I've got most of a 5 pound bag of masa harina left from a semi-successful foray into the world of tamales. Recently I've really enjoyed my pasta roller. It got me thinking. Is there some way I could roll out something fun made with masa harina? Obviously, that's not a traditional way to handle masa harina, but it could give me something fun to play with. I'm thinking maybe a riff on "Mexican Lasagna". My initial thinking is masa harina and warm mater in the same ratio as to make tortillas, give that a good whir in the food processor, and then add about the same amount of basic pasta ingredients (egg, flour,oil, salt) except use bread flour to give the combo some gluten. I could use the exersize, I would expect that combo to require a lot of kneading and a good rest between kneading periods. I'm not married to that combo or ratio and I'm open to suggestions. I'm not expecting to go as thin as pasta, but think I'd like to go as thin as my dough will let me. Once I have something rolled, I'd happily experiment with boiling, frying, steaming, baking or any good suggestions you might have. I'm not trying to make pasta or tortillas, but something entirely different using techniques and ingredients from both traditions.

So, do you think it could work? What pitfalls would you anticipate? Is there anything you would add or do differently? Finally, assuming I have a dough that I can stretch (I wouldn't risk it otherwise) do you see any way this could damage my pasta roller?

I've got most of a 5 pound bag of masa harina left from a semi-successful foray into the world of tamales. Recently I've really enjoyed my pasta roller. It got me thinking. Is there some way I could roll out something fun made with masa harina? Obviously, that's not a traditional way to handle masa harina, but it could give me something fun to play with. I'm thinking maybe a riff on "Mexican Lasagna". My initial thinking is masa harina and warm mater in the same ratio as to make tortillas, give that a good whir in the food processor, and then add about the same amount of basic pasta ingredients (egg, flour,oil, salt) except use bread flour to give the combo some gluten. I could use the exercise, I would expect that combo to require a lot of kneading and a good rest between kneading periods. I'm not married to that combo or ratio and I'm open to suggestions. I'm not expecting to go as thin as pasta, but think I'd like to go as thin as my dough will let me. Once I have something rolled, I'd happily experiment with boiling, frying, steaming, baking or any good suggestions you might have. I'm not trying to make pasta or tortillas, but something entirely different using techniques and ingredients from both traditions.

So, do you think it could work? What pitfalls would you anticipate? Is there anything you would add or do differently? Finally, assuming I have a dough that I can stretch (I wouldn't risk it otherwise) do you see any way this could damage my pasta roller?