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 gluten intolerant or people with celiac disease will benefit from it being 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 who are watching their 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
Kneading flour (1/4 cup of quinoa ground, 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 in the center of the indentation. Using a form, combine the wet and dry ingredients until floury. Shape it into a ball and place it back in the bowl, making sure to cover it with plastic wrap. Let it rest 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-cranked 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.
