Ingredients
Method
Preparation
- In a mixing bowl, combine the gluten-free flour, eggs, and salt. Knead the mixture until it forms a firm yet pliable dough.
- If the dough feels dry, add a tablespoon of water at a time until it comes together.
Rolling and Shaping
- Dust a clean surface with gluten-free flour. Roll out the dough to your desired thickness (around 1/8 inch for most recipes).
- Use a sharp knife or a pasta cutter to slice the dough into noodle strips.
Cooking
- Bring a pot of salted water to a boil. Drop the noodles in and cook for 3-5 minutes, depending on thickness.
- Drain and rinse with cool water to prevent sticking.
Serving
- Toss the noodles with sauce, use them in soups, or add them to a stir-fry for a delicious meal.
Notes
Tips for perfect texture: Choose a blend with tapioca starch for chewier noodles or almond flour for a nutty flavor. Knead thoroughly for better cohesion. Gluten-free noodles freeze well. Lay them on a baking sheet, freeze for an hour, then transfer to a sealed bag. Avoid using too much flour to prevent density, and let the dough rest for 15-20 minutes to hydrate properly.