Fresh gluten-free egg noodles with only four ingredients. This rich dough is pliable and easy to work with. The egg noodles have a delicious taste and sturdy texture that does not fall apart when cooked!
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.
Video
Notes
*You can use this dough to make other pasta shapes as well. If you have a pasta extruder or different pasta machine, follow the instructions for your particular machine or extruder.