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Soy Pasta

Italian.Chef's picture
  Soy flour 1 Cup (16 tbs)
  Eggs 2 Large
  Water 8 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs) (For Kneading, Rolling, And Cutting)

In a large bowl or on a work surface, combine flours.
Mound flour and make a well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in 2 tablespoons of the water.
Using a circular motion, begin to draw flour from sides of well.
Add more water, a tablespoon at a time, while continuing to mix.
When dough becomes stiff, use your hands to finish mixing.
Pat and squeeze dough into a ball and knead a few times to help flour absorb liquid.
Soy flour pasta takes more kneading than all-purpose pasta.
Clean and lightly flour the work surface.
Knead by hand for 15 to 20 minutes or until smooth and elastic; cover and let rest for 30 minutes.
With pasta machine, roll one-fourth of the dough at a time to desired thinness.
Keep unrolled portion covered.
In spite of the low gluten, this dough can be rolled to the next to the last setting.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 737 Calories from Fat 240

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 5.7 g28.5%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 152.2 mg6.3%

Total Carbohydrates 78 g26%

Dietary Fiber 9.8 g39%

Sugars 7.2 g

Protein 48 g96.1%

Vitamin A 11.8% Vitamin C

Calcium 23.5% Iron 56%

*Based on a 2000 Calorie diet

Soy Pasta Recipe