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Gluten Free Quinoa Corn Pasta

Go on make your own gluten free pasta by hand!

Customer Rating:
3.0 (1 votes)

Posted by: Rhona




15 - 30 mins

Skill Level




Courses etc.

Main Courses
Recipes for kids

You will need

1/2 cup or 60g quinoa flour

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1/2 cup or 90g corn (maize) meal

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1/3 cup or 40g tapioca flour More products
1 organic egg

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2 to 3 tbsp water, as needed

Need help converting measurements? View our recipe measurement conversion tables here.


  • Put all the dry ingredients on a mixing board making a well in the middle and place the egg in the well.
  • Gently bring the ingredients together with a fork until the mixture is easily manageable with your hands.
  • Continue to knead the mixture until the dough is springy to the touch, adding water as required.
  • Roll out the dough taking care, as it is very fragile and breaks easily during rolling. Don't roll it too thinly and use a thicker pasta shape such as fettuccini rather than spaghetti.
  • To cook, bring a large volume of water to the boil. Add some salt and olive oil. Put the pasta in and return to the boil, cooking until al dente,  about 7 minutes for fettucini.
  • If not cooking the paste right away, hang your pasta to dry or freeze it.

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