Sourdough Gluten Free Egg Noodles

5 from 2 votes

Sourdough Gluten Free Egg Noodles

If you're looking for a quick and satisfying meal to curve your pasta cravings, look no further than these sourdough gluten free egg noodles. They're easy to make and have a soft and silky texture that will have everyone reaching for seconds.

Prep Time10

Cook Time5

Total Time15

Servings: servings

Calories: 162kcal

Cost: $3

Equipment

pasta machine optional

Ingredients

1 cup gluten-free all-purpose flour (that includes xanthan gum, if not add 1/2 tsp xanthan gum)
2 eggs
1 tablespoon olive oil
1 teaspoon salt
1/4 cup gluten free sourdough starter

Instructions

Fill a large stock pot half way with water and 1-2 tablespoons water and place over high heat
Place flour in a bowl or a heap on a table or board
Make a well in the center and add eggs, salt and oil (this is the time to also add the gluten free sourdough starter if you are using it)
Whisk/mix with a fork or hands until it can be gathered into a ball
If it is still dry, sprinkle with a little water until it holds together, if it gets sticky, add a bit of GF flour as you knead the dough
Wrap in plastic and let rest for 10 minutes
Divide dough into 4 balls and roll out flat until 1" thick then using a rolling pin, roll it until thin, dusting with flour as you roll so it doesn't stick to the table or rolling pin
Cut into desired length and shape (you can also use a pasta machine rolling dough on counter until 1-1/2" thick before rolling through the pasta machine)
To avoid sticking dust your rolled pasta sheets with flour before cutting into strips
Cook pasta in boiling water for 3-5 minutes (depending on thickness) then remove immediately and serve however you desire

Nutrition