Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        hand----
     1/2  cup           quinoa flour
     1/2  cup           cornmeal
     1/3  cup           tapioca flour
   1                    egg
   1      tablespoon    vegetable oil -- optional
   2      tablespoons   to 3 water -- if and as
                        needed
                        extruder---
     2/3  cup           quinoa flour
     2/3  cup           cornmeal
     1/2  cup           tapioca flour
   1                    egg
   1      tablespoon    vegetable oil -- optional
   1      tablespoon    to 2 water -- if and as
                        needed

Preparation:

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 The Pasta Machine Cookbook Donna Rathmell Germ