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Gluten Free Quinoa Corn Pasta

Name: Gluten Free Quinoa Corn Pasta
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup or 60g quinoa flour; 1/2 cup or 90g corn (maize) meal; 1/3 cup or 40g tapioca flour; 1 organic egg; 2 to 3 tbsp water, as needed

Go on make your own gluten free pasta by hand!

Customer Rating:
3.0

(1 votes)

Posted by: Rhona
On: 20/01/2009

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Recipes for kids

You will need

Ingredient	Add
1/2 cup or 60g quinoa flour	Awaiting stock	More products
1/2 cup or 90g corn (maize) meal	Awaiting stock	More products
1/3 cup or 40g tapioca flour		More products
1 organic egg	Awaiting stock	More products
2 to 3 tbsp water, as needed

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

Method

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.