Quinoa Corn Pasta

• 1/2 cup quinoa flour
• 1/2 cup cornmeal
• 13 cup tapioca flour
• 1 each eggs
• 1 tablespoon vegetable oil optional
• 2-3 tablespoons water if and as needed

1. It is very fragile and breaks easily during rolling and extruding.
2. Don't roll it too thinly and use a thicker shape such as fettuccine rather than spaghetti.
3. It holds its shape nicely during cooking.

quinoa flour, cornmeal, tapioca flour, eggs, vegetable oil, water

Taken from recipeland.com/recipe/v/quinoa-corn-pasta-43484 (may not work)