Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Durum semolina |
| ¼ cup | Amaranth flour |
| 1 \N | Egg |
| 1 tablespoon | Vegetable or walnut oil, |
| 1 cup | Durum semolina |
| ⅓ cup | Amaranth flour |
| 1 \N | Egg |
| 1 tablespoon | Vegetable or walnut oil, |
| \N \N | Optional |
| 3 tablespoons | To 4 water, if and as |
| \N \N | Needed |
| \N \N | Optional |
| 3 tablespoons | To 4 water, if and as |
| \N \N | Needed |
HAND
EXTRUDER
Another ancient grain, amaranth is very high in protein and combines nicely with tomato sauces and vegetable dishes. The walnut oil, if available, adds a nuttier taste to this already nutty pasta. Amaranth tends to get "thirsty" and seems to need more wat Per 1 cup Serving: 289calories 10.7g protein 43.4g carbohydrate 7.9g fat 21.3mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-26-95