Low carb ravioli pasta

Low carb ravioli pasta

I thought I'd experiment and try and make low carb pasta and make some fresh beef ravioli. It's the first time I've made pasta EVER because of course I would just buy it. I did a test batch this morning with a few learning curves but the pasta itself tasted pretty good.

Estimated macros for the whole recipe

48gProtein
73gFat
14gNet carbs
1020Calories

Worked out from the ingredients, not measured.

Sides and basicsEggs

Ingredients

  • 1 cup almond flour
  • 1/3 cup psyllium husk powder
  • 1/2 tsp xanthan gum
  • Salt
  • 4 eggs
  • Approx 1 tbsp coconut flour

Method

  1. Mix the dry ingredients except the coconut flour together.
  2. Create a well in the middle and add the eggs.
  3. Mix everything until a wet dough forms.
  4. Add a little coconut flour to hand and start kneading dough.
  5. Sprinkle coconut flour as needed and knead dough for about 10 minutes. It begins to change texture and is a little glossy is the best way I can describe it.
  6. Cover in cling wrap and place in fridge for at least 30 minutes.
  7. Roll to thin strips and cut for spaghetti or ravioli.