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Gluten-Free Quinoa Noodles
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Prep Time:
30 minutes
Cook Time:
7 minutes
Total Time:
67 minutes
Gluten-free homemade pasta using quinoa and rice flour, perfect for a cozy chicken noodle dish.
Ingredients:
  • 1 cup quinoa flour
  • 1 cup rice flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 0.33333334326744 cup water
  • 1 teaspoon olive oil
  • 0.33333334326744 cup rice flour, divided
Instructions:
  • Combine quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt in a large bowl, creating a well in the center.
  • In a small bowl, vigorously whisk together eggs and egg yolk. Stir in water and olive oil. Pour this mixture into the center of the flour mixture and combine well until a dough forms.
  • Sprinkle 2 1/2 tablespoons of rice flour on a clean surface. Knead the dough until it becomes smooth and elastic, for 8 to 12 minutes. Cover the dough and allow it to rest for about 10 minutes.
  • Divide the dough into 4 equal pieces. Sprinkle the work surface with the remaining 2 1/2 tablespoons of rice flour. Roll each piece of dough into a 1/16-inch thick square shape. Allow the dough to rest uncovered for 20 minutes.
  • Gently roll up each square of dough and slice into 1/4-inch pieces to create perfect noodles. Unroll the noodles carefully.
  • 1. Boil a large pot of salted water. Cook the noodles until they are tender but still slightly firm, approximately 2 minutes.

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