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

By: Sharon Matten January 06, 2022
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Servings: 1


  • 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


For the dough

  1. Extra potato starch for rolling.
  2. Combine the potato starch, potato flakes, tapioca flour, and salt in a medium bowl.
  3. Add the eggs and olive oil.
  4. Stir until the ingredients are blended then knead until smooth.
  5. Allow the dough to rest for 5 minutes.
  6. Generously flour a rolling board with potato starch.
  7. Divide the dough into 3 pieces.
  8. Roll one piece into a very thin rectangle, rolling the dough as thinly as possible.
  9. Using a sharp knife or pasta roller, cut the egg noodles into the desired shapes.
  10. Set the cut pasta on a cookie sheet, cutting board or cooling rack.
  11. Repeat with the remaining 2 dough pieces.

To cook

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


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