Receta Low Carb Pasta Ii
| Raciónes: 4 |
Ingredientes
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Direcciones
- Beat Large eggs thoroughly with a fork or possibly wire whisk. Add in soy flour and salt and mix well.
- Place a large sheet of waxed paper on a flat surface, or possibly use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or possibly board. Place the dough on the waxed paper, making sure which all surfaces, top and bottom, get a light coating of the soy flour (you can use high gluten wheat flour here as well for a few carbs extra).
- Roll out the dough with a rolling pin till very thin. (The French rolling pins without handles work best here.) Try to roll the dough into a rectangular shape. Work fast!
- Beginning with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll till the roll is about 3 inches thick. Dough should be dry sufficient so layers don't stick together, but shouldn't have a heavy coating of extra soy flour.
- With a very sharp knife, cut rolled dough in even slices - 1/4-inch wide for fettuccine and as desired for other pasta (wide noodles for gravy mixtures should be cut about 1/2-inch wide).
- Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1 to 2 hrs, or possibly cooked immediately.
- To cook, bring water to a rolling boil. Add in salt and put in the pasta, pushing it down gently till all is submerged in the water. (A little oil added will keep the pasta from sticking.)
- Cook to the al dente stage, testing frequently to make sure the pasta does not overcook. (Al dente means tender but still hard to bite.)
- Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.
- This recipe yields 4 servings;