Low Carb NoodlesSubmitted by: JANCLAIR
• 2 extra large eggs
• 1/4 cup chicken or vegetable broth
• 1/2 cup soy flour
• 1/2 cup whole wheat flour
• 1/2 tsp salt
• 2 tablespoons additional soy flour
Beginning 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. Dough should be dry enough so layers do not stick together, but should not 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 1-2 hours, or cooked immediately.
To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until 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 firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.
Makes 4 servings. 8.5 grams net carbs per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JANCLAIR.