Duck Egg Noodles from Scratch

Rolled out and ready to boil!

I personally enjoy eating a soup that has had homemade egg noodles cooked at the last minute in the soup. Do you?

You can absolutely make GF/DF egg noodles with chicken noodles, but duck egg yolks make the noodles even more rich tasting.

Here you go! I suggest you have the soup you want to cook the noodles in heated to the boiling point after the refrigerator wait step is completed.

Using the food processor saves a lot of manual labor. I strongly recommend it!

GF/DF Duck Egg Noodles

Ingredients:

1 cup/125g gf flour mix of your choice (if it does not have xanthan gum in it, add 1/4 teaspoon)

1 duck egg (can substitute a chicken egg)

1/4-1/2 cup water (depends on your flour's hydration and the size of the egg)

1/4 tsp salt

pinch of pepper (optional)

tapioca starch flour (for rolling out)

Put all of the above through the pepper into a food processor and spin until the dough comes to a ball. Add a little more water if the dough ball is not forming. Mix ad nauseum by hand if not using automation.

Wrap in plastic, or seal in a tightly-fitting container and chill in the refrigerator for 30 minutes (can be longer).

Check your soup to see that it is boiling. These can be cooked in plain water, but it just makes the soup tastier to have the noodles boiled in the soup. The tapioca flour on the noodles also thickens the soup naturally.

Remove from the refrigerator and roll out in the tapioca flour to 1/8" thickness. Leave thicker for a more dumplings-style noodle.

Using a knife or a pizza roller, or, heaven forbid, a pasta cutter, slice into whatever width and length you prefer. I like mine 1/2 to 3/4" wide.

Using a spatula, carefully transfer the noodles to the soup. Boil for 8-10 minutes until done.

(About half of this recipe is enough for a meal of soup and noodles for our family of three. I leave the rest of the dough in the fridge until needed...preferably the next day!)

Enjoy!