If you have gluten-free flour, eggs, and a pinch of salt, you've got everything you need to make fresh gluten-free egg noodles right at home! This rich pasta dough is pliable and easy to work with. Use it to make any type of pasta, like lasagna, fettuccini, fusilli, or ravioli!
5 from 1 vote
Prep Time 1hr
Cook Time 8mins
Resting Time 30mins
Total Time 1hr38mins
Course Main Course
Cuisine American, Italian
300gramsor 2 ¼ cup Gluten-free 1:1 Flour Blend,Cup4Cup Multipurpose or Caputo Fioreglut recommended.
plus enough water to equal 185 grams or ¾ cup total liquid.
Make the Dough by Hand
In a large bowl, whisk the flour and salt together.
In a measuring cup, whisk eggs and egg yolks together. Add enough water to equal 185 grams or ¾ cup total liquid.
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.
If the dough is very sticky, knead in more flour. If the dough is crumbly and won't hold together after kneading, knead in additional water a few drops at a time. The dough should be firm, smooth, and soft, like a stiff ball of playdough.
Wrap in plastic wrap and refrigerate for at least 30 minutes up to overnight.
Make the Dough in Food Processor
Place the flour and salt in the bowl and pulse to combine.
In a measuring cup, whisk eggs and egg yolks together. Add enough water to equal 185 grams or ¾ cup of total liquid.
Pour the eggs and water into the flour. Turn on and let process until the mixture comes together into a ball.
Check the dough. If the ball is smooth and firm, you are done. If it appears sticky, add in a little more flour and mix again. If it won't come together, add a few drops of water and process again. Repeat until you have a firm, smooth ball of dough.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
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 as the dough as thinly as possible, 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.
Allow to dry for 30 minutes to 1 hour at room temperature and then store tightly wrapped in the refrigerator. Pasta can be kept refrigerated for up to 3 days or frozen for longer periods.
Hand cut noodles: cook pasta for 8 - 15 minutes, depending on thickness, in boiling salted water.
Fresh pasta made with pasta maker or extruder: cook for 4-8 minutes in boiling, salted water.
Fresh lasagna sheets: blanch for 60 seconds in boiling water. Follow with cold water or ice bath. Then layer in lasagna.
To form noodles with apasta maker or extruder, follow the instructions for your particular pasta machine or extruder.