Gluten Free Basil Egg Noodles Recipe

Make this easy to handle dough to create delicious gluten free basil egg noodles to use as fettuccine¬†noodles, spaghetti, lasagna noodles, cannelloni, and more. It doesn’t get mushy even upon reheating in soup. You may combine my Gluten Free Egg Noodles Recipe¬†or Gluten Free Spinach Egg Noodle Recipe.with some basil pasta and top it with Baked-Breaded Cauliflower¬†and Parmigiano Reggiano cheese. What an Italian flavor-bomb!

Note: At the above link to the egg noodles recipe, you will be able to view step-by-step photos.

Gluten Free Basil Egg Noodles Recipe

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: Serves 2 to 6 as a main dish; 4 to 10 as a side.

Gluten Free Basil Egg Noodles Recipe

Create the flavors of Italy with this easy to make homemade gluten free basil pasta / egg noodles recipe.


    Serves 2 - 3:
  • 1/2 cup potato starch* + 1/2 - 3/4 cup more for kneading + more for dusting (or more cornstarch)
  • 1/2 cup cornstarch*
  • 5-1/3 teaspoons xanthan gum
  • 1/4 teaspoon salt, plus more for cooking
  • 3 ounces fresh basil leaves
  • 4 large eggs, at room temperature
  • 1-1/2 tablespoons neutral-flavored oil, plus more for boiling
  • Serves 4 - 6:
  • 1-1/4 cups potato starch+ 1-1/3 cups for kneading + more for dusting
  • 1-1/4 cups cornstarch
  • 3-1/2 tablespoons xanthan gum
  • 1/2 teaspoon salt, plus more for cooking
  • 6 ounces fresh basil leaves
  • 8 large eggs, at room temperature
  • 3 tablespoons neutral-flavored oil, plus more for boiling


  1. In the bowl of your food processor, pulse together the starches, xanthan gum, and salt.
  2. Add the basil leaves and pulse a few times.
  3. Add the eggs and oil and mix continuously for about 4 minutes. It will be light green at first and then it will become darker the longer you mix.
  4. Transfer the dough to a heavily dusted rolling surface and need for about 10 minutes or until no longer sticky and the seams no longer show. Add more starch, as needed during kneading.
  5. Shape the dough into the shape of a log and cut it into 4 pieces (they don't have to be equal). Wrap the three other pieces in plastic wrap or place in a ziplock bag.
  6. Using your hands, shape one piece of dough into a rectangle, about 3 x 5-inches. Transfer the dough to a moderately starch dusted rolling surface.
  7. Using a lightly-floured rolling pin, roll out as thin as possible, less than 1/16-inch, on a starched-dusted surface. Flip the dough often and roll some more, dusting with additional potato starch as needed. (If you're using a pasta machine or roller, add starch each time you pass it through the roller. Begin with the notch on 0. Then set it a notch thinner each time you pass it through. You should be able to roll it to notch 6 without it sticking or tearing.)
  8. Fold the dough over twice. Cut into 1/4-inch wide strips or 4-inches wide for lasagna noodles. Unfold the strips; set aside. Repeat the process with remaining sections of dough. (If using a machine with a fettuccine cutter, skip this step.)
  9. Fill a large saucepan with water. Add a splash of oil to prevent sticking, and bring to a boil. Add pasta, and cook until desired tenderness is reached, 9 - 17 minutes, depending upon thickness. Test for doneness.
  10. Once cooked, the water will be very starchy. Drain and rinse pasta with cold water. (This stops the pasta from cooking further and from sticking together.)
  11. Serve with piping hot Gluten Free Sauce of choice, or use the dough in lasagna, tortellini, or cannelloni, to name a few dishes. Another option is top with butter and Parmesan cheese and microwave until butter melts. Freeze any leftover, raw pasta in resealable sandwich bags.


You can use this dough uncooked in lasagna and similar recipes. Just be sure that the entire noodle is covered in sauce so that it fully cooks.

*If you are not potato and corn tolerant, use a mixture of tapioca and arrowroot flours. Or substitute tapioca for either the corn or potato starch.

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