Low Carb Homemade Pasta

This recipe was a special request from an anonymous follower. It gave me the perfect opportunity to play with a pasta machine I bought last year, but has been collecting dust in my cupboard. It was a lot of fun. You don’t need one for making pasta, but it sure does make it easier. I think I only paid $40 for the one I have. I made fettuccine, pictured left. This pasta has the taste and texture of a white/wheat pasta, very flavorful! You could use these in an Asian stir-fry, top with spaghetti sauce, Alfredo sauce, etc… I used my Baking Mix (there’s a link to this recipe at the bottom of the page) and some added ground wheat germ. This recipe makes about 1 pound of pasta or 6-8 servings, with only 5.6-7.5 carbs per serving. Traditional white pasta has around 40 carbs per serving!! I hope you enjoy this delicious pasta.

Ingredients:

  • 1-3/4 cups of my Baking Mix
  • 1/4 cup ground wheat germ
  • 1 tsp guar gum (optional)
  • 1 egg + 2 egg yolks
  • 1/2 tsp salt
  • 1 tsp light olive oil
  • 3-4 tbls cold water

Directions:

  • In a large mixing bowl, wisk the egg, egg yolks, oil and 3 tbls of the cold water until smooth.
  • In a separate bowl combine the Baking Mix, ground wheat germ, salt and guar gum.
  • Stir into the egg and water mixture until smooth, adding the last tbls of water if necessary to make a smooth dough.
  • Turn out on a lightly floured surface (I used the Baking Mix) and knead until smooth about 5-8 minutes.
  • Cover the dough and let it rest for 10 minutes. Divide the dough into 4 smaller pieces and roll out each one as thin as you can get it, or run it through a pasta machine until you get it to the thinnest setting.
  • Let the dough dry for about 30 minutes or so and cut with your pasta machine or with a pizza roller into desired sized strips. If you aren’t cooking it right away you can let it dry from a pasta rack or lay out on a cooling rack overnight. You should use the pasta within a few days of making. It can also be frozen in an airtight bag after drying for an hour, and will keep for 6-8 months.
  • To cook fresh pasta, bring a pot of water to a boil and cook for 4-5 minutes or until tender. Dried pasta will take a few minutes longer. Top as you wish and enjoy!

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Low Carb Homemade Pasta