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Rhonda Sue's Gluten Free Egg Noodles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These Gluten Free Egg Noodles are easy to make and so delicious you won't miss the gluten!

Keyword: Egg Noodles, Gluten Free
Servings: 6
Ingredients
  • 1 C Tapioca Flour
  • 1 C Corn Starch
  • 1/3 C Potato Starch
  • 3 Tbs Xanthum Gum
  • 6 Large Eggs
  • 3 Tbs Extra Virgin Olive Oil
Instructions
  1. Mix tapioca flour, corn starch, potato starch, and xanthum gum together in a medium bowl.
  2. In a separate bowl, lightly beat the eggs and then add olive oil and beat together. Add egg mixture to the flour mixture and mix together with a wooden spoon.
  3. Knead dough for 2 - 3 mins. Let dough rest in the bowl with a dish towel over top for 2 hours.
  4. Roll dough through a pasta roller until paper thin. Cut into desired noodle sizes.
  5. Cook pasta in boiling water with salt or soup for 10 mins.
Recipe Notes

You can hand roll out the noodles but they will be thicker than if you roll them through a pasta roller.