• Thursday, May 25, 2017

Multigrain Pasta

Amaranth Pasta
February 26, 2014
Ingredients

2/3 cups amaranth flour
1/2 cups corn flour
1/2 cups tapioca flour
3 tsp xanthan gum
1 tsp fine sea salt
2 eggs
2 egg yolks
2 tbsp olive oil

For the sauce:
2 tbsp olive oil
1/2 tsp minced garlic
1/4 cups chopped Taggiasca olives
1 tbsp diced fresno chili
1 tbsp capers
1/2 cup cherry tomatoes cut in half
2.5 cups San Marzano tomato sauce
4 basil leaves torn

Directions

Sift all dry ingredients, add eggs, yolks and olive oil until mixture forms a ball, let rest and then make into desired noodle.

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