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Quinoa Corn Pasta

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Submitted by lenny

YIELD

1 batch of dough

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

½ 118
CUP ML QUINOA
flour
½ 118
CUP ML CORNMEAL
79
CUP ML TAPIOCA FLOUR *
1 1
EACH EACH EGGS
1 15
TABLESPOON ML VEGETABLE OIL
optional
2-3
TABLESPOONS WATER
if and as needed

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 176 30% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 25mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
 

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