Recipe - Quinoa Corn Pasta

HAND
One half cup Quinoa flour
One half cup Cornmeal
1/3 cup Tapioca flour
1 Egg
1 tablespoon Vegetable oil, optional
2 tablespoon To 3 water, if and as
Needed

EXTRUDER
2/3 cup Quinoa flour
2/3 cup Cornmeal
One half cup Tapioca flour
1 Egg
1 tablespoon Vegetable oil, optional
1 tablespoon To 2 water, if and as
Needed

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: 315calories 9.9g protein 49.9g carbohydrate 8.9g fat
92.2 mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1558670815
Entered by Carolyn Shaw 495.
Posted to MMRecipes Digest V3 #244

Date: Fri, 6 Sep 1996 21:31:03 0500

From: pickell@cyberspc.mb.ca (S.Pickell)