I miss pasta. A lot. Like Lady and the Tramp missing pasta. That chewy goodness. The way it holds whatever sauce it is used with and keeps the flavor close. Hell, I used to eat the stuff plain! But, as I’ve discovered, wheat and gluten, not the best things. So, what about GF pasta? Carbs are too high. I do keto so I’m closely watching my carbs (look for a detailed post on just what that means soon) and all those commercial GF pastas have rice flour which is going to bust my carb bank. Nope, no can do. There are other options like shirataki noodles (made from a root) but they have a funky flavor if you don’t get them cooked just right, plus they can cause some, errrr, gastro issues. Spaghetti squash? I like, but it has some carb surplus, plus, it has ‘that’ flavor. Zoodles? LOVE ZOODLES!! But sometimes, I just want PASTA!! So, after some research and experimenting, I came up with PROTEIN PASTA!! Low carb. High protein. GOOD TEXTURE. NO FUNNY TASTE!! BINGO!!
- One cup plus one teaspoon Pea Protein Powder (Plus some for dusting)
- Three large eggs
- ¼ teaspoon olive oil
- Mix all ingredients with a fork until well blended.
- Knead together for 2-3 minutes. ( put the crumbly dough on a piece of parchment paper and folded it over and over an over to knead it as it was kind of sticky at first.
- Wrap dough in plastic and allow to sit for 30 minutes at room temp.
- Remove dough from plastic and roll out to about the thickness of a dime.
- Cut into shape using a sharp knife or cookie cutter (I used the blade from my mandolin slicer, the wide blade which was just about perfect size to duplicate ‘egg noodles’) . I made very thin slices, about 1/4″ wide and they grew to almost an inch wide!
- Dust with pea protein as required.
- Place cut pasta on a lint free paper towel for 15-20 minutes to dry.
- Bring a large pot of generously salted water to a rolling boil.
- Add the past and cook for 20-25 minutes, stirring occasionally so the noodles don’t stick together.
- Add your favorite spices and sauce.
- Serve and enjoy
NUTRITION COUNT PER serving (makes 6-8 servings, I’m using 6, this is based off my ingredients, double-check your numbers!): Calories: 150, Protein: 16g, Fat: 9 g, Carbs: 1g, Fiber: 0g, NET CARBS: 1g