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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