These homemade quinoa and flax noodles are made entirely from plant-based ingredients — no eggs required. They’re an excellent option for vegans, anyone with egg allergies, and because they’re gluten-free, they make a welcoming choice for people with gluten intolerance or celiac disease.
As allergies and dietary preferences become more common, I aim to prepare dishes that everyone at the table can enjoy. These quinoa-and-flax noodles are soy-free and contain no added oil, which helps them fit into many dietary plans.
They’re easier to make than you might expect. You can roll them paper-thin for delicate pasta dishes or leave them thicker for heartier soups and stews. While they’re more delicate than semolina-based pasta, I love the character of homemade noodles — they aren’t perfectly uniform, which makes them feel more wholesome and homemade.
These noodles also work well in sweet preparations, such as a quinoa-noodle kugel, or in savory sauces and broths — they absorb flavors nicely and add a pleasant, slightly nutty texture.
Quinoa Flour and Flax Gluten-free Noodles
Kathy Hester
Pin Recipe
30
3
6 servings
Ingredients
- 3 tablespoons ground flaxseed
- 9 tablespoons warm water
- 1 1/3 cup quinoa flour plus more for rolling
Instructions
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Combine the ground flaxseed and warm water in a medium bowl. Let sit for about 5 minutes until it thickens into a gel. Stir in the quinoa flour, using a spoon at first and then your hands as the mixture becomes too firm to stir.
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If the dough crumbles, add warm water a tablespoon at a time until it holds together without being sticky. If it becomes too sticky, add quinoa flour a tablespoon at a time until it reaches a workable consistency.
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Form the dough into a ball and let it rest, undisturbed, for 20 minutes. Resting makes it easier to roll out.
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Prepare a large cutting board or work surface with a thin dusting of quinoa flour. Reserve about 1/2 cup extra to keep the board and rolling pin lightly floured as needed.
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Divide the dough into two pieces. Roll one piece as thinly as possible, turning and lightly flouring the board and the dough whenever it starts to stick. Rubbing a little flour on the rolling pin helps prevent sticking.
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Lightly dust the top with flour, press the sheet with your palm to even it, trim rough edges with a chef’s knife, then cut noodles about 4 inches long by 1 inch wide. Place the cut noodles on a floured board so they don’t stick together.
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Knead scraps into the second piece of dough and repeat the rolling and cutting process until all dough is used.
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To cook, bring a large pot half full of water to a boil. Add the noodles, then reduce heat slightly once the water returns to a boil. These flax-based noodles expand more than wheat pasta, so monitor them closely. Cook for about 3 minutes, then drain in a colander.
Notes
Nutrition
Carbohydrates: 17g
Protein: 4g
Fat: 3g
Fiber: 3g
Sugar: 1g
Sodium: 9mg
Potassium: 28mg
Calcium: 20mg
Iron: 1mg
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