CORN FLOUR NOODLES RECIPES
CORNMEAL NOODLES - BIGOVEN
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Total Time 45 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- "Mix flour and cornmeal. Make a well in center of flour. Mix in egg yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. Break strips into smaller pieces. Heat 3 quarts water to boiling. Stir in 1/4 teaspoon salt and the noodles. Cook 5 to 7 minutes or until almost tender; drain. (To cook half of the noodles, use 2 quarts of water.) 8 SERVINGS. Per serving: 62 Calories (kcal); 3g Total Fat; (38% calories from fat); 2g Protein; 7g Carbohydrate; 103mg Cholesterol; 354mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crockers Cookbook Converted by MM_Buster v2.0n."
Nutrition Facts : Calories 182 calories, FatContent 14.2255703125 g, CarbohydrateContent 4.3314828125 g, CholesterolContent 655.7775 mg, FiberContent 0.298125 g, ProteinContent 9.1370921875 g, SaturatedFatContent 5.0768671875 g, ServingSize 1 1 Serving (246g), SodiumContent 39.28859375 mg, SugarContent 4.0333578125 g, TransFatContent 0.652002031249999 g
CORNMEAL PASTA RECIPE - BETTYCROCKER.COM
Wonderful homemade pasta made with whole kernel corn, eggs and Gold Medal® all-purpose flour - perfect for side dish.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Place corn, eggs, oil and salt in food processor or blender. Cover and process until smooth. Add flour and cornmeal. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough and press into a ball. Cover dough with plastic wrap or foil. Let stand 10 minutes.
- Divide dough in half. Roll one-half of dough with rolling pin into rectangle 1/8 to 1/16-inch thick on lightly floured surface. Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. Hang pasta on drying rack or lightly floured towels to dry. Repeat with remaining dough.
- In 6-quart saucepan, heat 4 quarts water to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Drain pasta; do not rinse.
Nutrition Facts : Calories 190 , CarbohydrateContent 33 g, CholesterolContent 55 mg, FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 320 mg
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