Gluten Free Egg Noodles Food

GLUTEN-FREE EGG NOODLES: AN EASY HOMEMADE RECIPE

Steps:

• Pour the gluten-free into a large mixing bowl and whisk in the salt and xantham gum (if you need it.)
• After the dry ingredients are whisked together, form a well in the middle of the flour mixture.
• Add the eggs and egg yolk into the middle of the well.
• Beat the eggs thoroughly with a fork inside the well.
• Then mix the beaten eggs into the flour mixture with the whisk until they are well combined.
• Knead the dough to help the ingredients better combine and form a large, solid ball of dough.*
• Clean a worktop in your kitchen and sprinkle about a handful of flour down.
• Transfer your ball of dough from the mixing bowl to the workspace and knead it into a smoother ball.
• When you're happy with the consistency and texture, slice your dough ball into four equal pieces.
• Take a large mound of dough, and place it on the floured worktop.
• Flatten and then shape the piece of dough into a thin, long shape using a floured rolling pin.
• Run your flattened dough through the pasta maker, and then cut it into thin noodles about 1/2 in wide.
• Place your finished gluten-free egg noodles onto a piece of parchment paper to keep them from sticking.
• Repeat the process with your remaining dough.
• Start a large saucepan of water to boil on the stove. Add a pinch of salt.
• Using a fork or tongs, gently lift the egg noodles and place a small batch of them into the boiling water.
• Allow the egg noodles to cook for a minimum of 2 min each and no longer than 5 min.
• Once cooked, drain the egg noodles before serving or mixing with sauce!

GLUTEN-FREE EGG NOODLES

Steps:

• Add gluten-free flour blend and salt to a large bowl. Whisk to combine.
• Create a well in the center of the flour mixture and add the eggs and egg yolks. Whisk the eggs until scrambled, then, slowly whisk in the flour mixture to the eggs until incorporated.
• The dough should come together into a scraggly ball at this point. If it doesn't hold together, add another egg yolk, if needed. If the mixture is too wet, add an additional tablespoon of flour.
• Turn the dough out onto a floured surface and press the dough together into a smooth ball.
• Cut the dough into four equal pieces and add one piece of dough to a floured surface. Cover the remaining dough with a towel or plastic wrap to keep it from drying out.
• Roll out one section of the dough on a floured surface until very thin. You can roll it over a floured piece of parchment paper to prevent it from sticking to your countertop. You want the dough to be somewhat translucent. Make sure the dough is well-floured to keep it from sticking to the rolling pin and surface.
• You can either run the dough sheets through your pasta machine or, with a knife or pizza cutter, cut the egg noodle dough into long pieces, with ½ inch width. *See my tip below for cutting the dough into even strips.
• Place the cut noodles into a pile on a baking sheet lined with parchment paper and flour to keep them from clumping together. Repeat with the remaining dough.
• Bring a large pot of water to a boil. Drop egg noodles into the boiling water and cook for 2-5 minutes (cooking time will depend on how thick or thin your noodles are). Taste noodles at the 2 minute mark to check for doneness and remove when they are at the desired texture. Drain and serve with your choice of sauce.

FRESH EGG PASTA-GLUTEN FREE

Steps:

• In a medium bowl, combine flours, salt, and xanthan gum.
• Beat the eggs lightly and add the oil.
• Pour the egg-oil liquid into the flour mixture and stir.
• This will feel much like pastry dough.
• Work the dough into a firm ball.
• Knead for 1 or two minutes.
• Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
• This dough is tough and, when almost transparent, will still handle well.
• Cut into desired shape.
• For fettuccine and spaghetti, slice very thin strips.
• For a noodle casserole, make slightly wider noodles.
• If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
• To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
• You will have to test for doneness.
• Drain and rinse well.

EGG FREE NOODLES

Steps:

• In a clean plastic bowl combine dry ingredients and wisk them together till combined (about five minutes.).
• Microwave a cup of water for about a minute or two. Add half of the water to the dry mix and knead with your hands for three minutes.
• Add your olive oil and knead for another three minutes.
• At this point you should have a moist lump of dough in the shape of a big ball. If need be add some more water if it is not coming together or it seems too dense.
• Pinch a small amount off of the ball and taste. Adjust flavor with dry spices etc and knead for five minutes. If taste is to likeing continue or repeat. If dough is too dry add a bit more water and knead for a few minutes.
• Divide the dough ball into two portions and knead each portion for another three minutes, then form each into a ball. Place the smaller dough balls into containers and put in the fridge till they cool. Once cool take the containers out and cover them and put them back into the fridge for 15 to 20 minutes.
• If you are making and cooking your pasta for now set your large pot of fresh water with a bit of salt on the stove. If you are saving the dough for another day try to keep the air away from it and keep it moist or frozen.
• To make the dough into pasta remove a ball from the fridge and begin to knead by hand for a good 15 to 20 minutes. The better you knead the dough to more consistent your pasta will be.
• Take the plastic bowl and clean and dry it while the dough has been proofing and sprinkle it with flour. Sprinkle the rolling area with a good amount of flour prior to rolling out your dough (be it the table, a pasta machine, whatever.).
• Divide the small ball into four equal chunks.
• If you are rolling by hand flour your rolling pin or hands and roll out the dough to a thinkness you like and cut to size. Place cut pasta over the floured bowl to air dry for a few minutes. Always air dry the pasta for a good five minutes prior to cooking or it will turn mushy.
• If you are useing a pasta machine take the chunk and make it into a small oblong ball. Set the pasta machine to it's thickest and crank out the dough. Set it to each increment smaller till you get the thickness you want making sure you flour the machine between sizeing the pasta to keep it from clumping in the machine. Use the ribbon attatchments on the pasta sheet for whatever size pasta you want or just hand cut to size. Air dry your pasta for a few minutes by placing it over the floured bowl.
• Hopefully you began boiling your water in between batches of dough and by the time you are almost through your second dough chunk you should be able to cook some "test" pasta. Slotted spoon in hand place some of your newly minted pasta into the boiling water and watch it. If it is falling apart you need to let it dry some more or add some extra flour to the outside of the pasta. Depending on the size of your noodle it may be done in as little as one to two minutes. Remove a test noodle and let it cool for a few seconds and taste (don't be afraid to have made some herbed butter or have your favorite sauce ready to test the flavor combinations.) If all is right you can crank out as much pasta as you want to and get cooking.
• Note: Only cook the fresh pasta in small batches as it tends to clump too much in larger batches. If you are feeling adventurous try making your own ravioli with your own stuffing inside. You can also make thicker style pasta (rustic if you want to give it a cool name) by keeping the pasta sheets thicker and tearing or pinching off portions of the pasta. Toss these bigger chunks in seasoned flour and cook em up. I once did this and fried em on my side burner of my grill to go with the steaks I was grilling. Needless to say that was a great night.