Keto Spinach Pasta Dough
How to Make It
Step
Recipe Steps steps 3 1 h 15 min
Step 1
Fill a large pot with water and bring it to a boil on your stove. When the water is boiling, add whole spinach leaves. Boil the spinach for only about 60 seconds. Then, drain the water, and use a slotted spoon to transfer the spinach to an ice bath to halt the cooking process and cool it down. Leave the spinach aside temporarily while you prepare the dough.
Step 2
In a large mixing bowl, combine almond flour, xanthan gum, and salt. Stir the apple cider vinegar and egg yolks into the dry ingredients until you have a consistently crumbly, dry mixture. Remove the spinach from the ice bath and finely mince it on a cutting board. Place all the minced spinach in a cheesecloth or paper towel, and squeeze all the water out of the spinach until you’re left with a green pulp. Stir the spinach and water into the mixing bowl until you have a sticky green dough.
Step 3
Wrap the spinach pasta dough in plastic wrap, and gently press the dough into a flat disc or square to help it chill quickly. Chill the dough for 1 hour before using. You can roll the cold dough and cut it into your desired pasta shape. Boil cold noodles for only 30-60 seconds to prevent the noodles from falling apart in the water. Follow the Carb Manager Keto Spinach Linguine Pasta Noodles recipe for more cooking recommendations.
Ingredients
- Spinach – 3 oz
- Almond flour – 1 cup
- Baking Aids Xanthan Gum – 0.5 tbsp
- Salt – 0.25 tsp
- Apple cider vinegar – 0.5 tsp
- Raw egg, yolk – 2 large
- Water – 2 tbsp