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    You are in: Home / Recipes / Low Carb Pasta Recipe
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    Low Carb Pasta

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on November 12, 2005

      I made this using defatted soy flour and real egg. Great recipe that goes well through a pasta machine. I let my dough rest for about 20 minutes, and used my electric mixer attachment. Because of the dough consistency, I had to start on a thicker setting and work my way down to a sheet thin enough for spaghetti noodles. I dusted it with flour and stored it it the fridge overnight. Don't worry about separating your noodles right away, they break out when boiled. Thanks Dancer!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2013

      Lol. I think you might be my new hero! I just made the whole batch of this, mixing with the dough hook on my mixer, then rolled them out for chicken and dumplings. Heaven in a bowl. Making a low carb cream soup base for this and using this recipe, my whole pot of soup had 40 carbs. Will definitely make these again. I needed to go heavy on the protein powder for this cause they really are sticky as described. Rolled on parchment to help with sticking. Thanks for sharing!

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    Nutritional Facts for Low Carb Pasta

    Serving Size: 1 (52 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 65.6
     
    Calories from Fat 32
    48%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 52.8 mg
    17%
    Sodium 19.4 mg
    0%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    protein powder

    seasoning salt

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