You’ll be thankful for this egg pasta when you make soup, and you are able to rewarm it without the pasta becoming mushy. That’s not all. You can use it to make lasagna noodles, cannelloni, and ravioli. It holds up well, tastes spectacular, and the dough behaves. Use a pasta machine for ease, or roll by hand.
One of the 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.
Make By Hand or with Pasta Machine
i’ve made this gluten-free pasta (gluten-free egg noodles) by slicing the noodles with a knife as well as using a pasta machine. Both are very easy to do.
UPDATE: Also see my Gluten Free Spinach Pasta Recipe.
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!
Serves 2 - 3:
- 1/2 cup + 2 tablespoons potato starch + 2/3 cup for kneading + more for dusting
- 1/2 cup + 2 tablespoons cornstarch
- 5-1/3 teaspoons xanthan gum
- 1/4 teaspoon salt, plus more for cooking
- 4 large eggs, at room temperature
- 4-1/2 teaspoons neutral-flavored oil, plus more for boiling
Serves 4 - 6:
- 1-1/4 cups + 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
- 8 large eggs, at room temperature
- 3 tablespoons neutral-flavored oil, plus more for boiling
- In a large 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 dough forms.
- Transfer to a heavily starch-dusted surface or the bowl of a heavy-duty mixer fitted with a kneading attachment. Knead until dough is no longer sticky, and no seams show, 5 - 7 minutes by hand or 2 minutes using a mixer. Continue to add additional starch, as needed to prevent stickiness.
- Form dough into a log. Cut into 4 pieces (not necessarily equal). Set 3 pieces aside.
- Transfer one piece of dough to a starch-floured surface. (A silicone baking mat is ideal.) Using your fingers, flatten dough and shape into a rectangular patty.
- 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 number 5 or 6.
- If cutting by hand, 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.
- 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, 9 - 17 minutes, depending upon thickness. Test for doneness.
- 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.)
- Serve with piping hot sauce, or use in lasagna, tortellini, or cannelloni (coming soon), 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.
To make spinach pasta, cook 3 ounces of frozen spinach, squeeze it dry and chill completely. Add the spinach and dry ingredients to the bowl of your food processor and pulse to combine. Add the eggs and oil and pulse until dough forms. Continue with step number 5.
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