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Quinoa corn pasta^

Yield: 1 Servings MMM

Ingredients:

• 1/2 c Quinoa flour
• 1/2 c Cornmeal
• 1/3 c Tapioca flour
• 1 Egg
• 1 tb Vegetable oil optional
• 2 tb To 3 water if and as Needed MMMMM--------------------------EXTRUDER-------------------------------
• 2/3 c Quinoa flour
• 2/3 c Cornmeal
• 1/2 c Tapioca flour
• 1 Egg
• 1 tb Vegetable oil optional
• 1 tb To 2 water

Instructions:

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: 1-55867-081-5 Entered by Carolyn Shaw 4-95.

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