Pasta Recipes

[Gaelen]

Yes, pasta. ;) Seriously, some forms of homemade pasta are naturally low carb. Here's the place to look for those recipes.

Index of recipes for homemade Pasta:


Carolyn F's Lo Carbohydrate Wheat Pasta
Egg Pasta -- about 5g protein, 1g ECC
Lo-Carb Pasta -- about 115g protein, 7g ECC for entire recipe
Noodle Dough
Pasta
Pasta Nearly -- 14g protein, 2g ECC
Ricotta Spinach Gnocchi -- 15g protein, 4g ECC per 10-piece serving
Soy Noodles
Yuba Noodles -- about 1g ECC per sheet of yuba

[Gaelen]

RICOTTA SPINACH GNOCCHI -- 15G protein, 4g ECC per 10 piece serving

Recipe By : Gaelen
Serving Size : 10 pieces Preparation Time :0:00
Categories : pasta, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ricotta cheese
10 oz frozen spinach -- chopped or leaf, thawed and squeezed dry
2 eggs
1/2 cup parmesan cheese -- grated
3 tbs Oat flour
salt and pepper to taste

Beat the ricotta (process if needed) to a smooth consistency; beat in the eggs.

Thaw the spinach (nuke a few minutes in the microwave, if necessary), drain and squeeze out as much liquid as possible. Mix into the ricotta and eggs. Mix in the grated parmesan.

Add salt and pepper to taste. Chill the batter at least three hours or overnight.

Place the oat flour into a pie plate, and scoop up the ricotta/egg/spinach mixture by rounded half-teaspoonsful. Drop each spoonful of batter into the pie plate a half dozen at a time. Roll them with the edge of a spoon until coated with flour, and then shake the pie plate to coat them on all sides in oat flour.

Remove the floured gnocchi to a cookie sheet covered with wax or parchment paper (tap off any excess flour as you go.) When all the batter has been formed into gnocchi, place the cookie sheets into the fridge to chill until firmed up (at least 20 minutes.)

Drop the gnocchi into a potful of gently simmering water or broth, and cook until they rise to the top. When all are risen to the top of the pot, test one. They should be done all the way through and very light, almost fluffy. but they may need to simmer/poach another minute to be cooked through, depending on how many are in the pot. They should not be doughy in the middle.

Alana from PPBBS suggested spraying the raw, chilled gnocchi with olive oil and baking them in the oven, and that keeps them together more easily than poaching them. Use a 350 degree oven for about 7-8 minutes. This method is MUCH less labor intensive. ;)

Sauce however you like. This makes around 60 gnocchi. For six servings of 10 pcs., gnocchi alone are about 16g protein/4.5g ECC (6.3g carbs - 1.8g fiber). For four servings of 15 pcs., about 24g protein, 6.8g ECC (9.5g carbs - 2.7g fiber).

This recipe is adapted from "Cooking Thin," on the food network, starring Katherine Daelemons, and from "The Italian Cooking Encyclopedia." Daelemons sauced with fresh peas in sage butter, but hey, they are great with plain old butter, with pesto, with a bit of fresh or sun-dried tomatoes and olives, with clam sauce, with good old marinara. If your sauce is substantial, use the six portion size, 'cause they're filling!

Yield: "60 pieces"

Per Serving : 206 Calories; 14g Fat (59.2% calories from fat); 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 241mg Sodium.

[Gaelen]

Banshee pm'd me and asked if something else (parsley or romain) could be substituted for the spinach in the ricotta gnocchi recipe. Since that's actually a variation that Daelemons suggests, I thought I'd answer here...although I've never tried either. She does suggest using a mix of fresh herbs, and parsely is one of them. I'd go with the chopped italian (broad leaf) parsley since it's closer to the consistency of the spinach., or a mix of parsley and basil (more parsley than basil) or parsley and finely chopped sage. I think the romaine might have too much water in it naturally and if you couldn't get the water out, the gnocchi would fall apart. Another green that might work would be frozen swiss chard, pressed and drained to remove the moisture as if it were the spinach. Banshee, hope this helps.

