Quinoa Corn Pasta

Recipe Ingredients

		By 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
		With 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. Per 1 cup Serving: 315calories 9.9g protein 49.9g carbohydrate 8.9g fat 92.2 mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5

Source:
Michele Urvater

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