Masa pasta

The question burning today is, 'can the miracle product masa harina from corn be used to replace wheat flour to make pasta?' and the answer is yes. 

Not straight up masa harina, that didn't seem right for starters, I would like it to have semolina for its strength, all purpose flour for its paste-like cohesion, but mostly masa harina for its flavor.  

*  1 jumbo egg

*  3 half egg shells water, egg shell cup

*  2 tablespoons semolina flour

*  2 tablespoons all purpose flour

*  4 tablespoons masa harina for tamales and for corn tortillas

The dough is tender. This is 50% corn and 50% wheat. That is a high percentage of corn for pasta. The individual noodles are more fragile before and after cooking. They tend to break. They do taste like masa but not deeply of masa. 

The sauce is green chili from before.