We, now, live in a place without a Trader Joe’s. Shocking, isn’t it? Though I know some of my east coast pals feel me and appreciate this factoid. It is truly torturous at times, (especially when I really want their vege-broth bullion packets or crave that soyrizo only they carry). If, like us, you live somewhere off the beaten, (shipping), path and want to try something a bit different – these will fit that regular old Thursday night pasta sit down.
We love to toss these with a simple broccoli, basil, garlic topper – and loads of cheese, of course. Or with langostino, garlic, Italian parsley and cheese. 
These gluten-free noodles are super easy to make and they keep for about a week (store em in the fridge).
The best part is, when you’ve finished prepping them, it only takes a few minutes to cook! I love that fresh pasta flavor. Oh, and believe me, your gluten loving friends won’t be able to tell the difference. These aren’t sticky and don’t have the consistency or texture that lots of rice noodles have.
I took an Italian pasta recipe and adapted it to make this Gluten Free version, just use them as you would any other pasta. Bon Appetit!
Ingredients at room temperature:
♦♦ 1 organic/free range egg (medium/large)
♦♦ ¾ cup Organic Quinoa Flour
♦♦ 2 Tablespoons Arrowroot Starch Flour
Note: Use 1 egg for each 3½ – 3¾ cup of flour. Increase the amounts to feed your entire neighborhood.
Instructions
Bring ingredients to room temperature. Combine in a bowl and knead until it forms a firm dough. If the dough is too dry, add a very small amount of water to moisten. If the dough is too moist, add small amounts of flour and continue to knead.
Make sure that your dough is firm and smooth. Not tacky or sticky. A good test is to press it onto a hard, flat surface then pull it away; none of the dough should stick. If it does, it is too wet, knead in a tad more flour. If the texture is at all crumbly, it is too dry – add a sprinkle of room temperature water.
Use a Pasta Machine
The pasta can stick together when it has been freshly cut. If you aren’t going to cook it straight away, lay out each piece, not touching each other, for about half an hour until the pasta has dried out a bit.
Plunge into boiling water for 2 – 3 minutes until al dente. Your quinoa pasta is ready to serve.
Options:
**If You Don’t Have a Pasta Machine
Don’t fret! Just roll out the dough with your pin until it gets as thin as you possibly can make it. Then take a pizza cutter and cut nice long noodles. They won’t be perfect, but hey, you’ll still be able to have your pasta and eat it, too! Remember to use a sharp spatula to scrape away the dough, and be generous with your flour sprinklings.
Using a rolling pin to make lasagne or raviolis!!
To make lasagne noodles, just roll out the dough to the thickness you like. Cut into the desired shape and length. As this is fresh pasta, you don’t need to add extra liquid to your lasagne sauce like you would packaged lasagne sheets.
Use parchment or wax paper below and on top of the dough if you find it sticks to the rolling pin or the surface that you are rolling on.
To make ravioli, roll out two separate sheets of dough of the same size. Make them about 3mm thick. On one of the sheets, place a teaspoon of your ravioli mixture (this could be as simple as a hunk of cheese or a slice of artichoke heart) at 1.5 inch intervals across and down the sheet in rows.
Cover with the second sheet and cut between the rows to form squares. Press the edges of each square together with a fork and boil as per the cooking instructions above and enjoy!
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