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Silver Pin Noodles

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5 from 2 reviews


Units Scale
  • 80g rice flour
  • 60 gluten free wheat starch
  • 40 tapioca starch
  • pinch of salt
  • 10g oil (optional)
  • 145165g hot water


  1. Add rice flour, wheat starch, tapioca starch and salt in a bowl and whisk to combine. Pour in water and oil and mix with a spatula until dough forms. Cover with a damp cloth for 10 minutes. 
  2. Knead dough until smooth (2-3 minutes). If dough is dry, add hot water 1 tsp at a time. 
  3. Divide dough into 3-4 sections. Cover the remaining dough with a damp kitchen cloth. Roll out the dough into a log about 1/2 inch in diameter. Cut the log into 1/4 inch pieces and roll each piece between your hands, about 1 1/2 – 2 inches in length. Place them on a parchment lined baking tray or plate. Repeat until all dough is used up. 
  4. Bring a pot of water to a boil and cook until they begin to float. Drain the noodles, rinse under cold water and toss with a tsp of oil. Use them for your noodle dish of choice and enjoy!