Learn how to make fresh gluten-free egg noodles with only four ingredients. This rich dough is pliable and easy to work with. These fresh egg noodles have a delicious taste and sturdy texture that does not fall apart when cooked! Use the dough to make homestyle egg noodles and any other pasta shapes you like!
- Recipe Review
- Why You'll Love this Recipe
- Four Simple Ingredients
- Special Equipment: KitchenAid Pasta Attachments
- How to Make Gluten-Free Egg Noodle Dough
- Important Tips for Making the Dough
- How to Roll and Cut the Pasta Dough
- Tips for Rolling and Cutting Gluten-Free Pasta Dough
- How to Store Fresh Gluten-Free Egg Noodles
- How to Cook Fresh Gluten-Free Pasta
- Sauces to Pair with Homemade Gluten-Free Pasta
- Top Recipe Tip
- Recipe FAQs
- More Gluten-Free Recipes
- Comments and Ratings
Thank you for this wonderful recipe! I have used this recipe weekly for the past four months to make rigatoni, fusilli, spaghetti & bucatini. I tried several other recipes and did not have good results. Knowing the texture you need is key to using the dough in the extruder. We are a happy gluten free pasta eating household! -Jen
Why You'll Love this Recipe
When you go on a gluten-free diet due to celiac disease or for other reasons, you end up spending a lot of time and money trying to find replacements for your favorite foods. Egg noodles are no exception. They're a the ultimate comfort food!
You see post after post in gluten-free groups with people asking, "where can I find good pasta?" "Which brands taste the best?" "Which ones taste like regular pasta?" All the while, you could have been making it yourself, right at home, without too much effort at all! Here's what you'll love about this recipe:
- Only four ingredients: gluten-free flour, eggs, salt, and water.
- The dough comes together in just a few minutes!
- The taste and texture of homemade egg noodles is much better than store-bought egg noodles.
- This recipe is relatively easy to make, albeit you'll need to make some time for it.
- This gluten-free pasta dough can be used to make pretty much any shape of pasta, including gluten-free ravioli, gluten-free lasagna sheets.
- Perfect for gluten-free chicken noodle soup or gluten-free lasagna.
- No pasta machine or roller required, but the recipe does work well with these tools.
- Also works well with a pasta extruder for shapes like fusilli and rigatoni.
- Freezes beautifully!
Four Simple Ingredients
- Gluten-free Flour Blend: For this recipe, I highly recommend using either Cup4Cup Multipurpose Flour or Caputo Fioreglut.
- King Arthur Measure for Measure will also work, but you may need more water.
- While I have made noodles with other gluten-free flour blends, like Bob's Red Mill, Pamela's, and Namaste, Cup4Cup and Fioreglut are the easiest to work with and make the best pasta.
- Check the comments for more flours that readers have had success with!
- You do not need extra xanthan gum for this recipe.
- Eggs: This recipe uses a combination of egg yolks and whole eggs for a nice, rich dough. Use high quality eggs for the best flavor!
- Table Salt: A fine salt is best so it doesn't impact the texture of the dough.
- Water: To bring the dough together.
*See full ingredient list and amounts in recipe card below!
Special Equipment: KitchenAid Pasta Attachments
You don't necessarily need to purchase any special equipment to make homemade noodles but you may decide to purchase some equipment if you enjoy making pasta often or want to make other shapes. These tools make the process easier and give you more consistent results.
- For basic egg noodles, lasagna, spaghetti, or fettuccini: a pasta machine will give you thinner more consistent results than what you can roll by hand. For this, I have the KitchenAid pasta roller and cutter. This attaches to a KitchenAid stand mixer. If you don't have a stand mixer, you can look into a manual pasta machine.
- To make shapes like macaroni, rigatoni, bucatini, or fusilli: you'll want to look into buying a pasta extruder. I have the KitchenAid Pasta Extruder that also attaches to a stand mixer.
- For ravioli: you can start with a ravioli stamp or a ravioli press.
- If you don't have or want to buy these tools you'll need a rolling pin and a pizza cutter or ravioli wheel.
How to Make Gluten-Free Egg Noodle Dough
You can make the dough by hand or in a food processor. The food processor is quick, easy, and less messy on your hands. Mixing the dough by hand is a bit more work but offers more control which makes it easier to get a feel for the dough.
Making the Dough in a Food Processor (Preferred Method)
- Place the flour and salt in the food processor bowl and pour in the whisked eggs and water.
- Turn on the food processor and let it go until a ball of dough forms and pulls away from the sides.
- Check to see if the dough looks firm and smooth or sticky. If it is very sticky, add more flour and mix again.
- Once the dough comes together into a smooth ball, wrap it up and place it in the refrigerator for at least 30 minutes or overnight.
Making the Dough By Hand
- Start by whisking the eggs and water into the flour.
- Continue to mix until you can't get any more flour worked in with the fork.
