I came up with this recipe on my own because I was craving chicken and noodles. It is based on a recipe from Betty Crocker®. Because of the improved nutritious value, I use quinoa flour. Additionally, quinoa has a terrific flavor, and as everyone who is gluten-free knows, we get really sick of the same old stuff pretty quickly.
| Prep Time: | 30 mins |
| Cook Time: | 7 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 7 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
- Since weather plays havoc with gluten-free doughs, the liquid may have to be slightly adjusted. You may need an additional 1 tablespoon water and 1/2 teaspoon olive oil.
- They can be used right away, but I recommend letting them dry a bit. If freezing, allow them to dry for 1 hour then place in a freezer bag.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 12 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 394 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
We made it on w/e of trying many gluten free recipes and this by far won!!! Making another double recipe to freeze. We used a combination Italian Spice mix from Glorioso’s in Milwaukee and it was great!!! Jenny Jackie and Jann
Thank you so much for posting this recipe! I used Sorghum flour vs rice just to take the healthy noodles up a notch. I toasted the quinoa then ground it in my blender to make the flour, it turned out great! I only boiled the pasta for about a minute, I was afraid it would fall apart. Next time I’ll cook it for longer to see how it works out. The noodles were dry and broke more easily than regular pasta but…WHO CARES – a VAST improvement over Zucchini Noodles lol I really loved this and will definitely be making it over and over again – thank you!
Works perfectly! I used half for lasagna and the other half just lightly boiled and then tossed with tomato sauce. Excellent in both recipes. Thank you for the recipe.