Gluten-free Egg Noodles
(Gluten-free Egg Noodles) Recipe

Origin: Britain      Period: Modern

This is my own take on the egg noodle that uses a gluten-free dry flour mix to form the noodle, thus making it suitable for anyone on a gluten-free diet. The dry flour mix is also based entirely on rice flour so this is also a variant of rice flour noodles.

Ingredients

150g Gluten-free Dry Flour Mix
1 egg
4 tsp cold water
1/4 tsp salt

Gluten-free Egg Noodles
(Gluten-free Egg Noodles) Preparation:

Method:

Sift the flour into a large mixing bowl then form a well in the centre and add the egg, cold water and salt. With a fork (or your fingers) gradually mix the flour into the liquid ingredients until the dough can be brought together into a ball (add more water if the dough is too crumbly — be careful here, as the dugh will be more friable than other doughs as there's no gluten in the mix to hold it together).

Turn the dough onto a lightly-floured work surface and knead gently, or until smooth and elastic (do not over knead, or the dough will tend to break up). Wrap in clingfilm (plastic wrap) or waxed paper then set aside to rest at room temperature for 10 minutes.

After this time divide the dough in half. Place on half on a floured work surface and flatten with the palm of your hand into an oblong about 2cm thick. Dust the top of the dough lightly with flour then roll lengthways before turning the dough and rolling across the width. Repeat the process of turning and rolling until the dough is paper thin.

Dust the dough with a little more flour then set aside to air dry for 10 minutes. Roll the dough into a thick, compact, cylinder then using a very sharp knife cut crossways into strips 3mm wide. Unroll each strips into long noodles and set aside on waxed paper. Repeat the noodle making process with the second half of the dough.

Home-made egg noodles can be cooked immediately or they can be wrapped securely in clingfilm (plastic wrap) and refrigerated for 24 hours. To cook, bring a large pan (about 6l) or water to a rapid boil then add the noodles and boil for about 7 minutes, or until just tender (but still firm to the bite). Drain thoroughly and use.

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