Gluten free quinoa pasta

    1 hour 7 min

    Anyone following a gluten free diet knows it's so easy to get tired of the same old thing so I wanted to make some pasta using quinoa flour since it has such a great flavour.

    2 people made this

    Serves: 4 

    • 125g quinoa flour
    • 160g rice flour
    • 2 teaspoons xanthan gum
    • 1 teaspoon dried basil (optional)
    • 1 teaspoon dried rosemary (optional)
    • 1 teaspoon dried oregano (optional)
    • 1/2 teaspoon salt
    • 2 eggs
    • 1 egg yolk
    • 80ml water
    • 1 teaspoon olive oil
    • 5 tablespoons rice flour, divided

    Prep:30min  ›  Cook:7min  ›  Extra time:30min  ›  Ready in:1hr7min 

    1. Mix quinoa flour, 160g rice flour, xanthan gum, basil, rosemary, oregano and salt together in a large bowl; make a well in the centre.
    2. 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.
    3. 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.
    4. Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough out into thin squares. Let dough rest, uncovered, for 20 minutes.
    5. Roll each square of dough up loosely; slice into 1cm pieces. Unroll sheets of pasta.
    6. Bring a large pot of salted water to the boil. Cook pasta until tender yet firm to the bite, about 2 minutes.

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    Reviews in English (1)


    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.  -  28 Jan 2017  (Review from Allrecipes US | Canada)

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