Gluten-Free Quinoa Noodles

1. 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.

2. 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.

3. Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.

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

5. Roll up each dough square loosely; cut into 1/4-inch pieces. Unroll noodles.

6. 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 1/2 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 in a freezer bag.