Quinoa and Millet Fettucine
- 110g quinoa flour
- 50g millet flour
- 20g amaranth flour
- 100g tapioca flour
- 3 eggs
- 1/2tsp salt
- 1tbsp olive oil
Put all ingredients in a food processor and pulse until ball of dough is formed. Flour a surface with amaranth and tip out and continue to knead into a ball of dough that is smooth and pliable.
Rolling by hand method:
Divide ball into quarters and roll out a piece on a floured surface. Sprinkle flour on top of dough to avoid rolling pin from sticking when rolling. Roll dough into a rectangle until you you can still peel the dough off the bench and flip over and roll out some more until it is thin as you can achieve without it tearing. Flip dough as needed when rolling and add a tiny bit of flour to avoid sticking, then roll some more (I only needed to do this twice or so).
Using a pizza cutter, pastry cutter, or knife, cut lengths of desired thickness (mine were about 1cm).
When dough has all been sliced, gather up the pasta and place on a plate ready to cook.
Pasta machine method:
Put dough through largest setting working way down to finest setting. Put through fettuccine setting.
Bring salted water to boil and add past when boiling. Cook for 4 minutes or until al dente. Drain when cooked and add a dash of oil/butter etc to toss through to avoid pasta from sticking. Serve as desired. Bon apetit!
- Easier to work with if left for a few minutes after making.
- A fish slice is handy to help lift dough off bench when necessary.