modesty007
Well-Known Member
Make your own pasta
LCHF pasta
4 portions
6 egg
200 gram cream cheese – Philadelphia
75 ml psyllium husk
1 ml salt
Heat the oven to 150°C (normal oven slightly lower with fan, my guess 125)
Beat the eggs until they’re voluminous, add the cream cheese and husk and whisk together
Spread the batter/dough evenly and thinly on two baking trays with covered with baking paper, place a baking paper on top of the batter/dough and use a rolling pin or similar to roll out the dough/batter towards the edges of the baking paper to make it thin enough. If you want to be extra careful you might want to spread some oil on the baking paper used on top. Leave the top paper if you want to.
Bake for app 10 minutes
Let it cool and take off the top paper if left during baking
Ready to be cut into your choice, for lasagne cut the piece you want, to make tagliatelle you can also try and roll it before cutting. If you got a pizza slicer this could be an excellent tool for cutting.
Can be stored a couple of days in the fridge and also put away in the freezer for later use.
Dairy free LCHF pasta
2 baking trays
4 egg
100 ml water
50 ml psyllium husk
2 tbsp coconut flour
1 ml salt
Heat the oven to 150°C (normal oven slightly lower with fan)
Mix the dry ingredient in one bowl.
Beat the eggs and water in another bowl
Use an electric hand mixer and slowly mix in eggs into the husk mix
Let the batter swell for 10 minutes
Spread the batter/dough evenly and thinly on two baking trays with oiled baking paper, place an oiled baking paper on top of the batter/dough and use a rolling pin or similar to roll out the dough/batter towards the edges of the baking paper to make it thin enough. If you have a Teflon baking sheet this might work better on the top.
Bake for app 10 minutes
Let it cool and take off the top paper if left during baking
Ready to be cut into your choice, for lasagne cut the piece you want, to make tagliatelle you can also try and roll it before cutting. If you got a pizza slicer this could be an excellent tool for cutting.
Can be stored a couple of days in the fridge and also put away in the freezer for later use.
LCHF pasta
4 portions
6 egg
200 gram cream cheese – Philadelphia
75 ml psyllium husk
1 ml salt
Heat the oven to 150°C (normal oven slightly lower with fan, my guess 125)
Beat the eggs until they’re voluminous, add the cream cheese and husk and whisk together
Spread the batter/dough evenly and thinly on two baking trays with covered with baking paper, place a baking paper on top of the batter/dough and use a rolling pin or similar to roll out the dough/batter towards the edges of the baking paper to make it thin enough. If you want to be extra careful you might want to spread some oil on the baking paper used on top. Leave the top paper if you want to.
Bake for app 10 minutes
Let it cool and take off the top paper if left during baking
Ready to be cut into your choice, for lasagne cut the piece you want, to make tagliatelle you can also try and roll it before cutting. If you got a pizza slicer this could be an excellent tool for cutting.
Can be stored a couple of days in the fridge and also put away in the freezer for later use.
Dairy free LCHF pasta
2 baking trays
4 egg
100 ml water
50 ml psyllium husk
2 tbsp coconut flour
1 ml salt
Heat the oven to 150°C (normal oven slightly lower with fan)
Mix the dry ingredient in one bowl.
Beat the eggs and water in another bowl
Use an electric hand mixer and slowly mix in eggs into the husk mix
Let the batter swell for 10 minutes
Spread the batter/dough evenly and thinly on two baking trays with oiled baking paper, place an oiled baking paper on top of the batter/dough and use a rolling pin or similar to roll out the dough/batter towards the edges of the baking paper to make it thin enough. If you have a Teflon baking sheet this might work better on the top.
Bake for app 10 minutes
Let it cool and take off the top paper if left during baking
Ready to be cut into your choice, for lasagne cut the piece you want, to make tagliatelle you can also try and roll it before cutting. If you got a pizza slicer this could be an excellent tool for cutting.
Can be stored a couple of days in the fridge and also put away in the freezer for later use.
