1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon white pepper
1/3 cup uncooked white rice
1/8 tablespoon cornstarch
1/3 cup canola oil
1 tablespoon milk
2 tablespoons acidic water (such as red wine)
Cut onion into 3 wedges and place in a large bowl, keeping any white slices colored to match.
Grind salt, white pepper, cornstarch and rice in a blender or food processor, pulse well. Place half the marinade into the center of each pasta. Mix with water and toss.