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Quinoa Pasta

by on May 11, 2009

DSC02093Continuing my exploration of single grain pastas, I tried using quinoa flour. Once again, I used the ratio of 1 cup of flour, a pinch of salt, one egg, and enough water to make a workable dough. It turns out that the flour is quite deceiving. After incorporating the salt and egg, I added water until it looked right. Well, what “looked right” was too much liquid. So I then had to add almost 1/4C of flour to bring the dough to the proper consistency. (I use the term proper consistency to mean that texture and feel which is typical when making a regular pasta dough – tacky, but not sticky.) Like the millet pasta, but unlike the buckwheat, more kneading does not increase the cohesion of the dough nor make it better; I found that it once you have the consistency that you are looking for, then you might as well stop kneading.

When cooked in boiling water, it does not have the durability of the millet pasta. After about 1 minute you could definitely pull it out of the boiling water lest it become overcooked. Like the millet, it does not have dough cohesion like regular pasta dough does, not even as much at buckwheat.

The taste is just like the grain by itself. I think it would favor a hearty marinara and meat sauce, or if you wanted to highlight it’s characteristic nuttiness you could use an herbed browned butter.

Next idea: there are the classic flavored or colored pastas i.e. black (cuttlefish ink), herbed, green (spinach), yellow (saffron), chestnut, etc. What about other flavors and colors? Caramelized onion puree? Demi glace? red (ground rooibus)? almond? pistachio?

On the other hand, what if you cooked pasta in something other than salted water? black tea? orange juice? wine?

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