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Ingredientes
- Â Â hand----
- 1/2 c. quinoa flour
- 1/2 c. cornmeal
- 1/3 c. tapioca flour
- 1 x egg
- 1 Tbsp. vegetable oil, optional
- 2 Tbsp. to 3 water, if and as
- Â Â needed
- Â Â extruder---
- 2/3 c. quinoa flour
- 2/3 c. cornmeal
- 1/2 c. tapioca flour
- 1 x egg
- 1 Tbsp. vegetable oil, optional
- 1 Tbsp. to 2 water, if and as
- Â Â needed
Direcciones
- It is very fragile and breaks easily during rolling and extruding. Do not roll it too thinly and use a thicker shape such as fettuccine rather than spaghetti. It holds its shape nicely during cooking
- The Pasta Machine Cookbook Donna Rathmell Germa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 328g | |
| Calories 1197 | |
| Calories from Fat 418 | 35% |
| Total Fat 47.3g | 59% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.88g | |
| Cholesterol 372mg | 124% |
| Sodium 310mg | 13% |
| Potassium 438mg | 13% |
| Total Carbs 165.33g | 44% |
| Dietary Fiber 8.9g | 30% |
| Sugars 4.09g | 3% |
| Protein 26.23g | 42% |
