The Best Gluten Free Egg Noodles
Ingredients
- 1½ cups gluten-freeall-purpose flour (with xanthan gum)
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 1–2 tablespoons water (as needed)
- Extra gluten-free flour fordusting
For the Add-ins (cooked separately):
- 1 cup cooked and shredded chicken breast (or sautéed beef strips)
- ½ cup thinly sliced carrots
- ½ cup chopped zucchini
- ½ cup snap peas or green beans, halved
- ¼ cup finely chopped red bell pepper
- 1 clove garlic, minced
- 1tablespoon olive oil (for sautéing)
- Salt andpepper to taste
- Optional: Fresh herbs like parsley, thyme, or basil
Instructions
- In alarge mixing bowl, whisk the gluten-free flour and salt together.
- Createa well in the center, crack in the eggs, and add olive oil. Use a fork to gradually mix inthe flour from the sides.
- Kneadwith your hands until a dough forms. If it feels too dry or crumbly, add watera teaspoon at a time. The dough should be soft but not sticky.
- Shapeinto a ball, wrap in plastic wrap, and let it rest at room temperature for20–30 minutes. This helps relax the dough.
- Dust aclean surface with gluten-free flour. Roll the dough into a thin sheet, about1/8 inch thick.
- Cutinto noodles—try fettuccine or rustic ribbons.
- Bringsalted water to a boil and cook the noodles for 3–4 minutes until just tender.Drain well.