Homemade Gluten Free Pasta (Egg Noodles)

It doesn’t require that much extra time to make your own fresh pasta, and this dough is incredibly easy to work with. Use a knife or pizza cutter to cut the pasta into any shapes you like – linguini, fettuccini, lasagna, or even bow-tie pasta!

I’ve had such success with this recipe that I’ve made it over and over again. I’ve recently been testing it with other flour blends and ingredients variations, and have come up with two distinct and incredible tasty homemade gluten free pastas recipes. The first (original) recipe I posted was made using just starches – this cooked pasta has the taste and texture similar to that of rice stick noodles you’ll find in the Asian section of your grocery store. The second variation is more similar to the texture and flavor of regular (wheat) pasta noodles. But both are equally tasty!

Both however contain eggs, so if you are allergic to eggs unfortunately this isn’t the recipe for you. There is no way to get around including eggs, and there is no substitute for them. With so few ingredients, eggs provide texture, binding, moisture and most importantly – flavor, to create a pasta that tastes as close to the real thing as you can get.

See also
Grilled Veggie Flatbread

For this recipe (and for most), make sure the eggs are at room temperature. This helps them blend better and makes a smoother mixture.  If you don’t have time to let eggs sit out until they reach room temperature, place them (whole) in a bowl with very warm water and let sit for 5 minutes. EggNoodles2
Stir with a wooden spoon until a  sticky dough forms (see picture below), then turn out onto surface with about 1/4 cup more flour or starch (depending which recipe you are using). Knead in just enough until dough until is no longer sticky and dough is smooth. Shape dough into a ball, cover with plastic wrap, and let to sit at room temperature for 30 minutes. This will allow the flours to hydrate and creates a smoother dough, less prone to cracking when rolling out.  EggNoodles3
Roll out the dough as thin as you can, about 1/16”. Turning the dough a quarter turn each time you roll out a section, will keep it from sticking to the surface. As well, scrape off any bits that have stuck to the rolling pin (see picture), or these will press into the dough as it’s rolling out and tear it. EggNoodles4
Use a sharp knife or pizza cutter to cut into desired shapes. Try and cut them so they are all a uniform size – aside from looking good, it will affect the cooking time, and you’ll end up with some noodles that are perfectly cooked while others are mushy or under-cooked. EggNoodles5
Gently pick up noodles and drop into pot of boiling salted water, a few at a time. You can cook a lot at one time, you just need to add them individually at first – if you dump them in all at once they may stick together. Gently stir as you are adding them. EggNoodles6

See also
Pasta with Sun-Dried Tomato Chickpea Pesto

Drizzle in a bit of oil to ensure nothing sticks together, as well you can salt your water if desired for more flavor. EggNoodles7
Once cooked to your likeness, rinse under cold water for a few seconds. This will stop the cooking process and prevent the noodles from turning mushy. The hot pasta sauce you add will rewarm the noodles. EggNoodles8


Homemade Gluten Free Pasta (Egg Noodles)

Marla Hingley
This dough is so nice to work with, its easier to make your own noodles than you think. Make sure all ingredients (especially eggs) are at room temperature.
3 from 1 vote
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Servings 4


Rice Stick-Style Noodle (eg. Thai noodle dishes)

  • 3/4 cup potato starch divided + about 1/4 cup more for surface/rolling
  • 1/2 cup cornstarch or tapioca starch
  • 4 tsp xanthan gum
  • 1/2 tsp salt optional*
  • 3 large eggs lightly mixed
  • 1 Tbsp olive oil

Traditional Egg Noodle-Style (eg. Italian pasta dishes)


  • For Rice Stick-Style Noodles: Combine 1/2 cup potato starch along with remaining dry ingredients in a large bowl. Whisk together eggs and oil until smooth, then stir into starch mixture until a wet and sticky dough forms. Turn dough onto surface with 1/4 cup of the potato starch. Knead in enough starch until dough until is no longer sticky, and you can form a smooth ball.
  • For Traditional Egg Noodle-Style Noodles: Separate eggs, placing yolks in a small dish and their whites in a small liquid measuring cup. Set aside. In a large bowl mix together 1 cup of the flour, xanthan gum and salt. Add the oil to the egg yolks, lightly whisk then pour into bowl with flour. Pour in half of the egg whites (approx 3 Tbsp) into the flour mixture, and mix well. The dough should still be a bit sticky, if too dry add 1 Tbsp more of the egg whites. Spread out remaining 1/4 cup of flour onto surface and turn dough out. Knead until dough is smooth, and enough flour has been incorporated so it is no longer sticky.
  • For both variations: Once the dough is mixed, shape into a ball, cover with plastic wrap, and let to sit at room temperature for 30 minutes. This will allow the flours to hydrate and creates a smoother dough, less prone to cracking when rolling out.
  • Divide dough into 3 and shape into logs or discs, or whatever amount or shape you find easier to roll out. Use a rolling pin and roll as thin as you can (1/16”), then cut into desired shapes using a sharp knife or pizza cutter. Scraps are very hard to re-roll into a smooth dough again, so dividing the dough into workable batches makes it easier to work with and fully utilize all the dough.
  • Gently pick up noodles with tip of knife, and gently shake off any excess starch. Place noodles onto wire rack until water is ready. They can dry on the rack for as long as you need.
  • Into salted boiling water, along with 1 Tbsp of oil to prevent noodles from sticking together, drop noodles into water one at a time. Boil until tender 9-12 minutes (depending on thickness and recipe - Traditional recipe cooks faster).
  • Drain and rinse noodles under cold water briefly (this will stop the cooking process, and prevent the noodles from getting mushy).


