Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 03-08-2017, 05:36 PM   #871
Trotter
Senior LCF Member
 
Trotter's Avatar
 
Join Date: May 2014
Location: Tennessee
Posts: 149
Gallery: Trotter
Stats: 506/429/230
WOE: Low carb
Start Date: March 31, 2014
I came across a recipe the other day that I forwarded to my daughter. It is for Paleo Pasta and is on Paleo Cupboard if you want to Google it. I would post a link as I prefer to acknowledge my sources but have gotten in trouble for linking to outside sites on here.

Quote:
Ingredients:
- 2/3 cup arrowroot flour (plus extra for kneading)
- 1 cup blanched almond flour (or sesame seed flour if allergic to nuts)
- 1 cup tapioca flour
- 2 tsp. sea salt
- 2 large eggs
- 4 egg yolks (from large eggs)

- 2 Tbsp olive oil (for cooking the pasta)

Equipment:
- Food processor
- Large mixing bowl
- Fork and knife
- Measuring cups and spoons
- Plastic wrap or dishcloth
- Cutting board or flat working space
- Pasta roller or rolling pin and chef knife
- Medium saucepan

Directions:
1. Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).

2. Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.

3. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).

4. Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5
minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.

5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.

6. To roll the dough hand, sprinkle the work-space with some arrowroot flour and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.

7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.

8. To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles
from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!

Note: If you need to choose between arrowroot flour and tapioca flour, using all tapioca flour will work best in this recipe.
Trotter is online now   Reply With Quote

Sponsored Links
Old 03-08-2017, 09:13 PM   #872
sherrymyra
Senior LCF Member
 
Join Date: Jan 2005
Posts: 638
Gallery: sherrymyra
I just went with the original. Too many pages and versions to get your head around.
sherrymyra is offline   Reply With Quote
Old 03-10-2017, 09:57 AM   #873
dianafoot
Major LCF Poster!
 
dianafoot's Avatar
 
Join Date: Dec 2005
Location: southern US
Posts: 1,219
Gallery: dianafoot
Quote:
Originally Posted by Trotter View Post
I came across a recipe the other day that I forwarded to my daughter. It is for Paleo Pasta and is on Paleo Cupboard if you want to Google it. I would post a link as I prefer to acknowledge my sources but have gotten in trouble for linking to outside sites on here.
This looks like a great grain-free Paleo recipe. But the arrowroot and tapioca powders are extremely high in carbs, so this would be a super high-carb pasta. Wonder if those could be replaced with lupin flour and oat fiber and some other low carb flours?
dianafoot is offline   Reply With Quote
Old 03-12-2017, 08:02 AM   #874
JHoberer
Major LCF Poster!
 
JHoberer's Avatar
 
Join Date: Jul 2012
Posts: 1,395
Gallery: JHoberer
Stats: 283/177.0/170, 5'10.5", 38
WOE: 1/08: Atkins, 8/11: HCG, 7/12: JUDDD, 10/12: HCG
I wrote the post and I still use the first recipe. I've tried others,... like the first!
__________________
Maintaining IS winning. Losing... it's icing on the cake!

Jen
JHoberer is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 02:03 PM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.