½tspxanthan gumonly if your blend doesn’t already contain it
4whole large Happy Eggs
1large Happy Egg yolk only
Add gluten-free flour blend, xanthan gum (if using), 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 or two of flour.
Turn the dough out onto a floured surface press the dough together into a smooth dough 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 the 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 countertops. 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 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 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 desired texture. Drain and serve with your choice of sauce.
*Fold rolled out dough into thirds and then cut into even strips of egg noodles. See blog post for details and instructional photos.
If your gluten-free flour blend already contains xanthan gum, omit it from your recipe.
If your dough is too dry, add another egg yolk to help it form a ball. If your dough is too wet, add additional flour.
It is easiest to roll the dough very thin by using a pasta machine, but you can also roll it out with a rolling pin.
It is important to keep the dough well floured when rolling so that it does not stick to your rolling pin, surface or to other pieces of dough after it’s cut. You can roll it out on top of a floured pieced of parchment paper so it doesn't stick to your countertops.
You may need to cook the noodles in batches so they don't clump together in the pot. I found that cooking this recipe in two batches works best.
I like to cook my egg noodles for about 3-5 minutes. If you cut your noodles thinner than ½ inch, you may want to take them out at the 2 minute mark. It is best to taste test a noodle at 2 minutes to see how they are cooked and proceed from there.
To keep the freshly cooked noodles from sticking together, toss them in a little olive oil immediately after draining.
These egg noodles are great with a lemon parmesan sauce, pesto sauce, meat sauce and so much more!