Low carb Oat Flour Fettuccine


On the second day of pasta, my true love gave to me…

Oat Fettuccine 

2 cups oat flour
1.5 tsp salt
2 eggs
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 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 fettuccine:
Using a pasta extruder: Using a pasta extruder, feed dough in walnut-sized pieces. Pasta will be pressed through the machine. Cut pasta to preferred lengths (usually 8-10”). Let rest on a towel for up to an hour.
Counter method: Divide dough into 2 or 3 parts. Roll into rectangles as thin as possible. You should be able to see through the dough. Fold or roll dough loosely from short side down for the length of the sheet. Using sharp knife, cut dough into 1/4″ strips. Shake strips loose. If the dough is too sticky, use a pizza cutter to slice thin strips in the sheets as they lay on the counter.
Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 16 ounces of noodles.
Nutritional Information for 1/8 of the recipe: Calories: 90 ,Carbohydrates: 16g, Fiber: 2g, Net Carbohydrates 14g, Protein: 3g, Fat: 2 g
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Comments

  1. Hi, I was just wondering if you could clarify something for me – when you say the recipe makes 16 ounces, is this cooked or uncooked weight?

    Thanks,

    Casey.

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