Egg Noodles

• 1 cup sorghum flour
• 1 T corn starch
• 1 tsp xanthan gum
• 1/8 tsp salt
• 1 whole egg
• 2 egg whites
• 1 tsp oil

1. Place egg and egg whites in bowl.
2. Beat with a fork until well blended.
3. Add oil and blend.
4. In separate bowls mix flour, corn starch, xanthan gum and salt.
5. Gradually add to egg mixture.
6. Mix until it forms a ball.
7. Knead a few times by hand.
8. Roll out on a floured board and cut in desired width.
9. Let dry then add to boiling broth.

If the eggs are large, a little more flour may need to be added. Also, I am a low sodium cook so some may want to add a little more salt.

Developed by Marilyn Schoof
Contributed by Twin Valley Mills, LLC.

Homemade Pasta/Egg Noodles