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Quinoa Corn Pasta

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. By Hand 1/2 cup 31g / 1.1oz Quinoa flour

  2. 1/2 cup 31g / 1.1oz Cornmeal

  3. 1/3 cup 20g / 0.7oz Tapioca flour

  4. 2 tablespoons 30ml To 3 water - if and as

  5. With Extruder

  6. 2/3 cup 41g / 1.4oz Quinoa flour

  7. 2/3 cup 41g / 1.4oz Cornmeal

  8. 1/2 cup 31g / 1.1oz Tapioca flour

  9. 1 Egg

  10. 1 tablespoon 15ml Vegetable oil - optional

  11. 1 tablespoon 15ml To 2 water - if and as

  12. Needed

Instructions Jump to Ingredients ↑

  1. 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: 315 calories 9.9g protein 49.9g carbohydrate 8.9g fat 92.2 mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5

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