2cupsgluten-free flour blend with xanthan gum (see notes)plus additional flour for rolling out the dough
5large eggs, divided4 full eggs, 1 egg yolk only
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.
Be sure your gluten-free flour blend contains xanthan gum. If it doesn't, add 1/2 tsp of xanthan gum to the dough. To cut the noodles into even strips with a knife or pizza cutter, gently fold the dough into thirds, then cut the dough. See my full article for pictures and additional tips.It's important to keep the dough well-floured so it doesn't 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 piece of parchment paper so it doesn't stick to your countertop.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.These egg noodles are great with a lemon parmesan sauce, pesto sauce, meat sauce, or any topping of choice.