Gluten free Egg Noodles

Ingredients

• All Purpose Baking Flour, Gluten Free

  Bob's Red Mill

  1 cup or 136g

• Premium Xanthan Gum

  Bob's Red Mill

  1 Tbsp or 9g

• Salt

  Table

  2 tsp or 12g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Potato Starch

  Bob's Red Mill

  6 tablespoon or 68g

Directions

1. in a small bowl mix flour, xanthan gum and salt
2. beat 2 eggs with 1/4 cup water and add to well in center of dry mixture
3. stir with a fork until a wet dough forms and everything is well combined
4. Cover and let stand at least 30 minutes for moisture to evenly absorb
5. sprinkle potato starch onto pastry mat and roll unto very thin, you may need to work some of the potato starch into the dough to keep it from sticking to your rolling pin
6. let partially dry and use pizza cutter to cut into noodles your desired size/shape
7. Proceed to use in soups or even a substitute for regular pasta in lasagna. I usually boil them for 10-15 minutes if using in soup or in water if serving with a sauce. I do not precook them when using in lasagna.
8. They can even be fully dried and stored for later use.

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