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Low Cal High Protein Pasta

Italian.Chef's picture
Ingredients
  All-purpose flour/1 cup all-purpose flour and 1 cup whole wheat flour 2 Cup (32 tbs) (And More For Kneading, Rolling And Cutting)
  Salt 1⁄2 Teaspoon
  Egg whites 3 Large
  Water 6 Tablespoon
Directions

In a large bowl or on a work surface, mix flour and salt (if desired).
In a small bowl, lightly beat together the egg whites and 3 tablespoons of the water.
Mound the flour and make a well in center.
Pour in the egg white mixture and, using a circular motion, begin to draw flour from sides of well.
If dough seems crumbly, add more water, a tablespoon at a time.
When dough becomes stiff, use your hands to finish mixing.
Pat into a ball and knead a few times to help flour absorb eggs.
Clean and lightly flour the work surface.
If you have a manual or electric pasta machine, knead dough by hand for 3 or 4 minutes, or until no longer sticky, before using machine.
If you plan to use a rolling pin, knead by hand for 10 minutes or until smooth and elastic.
Cover and let rest for 20 minutes.
With pasta machine or by hand, roll out one-fourth of the dough at a time to desired thinness.
Keep unrolled portion covered.
When all dough is rolled, cut strips into desired shapes by machine or by hand.
This dough is best used for medium-wide or thin noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Kneading
Dish: 
Noodle
Interest: 
Healthy
Preparation Time: 
35 Minutes

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