Quinoa Corn Pasta
Yield
1 batch of doughPrep
30 minCook
0 minReady
30 minLow in Saturated Fat, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
quinoa
flour |
|
| ½ | cup |
cornmeal
|
|
| ⅓ | cup |
tapioca flour
|
* |
| 1 | each |
eggs
|
|
| 1 | tablespoon |
vegetable oil
optional |
|
| 2-3 | tablespoons |
water
if and as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
quinoa
flour |
|
| 118 | ml |
cornmeal
|
|
| 79 | ml |
tapioca flour
|
* |
| 1 | each |
eggs
|
|
| 15 | ml |
vegetable oil
optional |
|
|
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.