Gaelen

[cmcole]

Pasta Nearly


1 pinch salt
½ cup soy protein isolate
2 Tbsp vital wheat gluten
1 Tbsp soy flour
1 egg
¼ cup water

Mix first 4 ingredients; add egg and water and mix to get bread type dough. Add more water if necessary. Roll out and cut into strips, or pinch off into little pieces. Drop into boiling water and let boil 1-2 min. (Not too long or it will get gummy). Drain and top with sauce.
Serves 2 @ 4 carb, 2 fiber (2 NET carbs), 94 Calories, 3 fat, 14 protein
The vital wheat gluten I use (Hodgson mill) has 2 carbs and 1g fiber per Tbsp )

This was surprisingly good. I used about ½ cup water, and the dough was a little too sticky to roll out. I didn't want to add any additional flour, so I pressed with my hands until it was as flat as I could get it, then cut it in strips. Many of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 min, stirring most of the time. There is very little taste (just like real pasta) but this has a great texture

Pasta


½ cup protein powder
⅛ cup gluten
1 Tbsp soy flour
Dash of salt
1 egg
⅛ cup water (may vary)

Mix first 4 ingredients together. Add egg & water. Mix together to get a bread-type dough. Roll out & cut into strips, like fettuccini, or pinch off into little pieces

Drop into boiling water. Let boil about 1 - 2 minutes (not too long or it will get gummy). Drain & top with favorite sauce, such as creamy Alfredo


Yuba Noodles

For egg noodles or linguine, go an Asian grocery store and buy the dried bean curd sheets, also called Yuba. You can also buy them fresh too but some markets don't carry these.

To prepare them you place them in a shallow container, carefully pour boiling water over them and allow 5 to 10 minutes, until they are soft and pliable. Boiling them in salted water will make the "noodles" more tender. You can use the whole sheets for things like lasagne noodles or you can cut them into noodles. Be sure to drain them really well and even pat them dry. Add them to the sauce and heat. Generally 1 net carb per sheet.


Soy Noodles


2 extra large Eggs, separated 1 g
1/2 cup of soy flour, full fat 14.5 g
1/2 teaspoon of salt
2 additional tablespoons of soy flour 5 g

Beat eggs thoroughly with fork or wire rack. Add soy flour 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. Roll out the dough with a rolling pin until very thin. 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 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 14 inch wide for fettuccine and as desired for other pasta. Unroll strips carefully so as not to break them, arrange on waxed paper, keeping flat.

The noodles may be left to dry for 1 to 2 hours, or cooked immediately.

http://www.titanic.kn-bremen.de/allrec.html


Carolyn F's Lo Carbohydrate Wheat Pasta

Contributor: Carolyn F

1 1/2 cups Wheat Protein Isolate
2 tablespoons white whole wheat flour (optional)
3 packages Splenda
1/4 teaspoon salt
1 egg
1 Tablespoon oil
Water - on your hands as you mix it

Combine the WPI, wheat flour (if desired), Splenda & salt in a bowl.

Make a well in the middle of the dry ingredients and add the egg and oil. Stir with a fork until well mixed. Wet hands slightly and then work the dough to make a uniform ball. You might have to wet your hands twice. Knead dough for about 5 minutes until elastic. Cover and let sit. Roll

this out with a manual pasta machine until very thin. Cut for noodles, or leave in strips for lasagne. Cook in boiling water for several minutes or until tender.

LoCarber.com - Making your low carbohydrate lifestyle easier!



Egg Pasta

Contributor: http://www.lowcarbluxury.com Yield: 4 servings

3 large egg yolk
3 large egg whites
1 tsp cream of tartar
½ tsp salt

Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly; remove with by running a knife under the baked mixture to loosen, and slice into "noodles".

NYC Nutrition Analysis: water=28.09 g; calories=59.02; protein=4.71 g; total fat=3.58 g; carbohydrate=0.93 g

Noodle Dough


2 large egg; room temp, separated
½ cup soy flour; full-fat not sifted
½ tsp salt
2 Tbsp soy flour; full-fat additional, not sifted
3 quart water
1-½ tsp salt

Beat eggs thoroughly with a fork or wire whisk. Add soy flour 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. Roll out the dough with a rolling pin until very thin. 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 jellyroll 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 ¼ inch wide for fettuccine and as desired for other pastas. Unroll strips carefully so as noodles may be left to dry for 1 or 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. Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.

Yield: 2 servings

Lo-Carb Pasta


½ cup soy protein isolate
1/8 cup vital wheat gluten
1 Tbsp soy flour
1 dash salt
1 large egg
1/8 cup water

Mix dry ingredients together, add egg and water (water amount only enough to create workable dough.)

Mix together to get bread type dough. Roll out and cut into strips, like fettuccini, or pinch off into little pieces. Drop into boiling water. Let boil about 1-2 minutes. (Not too long or it may easily overcook.) Drain and top with favorite sauce.

Excellent sauces: White sauce with mushrooms; bacon cream sauce; marinara or spaghetti sauce. Top with fresh parsley and grated Parmesan cheese.

NYC Nutrition Analysis: water=74.64 g; calories=557; protein=115 g; total fat=10.34 g; carbohydrate=14.15 g; dietary fiber=7.12 g