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  • Low Carb Homemade Pasta

    1 vote
    Low Carb Homemade Pasta
    Servings: 6
    by Pam Solomon
    67 recipes
    >
    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

    1. In a large mixing bowl, wisk the egg, egg yolks, oil and 3 tbls of the cold water until smooth.
    2. In a separate bowl combine the Baking Mix, ground wheat germ, salt and guar gum.
    3. Stir into the egg and water mixture until smooth, adding the last tbls of water if necessary to make a smooth dough.
    4. Turn out on a lightly floured surface (I used the Baking Mix) and knead until smooth about 5-8 minutes.
    5. 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.
    6. 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.
    7. 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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