https://www.youtube.com/embed/0GXpnTsosFU
We're making flourless egg white pasta. Let's go! Hi guys, welcome back to my channel. I am really
excited about this video that I'm presenting to you today. If you are new here however, we do
keto recipes and all things around keto food. I do hope you will take a look around at our other
recipes and I hope you subscribe and if you do... thank you so much. So I have a weird accent
and I know that some people have difficulty understanding me. If you're one of those
people please click on the CC button because we have subtitles available in most languages.
I
personally think this is a really good recipe and I want you to have it. This is a long video, as
there was a lot to pack in and it's because this is a very unique recipe. I wouldn't skip this part
because I've got lots and lots of tips prior to the recipe that I'm going to give you but when you
have decided what methods you're going to choose, do go to our description box, we've got timestamps
so you can skip ahead to whichever chapter you prefer and one of the things I'm most excited
about is the nutritional information.
It's low calorie just 185, 15 grams fat and 14 grams
protein and the total and net carbs are the same because there is no fiber and it's just 0.7 grams.
If you're vegan you would replace the gelatin with agar agar and if you're allergic to nuts, do note
this is a nut free recipe. We don't use any flour at all. The main ingredient is actually powdered
cheese. When shopping for your powdered cheese it's important that you check the ingredients
list and it doesn't have any hidden traces of flour or anything that's non-keto.
You also want
to check the carb count and make sure that you can find the lowest carb count as possible. For this
recipe I'm using matured pecorino and in the past I've also used powdered parmesan. Some questions
you might have is does it extrude through a pasta machine? I would say no. Here you see me trying it
and I don't think it works I wouldn't advise it. I must say I didn't try any oat fiber over it or
any powdered cheese so you may want to do that and give it a go, but for me it didn't work just with
the pasta on its own. I also tried making pasta shapes aka macaroni with it and the dough is a
little bit too thin. It does work but I found some holes in it. If you really want to make macaroni
with this recipe click on this link now. There are a whole other five pasta shapes that will work
with this recipe.
The sauces that you see me make in this video will be coming up in our next
set of videos so do stay tuned for that. at any point during this video you will
not see me separating out the noodles. It's because you don't have to. You would separate
the noodles out just before you cook it and for me that is such a huge time saver and I was super
stoked to find that I could get away with that. With my other pasta recipes some people have asked
do they have to dehydrate. Here I'm showing you lasagna noodles before and after dehydration
you will see the dried lasagna noodles are much better, they are firmer and they are
actually dry whereas the non-dehydrated is still quite flexible and still like dough and
I'm not sure if you want to work with that or not but it's your choice.
Well that's all my
tips and tricks that I have for this recipe and I hope you get to make it and let me know
what you think. Let's get into the recipe now. Add 180 grams of powdered cheese to a bowl,
then one teaspoon of gelatin powder and two teaspoons of xanthan gum. You may wish to add a
half a teaspoon of salt at this point depending on how you plan to use the pasta because you
can add it in the sauce or boiling water too. Then I added a quarter teaspoon of turmeric
and if you think mine turns out too yellow just go with a pinch or you can leave it out
altogether. You want to use gloves when you mix your pasta because the turmeric will stain in
your hands and try to get rid of all the lumps and make sure everything is fully combined and one
color. And the last ingredient to add is two egg whites at room temperature. Now give it a good
mix and here you can see I kneaded it as well, and form your dough into a ball. The dough
will have lots of cracks in it but because it's soft all those cracks will disappear
when you roll it out so don't worry about it.
