Amaranth corn pasta^

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 Egg
1 cup Durum semolina
⅓ cup Amaranth flour
⅓ cup Cornmeal
⅓ teaspoon To 1/2 cayenne
1 clove Garlic, minced
1 Egg
1 tablespoon Walnut or vegetable oil,
Optional
2 tablespoons Lime juice
1 tablespoon To 2 water, if and as
Needed
1 tablespoon Walnut or vegetable oil,
Optional
2 tablespoons Lime juice
1 tablespoon To 2 water, if and as
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

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