In a large mixing bowl, combine gluten free flour blend and salt.
Add the eggs and olive oil to the flour mixture.
Mix until a dough begins to form. Add 1 to 2 tablespoons of water gradually if the dough feels too dry.
Transfer the dough to a lightly floured surface. Knead gently for 3 to 5 minutes until smooth and cohesive.
Cover the dough and let it rest for 20 to 30 minutes. This helps improve elasticity and prevents breaking.
Using a rolling pin, roll the dough to about ⅛ inch thickness.
Use a knife or pasta cutter to slice into noodle strips.
Bring a large pot of salted water to a boil. Cook fresh gluten free egg noodles for 2 to 4 minutes until tender. Do not overcook.
Drain immediately and serve with your favorite sauce or add to soup.
