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We make flourless egg white pasta. Let's go! Hello guys, welcome back to my channel. I am very excited about this video that I present to you today. However, if you are new here, we do keto recipes and everything around keto food. I hope you will take a look around at our other recipes and I hope you subscribe and if you do… thank you very much. So I have a strange accent and I know that some people struggle to understand me. If you are one of those people, please click the CC button because we have subtitles available in most languages.
I personally think this is a very good recipe and I want you to have it. This is a long video because there was a lot to pack in and that's because it's a very unique recipe. I won't skip this part because I have lots and lots of tips before the recipe I'm going to give you, but when you've decided which methods you're going to choose, go to our description box, we have time stamps so you can proceed to which chapter whichever you prefer and one of the things I'm most excited about is the nutritional information.
It is low calorie only 185, 15 grams of fat and 14 grams of protein and the total and net carbohydrates are the same because there is no fiber and it is only 0.7 grams. If you are vegan, you will replace the gelatin with agar-agar and if you are allergic to nuts, note that this is a nut-free recipe. We don't use flour at all . The main ingredient is actually powdered cheese. When shopping for your powdered cheese , it's important to check the ingredient list and make sure it doesn't have any hidden traces of flour or anything non-keto. You also want to check the carb count and make sure you can find the lowest carb count possible.
For this recipe I use aged pecorino and in the past I have also used parmesan powder. Some questions you may have is does it express through a pasta machine ? I would say no. Here you see me trying it and I don't think it works, I wouldn't recommend it. I have to say I didn't try any oat fiber on it or any powdered cheese, so you might want to give it a shot, but for me it just didn't work with the pasta on its own. I also tried to make pasta shapes aka macaroni with it and the dough is a bit too thin. It does work, but I found some holes in it. If you really want to make macaroni with this recipe, click this link now. There are five other pasta shapes that will work with this recipe. The sauces you see me making in this video will be featured in our next set of videos, so stay tuned for that. at no point during this video will you see me excreting the noodles.
That's because you don't have to. You will separate the noodles right before you cook them and for me this is such a huge time saver and I was very excited to find that I could get away with it. With my other pasta recipes, some people have asked if they need to dehydrate. Here I'm showing you lasagna noodles before and after dehydration, you'll see the dried lasagna noodles are much better, they're firmer and they're actually dry, while the non-dehydrated ones are still quite flexible and still like dough and I'm not sure if you want to work with it or not, but it's your choice.
Well that's all my tips and tricks I have for this recipe and I hope you can make it and let me know what you think. Now let's get into the recipe. Add 180 grams of powdered cheese to a bowl, then one teaspoon of gelatin powder and two teaspoons of xanthan gum. You may want to add half a teaspoon of salt at this point, depending on how you plan to use the pasta, as you can also add it to the sauce or cooking water.
Then I added a quarter of a teaspoon of turmeric and if you think mine is getting too yellow , just go with a pinch or you can leave it out completely. You want to use gloves when mixing your paste because the turmeric will stain 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 too, and shape your dough into a ball. The dough will have a lot 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. Add to the bowl of your machine 180 grams of powdered cheese, one teaspoon of gelatin powder or agar-agar if you are vegan, two teaspoons of xanthan gum, a pinch to a quarter of a teaspoon of turmeric powder.
Use a paddle mixer until you have no lumps, then add two egg whites and mix again. Your dough will not come together as such, but you will get large lumps. However, when you press it out and shape it into a ball of dough, 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 like. Your dough should weigh about 255 grams, then divide the dough so that it is easy to work with. I shaped it a bit and then between two sheets of baking paper, you'll see the edges crack as you roll and if it 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 try to get it as thin as possible.
For fettuccine it's so easy right… use a pizza or pasta cutter cut ribbons through the dough and here you see I cut the edges off because I have a lot of dough left and will add the waste to it so there will be no waste . And just 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 do 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 that goes back and forth a few times and then makes a line through the dough. I have found that the dough sticks to the cutter on the edge of the dough and if you don't go back and forth at the beginning you may end up with a hot mess. And when all your spaghetti is cut, lay it out on a baking sheet lined with parchment paper ready for dehydration.
To make ravioli, cut off 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'll see that I cut off one edge and lined it up with the other straight edge of the other pasta sheet. Now I just pat the pasta to reduce air pockets and my pasta can surround my filling if that makes sense. Trim the edges and center, making sure you have plenty of pasta around the filling. Note that you will have a lot of decorations when making ravioli, so it is a good idea to make this shape first. Then you can add your waste 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 it's wet and if you push it with the fork it just goes with the fork.
Now just push the bottom of your fork into the pasta that goes around the filling and because I can't cut a straight line to save my life, I cut it off 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, simply cut circles into the rolled out dough. Place one circle in your hand and gently press in the middle with your finger, at the same time close the palm of your other hand and then you can tidy up the edges if you have to.
Then place on a baking sheet with the parchment paper and it is ready for dehydration. The best way to store your pasta is in the freezer. I tried it in the fridge and it only stayed fresh for a few days. To defrost your pasta, I would not use the microwave because you actually have a cheese product. Leave it on your counter top overnight or you can even take it straight from the freezer to the fridge if you're going to use it in a few hours. After adding your pasta to a baking dish and adding the cheese on top, you'll simply bake at 320 degrees Fahrenheit for 15 minutes, depending on how crispy you like your cheese. Bring some water to the boil, add your pasta and cook for 1 minute total. Remember your pasta is already cooked so essentially you are just reheating it. The other thing is to add a pinch of salt if you didn't salt your pasta when you made it. Well strain your pasta and be careful it will be very soft and here is my cooked ravioli.
Tt is soft and didn't melt or break apart. You will then simply just add it to your pasta sauce. To cook the pasta in sauce you will first make your sauce and when you have one minute left of cooking time, add the pasta and then just toss it around. You will see the pasta become soft and then it is ready. Now you can see why we took days and days and days to make this video… it was long, and a lot of information. If you can make this pasta please nice please you can send me pictures on facebook or instagram I would really appreciate it. Thank you very much for watching. Get pasta making! Stay safe and be healthy..