21 Feb Egg pasta. Don’t knock it till you try it!
This recipe is super duper easy. It only requires 2 ingredients and the end product is so versatile. I was very excited when I found this recipe because I have really missed pasta. As it turns out, I still freaking miss pasta and I don’t think I will ever not miss it!!
Anyway, back to the recipe. You can cut it up into fettuccine or leave it in long sheets and use it for lasagna. It freezes quite well, so the lasagna comes out beautifully. I bake mine in a silicone pan. At the moment I am using my bread pan, as its all I have, but I will go and look for one with a bigger surface. The silicone works the best as it only requires a light brushing if olive oil.
The recipe is basically adding 15g of cream cheese for every egg you use. I always have homemade cream cheese in the fridge and I love that it has become a staple in my kitchen. It also means that I can whip up a pasta dish on the spur of the moment.
Season and blitz with a stick blender or in a food processor until smooth. Pour into your dish, I keep it quite thin, and bake at 180°C for 8 – 10 minutes.
Once it comes out of the oven, turn it over on a cutting board. Roll it up carefully like a swiss roll and cut into desired thickness. Make your sauce, and carefully toss the pasta in the sauce. They do break easily, so be gentle.
This one is a keeper. Everyone keeps saying that Banting isn’t a diet, it’s a lifestyle. We can’t go back to the way it was, but we can try our best to find proper alternatives to the things we once loved. With real food. Give this one a try. What have you got to lose?