Yesterday I decided to make turkey noodle soup from our Christmas leftovers…but, as usual, I was faced with the gluten-free dilemma. Since No. 2 son has not been a fan of any of the store-bought GF noodles I have brought home in the past…I decided the only other option was to make my own. I mean how hard could it be? Right? :-)
I have never attempted to make my own noodles before…gluten-free or not, but the whole process turned out to be MUCH easier AND tastier than I ever thought it would be. As a matter of fact, after I made a batch of gluten-free noodles, I made another batch of regular noodles for the rest of the clan. Both versions were a big hit in the turkey soup!
Let me show you how easy it is!
1 cup gluten-free flour mix (I used my old standby, Pamela’s Baking Mix)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 Tablespoon olive oil
2 eggs (slightly beaten)
Mix all ingredients together until it forms a dough ball.
I just threw it all into my Blendtec blender and pulsed it a few times. You could use a stand mixer with the paddle attachment, or even mix it by hand with a spoon.
Take the dough ball out and place it on a hard surface dusted with more of the GF flour mix.
Since don’t have a pasta machine, I rolled mine out with a rolling pin, but it really was very easy to do! I actually think getting out a pasta machine would have been more of a hassle (but of course I could be wrong about that since I’ve never had a pasta machine! I think I need to try one…one of these days.)
Just be sure to roll it VERY THIN! As you can see in the picture…mine was pretty thin…but when you boil it, it swells a bit, so even THINNER would have worked too.
Now cut it into noodle ribbons using your pizza cutter. We like WIDE noodles, so I cut mine roughly 1/2 inch thick (wide?). But as you can see, some of them are more even than others. :-) It’s ok…as my Mom says…they all eat the same!
Since they were pretty long, I cut them all in half with the pizza cutter, then threw them in a pot of boiling, salted water and cooked them for approximately 3 minutes.
Then I drained them in a colander and rinsed them with cold water to stop the cooking process.
For the NON gluten-free noodles…I followed the same recipe, substituting regular all-purpose flour and omitting the xanthum gum, then rolled them out and cooked them in the exact same manner as above.
As you can see, these noodles didn’t cook up quite as thick as the gluten-free version…I think that’s just a characteristic of the GF flour vs. the regular flour.
To serve the turkey soup….I put noodles in individual bowls then added the soup to the bowls. That way I could keep the GF and regular noodles separate.
Gluten-free homemade noodles
Regular homemade noodles
I hope somehow I managed to make this LOOK as easy as it was! I think from start to finish it took me about 15 minutes per batch…and that includes cooking time! The most time consuming part of the whole meal was waiting for the hubster to return from the grocery store with the carrots! (Never send a man to buy 4 carrots. He’ll come home with 4 carrots and THREE CAKES! Oy!)
So the next time you have a hankering for homemade chicken/turkey/whatever NOODLE soup…I really hope you’ll give this a try! If I had this much success on my FIRST try…you know it has to be easy. :-)
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