These homemade gluten-free egg noodles taste incredible and are easy to make with just 3 simple ingredients. Remember, just because you can’t eat gluten doesn’t mean you have to miss out on gluten-free egg noodles. I partnered with Happy Egg to create this comforting recipe. Please see my disclosures.
Most people mourn the loss of bread when they first learn they can no longer eat gluten. For me, I mourned the loss of noodles.
I used to eat pasta all the time and ordered it every chance I got. But that all changed when I was diagnosed with celiac disease, and gluten, a protein found in wheat, rye, barley, and sometimes oats, was off the table.
And while I was able to find some good gluten-free brown rice pasta options, I realized the best way to mimic the taste and texture of the wheat-based noodles of my past was to make my own. This blog post is my journey to create the easiest and best gluten-free egg noodles around.
Are Egg Noodles Gluten Free?
Before I share this super-easy gluten-free egg noodle recipe, I want to make sure you know that most store-bought egg noodles are not gluten-free because they contain wheat flour. Check labels carefully.
One exception is the Jovial gluten-free egg tagliatelle, which is a dried gluten-free egg noodle. It tastes good, but nothing like my homemade egg noodles.
Another store-bought gluten-free egg noodle is Trader Joe’s gluten-free egg fettuccine. These noodles are fresh and found in the fridge aisle. They are exceptionally good and the closest store-bought brand to the real thing.
How to Make Gluten-Free Egg Noodles
Below are step-by-step instructions for making homemade gluten-free egg noodles. It takes some practice, but once you get the hang of it, you will be hooked!
Step #1: Assemble the Ingredients
The first step to making gluten-free egg noodles is getting your ingredients ready. The good news is you’ll just need just three ingredients to make this recipe, all of which are easy to find and chances are you already have most of these ingredients your pantry and fridge.
(1) Eggs: You can’t make egg noodles without eggs! You’ll need five large eggs for this recipe. You’ll use four full eggs and one egg yolk.
(2) Gluten-Free Flour: You need a special flour blend comprised of gluten-free flours, starches, and gums. These are known as 1-to-1, cup-for-cup, or measure-for-measure flours and are found in plenty in grocery stores across the country. I use and recommend Bob’s Red Mill 1:1 Gluten-Free Flour Blend; however, if your preferred gluten-free flour blend doesn’t contain xanthan gum, simply add 1/2 teaspoon of it to this recipe.
(3) Salt: You’ll need just a touch of salt to elevate this recipe. Don’t skip it!
Step #2: Create the Dough
To create the dough, whisk together your gluten-free flour with salt in a large bowl. Now create a well in the center of the flour mixture and add the four large eggs and one egg yolk.
Now whisk the eggs inside the well using a fork until they’re fully scrambled. As you mix the eggs, you’ll start to incorporate the flour into the mixture slowly but surely.
Keep mixing it until the flour and eggs are well combined and it looks something like the following picture.
If the dough doesn’t come together and is too dry, add another egg yolk. If it’s too wet, add another tablespoon of flour. You want the dough to be slightly sticky and it should hold together when pressed into a ball.
Add the dough to a lightly floured surface and cut it into four equal pieces. It’s easier to work the dough when you work with smaller portions.
You’ll now begin rolling out one section of the dough with your rolling pin. You want to roll it out very thin. The dough tends to stick to your countertop, so a good trick is to roll it out on a piece of lightly-floured parchment paper. You can then easily peel the dough off the parchment paper if it sticks.
You can run the dough through your pasta machine if you have one to get even strips of gluten-free egg noodles. Make sure the dough is floured to prevent it from sticking to the pasta machine.
If you don’t have a pasta machine, use a knife or pizza cutter to cut the noodles into long strips that are about 1/2 inch in width.
A great technique is to fold the strip of dough into thirds, as pictured above, and then slice your noodles into even strips.
You’ll then gently unravel each strip to get beautiful gluten-free egg noodles as pictured below.
