Quinoa and Corn Pasta
This homemade pasta is gluten free. Make lasagna for our Tofu Ricotta and Spinach Lasagna, cut into spaghetti and linguini, or make ravioli — the options are limitless!
Combine quinoa flour, tapioca starch, corn flour, salt and xanthan gum in a bowl. Form a well in the center and pour in the olive oil and 6 tablespoons water. Mix by hand, adding enough of the remaining water to allow the dough to come together. It should be slightly tacky and easy to handle.
Knead dough for 10 minutes on a surface lightly dusted with corn flour. Form the dough into a disc, wrap it in plastic wrap and refrigerate until ready to roll.
The dough is very delicate, so it is best to work with small pieces, slightly smaller than your fist. Leave the remaining dough covered with plastic wrap while working.
To roll by hand: Lightly dust a flat work surface with corn flour. Using a rolling pin, roll the pasta dough flat, fold into thirds, and roll flat again. Roll until the desired thickness is reached, dusting with corn flour if necessary. Cut into desired shape. Place the cut pasta on a clean, corn flour-dusted surface to dry slightly before using.
To roll with a machine: Lightly dust the pasta with corn flour and pass through the widest setting on the machine. Fold into thirds and roll again. Work the dough through the settings of the machine until the desired thickness is reached, liberally dusting with corn flour with every pass. Cut into desired shapes and allow to dry slightly on a clean, corn flour-dusted surface before using.
Source: 2013 PCC annual meeting dinner
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