Gluten Free Homemade Egg Pasta Noodles
November 13, 2013
Categories: Breads, Main Dish, Pizza, Side Dishes, Italian, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Pantry/Shelf, Entertaining, Fall/Autumn, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Fat, Non-Dairy, Vegetarian, Make it from scratch, Dough, Flour, Oil, Spring more
"I thought I would post this because I recently made it, and it was a great success for me. If your gluten sensitive, then I suggest you give this a try! You can make any kind of noodles using this recipe, just cut the noodles to the desired width when rolling them out."
- Serving Size: 1 (58.5 g)
- Calories 167
- Total Fat - 6.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 104.2 mg
- Sodium - 334.2 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 1.2 g
- Sugars - 3.5 g
- Protein - 4.9 g
- Calcium - 19.7 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
In a medium bowl, combine flours, salt, and xanthan gum.
In a small bowl, beat the eggs lightly, and add the oil.
Pour the beaten egg liquid into the flour mixture and stir. It will feel much like pastry dough.
Work the dough into a firm ball. Knead for 1-2 minutes.
Place the ball of dough on a potato starch-floured surface(rice flour turns noodles gray)and roll as thin as possible.
This dough is tough and almost transparent, but will still handle well.
Cut into desired shape.
For fettuccine and spaghetti: Slice very thin strips.
For noodles: Make slightly wider noodles.
For lasagne: Cut into 1 1/2X4 inch rectangles.
To Cook Pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10-12 minutes depending on the thickness and size of your pieces.
Test to see if it is done to your liking at 10 minutes.
When done, drain and rinse well.
Tips & Variations
- Rolling pin