Quinoa corn pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Quinoa flour |
| ½ | cup | Cornmeal |
| ⅓ | cup | Tapioca flour |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil, optional |
| 2 | tablespoons | To 3 water, if and as |
| Needed | ||
| ⅔ | cup | Quinoa flour |
| ⅔ | cup | Cornmeal |
| ½ | cup | Tapioca flour |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil, optional |
| 1 | tablespoon | To 2 water, if and as |
| Needed | ||
Directions
HAND
EXTRUDER
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 92⅕ mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Posted to MM-Recipes Digest V3 #244 Date: Fri, 6 Sep 1996 21:31:03 -0500 From: pickell@... (S.Pickell)