Pasta
Entrees | Mains | Breads | Pasta | Desserts
Low Carb Pasta
Ingredients:
- 1/2 cup whole wheat flour
- 1/4 cup vital wheat gluten
- 1 tablespoon soy flour
- Dash of salt
- 1 egg
- 1/4 cup water or chicken broth
In a separate bowl, slightly beat egg and and water (or chicken broth.) Add egg mixture to dry ingredients and mix well to get a bread-type dough. Roll out thin and cut into strips, like fettuccini, or pinch off into little pieces (for spaetzel.)
Drop into boiling water. Let boil 1 to 2 minutes. Watch carefully and do not overboil as strips may become gummy. Drain well, butter if you like, and top with your favorite low-carb sauce.
Makes 2 servings. 7 net grams of carbohydrate per serving
Low Carb Lasange
Ingredients:
4 small zucchini
32 oz Ricotta
2 Eggs
32 oz Mozzerella
1/4 cup Parmesan Cheese
Homemade Tomato Sauce
1 lb Ground Sausage
Mix Ricotta, Parmesan cheese, Eggs, 3/4's of Mozzerella and fried up Sasuage in a bowl. Stir well. Peel zucchini, and slice very thinly in uniform pieces.
Spread tomato sauce in the bottom of a baking dish, enough to just cover the bottom.
Place a layer of zucchini slices down, then the meat cheese mix, then more sauce. Keep going. When you lay the last of the zucchini spread the remaining sauce and mozzerella cheese.
Bake at 350 for 45 minutes covered, remove the cover and cook for 15 minutes more or until bubbly andthe zucchini is tender.
Low Carb Spagetti
4 - 28 oz cans crushed tomatoes
4 chicken thighs or drumsticks, with bone and skin
2 pork chops with bone and fat
1 pound ground beef
1 red bell pepper chopped
chopped onion and/or garlic to taste
1 tablespoon dried oregano, or to taste
1/2 - 1 cup finely chopped fresh parsley
salt and pepper to taste
In a large cooking pot or large crock pot, combine all the ingredients except the parsley and salt and pepper. If using the stove top, bring the sauce to a boil and then reduce the heat to the lowest setting. Stir the sauce occasionally and if it starts to get too thick or burn, add a little water. If you're using a crock pot, heat the sauce on high until it starts to bubble slightly, then turn to low. Sauce is done when the meat falls off the bones. With a slotted spoon, remove the meat and bones to a plate or bowl to cool. Add the parsley and let it simmer a few minutes. Taste the sauce and add salt and pepper if needed. After the meat has cooled enough to work with it, remove the meat from the bones, cut it into small pieces and return it to the sauce.
Making Pasta
