Quinoa Corn Pasta^

Recipe Ingredients

		Hand----
1/2 cup	31g / 1.1oz	Quinoa flour
1/2 cup	31g / 1.1oz	Cornmeal
1/3 cup	20g / 0.7oz	Tapioca flour
1		Egg
1 tablespoon	15ml	Vegetable oil - optional
2 tablespoons	30ml	To 3 water - if and as
		Needed
		Extruder---
2/3 cup	41g / 1.4oz	Quinoa flour
2/3 cup	41g / 1.4oz	Cornmeal
1/2 cup	31g / 1.1oz	Tapioca flour
1		Egg
1 tablespoon	15ml	Vegetable oil - optional
1 tablespoon	15ml	To 2 water - if and as
		Needed

Recipe Instructions

It is very fragile and breaks easily during rolling and extruding. Don't roll it too thinly and use a thicker shape such as fettuccine rather than spaghetti. It holds its shape nicely during cooking

The Pasta Machine Cookbook Donna Rathmell Germa

Source:
Mario Batali

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