Today I’m excited to share a recipe for homemade pasta using sprouted quinoa flour. Quinoa is a seed like grain that is very nourishing. Its very high in protein, contains essential B vitamins and is a wonderful gluten free/grain free option for those on restricted diets. Like other grains, nuts, seeds, and legumes, quinoa needs to be properly prepared before consuming [source]. Peruvians consider quinoa toxic unless it has been properly soaked [source]. I personally have suffered extreme stomach pains after eating un-soaked quinoa. Thankfully, it is very simple to prepare quinoa and to make your own sprouted quinoa flour. Follow the instructions here to make your own sprouted quinoa flour. You may also use sprouted rice flour or sprouted wheat flour to make homemade pasta. You can purchase sprouted flours here if you are unable to make your own.
- 1 pastured egg
- 1/2 teaspoon sea salt
- 1/2 – 1 cup sprouted quinoa flour (feel free to use other sprouted flours)
Gently beat the egg and salt together. Add 1/4 cup flour. Mix well, then add more flour, 1 tablespoon at a time until dough is well formed.
On a well floured surface, roll dough out into a rectangle shape.
Now its time to cut your pasta. I used a pizza cutter. Cut pasta to desired width.
Boil 1 quart of water. Add 1-2 tablespoons of salt to water.
Add pasta to boiling water.
Boil 5 to 8 minutes. Drain.
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