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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!