Gluten Free Egg Noodles

By tinathorn

Ingredients

• 1/2 cup cornstarch (or tapioca starch for corn-free)
• 1/2 cup potato starch + appx. 1/2 - 3/4 cup more for kneading + more for dusting (or more cornstarch for potato-free)
• 4 teaspoons xanthan gum (or guar gum for corn-free)
• 1/4 teaspoon fine sea salt
• 3 large eggs
• 1 Tablespoon extra virgin olive oil (I used extra light flavor)

Details

Servings 2
Adapted from glutenfreerecipebox.com

Preparation

Step 1

In a bowl, whisk together starches, xanthan gum, and salt.

In a separate bowl, whisk together eggs and oil.

Add egg mixture to flour mixture; mix with a wooden spoon until a dough forms.

Transfer to a heavily starch floured (potato or cornstarch) surface; knead until no longer sticky, about 5 - 7 minutes, and no seams show. Continue to add additional starch, as needed; form into a log; cut into 4 pieces (not necessarily equal); set 3 pieces aside.

Roll out as thin as possible, less than 1/16-inch onto a flour starched surface; flip dough and roll some more; flip over again as necessary. (If you're using a pasta roller, add starch each time you pass it through it the roller. Then set it a notch thinner for the final run-through. If it sticks, add additional gum to the dough.)

Add water to a large pan; add oil to prevent sticking; and boil. Add pasta and cook until desired tenderness has been reached, about 9 - 12 minutes, depending upon thickness, and how tender you like it. Test for doneness.