How to make quinoa pasta

If you think spinach pasta is the healthiest pasta you can eat, wait until you hear about quinoa pasta. It is a family of pastas made from quinoa flour instead of wheat. People who are intolerant to gluten or those with celiac disease will benefit because it is gluten free. This type of pasta comes in various forms and corn is often added to add flavor and texture.

Quinoa pasta is healthier than traditional wheat pasta and offers many benefits. Its high protein content is great news not only for vegetarians but also for those managing weight. It has a large amount of amino acids and is one of the few cereals that can offer complete protein.

To make quinoa pasta you will need:

1/2 cup stone-ground quinoa flour
1/3 cup tapioca flour
4 tablespoons of potato flour
1/4 teaspoon salt
1 large egg
2 teaspoons of extra virgin olive oil
1 tablespoon of water
Flour for kneading (1/4 cup of ground quinoa, 2 tablespoons of tapioca and 1 teaspoon of potato flour)

In a large bowl, combine the dry ingredients, then form a deep well in the center of the mixture. Crack the egg and add the olive oil and water to the center of the notch. Using a form, combine wet and dry ingredients until floury. Form a ball and place it back in the bowl, making sure to cover it with cling film. Let it sit for about an hour. After an hour, check the dough if it is sticky, knead more flour if necessary. The dough should be able to hold its shape well and can be sculpted like firm clay.

Use a hand crank pasta maker and flatten the dough into a rectangle. Moderately thick pasta works best with this type of dough. Bring salted water to a boil and cook the pasta for about 5 minutes or until you get the texture you want. Pour it into a colander and then rinse it under running cold water.