Gluten Free Egg Noodles

One of things I have been missing lately is my old go-to egg noodles with gluten. In an attempt to create a gluten free egg noodles recipe, I actually created a great gluten free pasta. It does not have the flavor of eggs as gluten egg noodles do, but the texture is great! When I tried some with butter and Parmesan cheese it reminded me of the noodles in Campbell’s chicken noodle soup. Though I used cornstarch for part of this recipe, those who are intolerant to corn may wish to try tapioca starch. And for those who are potato intolerant may try substituting the potato starch with either additional cornstarch or flour/tapioca starch. Note that tapioca is chewier than potato and cornstarch.


My plan is to use a bit more cornstarch next time I make this, as corn provides more flavor than other gluten free starches. I’m also looking forward to making this in a food processor next time, but I will add extra starch directly into the bowl as it will not be needed for kneading. I’ll update the recipe below once I give it a try. In addition, I tried several different thicknesses, therefore, my photo shows it a bit too thick. Others are thinner. You’ll want to roll the dough out as thin as possible. I’ll update with a new photo next time I make this, though.

These gluten free egg noodles provide a good amount of protein, which somewhat makes up for the high starch value. Meanwhile, I hope you enjoy these gluten free egg noodles as much as my husband and I did.

UPDATE: Also see my Gluten Free Spinach Pasta Recipe.

Gluten Free Egg Noodles

Rating: 51

Yield: Serves 2.

Gluten Free Egg Noodles

A gluten free egg noodles recipe you'd be proud to serve your gluten eating guests, made with one or two starches, a bit of gum, eggs and you're good to go!


  • 1/2 cup cornstarch (or tapioca starch for corn-free)
  • 1/2 cup potato starch + appx. 1/2 - 3/4 cup more for kneading + more for dusting (or more cornstarch for potato-free)
  • 4 teaspoons xanthan gum (or guar gum for corn-free)
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1 Tablespoon extra virgin olive oil (I used extra light flavor)


  1. In a bowl, whisk together starches, xanthan gum, and salt.
  2. In a separate bowl, whisk together eggs and oil.
  3. Add egg mixture to flour mixture; mix with a wooden spoon until a dough forms.
  4. Transfer to a heavily starch floured (potato or cornstarch) surface; knead until no longer sticky, about 5 - 7 minutes, and no seams show. Continue to add additional starch, as needed; form into a log; cut into 4 pieces (not necessarily equal); set 3 pieces aside.
  5. Transfer one piece of dough to a starch floured surface (I like to use a silicone mat); and flatten and shape into a rectangle.
  6. Roll out as thin as possible, less than 1/16-inch onto a flour starched surface; flip dough and roll some more; flip over again as necessary. (If you're using a pasta roller, add starch each time you pass it through it the roller. Then set it a notch thinner for the final run-through. If it sticks, add additional gum to the dough.)
  7. Fold the dough twice.
  8. Cut into strips, as I did, or you may cut them into 4-inch wide rectangles for lasagna noodles. Unfold each strip.
  9. Create a pile for the sliced noodles.
  10. Repeat the process with remaining sections of dough.
  11. Add water to a large pan; add oil to prevent sticking; and boil. Add pasta and cook until desired tenderness has been reached, about 9 - 12 minutes, depending upon thickness, and how tender you like it. Test for doneness.
  12. Once cooked, the water will be very starchy. Drain and rinse egg noodles with cold water. This stops the pasta from cooking further and from sticking together. Serve with a piping hot sauce to keep the pasta warm. Another option is top with butter and Parmesan cheese and microwave until butter is melted.

Visit Carla’s Gluten Free Online Store. In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Casein-Free, Corn-Free, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Yeast-Free Recipes, Grain-Free, Kids, Lunch, Nut-Free, Side Dishes, Soy-Free, Sugar-Free, Vegetarian. Bookmark this blog post.

