QUINOA RICE PASTA RECIPES

Steps:

• 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.

Steps:

• Stir quinoa flour, arrow root, and salt. (Note: you can make your own quinoa flour. Just grind quinoa in a clean coffee grinder or a blender.).
• Add the egg and oil.
• Knead until the dough no longer falls apart. This will take at least 7 minutes.
• Cut the dough in half.
• Roll out one half until desired thickness is achieved. I aim for the thickness of a piece of cardboard. Then just take a long sharp chef's knife and cut into long strips whatever width you like - I choose to make mine about a quarter of an inch thick. You can roll or cut this pasta into any shape you want - such as lasagna noodles - it's up to you!
• Let the cut pasta air dry for 10 minutes.
• Then boil (or save in the fridge for up to a couple days).
• Note: Fresh pasta takes less time to cook than dry store bought pasta.