Quinoa pasta: basic gluten free^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Quinoa flour |
| ¼ | cup | Potato starch flour |
| ⅓ | cup | Tapioca flour |
| 1 | Egg | |
| ⅔ | cup | Quinoa flour |
| ⅓ | cup | Potato starch flour |
| ⅓ | cup | Tapioca flour |
| 1 | Egg | |
| 1 | tablespoon | Vegetable oil, optional |
| 1 | tablespoon | To 2 water, if and as |
| Necessary | ||
| 1 | tablespoon | Vegetable oil, optional |
| 1 | tablespoon | To 2 water, if and as |
| Needed | ||
Directions
HAND
EXTRUDER
Quinoa has a strong, nutty taste. It is difficult to roll initially and may require several passes through the widest rollers; it extrudes nicely. Per 1 cup Serving: 270calories 8.1g protein 41.8g carbohydrate 8.2g fat 29.9mg 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