Description
I made this one up myself when I was really wanting chicken and noodles. It’s based on the Betty Crocker® recipe. I use quinoa flour because of the increased nutritional content. Plus, as any GF person knows, we get real tired of the same old stuff constantly, and quinoa has a great flavor.
Ingredients
- 1 cup quinoa flour
- 1 cup rice 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
- ⅓ cup rice flour, divided
Instructions
- 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.
- 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.
- 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 piece of dough into a square shape that is about 1/16-inch thick. Let dough rest
- uncovered
- for 20 minutes.
- Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
- Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite
- about 2 minutes.
Prep Time: 30 mins
Cook Time: 7 mins
Total Time: 1 hr 7 mins
Servings: 4