If you think spinach pasta is the healthiest pasta you can have, wait until you hear about quinoa pasta. It is a family of pasta made with quinoa flour instead of wheat. People who are gluten intolerant or those with celiac disease will benefit because it does not contain gluten. This type of pasta comes in various forms and corn if added often 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 weight watchers. It has a large amount of amino acids and is one of the few grains that can offer complete protein.
To make quinoa paste you will need:
1/2 cup stone-ground quinoa flour
1/3 cup tapioca flour
4 tablespoons potato flour
1/4 teaspoon of salt
1 large egg
2 teaspoons of extra virgin olive oil
1 tablespoon of water
Flour for kneading (1/4 cup flat quinoa, 2 tablespoons tapioca, and 1 teaspoon potato flour)
In a large bowl, combine the dry ingredients, then form a deep well in the center of the mixture. Break the egg and add the olive oil and water in the center of the notch. Using a form, combine the wet and dry ingredients until floury. Shape into a ball and put it back in the bowl, be sure to cover it with plastic wrap. Let it sit for about an hour. After an hour, check if the dough is sticky, knead more flour if necessary. The dough must be able to hold its shape well and can be sculpted into 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. Boil salted water and cook the pasta for about 5 minutes or until the desired texture is obtained. Pour it into a colander and then rinse it under cold running water.