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Gluten-Free Quinoa Pasta

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
70 min
SERVINGS
4 servings
Pasta
Gluten-Free Quinoa Pasta
Ingredients
  • 1 cup rice flour
  • 1 cup quinoa flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup water
  • 1 teaspoon olive oil
Instructions
1
Combine rice flour, quinoa flour, xanthan gum, dried basil, dried rosemary, and oregano in a large bowl; create a depression in the center.
2
In a separate small bowl, whisk eggs and egg yolk together; gradually add water and olive oil to the mixture. Pour this liquid into the depression in the flour mixture; thoroughly combine until a cohesive dough forms.
3
Sprinkle 2 1/2 tablespoons of rice flour onto your work surface; knead the dough until it becomes smooth and elastic, requiring about 8 to 12 minutes of effort. Cover the dough with a damp cloth and let it relax, about 10 minutes.
4
Divide the dough into four equal parts; cover your work surface with the remaining 2 1/2 tablespoons of rice flour. Roll each portion into a square shape, approximately 1/16-inch thick. Allow the dough to rest, uncovered, for 20 minutes.
5
Loosely roll up each square shape; cut the rolled dough into 1/4-inch pieces. Unroll the noodles, which should now be in a neat pile.
6
Fill a large pot with lightly salted water and bring it to a boil. Cook the noodles in the boiling water until they are tender yet still retain some firmness, taking about 2 minutes.