Atkins Diet Recipe

Collection of Atkins Diet Recipe

Atkins Low Carb Pasta (9 servings / 4 cups)

1 tbsp olive oil

1 tsp salt

1/3 cup vital wheat gluten flour

1/2 cup soy protein powder

1/2 cup unbleached, all-purpose wheat flour or whole wheat if you prefer

4 egg yolks

5 tbsps cold water

3 tbsps butter or as desired.

Heat about 4 quarts of water in large stockpot and bring to lively simmer. Addl olive oil and salt to water.

Attach the pasta maker to your electric mixer. Follow pasta maker instruction. If possible, locate the mixer within easy reach of the pot of simmering water on the stove because the pasta is transferred directly to the water.

Combine the wheat gluten flour, soy protein powder, and wheat flour in a small mixing bowl. Stir well. Put the egg yolks and water in another small bowl and beat until smooth. Pour the eggs and water over the flour mixture and stir briefly with a fork. Take over by hand and knead the dough until it is firm, almost hard and rather dry (just take a moments). This kind of dough makes cleanup a breeze because it moves easily through the pasta maker. If dough is soft it tend to cling to the insides of pasta maker.

As egg yolks vary in volume, you may need to sometimes need to add small amount of water to gather up all loose crumbs. If this happen add cold water by the teaspoon to make sure dough stay dry. If the dough gets too soft, add a bit of soy protein powder. When dough is ready twist off chunks of dough the size of small plums and stretch them into sausage-shaped pieces. Put these in a bowl and have them ready to go.

Start the pasta maker and drop a piece of dough in the hoper. As it disappears, add the next. The first pasta tends to be a little slow to extrude and may curl in the beginning but will strengthen out soon. Tear or cut off pasta when it is the length you like (4 inches might be most practical).

Drop the low carb pasta into simmering water and stir it for a few seconds to separate the individual strands. As you do this, the next bundle of pasta may be ready to be cut off. Repeat the cycle until the last pasta emerge. As you add fresh pasta to the pot the volume of pasta keeps increasing, of course. When the last bundle is in the water continue to simmer for 2-3 minutes. The first bundle of low carb pasta you drop will simmer longer than the subsequent bundle. This will not affect the quality of pasta.

Drain pasta in colander, do not rinse. Let the water drip off as much as possible. Put the hot pasta in large mixing bowl. Stir in butter. The low carb pasta is ready to serve immediately or you can keep it in the fridge for four to five days or freeze it. Thaw frozen low carb pasta in the microwave before serve.

Gram per serving (1/2 cup) : 6.2 gram.

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