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
- quinoa flour: 1 cup
- rice flour: 1 cup
- xanthan gum: 2 tsp
- basil: 1 tsp (dried, optional)
- rosemary: 1 tsp (dried, optional)
- oregano: 1 tsp (dried, optional)
- salt: 0.5 tsp
- eggs: 2 piece
- egg yolk: 1 piece
- water: 0.33333 cup
- olive oil: 1 tsp
- rice flour: 0.33333 cup (divided)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
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Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.
