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Low carb pasta
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3/4 cup soy flour (6.8g Carbs total, 3.8g fibre, NET 3g carbs)
1/4 cup oatmeal (fine ground) (can't find a carb count)
3 egg yolks (0g carbs)
1 whole egg (0.2g carbs)
1 tbsp extra virgin olive oil
1 tbsp wheat gluten flour (didn't weigh, but 6.2g total, 2.1g fibre, 4.1g Net for 30gms)
1/4 tsp salt
Check the carb count on your brand of gluten, oatmeal & eggs
(We bought a food processor today...and just had to try it out - I'm sure you can figure out how to do it without one though)
Place the dry ingredients into a food processor (using the dough mixer) & pulse for about 5-10 seconds.
Add the eggs & oil then process until it 'balls' up.
Remove from processor, then cover with Glad Wrap and allow to rest for a few minutes (ie while you prepare the sauce)
Divide into golf ball sized pieces (4 - 5 pieces), then roll & flatten between your hands.
Flour your work area & rolling pin with soy flour (or whatever flour you have handy that is lowest in carbs)
GENTLY roll the pasta dough out until it's very thin, turning it as required.
For Ravioli:
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Use a wine glass to cut out circles of the pasta, drop about 1/4 tsp of the spinach & ricotta mix http://www.empowerfoods.com.au/forum...opic.php?t=251 into the centre of each ravioli. Fold over so you have a semicircle, then CAREFULLY crimp the edges together with your fingers so it appears that there is no join. Make sure you get all the air out - otherwise it'll float to the top...
Cook in boiling, salted & oiled water for about 5 mins. (Depending on the thickness of your pasta, it may require more or less - test one before serving!)
For Linguini (or flat spaghetti)
********************************
Using a SHARP knife, cut into strips of about 1/4 inch width...
For other pasta types:
**********************
Use your pasta maker! (No, we don't have one of them yet!!!)
It's taken us a little while to get this one right - we think it's pretty close in taste to 'normal' pasta, but if anyone has any other suggestions, please feel free to post them here...especially if you get it better!!![/url]
**************
3/4 cup soy flour (6.8g Carbs total, 3.8g fibre, NET 3g carbs)
1/4 cup oatmeal (fine ground) (can't find a carb count)
3 egg yolks (0g carbs)
1 whole egg (0.2g carbs)
1 tbsp extra virgin olive oil
1 tbsp wheat gluten flour (didn't weigh, but 6.2g total, 2.1g fibre, 4.1g Net for 30gms)
1/4 tsp salt
Check the carb count on your brand of gluten, oatmeal & eggs
(We bought a food processor today...and just had to try it out - I'm sure you can figure out how to do it without one though)
Place the dry ingredients into a food processor (using the dough mixer) & pulse for about 5-10 seconds.
Add the eggs & oil then process until it 'balls' up.
Remove from processor, then cover with Glad Wrap and allow to rest for a few minutes (ie while you prepare the sauce)
Divide into golf ball sized pieces (4 - 5 pieces), then roll & flatten between your hands.
Flour your work area & rolling pin with soy flour (or whatever flour you have handy that is lowest in carbs)
GENTLY roll the pasta dough out until it's very thin, turning it as required.
For Ravioli:
************
Use a wine glass to cut out circles of the pasta, drop about 1/4 tsp of the spinach & ricotta mix http://www.empowerfoods.com.au/forum...opic.php?t=251 into the centre of each ravioli. Fold over so you have a semicircle, then CAREFULLY crimp the edges together with your fingers so it appears that there is no join. Make sure you get all the air out - otherwise it'll float to the top...
Cook in boiling, salted & oiled water for about 5 mins. (Depending on the thickness of your pasta, it may require more or less - test one before serving!)
For Linguini (or flat spaghetti)
********************************
Using a SHARP knife, cut into strips of about 1/4 inch width...
For other pasta types:
**********************
Use your pasta maker! (No, we don't have one of them yet!!!)
It's taken us a little while to get this one right - we think it's pretty close in taste to 'normal' pasta, but if anyone has any other suggestions, please feel free to post them here...especially if you get it better!!![/url]
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