Egg noodles are such a soothing comfort food. It is easy to make a wholesome, gluten free version at home. In fact, some regions of Italy follow a similar recipe, making their pasta naturally gluten free.
You will need:
1 cup corn meal (plus 1/2 cup more for dusting)
1/2 cup buckwheat flour
4 teaspoons arrowroot powder dissolved in just as much hot water
1/2 teaspoon sea salt
1 cup warm water
3 large eggs
1 tablespoon olive oil
In a large bowl, whisk together arrowroot and hot water.
Add cornmeal, buckwheat flour, and salt.
In a separate bowl, whisk together eggs, water, and oil. Add egg mixture to flour mixture and mix well.
Dough will be slightly tacky but easy enough to handle if you coat your hands in cornmeal first.
If it is too wet, add more buckwheat flour. If it is too dry, add a bit more warm water.
Do so, separate dough into two balls, and let it rest in the bowl, covered with a cloth, for 1/2 hour.
Then, cover a work surface with cornmeal.
Roll out one dough ball to 1/4 inch thickness.
Fold in half and slice into thin strips.
Pull strips apart, toss with more cornmeal, and set aside on a corner of the work surface.
Repeat the process with the second dough ball.
As you are doing so, bring a large pot of salted water to a boil.
Boil noodles in two batches.
They are done when they rise to the top of the water.
Pull them put with a slotted spoon and place them in a serving bowl with plenty of butter and freshly ground black pepper.