Quinoa pasta: basic gluten free^

1 servings

Ingredients

Quantity Ingredient
½ cup Quinoa flour
¼ cup Potato starch flour
⅓ cup Tapioca flour
1 Egg
⅔ cup Quinoa flour
⅓ cup Potato starch flour
⅓ cup Tapioca flour
1 Egg
1 tablespoon Vegetable oil, optional
1 tablespoon To 2 water, if and as
Necessary
1 tablespoon Vegetable oil, optional
1 tablespoon To 2 water, if and as
Needed

Directions

HAND

EXTRUDER

Quinoa has a strong, nutty taste. It is difficult to roll initially and may require several passes through the widest rollers; it extrudes nicely. Per 1 cup Serving: 270calories 8.1g protein 41.8g carbohydrate 8.2g fat 29.9mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.

Submitted By CAROLYN SHAW On 05-02-95

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