Gluten-Free Quinoa Noodles

Prep Time:
30 mins

Cook Time:
10 mins

Additional Time:
30 mins

Total Time:
1 hr 10 mins

Servings:
4

Ingredients

Directions

Whisk 1 cup rice flour, quinoa flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.

Whisk eggs and egg yolk together in a small bowl; whisk in water and olive oil. Pour into well in flour mixture; mix thoroughly until a dough forms.

Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.

Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.

Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.

Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, about 2 minutes.

Cook's Notes:

Since weather plays havoc with gluten-free doughs, the liquid may have to be slightly adjusted. You may need an additional 1 tablespoon water and ½ teaspoon olive oil.

The noodles can be used right away, but I recommend letting them dry a bit. If freezing, allow them to dry for 1 hour, then place into a resealable plastic freezer bag.

Nutrition Facts (per serving)

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