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Title: Ancient Grain Pasta^
Categories: Makepasta
Yield: 1 Servings
| HAND | ||
| 1 | c | Durum semolina |
| 1/4 | c | Spelt flour |
| 1 | ts | Quinoa grain |
| 1 1/2 | ts | Amaranth grain |
| 1 | Egg | |
| 1 | tb | Sunflower or vegetable oil |
| 1 | tb | To 2 water, if and as |
| Needed | ||
| EXTRUDER | ||
| 1 1/4 | c | Durum semolina |
| 1/3 | c | Spelt flour |
| 1 | ts | Quinoa |
| 1 1/2 | ts | Amaranth grain |
| 1 | Egg | |
| 1 | tb | Sunflower or vegetable oil |
| 1 | tb | To 2 water, if and as |
| Needed | ||
Per 1 cup serving: 364 calories 13.4g protein 59.1g carbohydrate 8.1g fat 21.5 mg sodium
If using an extruder, use a large die so holes don't become clogged by the grains. This is best cooked fresh as the seeds may cause the pasta to tear as it dries. The oil is always optional.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95
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