Noodles Gluten from amaranth flour
We need to grind 60 grams of buckwheat, amaranth flour 10 grams floor teaspoon sea salt, a pinch of sugar and 7 tablespoons of mineral water with gases.
All mix well put on a plastic wrap for 30 minutes and give a rest. Then roll out thinly cut into noodles, and then give it another 30 minutes to lie down. We bring the water to a boil, turn off and cook 4-6 minutes. Tasting, if not buggy, our gluten-free noodles ready!