Quinoa corn pasta^
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Quinoa flour |
½ | cup | Cornmeal |
⅓ | cup | Tapioca flour |
1 | Egg | |
⅔ | cup | Quinoa flour |
⅔ | cup | Cornmeal |
½ | cup | Tapioca flour |
1 | Egg | |
1 | tablespoon | Vegetable oil, optional |
2 | tablespoons | To 3 water, if and as |
Needed | ||
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 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
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