This recipe takes about 20 minutes to make.


  • 225g amaranth flour
  • 125g tapioca flour
  • 1 egg
  • 1 tbsp walnut Oil
  • 1-2 tablespoons water


  1. Sift together the flours into a large mixing bowl.
  2. Make a well in the centre then add the remaining ingredients and mix well.
  3. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
  4. Cover with cling film and allow to rest for 20 minutes.
  5. Roll out thinly and form into whatever pasta shape your recipe calls for.
  6. Cook in boiling water for 3-4 minutes.