Passover Gluten-Free (non-gebrochts) Egg Noodles

I recently developed a recipe for Passover Gluten-Free (non-gebrochts) Egg Noodles.  When I posted a photo of the prototype on social media sites I got a plethora of requests for the recipe and instructions on how to make them. Super cool!

What I love about this recipe is that you can make the noodles any size or shape you like.  You can make fettuccini, ravioli, wide “egg noodles” for a goulash, or even lasagna noodles.  You also don’t have the mushy, fall apart mess that you can sometimes get from store bought noodles.  I actually dried some out before cooking (like store bought noodles) and they were still pretty good after I cooked them.  For those GFE’s (Gluten Free Eaters), I personally think this recipe is good enough to make year round.  

Now it turns out that I originally developed this recipe for my upcoming Mid-Atlantic Media Syndication Passover article.  However, I wanted to give my readers a little something extra this time - a visual to go with the written description.  I pulled out my handy dandy DSLR camera, ordered a fancy shmancy tripod on Amazon, downloaded my favorite movie editing software, and I was good to go.

So, without further ado, I present the Passover Noodle Making Video!

Enjoy and Chag Kasher V’sameach!!

(Please leave comments and let me know what you think!!!)

Looking for a Passover Cholent recipe? Here's one that I published a while ago: Kosher Everyday Passover Cholent

The official Passover Gluten-Free (non-gebrochts) Egg Noodle Recipe:

¾ cup potato starch

½ cup potato flakes (like instant mashed potato flakes)

½ cup tapioca flour (not starch)

½ teaspoon salt (or to taste)

3 large eggs

1 ½ tablespoons extra virgin olive oil

For the dough:

Extra potato starch for rolling.

Combine the potato starch, potato flakes, tapioca flour, and salt in a medium bowl.  Add the eggs and olive oil.  Stir until the ingredients are blended then knead until smooth.  Allow the dough to rest for 5 minutes.

Generously flour a rolling board with potato starch.  Divide the dough into 3 pieces.  Roll one piece into a very thin rectangle, rolling the dough as thinly as possible.  Using a sharp knife or pasta roller, cut the egg noodles into the desired shapes.  Set the cut pasta on a cookie sheet, cutting board or cooling rack.  Repeat with the remaining 2 dough pieces.

To cook:

Bring a large pot of salted water to a boil.  Add the pasta, gently stirring to separate the noodles.  Return the water to a boil, then reduce heat to medium.  Cook for 5-7 minutes until pasta is al dente.  Drain then serve.

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!