Ingredients4 large eggs
125g cream cheese (full fat) ½ cup psyllium husks coconut flour to dust water 1 tsp salt |
MethodIn a food processor, blend the eggs, cream cheese & psyllium husks well.
Remove from the food processor to a plate and leave to thicken for 10 mins. Using generous amounts of coconut flour to dust, roll gently & firmly by hand into thin sheets. Cut as required (sheets for lasagne, strips for noodles, etc). If making sheets for a lasagne type dish, no pre-cooking is required. For smaller pasta requiring separate cooking, half fill a medium saucepan with water and add the salt. Bring to a boil over a high heat and drop in the pasta. Turn the heat down to low and cook for about 2-3 mins or until al dente. Drain well and serve with sauce. |
Tips
* Roll this pasta out by hand - DON'T use a pasta machine as it will fall apart.
* The pasta cooks quickly so take care!
* The strips of pasta can be frozen between wax paper and defrosted at room temperature as needed.
* The pasta cooks quickly so take care!
* The strips of pasta can be frozen between wax paper and defrosted at room temperature as needed.
