Spicy teff pasta^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Durum semolina |
| ¼ | cup | Teff flour |
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Ground ginger |
| 1 | cup | Durum semolina |
| ¼ | cup | Teff flour |
| ⅓ | teaspoon | Cayenne |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Ground cloves |
| pinch | Cinnamon | |
| 1 | Egg | |
| 1 | tablespoon | Vegetable or olive oil, |
| Optional | ||
| pinch | Cinnamon | |
| 1 | Egg | |
| 1 | tablespoon | Vegetable or olive oil, |
| Optional | ||
| 1 | tablespoon | Water, if and as needed |
Directions
HAND
EXTRUDER
Teff is usually eaten with hot spicy foods. This recipe adds some common Ethiopian spices right into the pasta. Per 1 cup Serving: 291calories 10.5g protein 45.7g carbohydrate 7.3g fat 24.7mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-26-95