Low Cal High Protein Pasta
|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)|
|Egg whites||3 Large|
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.