Flourless Egg White Keto Pasta | 0.7g Carbs | Ketovore Noodles
In this video is a unique recipe for zero carb pasta. I show you how to make 5 different shapes: fettucine, lasagna, spaghetti, ravioli and orecchiette. We cover three cooking methods, bake, boil and cook in the sauce and we show machine and hand methods. At the beginning of the video there lots of tips so I would advise not to skip the beginning at first. Taste? This would entirely depend on the type of powdered cheese you use. Mild would be best, as you want your pasta to be plain rather than bold, as it would taste less cheesy. It does not have an eggy taste at all because we use egg whites. The macros are so good I believe this pasta would suit most diets.
Want to make this Vegan Friendly?
Substitute the Cheese with Almond Flour, the Egg Whites with Water, the Gelatin with Agar Agar.
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Serves 4
Nutritional Information/Serve:
Cal: 185 | Net Carbs: 0.7g | Fiber: 0g | Total Carbs: 0.7g | Fat: 15g | Protein: 14g
Ingredients:
180g Powdered Cheese (equates to 1 cup + 3 tbsp)
3g / 1 tsp Gelatin/Agar Agar
6g/ 2 tsp Xanthan Gum
2 Egg Whites (1/4 cup or 60g)
1/4 tsp Turmeric Powder and Salt (optional)
METHOD: For the best results please follow the tutorial provided in the video.
Recommended Cheese Products:
Judee's Parmesan Cheese Powder:
Kraft Grated Parmesan Cheese:
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CHAPTERS:
00:00 Intro with Tips and Tricks
04:16 Make the Dough by Hand
05:17 Make the Dough using a Mixing Machine
05:52 Serving Size
06:03 Roll out the dough - Tips
06:32 Fettucine
07:00 Lasagna Noodles
07:27 Spaghetti
08:03 Ravioli
09:35 Orecchiette
10:04 How to Store
10:27 Pasta Bake
10:52 Boil in Water
11:32 Cook in Sauce
11:55 Outtro and Thanks
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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Disclaimer: Please note I am not a medical or nutritional professional, I am simply sharing keto recipes I have found worth sharing, not only my own, but others too. The nutrition information I provide is calculated using the app My Fitness Pal, however you should be calculating this on your own as nutrition does differ between brands.
Cook with Mel is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. As an Amazon Associate I earn from qualifying purchases.
#ketopasta #zerocarbpasta #healthypasta
Flourless Egg White Keto Pasta | 0.7g Carbs | 4 Ingredients | Ketovore Noodles
Pasta Recipe with Snap Peas, Basil, and Spinach - One Pot Dinner - Everyday Food with Sarah Carey
It's true: Boiling water and a bit of stirring are the only techniques you need to make today's one-pot recipe. I love that! I also love that it tastes like so much more work than it is. You can convince people you spent hours blanching the bright vegetables and making the light-yet-creamy sauce.... I won't tell!
Sarah's Tip of the Day:
Because it's mid-March and spring is almost here (can you believe it?) we're going to use some spring produce: snap peas, basil, and spinach. Cook those with some short pasta, such as penne or gemelli, then toss with heavy cream and some grated Parmesan to make a quick creamy sauce. Watch the video and I'll show you my favorite two-second trick for adding flavor to your pasta as it boils. You'll use it all the time!
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Prep Time: 15 minutes
Total Time: 25 minutes
Serves 4
Ingredients:
Coarse salt and ground pepper
3/4 pound short pasta, such as gemelli
3 garlic cloves, halved
8 ounces snap peas, halved
10 ounces baby spinach
1/2 cup fresh basil leaves
1/3 cup heavy cream
3 ounces Parmesan, grated (3/4 cup)
Directions
In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
Cook's Note: One Pot - Cooking the vegetables along with the pasta makes for easy cleanup.
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Nutritional Info: per serv (makes 4): 513 cal; 15 g fat; 24 g protein; 76 g carb; 10 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pasta Recipe with Snap Peas, Basil, and Spinach - One Pot Dinner - Everyday Food with Sarah Carey
Summer Garden Pasta Salad
SUMMER GARDEN PASTA SALAD
This is my recipe for pasta salad that I make often especially when I'm serving Hawaiian pork. A great alternative to mac salad.
RECIPE:
INGREDIENTS:
1½ cups mayonnaise
½ cup buttermilk
2 Tbsp. lemon juice
1 tbsp. chopped fresh dill weed
1 tsp. salt
1 cup diced celery
3 Roma tomatoes seeded and diced
1 cup sliced snow peas (or sugar snap peas)
½ cup diced red onion
15 oz. can whole kernel corn drained
1 lb. box bow tie pasta cooked according to package directions
INSTRUCTIONS:
In a small bowl whisk the mayonnaise, buttermilk, lemon juice, and dill weed until smooth, set aside.
Drain and rinse the cooked pasta in cold water, and drain again. Add the pasta to a large bowl.
Add the chopped vegetables to the pasta bowl, and pour over the dressing. Stir until the dressing has coated the pasta and vegetables. Refrigerate for at least 2 hours before serving.
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Mediterranean Poultry with Pasta - English Subtitles
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On this episode we're making Mediterranean Poultry with Pasta which is based on Jamie Oliver's recipe. We really liked and we hope you will too. Cheers!
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Coupe - The Grand Affair
Based on
Jamie Oliver
Mediterranean Roast Chicken Pasta | Jamie Oliver
#romasandmo #poultry #pasta #duck #mediterranean #grandmother #food #recipe #4k
0:00 Introduction
0:29 How to Make Mediterranean Poultry with Pasta
6:02 Tasting Mediterranean Poultry with Pasta
6:55 Hidden Scenes
Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
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Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
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Perfect Pasta Primavera
⬇️⬇️ RECIPE BELOW ⬇️⬇️
INGREDIENTS
1 lb of penne pasta
cherry-tomato marinade made from
3/4 lb. of cherry tomatoes cut in halves
handful of fresh basil
2 tbsp olive oil
pressed garlic (2-3 cloves)
salt and pepper
1 small onion thinly sliced
1 medium-size carrot sliced
1 small zucchini cubed
1/2 lb. asparagus cut to 4 inch pieces
handful of snow peas
1 half English cucumber cubed
1 cup parmigiano reggiano
Directions:
Prepare the marinade by cutting the cherry tomatoes in halves, add olive oil, pressed garlic, salt and pepper. Cover the marinade with cellophane and let it rest for about 4 - 5 hours at room temperature. the tomato marinade can also be prepared the night before.
Cut the onion and carrot in thin slices and the zucchini and cucumber into cubes immediately prior to cooking.
Cook the penne pasta and remove it from the pot when it becomes al dente. At the same time, sauté the onion slices in a frying pan, and then add the vegetables starting with the carrots, which have the longest cooking time. When the carrots start to soften, add one ladle full of hot pasta water. Immediately add the zucchini, and later the asparagus and snow peas.
Mix the cooked pasta in the vegetable pan while still on the burner, toss the pasta slowly. Remove the pan from the burner, put the pasta in a large bowl and add the cherry-tomato marinade, the cucumber cubes and parmigiana reggiano cheese. Serve the Pasta Primavera immediately, and serve with your favorite glass of wine. Buon Appetito.
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