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

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, 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

92.2mg sodium

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