When I was a kid I used to eat homemade noodles. Now, I admit, I rarely eat pasta. But someone asked for a recipe for homemade noodles, so I got down to business. It wasn’t that difficult to transform the classic recipe into a gluten-free one.
Ingredients
- 150 grams of rice flour
- 50 grams of millet flour
- 2 eggs
- One tablespoon of psyllium bran soaked in 5 tablespoons of water
- A pinch of salt
- Rice flour for rolling the dough
Method of preparation
Mix the rice flour, the millet flour and the salt on the work table, make an indentation in the middle where the eggs are broken, then start mixing them with the flour. When a soft dough has formed, add the soaked psyllium bran. Knead continuously until all the flour is incorporated, the dough is ready when it no longer sticks to the hand, then dust the table with flour again. Roll out the dough with the rolling pin into a thin layer, then dust it well with flour, roll it out and cut it into half-cm thick strips.
Now comes the trickiest part. Each strip is unrolled and spread on the baking paper placed in the tray. This takes some time, but it’s worth it
This amount gave me 2 trays. We can dry them in a preheated oven or in a dry room.
