Title: Amaranth Corn Pasta^
Categories: Pasta Blank
Yield: 1 Servings

HAND
1	c	Durum semolina
1/4	c	Amaranth flour
1/4	c	Cornmeal
1/4	ts	To 1/2 cayenne
1	cl	Garlic, minced
1		Egg
1	tb	Walnut or vegetable oil,
		Optional
2	tb	Lime juice
1	tb	To 2 water, if and as
		Needed
EXTRUDER
1	c	Durum semolina
1/3	c	Amaranth flour
1/3	c	Cornmeal
1/3	ts	To 1/2 cayenne
1	cl	Garlic, minced
1		Egg
1	tb	Walnut or vegetable oil,
		Optional
2	tb	Lime juice
1	tb	To 2 water, if and as
		Needed

Amaranth's origins are tied to the Aztecs, who combined it with corn and peppers. Serve this pasta with salsa or Mexican Tomato sauce (separate recipe). Crushed red pepper may be substituted for the cayenne if desired. Per 1 cup Serving: 331calories 11.8g protein 52.3g carbohydrate 8.3g fat 53.6 mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.

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