Gluten-Free Quinoa Noodles

Mix quinoa flour 1 cup rice flour xanthan gum basil rosemary oregano and salt together in a large bowl; make a well in the center.

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.

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.

Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest uncovered for 20 minutes.

Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.

Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite about 2 minutes.