Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| ¼ cup | Amaranth flour |
| ¼ cup | Cornmeal |
| ¼ teaspoon | To 1/2 cayenne |
| 1 clove | Garlic, minced |
| 1 \N | Egg |
| 1 cup | Durum semolina |
| ⅓ cup | Amaranth flour |
| ⅓ cup | Cornmeal |
| ⅓ teaspoon | To 1/2 cayenne |
| 1 clove | Garlic, minced |
| 1 \N | Egg |
| 1 tablespoon | Walnut or vegetable oil, |
| \N \N | Optional |
| 2 tablespoons | Lime juice |
| 1 tablespoon | To 2 water, if and as |
| \N \N | Needed |
| 1 tablespoon | Walnut or vegetable oil, |
| \N \N | Optional |
| 2 tablespoons | Lime juice |
| 1 tablespoon | To 2 water, if and as |
| \N \N | Needed |
HAND
EXTRUDER
Amaranth's origins are tied to the Aztecs, who combined it with corn and peppers. Serve this pasta with salsa or Mexican Tomato sauce (separate recipe). Crushed red pepper may be substituted for the cayenne if desired. Per 1 cup Serving: 331calories 11.8g protein 52.3g carbohydrate 8.3g fat 53.6mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-27-95