| Carolyn F's Lo Carb Wheat Pasta |
| 1 1/2 cups Wheat Protein Isolate 2 tablespoons white whole wheat flour (optional) 3 packages Splenda 1/4 teaspoon salt 1 egg 1 Tablespoon oil Water..on your hands as you mix it Combine the WPI, wheat flour (if desired), Splenda & salt in a bowl. Make a well in the middle of the dry ingredients and add the egg and oil. Stir with a fork until well mixed. Wet hands slightly and then work the dough to make a uniform ball. You might have to wet your hands twice. Knead dough for about 5 minutes until elastic. Cover and let sit. Roll this out with a manual pasta machine until very thin. Cut for noodles, or leave in strips for lasagne. Cook in boiling water for several minutes or until tender. |
 |