Low-carb, gluten-free spaghetti recipe: another option for pasta lovers

Don't walk pasta the pasta...

One of the seeming realities of a lifestyle without flour is the general lack of spaghetti. Sure spaghetti squash is delicious, but much of the entire point of pasta is the al dente. Those chewy morsels between the teeth are part of the all-American experience when decked out with sauce and meatballs.

High-carb processed spaghetti can wreak serious blood sugar damage, but with this flour-free recipe, pasta can now set you free. A little time in the kitchen and a pasta extruder is all you need to enjoy fresh pastaagain.

That said, if you're ready to take the next step, let's go!

Soyghetti

 2 cups soy flour
1.5 tsp salt
2 eggs
2 Tbsp canola oil
4-6 Tbsp water

 In mixing bowl, combine soy flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest. 

To make spaghetti: 

Using a pasta extruder (not the PlayDough one. Mine is a Kitchenaid attachment), feed dough in walnut-sized pieces. Spaghetti will be pressed through the machine. Cut pasta to preferred lengths (usually 8-10”). Let rest on a towel for up to an hour. 

Bring lightly salted water to a rolling boil in a 2 quart pan on the stove. Add spaghetti. Cook for 6 minutes. Drain and serve. Makes about 16 ounces of noodles.

Nutritional Information for 1/8 of the recipe: Calories: 125 ,Carbohydrates: 10g, Fiber: 6g, Net Carbohydrates 4g, Protein: 19g, Fat: 6 g