Low Carb Pasta

READY IN: 35mins
Top Review by AKillian24

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!

Ingredients Nutrition

Directions

  1. Combine the dry ingredients together add the egg and water and mix well.
  2. It will be a sticky dough.
  3. Divide the dough in half.
  4. Take a half at a time and dust your work surface with protein powder.
  5. Liberally dust the dough and roll out very very thin on your work surface.
  6. Fold the dough in half and cut into strips with a very sharp knife.
  7. Place the cut strips on to a dry towel and let them air dry for 2 hours.
  8. To cook drop noodles into boiling salted water.
  9. Use a large pot- water foams.

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