Gluten-Free Version — Lively Life's Gluten-Free Noodles
My tried and tested gluten-free noodles. In the winter, I make lasagne often with this recipe and sometimes pasta. Gluten-free noodles are easy!
Ingredients
- 2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour (dark label)
- 4-5 eggs
- 3/4 tsp sea salt or himalayan salt
- 1 1/2 tbsp xanthan gum Bob's all-purpose flour doesn't have xanthan gum so don't skip this. Bob's 1 to 1 baking flour does have xanthan gum, so doesn't need this addition
- touch of water if needed, you can just make your hands wet when kneading
Instructions
- Clean your countertop well, then mound the flour (whisked together with the xanthan gum) and make a well in the center. Add the eggs and salt into the well.
- Whisk the eggs and salt together within the well, keeping the flour walls intact.
- Slowly mix the flour into the eggs, working from the inside edges outward, until a shaggy dough starts to form.
- Finish bringing the dough together with your hands, adding a touch of water only if needed — gluten-free dough tends to be a little more delicate to work with than wheat dough.
- Knead gently until smooth, then wrap tightly in plastic or a sealed bag with the air pressed out. Rest at room temperature for at least 30 minutes.
- Divide the dough into quarters. Flatten one quarter into a rough rectangle and pass it through the pasta machine on the largest (thickest) setting..
- Fold the two long edges of the sheet inward so they meet in the middle, then fold the whole thing in half again, like closing a book. Press down firmly so it holds together.
- Feed the narrow, folded edge through the machine again on the largest setting. Repeat this fold-and-roll step once more if the sheet still looks uneven.
- Once the sheet is smooth and even, run it through progressively thinner settings until you reach your desired thickness, then cut into your pasta shape of choice.