This rice-free pasta recipe uses sorghum and millet whole grains. Technically, macaroni is shaped in an elbow, but this recipe can be used to create pasta in any form including hand-formed shells. When tossed with Cheesy Sauce, this may become your child’s new favorite comfort food.
- Yield: 4 Servings
- about ¾ cup (90 grams) millet flour
- about ½ cup (64 grams) sorghum flour
- about ¼ cup (32 grams) arrowroot starch
- ½ teaspoon xanthan gum
- 1¼ teaspoons salt
- 2 tablespoons light olive oil
- 2 Flaxseed Eggs
- 1 to 3 tablespoons warm water, plus more for boiling
- Combine the flours, starch, xanthan gum, and ¼ teaspoon salt in a medium bowl.
- Combine the oil, flaxseed eggs, and 1 tablespoon of warm water in a separate large bowl.
- Add the dry ingredients to the wet ingredients and stir them together until crumbly. Test to see if the dough holds together by forming a small ball. Add up to 2 tablespoons of water, by teaspoon, until the mixture is stiff, yet smooth.
- Form tightly packed balls from the dough.
- Use a pasta machine or extruder, following the directions for your tool, to form pasta in the desired shape, or form the pasta by hand.
- Fill a pasta pot with water and 1 teaspoon of salt. Bring it to a rolling boil before adding the pasta.
- Cook the pasta for 1 to 3 minutes. Drain, add sauce, and serve.