Amaranth corn pasta^

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Recipe by: olynda

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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 53.6mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-27-95