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.
Cal: 185 | Net Carbs: 0.7g | Fiber: 0g | Total Carbs: 0.7g | Fat: 15g | Protein: 14g
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.