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Low Carb Noodles

Low Carbohydrate Recipe

A bit of a project but well worth the effort! Soy flour replaces high carb flours usually used in noodles while the remaining ingredients are standard for noodles.

Soy Flour in Low Carb Noodles


2 extra large eggs
1/2 cup soy flour
1/2 teaspoon salt
2 tablespoons additional soy flour
3 quarts water
1 1/2 teaspoons salt

Recipe Directions

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 (you can use high gluten wheat flour here as well for a few carbs extra). Roll out the dough with a rolling pin until very thin. (The French rolling pins without handles work best here.) 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.

Pasta Shapes With a very sharp knife, cut rolled dough in even slices -- 1/4-inch wide for fettuccine and as desired for other pasta (wide noodles for gravy mixtures should be cut about 1/2-inch wide). Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1 to 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. (Al dente means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.

Nutrition Information

This recipe yields 4 servings
90 Calories; 5g Fat (50.2 percent calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; >1125mg Sodium

Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Fat

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