Low Carb Pasta Food

LOW CARB PASTA

Steps:

• Combine the dry ingredients together add the egg and water and mix well.
• It will be a sticky dough.
• Divide the dough in half.
• Take a half at a time and dust your work surface with protein powder.
• Liberally dust the dough and roll out very very thin on your work surface.
• Fold the dough in half and cut into strips with a very sharp knife.
• Place the cut strips on to a dry towel and let them air dry for 2 hours.
• To cook drop noodles into boiling salted water.
• Use a large pot- water foams.

ALMOND FLOUR PASTA

Steps:

• (If using cheese!) Melt the cheese (2 Ounces) in a large, heat-safe bowl. This can be done in the microwave or in a double boiler.
• Meanwhile, in a medium bowl, combine the dry ingredients.
• Add dry ingredients to the melted cheese, along with eggs (2 large in size). Work quickly to stir everything together and form the dough into a ball.
• Cut the ball into four pieces.
• Place 3 of the four pieces in plastic wrap, and work on 1 piece at a time to shape the pasta. The dough should be easy to form and gummy.
• To form cavatelli, conchiglie or orecchiette:- Roll the dough into a long 1/3″ diameter rope.- Cut the rope into 1/3″ square pieces.- For CAVATELLI: Take each piece of dough and roll it on your surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For CONCHIGLIE: Take each piece of dough and roll it along the prongs of the back of a fork surface using your index and middle finger, pulling the dough towards you so it lengthens and forms a slight curl.- For ORCCHIETTE: Take each piece of dough and roll it on your surface using the back of a butter knife, pulling the dough towards you so it lengthens and forms a slight curl.
• To form farfalle and garganelli:- Roll your dough between 2 sheets of parchment until it's 1/4″ thick.- Use a pizza cutter to cut the dough into rectangles that are about 1 1/2″ x 1″.- For FARFALLE: Pick up the dough and pinch each square in the center.- For GARGANELLI: Place a chopstick on one corner of the rectangle, and roll the dough. Once you get to the edge, remove the chopstick and pinch the tip so the pasta stays in place.
• Heat olive oil (1 tablespoon) in a large pan over medium heat.
• Once shimmering, add the pasta and toss to coat in the oil.
• Cook until each side gets a bit of color. Cooking the pasta too long will make it hard and brittle.
• Cover in your favorite sauce and serve immediately. Enjoy!

LOW CARB ALFREDO CHICKEN PASTA RECIPE

Steps:

• In a large casserole dish add the fresh spinach, olive oil and minced garlic.
• Mix up the ingredients well until the oil has coated all of the ingredients.
• Bake at 350 degrees for 20 minutes.
• Remove from the oven and add heavy cream, cream cheese, parmesan cheese, salt, and the melted butter.
• Mix until you have a creamy sauce.
• Remove the healthy noodles from the packages and rinse under warm water.
• Drain the noodles.
• Add the rinsed noodles and the precooked heated chicken to the sauce.
• Mix until fully combined.
• If the dish is warm enough, you can serve it right away. If it needs to be heated more just pop it back in the oven for about 5 or 10 minutes until it's fully heated.
• Chop the fresh parsley.
• Sprinkle the parsley over the pasta and serve warm.
• Enjoy!

LOW CARB EGG NOODLES

Steps:

• Preheat the oven to 325F.
• Add the cream cheese, eggs, and gluten to the jar of a blender.
• Blend on high for 1 minute, or until smooth.
• Pour our on a silicone mat that's placed on top of a heavy baking pan.
• Smooth out into a rectangle, keeping the batter very thin.
• Bake at 325F for 5 minutes, or until set. DON'T over-bake!
• Remove from oven and let set for a couple of minutes before cutting and using as desired. These are best if they are gently simmered in a sauce or broth for a few minutes.