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Egg Noodles Recipe--Gluten Free

Three ingredients are all you need to make this deliciously easy gluten-free Egg Noodles recipe! | GlutenFreeHomemde.com

Three ingredients are all you need to make this deliciously easy gluten-free Egg Noodles recipe!

Thick or thin.

Fat or skinny.

Short or long.

Fresh noodles are simple to make and taste oh-so-good.

Put your creativity to work and make all kinds of fun shapes and sizes.

Go ethnic!

Make Chinese fun or Italian pasta.

We call them, "noodles", derived from the term, "nudel", passed down through our family's German roots.

No matter what you call them, this egg noodle recipe will satisfy your craving for classic comfort food.


Egg Noodles Recipe Making Tips

We love the rustic look and feel of the yummy homemade egg noodles recipe Grandma used to make; she simply rolled out the dough and cut it into strips.


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If you want thinner, more precise noodles for special family dishes or are a serious noodle maker, use a pasta machine.

Many egg noodle recipes include salt, an ingredient that makes noodle dough brittle and crumble.

This Egg Noodles recipe has no salt in the dough.

Salt is best incorporated into any noodle via the cooking process; add 1 teaspoon of salt per quart (liter) of water.


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Use a stock pot; homemade noodles need plenty of room to roll freely through a large quantity of boiling water.

For best results, cook noodles just until tender, but still firm and no longer starchy; the Italians coined the phrase, al dente, to describe perfectly cooked pasta.





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Egg Noodles Recipe--Gluten Free


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Egg Noodles Recipe--Gluten Free


Your family will love this delightful side dish, perfect for building quick weeknight meals and impressing special guests with elegant entrees.

Prep Time: 35 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients:
- 1 cup White Gluten Free Flour Blend
- 2 large eggs, beaten
- 1 to 2 tablespoons cold water, if needed

Instructions:
1. In a arge mixing bowl, add flour and make a well in center.
2. Add eggs and mix until well combined.
3. If needed, add just enough water to make dough come together.
4. Cover bowl and let rest for 10 minutes.
5. Divide dough in half; cover remaining dough to prevent drying out.
6. On a floured surface,roll out dough into a paper-thin rectangle.
7. Cover and let rest for 10 minutes.
8. Cut dough into 1/8 inch strips for narrow noodles, 1/4 inch strips for wide noodles, or 3 inch strips for lasagna noodles.
9. Dough can be rolled and cut using a pasta machine.
10. Cook fresh or let dry completely, at least 2 hours.
11. Store dried egg noodles in an airtight container.
12. To cook egg noodles, add 1 tablespoon salt to a stock pot and fill with 3 quarts of water.
13. Bring water to a rolling boil over high heat.
14. Drop noodles into the boiling water, reduce heat slightly to maintain a slow boil; stir occasionally.
15. Cook for 15 minutes or just until tender.
16. Immediately drain thoroughly; do not rinse noodles.
17. Transfer to a warm serving dish and toss with butter and fresh ground black pepper or desired sauce.

Tags:
Gluten-free, Corn-free, Dairy-free, Low Fat, Nut-free, Soy-free, Sugar-free, Vegetarian




Variations

Almond Egg Noodles Recipe

  1. Prepare, cook and drain noodles as directed in key recipe.
  2. Toss hot noodles with 1/4 softened butter and 1/2 cup toasted slivered almonds.


Almond Poppy Seed Egg Noodles Recipe

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. Toss hot egg noodles with 1/4 softened butter, 1/2 cup toasted chopped almonds.
  3. Garnish with 2 tablespoons toasted sesame seeds.


Almond Sesame Seed Egg Noodles Recipe

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. Toss hot noodles with 1/4 softened butter, 1/2 cup toasted sliced almonds and 2 teaspoons poppy seeds.
  3. Garnish with minced parsley.


Chicken Alfredo

  1. Prepare and cook as directed in Noodles Alfredo recipe variation.
  2. Fold in 2 cups chopped cooked chicken.


Chicken and Noodles

  1. Prepare chicken stew as directed in Chicken and Dumplings recipe.
  2. Prepare wide noodles as directed in key recipe.
  3. Drop fresh noodles into slow boiling stew and gently stir so they do not stick together; noodles will rise to top of stew as they cook.
  4. Cook for 15 minutes; gently stir occasionally.
  5. If desired, thicken stew with 1/4 to 1/2 cup gluten-free dried potato flakes, or with slurry of 1 tablespoon potato starch and 2 tablespoons cold water.
  6. Serve hot.


Chicken Carbonara

  1. Prepare and cook as directed in Noodles Carbonara recipe variation.
  2. Fold in 2 cups chopped cooked chicken.


Egg Noodles Recipe with Browned Crumbs

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. In a large skillet, melt 4 tablespoons butter over low heat.
  3. Add 1 cup gluten-free bread crumbs.
  4. Sauté just until crumbs begin to turn golden brown; stir occasionally.
  5. Toss browned crumbs with hot noodles.
  6. Garnish with minced parsley.


Egg Noodles with Herbs

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. Toss hot egg noodles with 2 tablespoons butter and 1/2 teaspoon each of dried (or 2 teaspoons minced fresh) basil, chives, parsley and thyme.


