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.

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Recipe Summary

prep:
30 mins
cook:
7 mins
additional:
30 mins
total:
1 hr 7 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's Notes:

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

392 calories; protein 11.9g 24% DV; carbohydrates 66.2g 21% DV; fat 8.1g 12% DV; cholesterol 144.2mg 48% DV; sodium 393.9mg 16% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/28/2018
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! Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2018
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! Read More
(1)
Rating: 5 stars
03/08/2020
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 Read More
(1)
Rating: 5 stars
01/28/2017
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. Read More
(1)
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