Gluten free egg noodles, made with just 4 basic ingredients, can be made with a pasta roller or by hand. Just right for your homemade soup!
What makes homemade egg noodles special?
Most homemade pasta is made with eggs. Gluten free egg noodles are similar to our recipe for classic homemade gluten free pasta—but they’re much richer and smoother in taste.
There are so many dried gluten free pastas to buy, and many of them are quite good. But the only brand of dried gluten free egg noodles I’ve ever seen is Manischewitz, and they’re as terrible in taste and texture as they are expensive.
And they’re really expensive.
There are even some fresh gluten free pastas that you can buy at stores like Whole Foods—but they’re ridiculously expensive. I have picked up a package in the store, considered it, then put it back so. many. times.
If you want good-tasting gluten free egg noodles, you’re going to have to make them yourself. It takes a bit of time, but that fresh pot of homemade gluten free chicken noodle soup is going to be an instant family favorite.
Do you need a food processor to make pasta dough?
Yes, I believe that you need a food processor to make this recipe for gluten free egg noodles properly. Even a miniature food processor will work (I’ve tried).
When I say this, I know that many of you don’t have a food processor and will attempt to make this recipe with a bowl and a spoon. This isn’t a prohibition against trying!
I try to require as little special equipment as possible in my recipes, since I want everyone to join in the fun. But I will say that, if you don’t follow the recipe as written, your results are far from guaranteed.
It’s not uncommon for readers to make adjustments to a recipe, often assuming they’re insignificant and find that the recipe hasn’t worked as described. You are free to do so, but it’s not fair to leave a comment saying that you “followed the recipe to a T” and it “didn’t work at all.”
If you don’t use a food processor here, your ingredients are unlikely to be combined properly. That means your dough won’t be like mine.
The same goes for using ingredient substitutions. Recipes are like scientific formulas, and I try to build in resilience, but every formula has its limits.
Do you need a pasta roller to make gluten free egg noodles?
You absolutely do not need a pasta roller/machine to make homemade pasta of any kind. So there’s all good news here!
I like to use a combination of hand rolling and machine rolling. Hand rolling allows me to control the moisture in the egg noodles as I go along.
We begin this recipe with a relatively tacky dough, since gluten free flours tend to absorb more moisture. But if we don’t control for the excess moisture, the raw noodles won’t hold their shape.
Rolling the pasta in a machine helps me achieve a uniform thickness throughout the dough. And it also makes cutting into ribbons a snap.
Do I need a pasta drying rack?
Also, no! You don’t need a pasta drying rack. They’re handy for drying pasta without overlapping it too much.
But it is really just as effective to create nests of raw pasta ribbons and allow them to dry a bit that way. When you boil the pasta, it will separate as long as the ribbons have been dusted with flour—no matter how they dried.
When I published our classic homemade gluten free pasta recipe, I coiled the cut raw ribbons into nests. If you’d like to see how that looks (or just to make a less rich pasta), click over there.
Tips for using a pasta roller
The numbers of your pasta roller machine correspond to the distance between the roller bars. Begin with the lowest number (which may be “0” or may be “1”) for the rollers in the position farthest from one another.
Go step by step, decreasing the distance between the rollers one at a time. Don’t skip any numbers.
Dust the dough repeatedly with more tapioca starch/flour as you go. If it begins to feather on the edges, it’s likely too wet—or you’ve rushed the process.
Dust the dough, and go step by step. And then try serving them topped with gluten free Swedish meatballs, and don’t skimp on the gravy!
Ingredients and substitutions
Gluten free flours
This is one of those simple, basic recipes that has only a few ingredients: flours, eggs, oil. The gluten free flour blend you use always matters.
Here, the flours matter even more. I highly recommend using Better Batter, or my mock Better Batter blend (just click the link right above for the full recipe).
You can use (mock) Cup4Cup, but you’ll have better results with a blend that has the fortitude of (mock) Better Batter.
Either way, you’ll need the addition of tapioca starch/flour. It helps provide structure and stretch.
Yes, you still need to add tapioca starch/flour even though your all purpose flour blend contains it as an element. I don’t recommend freelancing! Just follow the recipe precisely as written.
If you can’t have tapioca starch/flour, then you’re unable to use (mock) Better Batter or (mock) Cup4Cup either. And I’m afraid you can’t make this particular recipe!
These are egg noodles. I don’t recommend trying to make them without eggs.
I’m working on a recipe for gluten free udon noodles, which won’t have eggs. I promise to link to that recipe here when it’s available!