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Gluten Free “Egg” Noodles

"egg" noodles drying
“egg” noodles drying

1.5 cups of Ella Bella Flour

1 1/2 tsp psyllium husks

1/2 tsp kosher salt

1-1.5 cups of chicken stock

Heat stock in a pan on the stove until boiling. In a bowl (can use mixer or mix by hand) add Ella Bella Flour, salt, and psyllium husk, blend. Add 1 cup of chicken stock to the bowl, blend. Dough should be sticky, if it is dry add more stock. Wrap the dough in plastic wrap and refrigerate for 1 hour. Cut dough in half, roll out* one piece at a time between 2 pieces of plastic wrap to 1/4 inch thick, or thinner. Cut the dough in desired shape (square, linguini, etc.) Lay on a cookie tray and let air-dry for 1 hours, or overnight. I prefer to let mine completely dry overnight.

*You may be able to run the dough through a pasta machine. I’ve had some good luck with it. I do not recommend it if you are rushed.

Recipe adapted from Shauna James Ahern


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