Ingredients:

• 200g of tapioca starch
• 100ml of water
• 1 teaspoon of salt
• 1 tablespoon of oil (vegetable or olive oil)

Equipment:

• Mixing bowl
• Saucepan
• Rolling pin
• Knife or noodle cutter
• Large pot
• Strainer
• Cooking pot

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine the tapioca starch and salt.
   • Gradually add water to the starch mixture while stirring continuously to avoid lumps. The mixture should be smooth and slightly thick.
   • Add the oil to the mixture and knead until you form a smooth dough. If the dough is too dry, add a few drops of water until the desired consistency is achieved.

2. Rolling Out the Dough:

   • Dust a clean surface with a small amount of tapioca starch to prevent sticking.
   • Place the dough on the surface and roll it out using a rolling pin. Aim for a thin sheet, about 1-2mm thick, depending on your noodle thickness preference.
   • Ensure the dough is evenly rolled out for uniform noodles.

3. Cutting the Noodles:

   • Using a knife or a noodle cutter, slice the dough into thin strips. The width can vary according to your preference, from thin vermicelli-like noodles to wider fettuccine-style strips.
   • Dust the noodles lightly with tapioca starch to prevent them from sticking together.

4. Cooking the Noodles:

   • Bring a large pot of water to a boil.
   • Carefully add the noodles to the boiling water, stirring gently to prevent clumping.
   • Cook the noodles for about 2-3 minutes or until they float to the surface and have a translucent appearance.
   • Use a strainer to remove the noodles from the boiling water and rinse them under cold water to stop the cooking process.

5. Serving Suggestions:

   • Tapioca starch noodles can be served hot or cold, depending on your dish.
   • For a simple yet delicious meal, toss the noodles with soy sauce, sesame oil, and your choice of vegetables.
   • These noodles are also excellent in soups, stir-fries, or as a base for more elaborate dishes like Pad Thai or Pho.

Tips for Success:

• Consistency: The key to perfect tapioca starch noodles is the dough consistency. It should be smooth and pliable, not too wet or too dry.
• Storage: If you’re not using the noodles immediately, store them in an airtight container in the refrigerator for up to 2 days. You can also freeze the uncooked noodles for longer storage.
• Variations: Experiment with adding other ingredients to the dough, such as vegetable purees or spices, for added flavor and color.

Making noodles from tapioca starch is a fun and fulfilling way to enjoy gluten-free pasta. With a few simple ingredients and some patience, you can create a delicious dish that will impress your family and friends. Happy cooking!

By following these steps, you can master the art of making tapioca starch noodles, enhancing your culinary skills and expanding your gluten-free recipe repertoire. Enjoy your homemade noodles and the satisfaction of creating a healthy, delicious meal from scratch.