Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 392
- Carbohydrate: 66g
- Fat: 8g
- Fiber: 12g
- Protein: 12g
- Sugar: 2g
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