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Up close of little piles of gluten-free egg noodles cut into fettuccini strips.

Gluten-free Egg Noodles

Sara Vaughn
This recipe for homemade gluten-free egg noodles will be the start of making all your gluten-free pasta dinner dreams come true.
Prep Time 15 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr
Course pasta
Cuisine Italian
Servings 6
Calories 207 kcal


  • 1 ½ Cups 1:1 Gluten-free Flour 185 grams. I use King Arthur Brand 1:1
  • 6-8 Large Egg Yolks
  • 1-2 Tablespoons Olive Oil


Make the gluten-free pasta dough.

    Make the pasta dough by hand.

    • Make a well in the center of the flour.
      1 ½ Cups 1:1 Gluten-free Flour
    • Pour the egg yolks into the center of the well.
      6-8 Large Egg Yolks
    • Slowly start whisking the egg yolks with a fork, adding a little bit of the flour at a time.
    • Once the pasta dough starts to come together a bit, add the olive oil.
      1-2 Tablespoons Olive Oil
    • Dump it out onto a lightly floured surface.
    • Knead the pasta dough until you have formed a smooth ball of dough.
    • Wrap the gluten-free pasta dough in some plastic wrap and place it in the fridge to rest for at least 30 minutes.

    Make the pasta dough in the food porcessor.

    • Pour the gluten-free flour and salt into the bowl of a food processor with the dough blade attacked and pulse to combine.
      1 ½ Cups 1:1 Gluten-free Flour
    • Turn the food processor on low and slowly add the 6egg yolks one at a time.
      6-8 Large Egg Yolks
    • When the ball of pasta dough starts to pull away from the sides of the bowl, pulse the mixture as you drizzle in the olive oil. If you have put two tablespoons of olive oil at this point your egg yolks are probably small. Add the additional 1-2 egg yolks to help bring the pasta together.
      1-2 Tablespoons Olive Oil
    • At this point, you should have a relatively smooth ball of gluten-free pasta dough. If not let your dough go in the food processor on low for another 1-2 minutues.
    • Remove the dough from the food processor and knead it as needed to form a smooth ball.
    • Wrap the gluten-free pasta in plastic wrap and place it in the fridge for at least 30 minutes before using it.

    Cut the pasta dough by hand.

    • Divide your pasta dough into smaller pieces to work with.
    • Place the dough onto a lightly floured surface and roll the dough out as thin as possible.
    • Once the pasta dough is rolled out, loosely fold it back in on itself to form a rectangle.
    • Roll the dough out as thin as you can again. Once your gluten-free pasta has reached the desired thickness, you can cut it.
    • To cut rectangles to make gluten-free lasagna, just cut your pasta into the sheet sizes you want.
    • If you want to cut your fresh gluten-free pasta into fettuccine or spaghetti noodles, carefully fold the pasta back into a log shape and then use a pizza cutter or knife to cut the pasta into strips.
    • Lightly dust the cut pasta dough with flour and let it rest at room temperature for about an hour. After that wrap the pasta and place it in the fridge for up to 3 days or freeze it for longer.

    Use a pasta cutter or extruder to cut the pasta dough.

    • Follow the instructions on your cutter or extruder to cut the pasta dough.

    Cooking you homemade gluten-free egg noodles.

    • Hand-rolled pasta - Because it tends to end up thicker, it may take longer to cook. On average, it should take anywhere from 8-12 minutes. If your pasta is really thick, it could take up to 15 minutes to cook.
    • Pasta cut with a pasta machine or extruder - This fresh pasta tends to be cut thinner and therefore should only take between 5-8 minutes to cook.
    • Cooking lasagna sheets - Because you are cooking the noodles more in the sauce of the lasagna, your homemade lasagna sheets only need 1-2 minutes in the boiling water. Be sure to note that your noodles will be slightly more delicate once they are boiled. Even if they break, they can be pieced back together in your casserole dish.


    • Measure your gluten-free flour by weight. Not all gluten-free blends are equal; measuring your flour by weight will help make sure you are getting the right about of flour for your homemade pasta dough.
    • Your gluten-free egg noodle dough should be smooth and firm. It should feel like a ball of play-dough, you know, if play-dough was gluten-free.
    • If your dough feels sticky, knead a little dusting of more gluten-free flour until it is no longer sticky and smooth.
    • If your gluten-free pasta dough feels dry, cracking, or won't come together in a smooth ball, add a little bit of olive oil and knead the dough again.
    • If your dough feels smooth but is really soft, you need to knead a little bit more flour to get a bit stiffer pasta dough. This will come in handy later when you are trying to shape your gluten-free egg noodles.
    • Keep any gluten-free pasta dough not being shaped wrapped in plastic wrap to keep it from drying out.
    • If your pasta starts to feel sticky when using a pasta machine, just lightly dust both sides with a bit more gluten-free flour to help keep it from sticking to the machine.
    Keyword gluten free egg noodle, gluten free fettuccini, gluten free pasta, homemade gluten free pasta