 cup potato starch or extra gluten-free flour, for dusting

Nutrition per serving

Calories
240
Protein
5g
Carbs
36g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt.
  2. 2Make a well in the center and add the eggs, egg yolks, and olive oil. Whisk the wet ingredients together first, then gradually pull in the flour from the edges until a shaggy dough forms.
  3. 3Knead the dough by hand for 3-4 minutes, adding water 1 teaspoon at a time if it feels dry and crumbly. Gluten-free dough should feel like soft play-dough, not sticky or tacky.
  4. 4Shape the dough into a disc, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes.
  5. 5Divide the rested dough into 4 pieces, keeping the ones you aren't using wrapped. Roll one piece on a surface dusted with potato starch to about 1/16 inch thick, or run it through a pasta machine, starting on the widest setting and narrowing two notches at a time.
  6. 6Dust the rolled sheet generously with potato starch, loosely fold it into thirds, and slice crosswise into noodles about 1/4 inch wide with a sharp knife or pizza cutter.
  7. 7Unroll the cut noodles and toss them with a little extra starch to keep the strands separated. Spread them in a single layer for 10-15 minutes while the pasta water comes to a boil.
  8. 8Bring a large pot of well-salted water to a rolling boil. Add the noodles and cook for 3-4 minutes, stirring gently, until tender but still holding their shape.
  9. 9Drain immediately and toss with a little butter or oil to keep the noodles from clumping, then use them in soup, toss with sauce, or serve as a side.

Tips & variations

  • Use a measure-for-measure blend built for baking (one with xanthan or guar gum already in it) rather than plain rice flour alone, or the noodles will be brittle once cooked.
  • Roll the dough thinner than feels necessary; gluten-free noodles thicken up more than wheat noodles do once boiled and can turn gummy in the center if rolled too thick.
  • For wider pappardelle-style noodles for soup, cut the sheets into 3/4-inch strips instead of 1/4-inch.
  • If the dough cracks at the edges while rolling, it's usually under-rested or slightly dry; pat on a few drops of water and let it sit another 10 minutes before continuing.

Storage & reheating

Uncooked noodles keep in the refrigerator for up to 2 days if tossed well with starch and stored in a single layer, or can be frozen in small nests on a tray, then bagged, for up to 2 months; boil straight from frozen, adding about a minute to the cook time. Cooked noodles keep for 3 days in the fridge and reheat best by tossing briefly in hot broth or a splash of simmering sauce rather than a microwave, which dries them out.

Tips from the Tulo kitchen

  • A pasta machine gives a far more even thickness than hand-rolling and makes it much easier to get gluten-free sheets thin without tearing them.
  • Weighing the flour instead of scooping it by volume makes the dough consistency far more predictable, since gluten-free blends pack differently than wheat flour.

FAQ

Can I make these without xanthan gum?

Only if the flour blend already contains a binder such as xanthan or guar gum; without one, the dough won't hold together well enough to roll thin, and the noodles tend to fall apart in boiling water.

Do gluten-free egg noodles hold up in soup?

Yes, as long as they aren't overcooked. Add them to the soup pot in the last 3-4 minutes of cooking rather than simmering them the whole time, since extended boiling breaks them down faster than wheat noodles.

Why is my dough sticky instead of firm?

Gluten-free flour blends vary in absorption, so add the flour gradually and knead in a little extra, a tablespoon at a time, until the dough stops sticking to your hands.

Can I dry these noodles fully instead of cooking them right away?

Yes. Hang or lay them flat until completely dry and brittle, about 24 hours at room temperature, then store in an airtight container for up to a month; dried noodles need about a minute longer to cook.

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