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Low Carb Pasta Dough Recipe

By Rebecca Garcia

To me, the hardest part of the Atkins Diet is to give up pasta. Of course, I could use low carb pasta but a pound of these Atkins-friendly noodles is 5 times more expensive than their regular counterparts. Thankfully I found this easy homemade low carb pasta dough recipe.

I've tried it many times and love its texture – I tell you, I couldn't believe this stuff is low carb! So, if you crave for pasta and have to have noodles, give this easy recipe a go! You'll thank me for it.

Low Carb Pasta Dough Recipe

(serves 4)

Ingredients:

2 extra large eggs

¼ cup chicken or vegetable broth

½ cup soy flour, sifted

½ cup whole wheat flour, sifted

½ teaspoons salt

2 tablespoons additional soy flour, sifted

How to make homemade low carb pasta dough

1. Place flours and salt in a large bowl, and make a well in the center.

2. Beat the eggs well in another bowl. Whisk in broth, and pour the mixture into the well. Mix everything thoroughly.

3. Place a large sheet of waxed paper on a flat surface, sprinkle a bit of the extra soy flour all over the top.

4. Transfer the dough on the waxed paper, making sure that all surfaces get a light coating of the soy flour.

5. With a rolling pin, roll out the dough into a very thin rectangular shape.

6. Beginning with the narrow end, gently fold over about 2" of dough and continue turning like a jelly roll until the roll is about 3" thick. The dough should be dry (but not a heavy coating of extra soy flour) so that the layers do not stick together.

7. Cut rolled dough in even strips, with a very shape knife – ¼" wide for fettuccine or ½" wide to get wide noodles for gravy mixtures.

8. Carefully unroll noodles, and arrange them flat on waxed paper. Your homemade low carb pasta may be left to dry for about 1-2 hours, or cooked immediately. Pasta should be cooked until it's tender but slightly firm to the bite. Enjoy!

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