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Low Carb Noodles
Beat eggs thoroughly with a fork or wire whisk. Add broth to egg mixture and whisk
again. Add floura and salt and mix well. Place a large sheet of waxed paper on a flat surface, or
use a wooden board if you have one. Sift a tiny amount of the extra soy
flour all over the waxed paper or board. Place the dough on the waxed
paper, making sure that 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 until very thin. (The
French rolling pins without handles work best here.) Try to roll the dough
into a rectangular shape. Work fast!
- 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.