LowCarb PastaWhoa Nellie, this is more like it!!! Yehaaaaaaaaaa!
- 3 large eggs
- 1/2 cup soy flour
- 1/2 tsp salt
- 2 -3 Tbls. additional soy flour
- 3 quarts water
- 1 1/2 tsp salt
1) Whip the eggs thoroughly with a fork or wire whisk.
2) Add soy flour and salt and mix well. Add additional flour if necessary to slightly tighten the dough
3) Using waxed paper, a flat dry surface, or a wooden board, sift a tiny amount of the extra soy flour lightly over the surface. Place the dough on you chosen surface and dust the top with additional flour, making sure that all surfaces, top and bottom, get a light coating. Roll out the dough with a rolling pin until very thin. Quickly roll out a thin dough into as close as a rectangle as possible.
4) Starting with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. The dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour.
5) Using a very sharp knife, cut the rolled dough in even slices, 1/8" for linguini, 1/4" wide for fettuccine or wider as desired for other pasta like lasagna.
Carefully unroll strips so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours, or cooked immediately.
Careful cooking, as with all pastas, but especially homemade, bring water to a rolling boil. Add a tablespoon of olive oil, salt and gentlly place the pasta in the water. Boil to the al dente* stage, testing frequently to make sure the pasta does not overcook.
*Al dente means tender but still firm to bite.
Drain pasta thoroughly in a colander and use it with your favorite Italian gravy recipe.
Makes 4 servings. 6 carbs per serving