Ingredients
Egg Mixture
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon salt
- 1 – 2 tablespoons water
Dry Ingredients
- 2 cups gluten free flour (plus more for rolling and dusting)
Instructions
- Prepare the work surface: Heavily flour a clean, flat work surface with gluten free flour to prevent the dough from sticking during kneading and rolling.
- Whisk egg mixture: In a small mixing bowl, add the eggs, extra egg yolk, salt, and 1 tablespoon of water. Whisk together thoroughly until combined.
- Combine flour and egg mixture: Place 2 cups gluten free flour in a large mixing bowl. Use the back of a spoon to make a well in the center. Pour the egg mixture into the well and, using a fork, gradually whisk the flour into the eggs from the edges until mostly combined.
- Knead the dough: Once the flour is moistened, use your hands to press and knead the dough in the bowl until it mostly comes together, even if crumbly. Transfer the dough to the floured surface and continue kneading until smooth. Discard any dry crumbs. If the dough is too crumbly, gradually add more water, one tablespoon at a time, until it forms a cohesive ball.
- Roll the dough: Cut the dough ball in half (or quarters if needed). Cover the unused portion with a damp paper towel to prevent drying. Flour the work surface as needed and press dough slightly with fingertips. Use a rolling pin to roll out the dough very thinly, adding more flour to prevent sticking and turning the dough ¼ turn periodically.
- Slice the noodles: Using a sharp knife or pizza cutter, slice the rolled dough into desired noodle sizes. Typical cuts are 2½ x ½ inch strips for thick stews or 3 x ¼ inch strips for soups.
- Store the noodles: Use a bench scraper or spatula to lift the noodles off the surface and gently toss with extra gluten free flour to prevent sticking. Place in an airtight container and repeat with remaining dough.
- Cook the noodles: Add noodles to boiling broth or salted water. Reduce heat to a simmer and cook for 8-12 minutes, depending on noodle thickness and cut size, stirring occasionally until al dente.
- Refrigerate cooked noodles: Transfer cooked noodles to an airtight container and refrigerate for up to 3 days.
- Freeze noodles: For uncooked noodles, arrange them in a flat layer in a Ziplock freezer bag, remove the air, seal, and freeze for up to 3 months. Noodles can be cooked directly from frozen without thawing.
Notes
- Adjust water gradually to achieve a dough that is pliable but not sticky.
- Use gluten free flour suitable for pasta making, preferably a blend including rice and tapioca flours.
- Rolling dough very thin helps achieve tender noodles.
- Keep unused dough covered to prevent drying out.
- Cook noodles in boiling broth for added flavor in soups.
- Store uncooked noodles with flour to avoid clumping.
- Freezing noodles flat helps prevent sticking and clumping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Gluten Free
- Diet: Gluten Free