Repeat this process with the remaining dough until all your egg noodles are cut into the desired shape and size.
Step #3: Cook the Noodles
The final step is to cook your egg noodles. Bring a large stockpot of water to a boil, then gently drop the egg noodles into the water and cook for 2-5 minutes until tender and soft.
How long you cook them depends on how thick they are. Very thin noodles will only need about two minutes, while thicker noodles will need closer to five minutes.
Drain the noodles and serve with your choice of sauce and/or toppings. I added a little olive oil, fresh garlic, lemon squeeze, and chopped parsley so I could enjoy the taste of the homemade egg noodles without a lot of heavy sauce on top.
These egg noodles taste best served immediately and with your favorite sauce or toppings. Just a little olive oil and salt is all you need to enjoy these wonderful noodles, but you can prepare them however you like.
Why We Love these Egg Noodles
There are plenty of reasons to love these egg noodles.
Easy: The first reason is they’re easy to make. They require only 3 ingredients that taste like a million bucks when combined. Plus, I use store-bought flour blends which make this recipe a breeze.
Joy: These gluten-free noodles make eating gluten-free joyful again. Every time I make them, I realize that I don’t have to miss out on good food just because I follow a gluten-free diet. I find great comfort in these egg noodles and find it’s worth the effort. It’s like a hug in a bowl.
Versatile: You can enjoy these egg noodles with a little olive oil and seasoning, slathered in spaghetti sauce, or topped with a homemade pesto sauce. Enjoy them how you like them most.
FAQs
Can You Freeze the Uncooked Egg Noodles? I’ve been asked if you can freeze these noodles and I haven’t tried it yet. I usually make them fresh. But if you want to freeze them, I recommend flash freezing them in nests, then adding the nests to a sealed container or freezer-safe bag. You can then take out the nests you need and add them to boiling water before serving.
Can I Use Almond Flour? This recipe calls for a 1-to-1 gluten-free flour blend made from various rice flours, starches, and xanthan gum. Almond flour is a high-fat flour and would not work in this recipe with the measurements given.
Gluten-Free Egg Noodles
Ingredients
- 2 cups gluten-free flour blend with xanthan gum (see notes) plus additional flour for rolling out the dough
- 1/2 tsp salt
- 5 large eggs, divided 4 full eggs, 1 egg yolk only
Instructions
- Add gluten-free flour blend and salt to a large bowl. Whisk to combine.
- Create a well in the center of the flour mixture and add the eggs and egg yolks. Whisk the eggs until scrambled, then, slowly whisk in the flour mixture to the eggs until incorporated.
- The dough should come together into a scraggly ball at this point. If it doesn’t hold together, add another egg yolk, if needed. If the mixture is too wet, add an additional tablespoon of flour.
- Turn the dough out onto a floured surface and press the dough together into a smooth ball.
- Cut the dough into four equal pieces and add one piece of dough to a floured surface. Cover the remaining dough with a towel or plastic wrap to keep it from drying out.
- Roll out one section of the dough on a floured surface until very thin. You can roll it over a floured piece of parchment paper to prevent it from sticking to your countertop. You want the dough to be somewhat translucent. Make sure the dough is well-floured to keep it from sticking to the rolling pin and surface.
- You can either run the dough sheets through your pasta machine or, with a knife or pizza cutter, cut the egg noodle dough into long pieces, with ½ inch width. *See my tip below for cutting the dough into even strips.
- Place the cut noodles into a pile on a baking sheet lined with parchment paper and flour to keep them from clumping together. Repeat with the remaining dough.
- Bring a large pot of water to a boil. Drop egg noodles into the boiling water and cook for 2-5 minutes (cooking time will depend on how thick or thin your noodles are). Taste noodles at the 2 minute mark to check for doneness and remove when they are at the desired texture. Drain and serve with your choice of sauce.
Yes!
Excited to try these? Does it also work as raviolis?
