Gluten-Free Quinoa Noodles

This quinoa noodles recipe uses quinoa flour and rice flour and keeps the egg pasta gluten free. It's perfect when you're craving chicken and noodles.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 392 Calories

Ingredients

• 2 eggs
• 1 egg yolk
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 cup quinoa flour
• 1 cup rice flour
• 2 teaspoons xanthan gum
• 0.5 teaspoon salt
• 0.33333334326744 cup water

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 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.

Step 5

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

Step 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.