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.
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)
- In a bowl, whisk together starches, xanthan gum, and salt.
- In a separate bowl, whisk together eggs and oil.
- Add egg mixture to flour mixture; mix with a wooden spoon until a dough forms.
- 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.
- Transfer one piece of dough to a starch floured surface (I like to use a silicone mat); and flatten and shape into a rectangle.
- 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.)
- Fold the dough twice.
- Cut into strips, as I did, or you may cut them into 4-inch wide rectangles for lasagna noodles. Unfold each strip.
- Create a pile for the sliced noodles.
- Repeat the process with remaining sections of dough.
- 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.
- 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.
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