Options? I believe in options, especially when they sit, steaming from a plate and covered with fresh tomato sauce and chives.
Following is a fantastic recipe for oat flour spaghetti. The recipe yields a slightly higher carbohydrate amount, but as a gluten-free and soy free substitute for your favorite noodly dish, it is well worth the effort.
Grab a fork and your favorite sauce. It’s time to make some magic.
Oat flour spaghetti
2 cups oat flour
1.5 tsp salt
2 Tbsp cooking oil
2-4 Tbsp water
In mixing bowl, combine oat flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk eggs 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. Oat flour becomes moist fairly quickly. Work dough with the heel of the hand for 3-5 minutes. Cover with inverted bowl and let rest.
To make spaghetti:
Press spaghetti through a pasta 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, careful not to stir the pasta as breakage may occur. Drain and serve. Makes about 1 pound of noodles.
Nutritional Information for 1/8 of the recipe: Calories: 90 ,Carbohydrates: 16g, Fiber: 2g, Net Carbohydrates 14g, Protein: 3g, Fat: 2 g
Need more low-carb dinner ideas?