- Then, dump the mixture out of the bowl onto a piece of parchment paper. Knead until you have a smooth ball of dough.
- Once you have a soft, smooth, and firm ball of dough, wrap it up and place it in the refrigerator for at least 30 minutes or overnight.
Yes, It really is that easy to make the dough!
Important Tips for Making the Dough
It is really important to note that making fresh pasta is more about knowing what texture you need to achieve rather than strictly following a recipe.
Many things can affect your dough, from the size of your eggs to all the various types of gluten-free flours. This means you may have to adjust certain elements until you get the right texture. If you don't have the right texture, your dough will be very hard to work with.
So what is the right texture?
The dough should be smooth and firm like a stiff ball of play dough.
- The dough should not be sticky. If your dough is very sticky, knead more flour into the mixture.
- The dough should not be too dry. If after kneading or processing, your dough is still too dry, crumbly, or just won't come together, work in more water.
- If your dough isn't sticky but is still very soft and pliable, you may still need more flour depending on what you are doing with it. The dough needs to be firm enough to hold its shape, especially when using a pasta extruder.
How to Roll and Cut the Pasta Dough
Now that you've made a perfect ball of dough, it's time to turn it into noodles! You can roll and cut the dough with a pasta machine or if you don't have one you can also do this by hand.
How to Make Egg Noodles With a Pasta Machine
*If you are using a pasta machine, follow the directions that come with your particular machine because it might be a little different than my KitchenAid pasta attachment.
Generally speaking, here's how to use a pasta machine to make egg noodles:
- Start with ¼ of the dough. Run it through the machine on level 1 (or the widest setting). At first, the dough will want to break apart, which is normal.
- Fold the dough in thirds, turn it 90 degrees, and run it through on level 1 again. Do this several times until the dough smooths out into a nice rectangle.
- Once you have a smooth pasta sheet, turn the dial, one notch at a time, passing the dough through one or two times on each level. The dough will get thinner and longer as you go.
- Refer to your instructions for which level to stop at for egg noodles. The recommended setting with the KitchenAid attachment is setting 3, or setting 2 for thicker "kluski" noodles.
- Repeat with remaining dough, laying the pasta sheets flat on a lightly floured baking sheet or work surface.
- Now, switch from the roller to the cutting attachment. Use the widest option for egg noodles, which for the KitchenAid is the lasagnette or fettuccini cutter.
- Run the pasta sheet through the cutter. Toss lightly with flour and twist the dough into nests or lay flat on a floured cookie sheet.
How to Roll and Cut Egg Noodles By Hand
Rolling and cutting the dough by hand generally creates a thicker egg noodle with a more homestyle, rustic touch.
- Use a rolling pin on a lightly floured work surface to roll out a ¼ of the dough as thinly as possible. Keep the surface floured as you work so the dough doesn't stick.
- Once the dough is rolled out, loosely roll it back up into a log shape.
- With a sharp knife or pizza cutter, cut noodles to your desired width.
- Then, gently unroll the noodles and toss with a light dusting of flour to keep them separated.
- Repeat with the remaining dough.
Tips for Rolling and Cutting Gluten-Free Pasta Dough
- Keep the unused dough covered while you work to prevent it from drying out.
- If the dough starts to feel sticky, dust both sides with flour to prevent it from sticking to the pasta maker or work surface.
Using a Pasta Extruder with Gluten-Free Dough
To make shapes you will basically follow the manufacturer's instructions on your pasta extruder. For the KitchenAid Pasta Extruder:
- Slowly feed walnut-sized balls of dough into the hopper.
- Use the tool to push dough down if it becomes caught in the hopper and no longer self feeds.
- Use the cutter to cut pasta at desired length as it exits the press.
You will want a fairly stiff dough for this. If your dough is too soft or sticky, it will not work well in the extruder and your shapes will not hold. If your shapes are not holding up, knead some more flour into the dough and try again.
How to Store Fresh Gluten-Free Egg Noodles
While fresh noodles can be cooked right away, you can also store them for use later!
- After cutting the pasta, toss lightly with flour and spread in a single layer on a cookie sheet.
- Cover loosely and place the pasta in the refrigerator. Use within 3 days.
- To freeze fresh pasta, first freeze the pasta in a single layer on a baking sheet. Once frozen, transfer to an airtight container and freeze for up to 2 months.
How to Cook Fresh Gluten-Free Pasta
Bring a large pot of salted water to a boil. Then add your fresh pasta. Stir to prevent the pasta from sticking.
Generally egg noodles should cook through within 3-7 minutes. Cooking times will vary depending on the size, shape, and thickness of your pasta. The best bet is to use the times as a general guide and taste the pasta to see if it's done.
Top Recipe Tip
The secret to this recipe is that it's all about achieving the right texture. Your dough should be smooth yet firm, and only slightly tacky. If your dough is too dry or too soft, it will be hard to work with.