I haven’t tried or tested this to be honest
Can you dry these noodles for later use?
Best recipe! I only used white rice flour and eggs and they did not fall apart.My pasta was cut on thicker side since I was not sure if they would stay together but I am very happy with the result.
“ Sharon Gray says… I made my own cup for cup flour blend that is gluten free and doesn’t shoot my blood glucose over the moon. “
Please share your recipe!!!
I made these w/King Arthur gf flour & they came out great! My daughter who is sensitive to gluten can’t wait to try this recipe. I’m wondering though if I can’t just add all 5 entire eggs instead of 4 & 1 yolk. I’ll try that next time.
This recipe came out to be plenty for 4 adults, with stroganoff on top of these noodles.
Thanks for a great gf recipe! 💜
These noodles are delicious, like the ones my grandma used to make. I just rolled and cut them, but next time I will try them in the pasta maker.
No they’re ready to cook as soon as you cut them.
Did I have to let the noodles dry out a bit before cooking then
Simple and tasty recipe! This is my second year making these for our son-in-law who is gluten-free. This year we’re adding gluten-free stuffing to our Thanksgiving menu as well.
I haven’t tried it that way. Let me know if it works. 🤞
Can you use psyllium husk powder instead of the xanthan gum, I have found I can’t use xanthan gum without breaking out in hives.
Can’t wait to try this recipe. Thanks for sharing!
My family’s favorite dish is my homemade chicken and noodles. When I found out I was sensitive to gluten I was worried that I would never be able to eat them again.
I use this recipe and it turned out fantastic. The flavor and the texture was very similar to my flour noodles. I used Better Batter flour.
I needed to make them several hours ahead of time. I cut them and tossed them in a small amount of flour, then spread them out to dry until I was ready to prepare our evening meal. They cooked perfectly in 2 mins.
Great tips!
Excellent recipe! I used a total of 4 eggs, Bobs G-free 1 to 1 flour, and the floured parchment paper (floured top of dough before rolling out). I left the dough on the parchment paper to cut it. Then after cutting it I left the noodles on the paper to dry for an hour. I gently lifted the noddles up with a spatula before letting them dry so I knew they wouldn’t stick. They turned out perfect!!!
Not sure. They might overcook bc they cook so fast.
Unbelievable! These were easy to make, even without a pasta machine. I have always thought of pasta as a vehicle for sauce. These actually have a mild but delicious flavor that makes them an important part of a recipe, not just something to hold or extend the rest. I have just put a pasta machine on my “to buy” list so that I can enjoy them in any shape or form. AND gluten-free!!
would these noodles work in a baked hotdish?
Im not sure. I always make them fresh.
These sound great! I can’t wait to try them. Do you think I could make them ahead of time and refrigerate or freeze to use in chicken noodle soup at a later time?
I think it would be fine.
Can you mix these in a food processor like your other gluten free pasta noodles?
I haven’t tried. Please let me know if you do.
Can these be made with egg replacer? Being gluten and egg intolerant is challenging 🙂
No
Is this low or no-carb?
Add the noodles right before serving. Enjoy!
Hello,
Will these hold up in soups?
Great Recipe. I made these and the key is a lot of flour on both sides as you roll the noodles flat. I experimented with parchment, wax and the counter. I personally prefer right on the counter. I also made a couple noodles that we shaped like gnocchi. Had to cook them a lot longer, but they were very interesting. I also added more egg yolks.
Thank you Eliza!!
These noodles look amazingly delicious, and I love the rich yellow color that the Happy Eggs lend to the dough. Must try!
My husband is wheat intolerant and I am diabetic, so we are a fun couple to cook for. I made my own cup for cup flour blend that is gluten free and doesn’t shoot my blood glucose over the moon. I have been looking for a good egg noodle recipe as I miss them, even if my husband doesn’t. After all, chicken noodle soup just isn’t the same without the homemade noodles. I hope these work.