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Message: <blockquote data-quote="Bittern" data-source="post: 2398394" data-attributes="member: 315804">Try this, much closer to spaghetti or tagliatelle than the vegetable alternatives. Take note of the comments at the bottom of the page I have had to fiddle with the original recipe to make it work and am still fiddling. If you don't have a pasta machine roll it felt on a non stick baking sheet and cut it into strips with a sharp knife.Low Carb Soy Flour Pasta/Noodles (serves 3-4)150 gr soy flour50 gr gluten2 tsp salt2 large eggs2 tsp oil3 Tbsp warm waterMix the soy flour, gluten and salt well in a mixing bowl. Add the other ingredients, mix well with your hands, the traditional way, or with a spoon till the dough has come together.Turn out onto your work table and knead till smooth. Doesn’t take long.Wrap in cling wrap and leave to rest for about 30 min or as long as you can.Unwrap your dough. Cut into 8 equal pieces and process it through your pasta machine as you would for regular pasta to your desired thickness and then cut into the form you like.Just so that you have an idea, here are the thicknesses I use. My Atlas pasta machine has 9 thickness settings with 1 being the thickest and 9 being the thinnest. For spaghetti and chines noodles, I roll to 5 and then use the spaghetti attachment to cut. For tagliatelle, I roll to 8 and then cut (seemed to have the best result). For lasagne and cannelloni, I roll to 6.To cook your pasta (I also pre-cooked my pasta before making lasagne and cannelloni), bring a huge pot of water to boil with some salt. When the water is boiling, put in your noodles and cook for 2 minutes. Watch your pot! The water sometimes foams up and overflows. Drain and use. If there is leftover pasta for whatever reason, the noodles end up in a soup the next day.Nutritional Information per serving if 4 servingsTotal Cal – 249.6 kcal; Fat – 12.2 gr; Carbs – 3.1 gr, Protein – 31.9 grCommentsRatio Gluten to Soy 1:1.5 Difficult to roll and will splitRatio of 1:3,  50g gluten 150g flour more water is needed so added until dough is workable but not sticky. Kneaded and wrapped in cling film for a couple of hours. Not sticky and is workable. Passed through pasta m/c to level 5 then made tagliatelle. Strips still joined but easy to separate.</blockquote>

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