Gluten-Free Quinoa Noodles

Ingredients

• 1 cup 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
• 0.5 teaspoons salt
• 2 large eggs
• 1 egg yolk
• 0.33 cups water
• 1 teaspoon olive oil

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Transfer dough to a work surface lightly dusted with 2 ½ tablespoons rice flour; knead until smooth and elastic, 8 to 12 minutes. Cover dough; rest, about 10 minutes.

4. 4

   Divide dough into 4 equal pieces. Dust work surface with remaining 2 ½ tablespoons rice flour; roll each dough piece into a square shape about 1/16-inch thick. Rest dough, uncovered, for 20 minutes.

5. 5

   Loosely roll up each dough square; cut into ¼-inch pieces. Unroll noodles.

6. 6

   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.