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Gluten-free egg noodles in a bowl with herbs and lemon.

Gluten-Free Egg Noodles

Discover how to make gluten-free egg noodles at home using simple ingredients, ideal for those with gluten sensitivities or celiac disease.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, International
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 2 cups gluten-free all-purpose flour (use a blend with rice + tapioca starch for best results)
  • 3 large eggs (or flax eggs for vegan)
  • 1 tbsp olive oil
  • 2–3 tbsp cold water (as needed) To adjust dough consistency

Method
 

Preparation
  1. Combine the gluten-free flour and eggs in a bowl.
  2. Add olive oil and knead the mixture until smooth for about 5 to 7 minutes.
  3. If the dough is too dry, add cold water, one tablespoon at a time, until the desired consistency is achieved.
  4. Wrap the dough in cling film and refrigerate for 30 minutes.
Rolling and Cutting
  1. Dust a work surface with gluten-free flour.
  2. Roll the dough to 1/8-inch thickness (thicker for soups, thinner for stir-fries).
  3. Slice the rolled dough into strips using a pizza cutter or knife.
Cooking
  1. Boil the noodles in salted water for 3 to 4 minutes.
  2. Drain the noodles and rinse them under cold water to stop the cooking process.

Notes

These gluten-free egg noodles are perfect for pairing with creamy sauces or stir-fries. For a vegan alternative, substitute eggs with flaxseed gel. Ensure to check labels for gluten-free certification when purchasing pre-made options.