This pasta is made from amaranth flour which is milled from the seeds of the amaranth plant, this flour boasts a higher percentage of protein than most other grains, and has more fiber than wheat and rice. It is also higher in the amino acid lysine, which some food scientists believe makes it a more complete protein than flour made from other grains. Amaranth flour can be used in cookies, crackers, baking mixes, and cereals. Amaranth flour should be available in most health food store.
what you need
225g/8oz Amaranth flour
125g/5oz Tapioca Flour
1 tbsp Walnut Oil
1-2 tablespoons Water
what to do
Sift together the flours into a large mixing bowl.
Make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes. until smooth and elastic.
Cover with clingfilm and allow to rest for 20 minutes.
Roll out thinly and cut into whatever pasta shape you require.
Cook in boiling water for 3-4 minutes and toss through your sauce