To the bowl of your machine add 180 grams of
powdered cheese, one teaspoon of gelatin powder or agar agar if you're doing vegan, two teaspoons
of xanthan gum, a pinch to a quarter teaspoon of turmeric powder. Using a paddle attachment mix
until you have no lumps, then add two egg whites then mix again. Your dough won't come
together as such but you will get big clumps. However when you squeeze it and form it
into a dough ball it will come together nicely. This recipe is enough for four servings but that's
really only if you want to follow my macros. You can have a larger portion if you wish. Your dough should weigh about 255 grams
and next separate out the dough so it's easy to work with. I shaped it a little and
then between two sheets of baking paper, you will see the edges crack as you roll
and if that bothers you just pinch the crack so the dough comes together. Once fixed
keep rolling and you will find this dough very easy to work with and do try
to get it as thin as possible.
For fettuccine it's so easy right...
using a pizza or pasta cutter cut ribbons through the dough and here
you see I'm trimming the edges because I have lots of dough left and will add the
offcuts to that so there will be no wastage. And just like that place it on a baking sheet
with the baking paper and it's ready to dehydrate. For lasagna noodles grab your favorite
lasagna dish and measure the bottom... and you make your noodles to match the
size, so that's what I'm doing here. You can even just cut out one sheet if
that's what you prefer and when you're done lay the lasagna with the baking paper
on a baking sheet ready for dehydration.
To make spaghetti you will start by making a small
cut hitting reverse a few times and then making a line through the dough. I found that the dough
sticks to the cutter at the edge of the dough and if you don't go back and forth at the start
you might end up with a hot mess. And when all your spaghetti is cut lay it out on a baking
sheet with the baking paper ready for dehydration.
To make ravioli trim one side, then add your
filling. My filling is just ricotta with garlic powder and you want to leave about two inches
on all sides between each ball of filling. Add another sheet of pasta on top and
you will see that I trimmed off one edge and lined it up with the other straight side of
the other pasta sheet.
Now I'm just patting the pasta down to minimize air pockets and my pasta
can surround my filling if that makes sense. Trim down the edges and middle, making sure
you have plenty of pasta around the filling. Do note you will have lots of trimmings
when you make ravioli, so it's a good idea if you're making this shape first. Then you
can add your offcuts to the other dough ball. Now we're going to seal the edges and
first you want to grease a fork with either avocado or olive oil or even cooking
spray because the dough is sticky when wet and if you press into it with the fork it's just
going to stick to the fork. Now just press the bottom of your fork into the pasta going around
the filling and because I can't cut a straight line to save my life I trimmed it again. But
also my ravioli ended up looking very neat and tidy. Place on a baking sheet or tray with your
parchment paper and it's ready for dehydration.
To make orecchiette quite simply cut circles into
the rolled out dough. Place one circle into your hand and gently press into the middle with the
finger, at the same time closing the palm of your other hand and then you can tidy up the sides if
you need to. Then place on a baking sheet with the parchment paper and it's ready for
dehydration. To store your pasta your best way to do that
would be in the freezer. I tried it in the fridge and it only stayed fresh for a few days.
To defrost your pasta I wouldn't use the microwave because essentially you have a cheese product.
Leave it on your bench top overnight or you can even take it straight from the freezer to the
fridge if you're going to use it in some hours.
After adding your pasta to a casserole dish
and adding the cheese on top you will simply bake at 320 degrees fahrenheit for 15 minutes
depending on how crispy you like your cheese. Bring some water to a boil, add
your pasta and let it cook for 1 minute total. Remember your pasta is already
cooked so essentially you're just heating it up. The other thing is add a pinch of salt if you
haven't salted your pasta when you made it. Alright strain your pasta and do be gentle it
will be very soft and here is my cooked ravioli. Tt's soft and has not melted or split apart. You
would then simply just add it to your pasta sauce. To cook the pasta in sauce you would
make your sauce first and when you have one minute left of cooking time, add
the pasta and then just toss it around. You will see the pasta get
soft and then it's ready. Now you guys can see why we took days
and days and days to make this video... it was long, and a lot of information.
If
you get to make this pasta please pretty please can you send me pictures on facebook
or instagram, I would really appreciate it. Thank you so much for watching. Get
pasta making! Stay safe and be well..
