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Q: I recently made linguine using quinoa flour. When I rolled out the dough, it was very fragile and broke easily (I assume because there is no gluten). Tasted great with marinara sauce after it was cooked. Are there any suggestions/tips for working with quinoa pasta to make it easier to handle and less fragile?

My recipe uses 3/4 cup quinoa flour, 2 tablespoons tapioca flour, 1 large egg, and water (if needed). Mix everything together until the dough forms a ball that isn't sticky. Knead a few minutes. Cover with plastic wrap and allow to rest at least 30 minutes at room temp. Roll out and cut to width.

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Editor: Readers, any suggestions?

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