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Gluten Free Quinoa Fettuccini

Quinoa Fettuccini, which is basically made from the “mother of all grains,” ground quinoa and eggs, which make it a not only delicious but also very high in protein and can be used in just about any pasta dish.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 155 kcal

Ingredients
  

  • 3/4 cup Quinoa Flour
  • 1/4 cup Tapioca Flour
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 3 Eggs
  • Plus more Gluten Free All Purpose Flour Blend for flouring surfaces

Instructions
 

  • In a medium size bowl, blend quinoa flour, tapioca flour, xanthan gum, salt, and stir to blend.
  • Using your fingers create a well inside the dry ingredients and crack the eggs into the center. I find it is easier to do this step one egg at a time.
  • Using a fork, slowly begin to beat eggs and incorporate the flour at the same time.
  • Using the Gluten Free All Purpose Flour Blend, sift flour onto the counter. Empty contents from bowl onto counter, and using more flour on both sides of dough, begin to knead the flour with the palm of your hand for a few minutes, adding more flour as needed to keep the dough from sticking to the table or your fingers. Using either a knife or a pastry cutter, divide the dough into 4 equal sections. Place dough into another bowl, and cover with a damp towel and allow dough to rest for 20 or more minutes.
  • You can now either follow the directions here to roll and cut your dough out by hand, or using a pasta machine, begin creating your pasta by following your pasta machine’s instructions.
  • When it comes time to boil your pasta, fill a large pot with water and enough salt to the water that if you were to taste the water it would taste like ocean water. When water is boiling, add pasta to boiling water and allow to boil for about 4 minutes, testing, tasting and continuing to cook until pasta is al dente’.
  • When pasta is done, drain water from pasta, and place pasta into a large bowl to create the finished salad.

Nutrition

Calories: 155kcalCarbohydrates: 20gProtein: 7gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 123mgSodium: 209mgPotassium: 48mgFiber: 2gSugar: 1gVitamin A: 178IUCalcium: 27mgIron: 2mg
Keyword gluten free pasta
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