Gluten Free Pasta Noodles
Gluten free noodles are surprisingly easy to make. Save the yolks from your homemade angel food cake and whip these up!
- 1 1/4 cups egg yolks (300 grams)
- 2 T water
- 1 1/2 cups cassava flour (192 grams)
- 1/2 cup arrowroot flour (64 grams)
- 1/2 cup tapioca flour (64grams)
- 2 tsp salt
- 1/2 tsp garlic
- water 1 T at a time as needed
- cassava flour 1 T at a time as needed, plus for dusting surface
- Place dry ingredients in a stand mixer bowl and stir to mix. Add in egg yolks and water. Mix until a firm dough forms. If the dough is crumbly and dry, add water one tablespoon at a time. If the dough is sticky to the touch, add cassava flour one tablespoon at a time. The dough should be smooth and easily form a ball. Cover and let rest for 10 minutes.
- For hand cut noodles: While the dough is resting, dust a surface with cassava flour. Divide the dough into 3 or 4 sections, keeping the sections you aren’t using covered. Roll the dough very thin then cut into long thin strips. Loosely pile strips on parchment lined trays. To store, freeze fresh noodles on parchment lined trays. When frozen, divide into serving portions then package and store in freezer until use. Alternatively, allow to air dry* 1 – 2 days then store in airtight containers.
- For machine cut noodles: (I use the Marcato Atlas Pasta Machine.) Roll the dough to form long thin pieces. Allow the pieces to dry 5 – 10 minutes after rolling before running through the machine again to cut into noodles. Cut into noodles, then loosely pile on parchment lines trays. Dry by freezer method or air dry*.*I place noodles in my dehydrator for 6 – 8 hours to dry then store in air tight bags.