Gluten free egg noodles without xanthan gum
Makes 700g noodles
Equipment
- 1 X pasta machine with spaghetti cutter
Ingredients
- 300 g fine white rice flour
- 75 g tapioca flour
- 20 g psyllium husk powder
- 150 g boiling water
- 3 extra-large eggs 45-55g per egg, weighed out of shell
- Plenty of extra tapioca flour for rolling out the dough
Instructions
To make the dough:
- Combine the dry ingredients in a large mixing bowl. Pour over the boiling water then set aside for 20 minutes for the dough to cool.
- Once sufficiently cooled, mix in the eggs. Stir the dough as much as you can, then tip it out onto a clean dry bench. There will likely be lots of dry bits and errant flour. Continue to knead the dough until it comes together in a smooth ball with no dry flour bits. It should be easy to handle – not dry and not wet. If it isn’t the right texture, make amendments (add a small amount of water or flour until you reach the described consistency).
- Liberally flour your bench with tapioca flour and divide the dough in 5 or 6 equal sized balls. Cover all but one with a tea towel.
- Use a rolling pin to roll the first piece of dough out into a long rectangle, thin enough to thread through the pasta machine. Trim the scraggly edges to ensure the rectangle is easy to put through your pasta machine. You can restore scraggly bits by kneading in small splashes of water until you reach the desired consistency.
- Cut your sheets by carefully feeding them through the spaghetti style cutter for noodles. Assemble each group of cut noodles in small nests on the bench or a clean, dry board. Gather up and scrappy bits and roll them into the next ball of dough. Continue until all the noodles have been cut.
To cook the noodles:
- Bring a medium or large pot of well salted water to a gentle boil. Add the noodles and allow them to cook and soften for 10-20 seconds before using a fork to very gently encourage them to separate into individual noodle strands.
- Cook the noodles in batches (I recommend max 3 nests at a time) for 2-3 minutes. Gently remove from the water and place into a strainer over the sink. I like to quickly rinse my noodles of any excess starch - this helps avoid them sticking together as they cool.
- Drizzle each batch of cooked noodles with a small amount of oil (I use toasted sesame) to ensure they don’t stick together as they cool. Top with your preferred sauce and serve.
Notes
- These noodles can be frozen and dropped straight into the boiling water to cook. Note that they might take a little longer to cook than unfrozen noodles.
- I recommend freezing them before cooking as opposed to after cooking.
- This batch makes 700g worth of noodles, which serves about 4-5 people if they have my appetite.
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