Quinoa corn pasta^

Yield: 1 servings

Measure 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

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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