Quinoa Corn Pasta |
Course : Italian
Serves: 1 |
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Ingredients:
---hand---- |
1/2 cup quinoa flour |
1/2 cup cornmeal |
1/3 cup tapioca flour |
1 large 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 large egg |
1 tablespoon vegetable oil -- optional |
1 tablespoon to 2 water -- if and as needed |
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Preparation / Directions:
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
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