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Cornmeal Pasta
Cornmeal Pasta
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Prep Time:
25 minutes
Total Time:
40 minutes
Delicious corn pasta made with fresh ingredients - a perfect side dish.
Ingredients:
  • 1/2 cup canned whole kernel corn, well drained, or frozen whole kernel corn, thawed and drained
  • 2 large eggs
  • 1 tablespoon corn, olive or vegetable oil
  • 1 teaspoon salt
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup yellow cornmeal
Instructions:
  • Combine corn, eggs, oil, and salt in a food processor or blender and blend until smooth. Add flour and cornmeal; process for about 10 seconds until the dough forms a ball and can be pressed together. Shape the dough into a ball, cover with plastic wrap or foil, and let it rest for 10 minutes.
  • Split dough in two. Roll out one portion into a rectangle 1/8 to 1/16-inch thick on a floured surface. Gently fold the rectangle into thirds lengthwise and cut into 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Hang the pasta to dry on a rack or on lightly floured towels. Repeat with the second portion of dough.
  • In a large saucepan, bring 4 quarts of water to a boil. Add the pasta and cook for 2 to 5 minutes until al dente, stirring occasionally. Drain the pasta without rinsing.

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