ImPasta (Almond Flour Pasta Dough)
This pasta, unlike its fully wheat-based kin, is very hearty
and filling thanks to its high protein content. All by itself, it provides enough
protein for a meal even without a meat or cheese sauce. That makes it a great choice,
dressed simply with a tomato sauce, for those finicky young eaters in the family.
Great tossed just with butter, herbs and parmigianno reggiano or dressed with your
favorite sauce from marinara to al Fredo; don’t forget to add any extra carbs the
sauce will contribute.
1 cup almond flour
˝ cup whey protein powder
1/3 cup vital wheat gluten
˝ cup whole-wheat flour
1 teaspoon fine salt
For the bench flour:
2 tablespoons whey protein powder
2 tablespoons almond flour
1 tablespoon xanthan gum
- Combine the dry ingredients in a mixing bowl.
- In a separate small container, lightly beat the eggs.
- Make a well in the center of the flours, pour in the beaten egg, and with a fork begin to stir from the center, bringing the dry into the wet ingredients until you have completely incorporated the flours.
- Turn the ball of dough onto a lightly “floured” surface (using the imposter bench flour above.) Take over by hand and knead the pasta dough for about 2 to 3 minutes, incorporating about 2 tablespoons or so of the bench flour as needed to achieve a smooth, elastic, but not sticky dough.
- Wrap dough in plastic wrap and allow it to rest 20 minutes before processing further with a pasta machine or by hand into spaghetti, fettuccine, or lasagna noodles or sheets for making ravioli.
1This recipe will make enough fettuccine or spaghetti for about 6 hearty servings, 8 side dish servings, or lasagna noodles sufficient for 12 servings.
Nutritional Facts (for 6 servings) 6.7 net carbs 33.9 protein