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
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
Ingredients
Scale
- 3/4 cup potato starch
- 1/2 cup potato flakes (like instant mashed potato flakes)
- 1/2 cup tapioca flour (not starch)
- 1/2 teaspoon salt (or to taste)
- 3 large eggs
- 1 1/2 tablespoons extra virgin olive oil
Instructions
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.
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You mentioned in your post that you dried them a little. Can you please explain a little more?
Great job. I love the video and the noodles look delish!
Thanks Gloria!!! That means a lot!!! Have a Chag Kasher V'sameach!
I left them out in on a cooling rack for at least an hour until they were dried out. When you feel them they will feel hard to the touch. I don't necessarily recommend drying the noodles out unless you need to make them way in advance. They are much better cooked shortly after they are made. Thanks so much for your comment! Please let me know how yours turns out!!
Potato Gnocchi are also delicious! Used to make a sauce with blended tomatoes and fresh, home grown herbs…
Thanks Leah! I'd love to hear how you make them. I LOVE Gnocchi!! Did you try the noodles? How did they turn out? All the best, Sharon
For someone who is okay with gebrokts, could you use matza meal instead of tapioca flour? or how would the recipe go then?
Thanks for your question Ben. You could theoretically substitute matza CAKE meal. The weight and consistency are different between starch and matza cake meal, so you’d have to adjust accordingly. Good Moed!