I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.)
Anyway, i'm curious as to how exactly they are made. For instance look at this product:
http://www.leveneziane.it/en/gluten-free-pasta/tubetti-corn-pasta
The ingredients are simply corn flour and an emulsifier, but if you take a look online for any homemade corn pasta recipes you will surely find mostly complex recipes with many ingredients. An ingredient list of size two that creates pasta with such a good texture is hard to believe! I'd LOVE to know their full process ^_^.
Does anyone have any experience in this field? I'd love to make my own and learn the process – but I don't want a complex homemade recipe with 10+ ingredients as those are sometimes harder to digest for me 🙁
Thanks for your time!
Best Answer
In korean cuisine, corn noodles are made with powdered elm root as the binding agent as it has the starchy glutinous qualities missing from corn. Maybe you could see about that or try getting some corn noodles from a korean grocer?