41 Responses to Gluten Free Egg Noodles

  1. BOD says:

    I made these the other night and they were delicious. I could
    not get over how easy to make. I have Celiac Sprue so this was such a treat for me. My husband is not and he went back for seconds. Thank you for sharing…. Betty

  2. Anna says:

    What can use instead of guar or xanthum gum?

  3. Facebook Comment – Feb. 4, 2014,

    “I LOVE THESE! Made them last night. They are fabulous!! Do you think I could dry them… I had to make them all, and have leftovers, and not sure leftover noodles are all that great. So next time would have been better I think to let them sit and dry and cook later. Thanks for sharing this awesome recipe!!!!!”


    • BL,

      You are very welcome! Just freeze the leftover noodles, uncooked, in individual resealable sandwich baggies. I have only recooked them once after freezing. They get a bit mushy/slimy when cooked while still frozen. So you need to cook them for a shorter time. I’ll try defrosting at room temperature next time and update the recipe.


  4. Mary Hickman says:

    If using these for lasagna do you boil and then layer or just layer and bake?

  5. Facebook Comments – Feb. 3, 2014,

    “These ROCK!!”

    “I make these for chicken and noodles and also for beef and noodles. I haven’t tried them by themselves. In soup I think they great!”


  6. Mim Lauridsen says:

    If you need corn and potato free, would using 100% tapioca starch work? or could arrowroot be substituted for cornstarch?

    • Mim,

      Unfortunately, you cannot use all tapioca flour or arrowroot powder in this recipe. Their textures are too chewy. Sorry.


      • William says:

        You can however, make delicious noodles using 1/2 cup tapioca and 1/2 cup arrowroot, 1/4 tsp salt, an extra egg (4 total) and 1 extra tablespoon of olive oil (2 total) and 4 tsp guar gum powder. I used these (raw) in a lasagna recipe using Daiya brand non-dairy cheese substitute. Wonderful! (and not too chewy either!)

        • Anita says:

          I had to add 2T coconut flour, 3T arrowroot and 3T tapioca starch to get this to stiffen up into a dough I could handle. Either my eggs are really big, or this alteration is too wet. They did turn out okay, but I recommend putting them immediately into boiling water, or they dry out quickly and break apart.

          • Anita,

            Coconut flour and arrowroot are too soft for this pasta recipe. Did you use those flours for the entire recipe? It is best to use the recommended starches: potato starch (not potato flour) and cornstarch.


  7. Dawn says:

    Could these be made with an all purpose GF flour such as Jules?

    • Hi Dawn,

      You can always give it a try; however, this pasta holds up well because it only contains starch. Jules flour as well as other all-purpose flours contain a combination of starch and other gluten-free flours.

      Starch is usually less expensive than all-purpose gluten-free flour. Hopefully you will be able to pick some up and make this pasta. I think you’ll be pleasantly surprised.


  8. Shelly R. says:

    My husband’s grandmother always made noodles in chicken broth for Christmas. Would these end up soggy if they were cooked in the broth and not drained? Also, would they work in a homemade chicken noodle soup? Thanks! Can’t wait to try these!

  9. Jerry Zuccaro says:

    When I was a young boy, I helped my mother make egg noodles, I really miss them since I was diagnosed.
    Q1, how much is 2 servings? #’s
    Q2, Are you saying, cut noodles and then freeze? (do not dry, do not cook) (oh ya, I missed anything about drying)
    I made a (lame) attempt last night, spent hours today cleaning my stove. lol Winter is coming so I will have more time to cook.
    Thanks for having this site

    • Jerry,

      Great memory. Thanks for sharing it.

      A1. Each serving would equal the amount that you see in the image with the cooked egg noodles. The “inside” of the bowl measures 4-inches at the bottom and 6-1/2-inches at the top.

      A2. Yes. You freeze the egg noodles when they are raw. You do not need to defrost them before you cook them, either (though you may). You treat them just like fresh ravioli.

      I am glad you’re enjoying my site. Thanks for letting me know.


  10. Facebook Comment – Nov. 9, 2013:

    “I have made these, they are fantastic!!”


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