When I was little my Granny made fresh egg noodles. Over the years I have made these noodles for my family, and when I became “wheat free” I found that my all purpose GF flour worked just as well as the wheat flour in this recipe! These noodles work wonderfully well in any recipe calling for egg noodles.
Gluten Free Egg Noodles
Published: March 29, 2015
- Yield: 6 Servings
- Prep: 10 mins
Egg Noodles you can make and cook fresh, dry and/or freeze for later.
- 1/4 teaspoon salt
- 1 cup Gluten-Free Grandma’s All-Purpose Flour Mix
- 1 large egg slightly beaten
- 1/4 cup water
- In large mixing bowl stir together salt and flour.
- In a second bowl, whisk egg, then add 1/4 cup water. Whisk until combined well.
- Gradually add egg and water mixture with a fork until it starts to form a dough. Then kneed with your hands to form a stiff dough.
- Place two lengths of cling wrap on your counter overlapping one edge to form a large square. Place your ball of dough in the center of the square and flatten with your hands.
- Place two more lengths of cling wrap over the top of your dough, again to form a square. This gives you a large area in which to roll out the dough.
- Roll out your dough between 1/4 and 1/8 inch thick. Remove the top cover of cling wrap.
- Decide how thick you want your noodle and then cut with a pizza cutter or knife. Use a ruler for a uniform shape.
- Once cut, lay your rolling pin in the center of your cut dough.
- Gently lift the cling wrap on the bottom of your dough and fold over top of your rolling pin.
- Carefully peal off the cling wrap on the top then lift pin and slowly peal off the other side.
- Now hang your noodles to dry.
- They can be cooked right away, frozen or dried for later use.