15-Minute Homemade Gluten-Free Sourdough Egg Noodles Recipe

If you’re after a quick, satisfying pasta fix, try these 15-minute homemade sourdough gluten free egg noodles. They’re simple to make, tender and silky, and they hold sauce better than most store-bought options for a richer, more flavorful meal.

Going gluten free doesn’t mean giving up great pasta. These egg noodles pair well with many sauces and dishes, so you won’t feel like you’re missing out.

When my family craves a comforting, carb-forward dinner, Instant Pot pasta with gluten free meatballs or a quick Instant Pot lasagna are often on the menu. A celiac-friendly family meal that’s delicious is always worth the extra effort.

This recipe was originally developed by my friends at Mamma Mangia. I tested their method with several gluten free flour blends and then adapted it using my gluten free sourdough starter. The result is tender, flavorful noodles with a lovely texture.

I tested a few blends and found King Arthur Gluten Free All-Purpose Flour worked best for my batches, while Mamma Mangia prefers Bob’s Red Mill Measure for Measure. Both produce excellent results; the recipe is forgiving and works with several quality gluten free blends.

Why you’ll love these egg noodles

• Deliciously tender—so flavorful you might not even notice they’re gluten-free.
• Keep well in an airtight container in the fridge or freezer for easy weeknight meals.
• Better texture and flavor than most store-bought noodles, made without special equipment.
• A comforting, satisfying option for anyone following a gluten-free lifestyle.

Here are more gluten free pasta recipes…

What goes well with noodles?

For a speedy meal, toss these homemade gluten free noodles with Alfredo, marinara, or a simple butter-garlic sauce. They’re great for picky eaters or when time is short.

For a heartier plate, serve alongside garlic-stuffed chicken or another protein, plus stir-fried or roasted vegetables. They’re also a lovely addition to a gluten free chicken noodle soup or a fresh salad for a lighter option.

What you’ll need

• Gluten free flour: I prefer King Arthur Gluten Free All-Purpose Flour because it contains xanthan gum. If your blend doesn’t include xanthan gum, add ½ teaspoon.
• Eggs: No need to separate yolks and whites—use whole eggs.
• Olive oil: A good-quality olive oil elevates the flavor.
• Salt: Essential for bringing out the best taste.

What gluten free flour works best?

High-quality blends like King Arthur Gluten Free All-Purpose Flour performed best in my tests. If you bake or cook gluten-free often, you can also make a home blend using rice flour, brown rice flour, sorghum flour, tapioca starch, and potato starch to achieve a balanced texture.

How to make gluten free egg noodles

Step 1: Prepare the dough

Pile the flour on a work surface or place it in a large bowl, then make a well in the center. Add the eggs, salt, and oil. If you have gluten free sourdough starter, add about ¼ cup now for extra flavor, though it’s optional. Mix with a fork or your hands until a dough forms. If it’s too dry, add a little water; if it’s sticky, add a touch more flour.

Step 2: Rest

Wrap the dough in plastic and refrigerate for at least 10 minutes so it firms up and becomes easier to roll.

Step 3: Roll

Divide the dough into portions. Roll each piece flat until about 1″ thick, then use a rolling pin to roll it thin, dusting with white rice flour or your preferred GF flour to prevent sticking.

Step 4: Snip Snip!

Cut the sheets into your desired length and shape with a sharp knife, pizza cutter, or use a pasta machine if you prefer.

Step 5: Cook

Boil the noodles in salted water for 3–5 minutes depending on thickness. Remove as soon as they’re tender and serve immediately.

Pro tip: Dust the work surface and rolling pin with white rice flour to keep the dough from sticking.

Expert tips

• Don’t overcook: Fresh gluten free noodles can fall apart if cooked too long. Watch them closely and test for doneness.
• Let them dry: Allowing noodles to air-dry 15 minutes to an hour helps them hold their shape while cooking.
• Don’t overwork the dough: Mix until just combined; overworking can produce stiff, chewy noodles.
• Salt the water: Add a heaping tablespoon of salt to the pot for the best flavor in the finished noodles.

Storage

Refrigerate: Keep fresh noodles in an airtight container for up to 3 days. Reheat gently or add directly to soups and sauces.

Freeze: Freeze dough or cooked noodles for up to 4 months in airtight containers or freezer bags. Thaw in the fridge overnight before cooking or reheating.