Homemade Gluten Free Moringa Noodles
Easy to make homemade gluten free nutrious pasta.
Equipment
- Pasta Maker
Ingredients
- 400 g Bob's Red Mill 1 to 1 Gluten Free Flour
- 3-4 eggs
- 1 cup moringa puree from 3-4 small branches
- 1 cup Water as needed
- Extra gluten free flour for dusting
Instructions
- Harvest moringa branches, remove leaves. Wash Moringa leaves and place in a blender or food processor. Add 1/2 cup of water to start. Blend on high for 1 minute or until mixture is smooth. You may need to add a little more water if the mixture is too dry to blend. Set Aside.
- Measure out 400g of Bob's Red Mill Gluten Free 1 to 1 Flour. Place flour in a large mixing bowl.
- Form a well in the middle of the flour and add 3 large eggs and moringa puree. Mix well. You may need to add an extra egg and or a bit of water to make sure the flour is fully incorporated into the dough. You want the dough to stick together without being sticky.
- Dump the mixture onto a clean surface. Knead the dough until it forms a smooth ball.
- Divide the dough into 4 or 5 pieces. Run each piece through a pasta maker at the widest setting to form a thick sheet. Lightly dust the sheet with flour, reduce the thickness and run the dough back through.
- Once you have achieved your desired thickness, attach the noodle cutting accesory. Run your pasta sheets through the cutting roller you prefer. Gently lay pasta on a clean towel or flour sack.
- To cook the noodles: Bring a large pot of water to a boil over medium high heat. Drop the noodles in a few at a time. Cook for 1-2 minutes. Once the noodles start to float, they are done. Drain & serve with your favorite sauce and vegetables.
Notes
If you do not have a pasta maker, you can roll the dough out onto a lightly floured surface and hand-cut the noodles with a knife.