No, I have found these noodles to be very sturdy. They do not fall apart easily like some dried gluten-free pastas do.
Yes, this pasta has a similar taste and texture to regular homemade fresh pasta. Since the main ingredients are eggs and flour, using quality eggs and flour makes a difference. If you notice your gluten-free flour has a distinct "flavor," then that will also be noticeable in this pasta.
Yes, it is important to refrigerate the dough for at least 30 minutes. This allows the flours to hydrate, which results in a smoother dough that is easier to work with.
The dough should not be sticky. If it is, you need to add more flour.
If after kneading, the dough will not hold together and is crumbly, you need to add more moisture to the dough. Knead in a little water until you get a smooth dough.
This happens when the pasta starts to stick to the rollers.
Lightly dust pasta sheets with flour before passing them through the roller to prevent further sticking.
Gluten-free Egg Noodles
- 300 grams Gluten-free 1:1 Flour Blend, Cup4Cup Multipurpose or Caputo Fioreglut recommended.
- ½ teaspoon table salt
- 2 large whole eggs
- 3 large egg yolks
- plus enough water to equal 185 grams or ¾ cup total liquid.
Make the Dough in Food Processor (Preferred Method)
- Place the flour and salt in the bowl and pulse to combine.
- If measuring the liquids by weight, place the measuring cup on scale and tare the scale to zero. Add the eggs and yolks to the measuring cup. Then add enough water to equal 185 grams or ¾ cup of total liquid. Whisk the eggs and water to combine.
- Pour the eggs and water mixture into the flour. Turn on the food processor and let process until the mixture comes together into a ball.
- Open the lid and touch the dough. If the ball is smooth and firm (slightly tacky is ok), you are done.-If the dough is overly sticky, add in a tablespoon of flour and mix again. Repeat until you have a firm, smooth ball of dough.-If the dough won't come together, add a few drops of water and process again. Let it process a bit to see if it comes together. Repeat until you have a firm, smooth ball of dough. Take care not to add too much water.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Make the Dough by Hand
- In a large bowl, whisk the flour and salt together.
- Whisk the eggs and water to combine.
- Make a well in the center of the flour and pour in the egg mixture.
- Starting in the center and working out, stir the flour into the eggs.
- When the flour is mostly incorporated, dump the mixture out onto a lightly floured surface or parchment paper. Knead the dough until it comes together into a stiff but smooth ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
Cut Noodles with Pasta Roller and Cutter (Preferred Method)
- **Follow the instructions included with your pasta roller if needed. These instructions are for the KitchenAid Pasta Roller Attachment but a similar method can be followed with most pasta rollers.***At any point, if the pasta gets sticky you can sprinkle with a light dusting of gluten-free flour.
- Divide the dough into four portions. Take one piece and flatten it into a disc. Keep unused dough covered to prevent it from drying out.
- With the pasta roller attachment affixed to your stand mixer, turn the dial to the widest setting, setting 1. Turn the stand mixer on to speed 2.
- Feed the dough through the pasta roller. It may look shaggy and fall apart, this is normal.
- Take the pasta and fold it in thirds, like a letter. Pass the dough through the pasta roller again on setting 1. Do this 2-3 more times or until the dough forms a smooth sheet.
- Turn the dial to the next smallest setting, setting 2. Pass the pasta sheet through the roller 1-2 times. Do not fold the dough during this step.
- Turn the dial to setting 3. Pass the pasta sheet through the roller 1-2 times. Stop here for thicker noodles.
- Turn the dial to setting 4. Pass the pasta sheet through the roller 1-2 times. Stop here for egg noodles.
- By now you should have a long thin sheet of pasta. Lay the pasta noodle flat and divide it half for easier cutting. Repeat with remaining dough.
- Remove the pasta roller and attach the fettuccine or desired cutter.
- Turn on the stand mixer to speed 2. You can go up to speed 5 if desired.
- Feed each pasta sheet through the cutter, catching the noodles as they come out the other side.
- Place the egg noodles on a lightly floured tray and cover with plastic wrap. Repeat with remaining sheets. Once finished, you can cook the egg noodles immediately or store them in the refrigerator, tightly wrapped, for up to 3 days.
Cut Noodles by Hand
- Take ¼ of the dough and place on a lightly floured surface. (Keep the rest of the dough wrapped to prevent it from drying out.) Roll the dough as thinly as possible into a rectangle about ⅛ - ¼ inch thick.
- Loosely roll up the dough into a log shape. With a sharp knife, slice strips of dough into desired width.
- Unroll the noodles and toss with a light dusting of flour. Form into nests or lay flat. Repeat with remaining dough.
- Place the egg noodles on a tray and cover with plastic wrap. Repeat these steps with remaining dough.
Cooking Homemade Egg Noodles
- Cook the egg noodles in boiling, salted water for 3-7 minutes, depending on thickness. Hand cut noodles are usually thicker and may take about 8-15 minutes, depending on thickness.