Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Quinoa flour |
½ cup | Cornmeal |
⅓ cup | Tapioca flour |
1 \N | Egg |
⅔ cup | Quinoa flour |
⅔ cup | Cornmeal |
½ cup | Tapioca flour |
1 \N | Egg |
1 tablespoon | Vegetable oil, optional |
2 tablespoons | To 3 water, if and as |
\N \N | Needed |
1 tablespoon | Vegetable oil, optional |
1 tablespoon | To 2 water, if and as |
\N \N | Needed |
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 92.2mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 05-02-95