It seems that allergies are becoming more of the norm and since I’m an inclusive cook I try to have a little something for everyone that sits at my table. These noodles are gluten-free, soy-free and have no added oil so they fit in most people’s diets.
These quinoa noodles are easier to make than you think and you can roll them as thin as you want or leave them thick for hearty soups and stews. They are more delicate than semolina noodles, but in my opinion homemade noodles only are better because they aren’t as perfect as store-bought.
gluten-free, soy-free, no added oil
3 tablespoons ground flaxseed
9 tablespoons warm water
1 ⅓ cup RolandⓇ Quinoa Flour (plus more for rolling noodles out)
Mix the flaxseed with the warm water in a medium-sized mixing bowl and let sit for 5 minutes, until it thickens up. Then mix in the quinoa flour, starting with a spoon and then digging in with your hands once the mixture is too thick to stir.
You may find that the mixture is too dry and crumbles rather than easily form a ball. If that’s the case add extra water a tablespoon at a time until it holds together but is not sticky. If you find that your mixture is too sticky add extra quinoa flour a tablespoon at a time.
Once the dough is the perfect consistency the the ball of dough rest undisturbed for 20 minutes. This will make it much easier to roll out.
Get out a large cutting board and spread a thin layer of quinoa flour on it. You can even set aside an extra ½ cup of the quinoa flour to use to keep the board floured as you work.
Cut the dough ball into 2 pieces. Roll one piece out as thin as you can. First you will flatten out the dough until it seems to be getting a little moist and might almost stick to your rolling pin. This is your clue to turn over the dough as you lightly dust flour on the board underneath it. You can also rub some flour on your rolling pin to help it stick less.
You will keep rolling and turning until the dough is thin. Dust the top of the dough lightly with flour and spread it out with your palm. Using a chef’s knife, cut the dough’s rough edges off and cut out noodles into 4 by 1 inch pieces. Set noodles aside on another cutting board. Note that if they are floured well they will not stick together.
Take the extra dough the you cut off and knead it into the second piece of dough. Roll out just like you did the first piece. Repeat as needed until all the dough has been rolled out and cut into noodles.
To cook the noodles bring a large soup pot half full of water to boil. Once it’s boiling add the noodles. One the water is back to boiling turn to medium. The flax noodles boil up more than regular wheat noodles, so be sure to watch for this.You will cook the noodles for 3 minutes and then drain in a colander.
The next recipe on the blog will be a kugel made with these noodles, but if you can’t wait for then head over to The Weiser Kitchen and get my recipe for Winter Garden Noodle Soup made with these quinoa noodles.