Adding salt to pasta dough was never traditionally done. However this could have been due to the fact that decades ago Italians used sea water (or heavily salted water) to boil their pasta in. Another reason is that adding salt to (regular) flour can over-develop the gluten and make for a tougher noodle. With gluten free flours we don't have to worry about that, so you can either salt your dough or salt your water - it's all up to you!
Tried this recipe?Let us know how it was!
See also
Baked Penne with Meatless Rosé Sauce

Next time make a double batch then check out How To Dry Homemade Pasta, and save it for later!


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  1. Very interesting to see this recipe for noodles. I will let you know how I do with the recipe.
    Thanks very much.,
    Elaine Shore

  2. I would always make my own pasta before I went gluten free. Would this recipe work with my pasta machine or is it too delicate? The regular pasta dough is usually very stretchy.

  3. It’s not that delicate, so I think it would work fine. If I had my own machine I would have tested it, so please let me know how it turns out!

  4. I am a new gluten free person. I need a list of food that I can eat. Thanks for all the info so far so good. I will rate when I start making my own food thanks for the encouragement.

  5. The Egg Noodles recipe is listed in its entirely at the bottom of the page, if you click on the ‘Print’ button within the recipe box, you can save it to your computer, print it out, or cut and paste it into another document. Is that what you mean?

  6. We have a number of articles under our Lifestyle section you should check out to get familiar with on how to live without gluten. As well we have several ebooks available that are listed on our Home page. They walk you through transitioning to a gluten free lifestyle, what to watch out for, how to shop, top recipes, and much more. Changing the way you eat is a huge adjustment and can get a bit overwhelming and sometimes depressing at times. But once you realize there are tons of delicious gluten free recipes (like on our site 🙂 that are easy to make, you’ll start to feel better on the inside and out!

  7. Are you referring to the Beef Stroganoff recipe?? If so, we are currently working on that one and it will be emailed out to those who are signed up for our daily recipe emails in the coming weeks (and of course Premium members).

  8. There are never calorie counts with recipes. It seems so many gluten free things are so high in calories, why is that? I am also diabetic and always watching my weight. Do you have recipes for diabetics? Please respond, Thanks

  9. Tried the noodles for a chicken veggie soup. Mine turned out a bit thicker then pictured; however that was fine as it reminded us of dumplings. As they took on the thicker form I just snipped the noodles with a scissors while in the soup pot so they would he easier to eat. Hubby LOVE them and said to make them anytime.

  10. Great to hear they where a hit! Yes the key is rolling them as thin as you can (since they also puff up a bit as they cook in the water). If I made pasta a lot I would get myself one of those hand crank pasta rollers that clamps to the counter (I think they are under $30) – if anyone does try it using this recipe let us know how it presses using the machine!

  11. I was wondering if this egg noodle would work in a noodle kugel recipe, for which I use cooked egg noodles combined with a combination of eggs, butter, sour cream, cottage cheese, sugar, etc., then bake for an hour. Any thoughts if it would turn to mush during the baking process? Thank you!!

  12. The noodles sound like a great idea. I’m wondering if they could be made in bigger batches and either dried or frozen. Has this been done? How did it work?


  13. 3 stars
    Noodles were very dry, crumbly and difficult to roll out. I have made regular homemade noodles many times with no problems. Will try to add some moisture if I use this recipe again.

  14. Sorry to hear it didn’t work out. Yes it sounds like there wasn’t enough moisture in the dough (I’m guessing you worked too much potato starch into dough while kneading). Knead it in a bit at a time, and stop kneading as soon as the dough is no longer sticky and forms a smooth ball.

  15. Great question! Since I hadn’t had breakfast yet this morning when I saw your question, I made up some egg noodles and made a baked noodle dish to test them out. They turned out great! The only thing I did different was to cook the noodles about half as long as you would normally to get the ‘al dente’ texture. For me (since it all depends on how thick your noodles are) I cooked them for 7 minutes (taste one – should still be a bit chewy). Drain and immediately place in a bowl of ice water, and allow to sit until the noodles are completely cold (about 3-4 min). Then I laid them out on a towel to dry (not touching), then gently blotted the tops as well to remove the excess water. I placed them in a casserole dish and covered them with some marinara sauce I had leftover from last nights dinner, and baked it for 45 minutes. The noodles were perfect, didn’t turn mushy and held their shape.

    P.S. you may think its weird that I made this for myself for breakfast…but that’s the way I roll! Your question really got me thinking and I couldn’t wait until lunch to try it out 🙂

  16. Like the other comment regarding baking the cooked noodles, it’s a great question and I wondered about it myself. I made some dough up this morning, cut it into strips, froze some, and am drying another batch. I will let you know how they turned out and which method works the best!

  17. This is why I need egg noodles!! For a kugel!! I have not been able to find any noodles to make one. Have you tried it?

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