In search of GF Egg Noodles
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Rebecca - posted on 02/28/2011
Here is a recipe I used to make for Egg Noodles
(I have not made them since we discovered Tinkyada brown rice pasta)
2 cups GF flour mix
1 Tbsp flaxseed meal
3 egg yolks
2 teaspoons salt
1/2-1 cup water
Measure flour and flaxseed meal into bowl; make a well in the center and add egg yolks, whole egg and salt.
With hands, thoroughly mix egg into flour.
Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.).
Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
Cover; let rest 10 minutes.
Divide dough into 4 equal parts.
Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
Roll rectangle around rolling pin; slip out rolling pin.
Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
Shake out strips and place on towel to dry, about 2 hours.
When dry, break dry strips into smaller pieces.
Cook in 3 quarts boiling salted water (1 tablespoon salt) 12 to 15 minutes or until tender.