Gluten-Free Quinoa Noodles
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Ingredients for - Gluten-Free Quinoa Noodles

1. Quinoa flour - 1 cup
2. Rice flour - 1 cup
3. Xanthan gum - 2 teaspoons
4. Dried basil (Optional) - 1 teaspoon
5. Dried rosemary (Optional) - 1 teaspoon
6. Dried oregano (Optional) - 1 teaspoon
7. Salt - ½ teaspoon
8. Eggs - 2
9. Egg yolk - 1
10. Water - ⅓ cup
11. Olive oil - 1 teaspoon
12. Rice flour, divided - ⅓ cup

How to cook deliciously - Gluten-Free Quinoa Noodles

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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

5. Stage

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

6. Stage

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