Egg Noodles with Italian Cheese

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. Toss hot noodles with 2 tablespoons butter and 1/4 cup grated Asiago, Parmesan or Romano cheese.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 250 ml White Gluten Free Flour Blend
  • 2 large eggs, beaten
  • 15 to 30 ml cold water, if needed

Instructions

  1. In a large mixing bowl, add flour and make a well in center.
  2. Add eggs and mix until well combined.
  3. If needed, add just enough water to make dough come together.
  4. Cover bowl and let rest for 10 minutes.
  5. Divide dough in half; cover remaining dough to prevent drying out.
  6. On a floured surface, roll out dough into a paper-thin rectangle.
  7. Cover and let rest for 10 minutes.
  8. Cut dough into 0.32 cm strips for narrow noodles, 0.64 cm strips for wide noodles, or 7.6 cm strips for lasagna noodles.
  9. Dough can be rolled and cut using a pasta machine.
  10. Cook fresh or let dry completely, at least 2 hours.
  11. Store dried egg noodles in an airtight container.
  12. To cook egg noodles, add 15 ml salt to a stock pot and fill with 3 liters of water.
  13. Bring water to a rolling boil over high heat.
  14. Drop noodles into the boiling water, reduce heat slightly to maintain a slow boil; stir occasionally.
  15. Cook for 15 minutes or just until tender.
  16. Immediately drain thoroughly; do not rinse noodles.
  17. Transfer to a warm serving dish and toss with butter and fresh ground black pepper or desired sauce.


Noodles Alfredo


Ingredients

  • narrow egg noodles
  • 1/2 cup butter
  • 1/2 cup cream
  • 1 cup Parmesan cheese, grated
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. While noodles are cooking, melt butter in a small saucepan over low heat.
  3. Whisk in cream until well combined.
  4. Whisk in remaining ingredients.
  5. Fold Alfredo sauce into hot noodles.


Noodles Carbonara

Ingredients

  • narrow egg noodles
  • 1/2 pound pancetta (or bacon), chopped
  • 1/4 cup butter, room temperature
  • 1/4 cup cream, room temperature
  • 4 large eggs, room temperature
  • 1 cup Parmesan (or Romano) cheese, grated
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

Instructions

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. While noodles are cooking, sauté pancetta until brown, and then drain.
  3. In a small saucepan, melt butter over low heat.
  4. Whisk in cream until well combined, and then remove from heat.
  5. Whisk in eggs and pancetta.
  6. Fold Carbonara sauce into hot noodles.
  7. Toss noodle mixture with Parmesan cheese and pepper.
  8. Garnish with parsley.


Noodles Romanoff

Ingredients

  • wide egg noodles
  • 2 cups sour cream
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon snipped fresh chives (or 1 teaspoon dried chives)
  • 1 teaspoon salt
  • 1 large garlic clove, minced
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. While noodles are cooking, combine sour cream, 1/4 cup Parmesan cheese, chives, salt, garlic and pepper in a medium mixing bowl.
  3. In a large mixing bowl, toss hot noodles with butter.
  4. Fold in sour cream mixture.
  5. Garnish with remaining Parmesan cheese.


Noodles Romanoff with Beef

  1. Prepare and cook as directed in Noodles Romanoff recipe variation.
  2. Fold in 1 pound browned ground beef seasoned with 1 teaspoon salt and 1/4 teaspoon black pepper.


Noodles Romanoff with Salmon

  1. Prepare and cook as directed in Noodles Romanoff recipe variation.
  2. Fold in 1 pound cooked salmon, bones removed and flaked (or canned salmon, drained and bones removed), and 2 tablespoons snipped fresh chives or 2 teaspoons dried chives.


Salmon Casserole

Ingredients

  • wide egg noodles
  • 1 pound fresh salmon, cooked, bones removed and flaked (or canned salmon, drained and bones removed)
  • 1/2 cup slivered almonds, toasted
  • 2 cups medium Béchamel sauce
  • 1 cup gluten-free bread crumbs, toasted

Instructions

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. Preheat oven to 350°F.
  3. Butter a large casserole dish.
  4. Toss together salmon, almonds and hot egg noodles.
  5. Cover with 2 cups hot medium Béchamel sauce.
  6. Garnish top with toasted gluten-free bread crumbs.
  7. Bake for 20 minutes or until heated through.


Tuna Noodle Casserole

Ingredients

  • wide egg noodles
  • 1 pound cooked tuna, flaked (or canned tuna, drained)
  • 1 cup frozen peas
  • 2 tablespoons minced fresh parsley (or 2 teaspoons dry parsley flakes)
  • 2 cups medium Mushroom Sauce recipe variation 
  • 1 cup gluten-free bread crumbs, toasted

Instructions

  1. Prepare, cook and drain noodles as directed in key recipe. 
  2. Preheat oven to 350°F.
  3. Butter a large casserole dish.
  4. Toss together salmon, peas, parsley and hot egg noodles.
  5. Cover with hot Mushroom Sauce.
  6. Garnish top with toasted gluten-free bread crumbs.
  7. Bake for 20 minutes or until heated through.


Whole Grain Egg Noodles Recipe

  1. Reduce White Gluten Free Flour Blend to 1/2 cup.
  2. Add 1/2 cup Whole Grain Gluten Free Flour Blend.
  3. Prepare, cook and drain as directed in key recipe.






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