Prep Time::30 mins
Cook Time::10 mins
Additional Time::30 mins
Total Time:: 1 hr 10 mins
Servings::4
Ingredients
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1 1/3 cups rice flour, divided
1 cup quinoa flour
2 teaspoons xanthan gum
1 teaspoon dried basil (Optional)
1 teaspoon dried rosemary (Optional)
1 teaspoon dried oregano (Optional)
½ teaspoon salt
2 eggs
1 egg yolk
⅓ cup water
1 teaspoon olive oil
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.
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.
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.
Roll up each dough square loosely; cut into 1/4-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 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.