Protein Noodles

As I’ve given up whey protein, I’m exploring the possibilities of pea protein.

I googled “Pea Protein Recipes” and discovered pea protein noodles. Wow. There are some desperate/creative people out there in the universe. Being desperately creative myself, I got crackin’. And kneadin’.

This recipe is just my first attempt at tweaking the one I found. It’s hardly perfect, but I’d thought I’d share an in-progress protein noodle with you. My goal is to reduce the protein powder and up the chickpea flour, which is a low glycemic bean flour that I adore.

PROTEIN PASTA (2-4 servings)

• 1/2 cup Pea Protein Powder (plus some for dusting)
• 1/4 cup almond flour
• 1/4 cup chickpea flour
• Three large eggs
• 1 teaspoon olive oil
• optional: pinch of xanthan gum

Mix eggs in with a bowl. In a food processor, mix dry ingredients and then add egg mixture and olive oil. Add water as needed, tablespoon by tablespoon.

Knead together for 2-3 minutes.
Wrap dough in plastic wrap and allow to sit for 30 minutes at room temp.
Remove dough from plastic and roll out to about the thickness of a dime with a rolling pin.
Using a sharp knife or cookie cutter, slice into thin ribbons. (I think this dough is tough enough to even handle a pasta machine). Dust with pea protein as needed.
Place cut pasta on a lint free, clean towel for 15-20 minutes to dry.
Bring a large pot of generously salted water to a rolling boil.
Add the past and cook for 15-20 minutes, stirring occasionally so the noodles don't stick together.

Drain or remove with a slotted spoon and enjoy them hot!

 

Boil, boil, toil and trouble. With a hefty pinch of salt.

Drizzle with olive oil and parmesan or butter and salt.

This is not something you would serve to your Italian grandmother nor will you find it in a Mario Batali restaurant, but it’s fun to make faux food noodles. It’s like edible playdough and frankly we all know children eat playdough daily.

I beg of you. Do not decide to cut this dough into rounds and skillet fry. The resulting frisbee will have a high protein content, but it better left to chasing around the yard than chewing. And chewing. And chewing.

I turned leftover noodles into a protein udon of sorts. Noodles softened in broth, sprouts, a poached egg, ginger, pea sprouts and scallions. They need to be reboiled or simmered to soften them again because they get very dry in the fridge.

And one last thing, have you entered my NuNaturals Stevia Giveaway yet? There’s still time!