Homemade Asian Rice Noodles
Tags: Asian Dinner Pasta Side Dish
Yield: 4
- 120 grams Tapioca Flour
- 370 grams Rice Flour
- 1/2 teaspoon salt
- 10 grams Xantham Gum (~2 tablespoons)
- 260 ml boiling water
- Warm the water to boiling, either on the stovetop or in an electric kettle.
- Place dry ingredients into the machine.
- Turn it on to the 600 gram/ volume; setting two.
- Start the machine and allow the ingredients to mix for 30 seconds before slowly adding the water. The dough will look dry but will come together when it goes into the extruder. The dough should not be in one big mass - this is too wet and will clog the extruder.
- Let the machine knead, before it starts toextrude the dough pause the machine and check the consistency, scraping down the sides of the machine, if necessary.
- Restart the machine and begin extruding the noodles.
- Cut noodles to your desired length.
- Immediately cook in gently boiling water for 3-5 minutes until tender.
- Rinse well and drain.
- Serve immediately or portion into smaller servings and freeze for later.
