Homemade Egg Noodles

Teff and besan make gluten-free egg noodles.

Egg noodles might be a pantry staple, but in about twenty minutes from start to finish, you can make the dough to roll and cut your own fresh noodles. Homemade chicken noodle soup is a welcoming gift for a new neighbor or offers comfort to friends and family. Even people on gluten-free diets can enjoy noodles made from besan or teff.

Things You'll Need

• Cookie sheet (optional)
• 4-qt. or larger saucepan
• Rolling pin
• Pizza cutter or sharp knife
• Wheat Egg Noodles:
• 2 1/4 cups self-rising flour
• 2 large eggs
• 1 tbsp. sunflower oil
• 2 qts. chicken broth
• Teff Egg Noodles:
• 2 1/4 cups teff flour
• 1 cup amaranth
• 1 tsp. salt
• 2 qts.chicken broth
• Besan Egg Noodles:
• 2 1/4 cups besan (chickpea flour)
• 1/2 cup cornstarch
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 2 qts. soy milk
• Wire strainer or ladle

Instructions

Wheat Egg Noodles

1. Mound 2 cups of self-rising flour on a cookie sheet or your counter.

2. Make a well in the center of the mound with your fingers. Crack two large eggs into the hole.

3. Add 1 tbsp. of sunflower oil to the hole and begin working the flour into the wet ingredients with your fingers until you have a coarse, crumbly dough.

4. Add 1 tbsp. of chicken broth at a time, up to 3 tbsp. total, and work it in until all the flour in the mound is incorporated.

5. Bring 2 qts. of chicken broth, minus the broth already in the dough, to a rolling boil in a 4 qt. or larger saucepan or Dutch oven.

6. Dust the counter with 1/4 cup of self-rising flour. Roll out the dough to 1/8-inch thickness. Cut 1/4-inch strips using a pizza cutter or sharp knife and drop handfuls into the boiling broth. Boil the noodles for 7 to 10 minutes and drain before serving.

Teff/Amaranth Egg Noodles

1. Mound 2 cups teff flour, 1 cup amaranth flour and 1 tsp. salt. Mix together well.

2. Make a well in the teff/amaranth mound with your fingers. Crack two large eggs into the hole. Add 1 tbsp. of sunflower oil. Slowly mix the eggs and oil into the flour until all the liquid is absorbed.

3. Add chicken broth 1 tbsp. at a time, up to 3 tbsp., to get the mixture wet enough to incorporate all the flour.

4. Knead the mixture for three to five minutes. Dust the counter with 1/4 cup of teff. Roll out your dough to 1/8-inch thickness and cut 1/4-inch to 1/2-inch-wide strips using a pizza cutter or sharp knife.

5. Pour 2 qts. chicken broth, minus what you already incorporated into the dough, into a 4 qt or larger saucepan and bring it to a rolling boil on medium-high heat. Add noodles to the boiling broth by the handful and cook them at a rolling boil for seven minutes. Drain before serving.

Besan Egg Noodles

1. Mound 2 cups besan (chickpea flour), 1/2 cup cornstarch, 1/2 tsp. salt and 1/2 tsp. cumin. Make a well in the mound and add 2 large eggs and 1 tbsp. of sunflower oil.

2. Mix all of the ingredients together with your fingers until they turn into a crumbly dough. Add 1 tbsp. of soy milk at a time, up to 3 tbsp., until the dough is soft and all the dry ingredients are incorporated.

3. Dust the counter with 1/4 cup besan. Roll out the dough to 1/4-inch thickness and cut 1/4-inch-wide strips with a pizza cutter or sharp knife.

4. Bring the remaining soy milk to a rolling boil over medium heat. Add besan noodles by the handful and boil for seven minutes.

5. Remove the noodles from the liquid with a wire strainer/ladle. Allow the soy milk to cool to room temperature and use it instead of cow's milk as a base for mango lassi. Serve besan noodles with marmalade or mango chutney.

References

• Celiac Sprue Association: Gluten-free Grains and Flours

Resources

• Simply Recipes: Mango Lassi
• All Recipes: Mango Chutney