Homemade Pasta Dough

Homemade Pasta Dough (THM S, Low Carb)

OHH am I doing a Happy Dance for this Homemade Pasta Dough!!

With this Pasta Dough

I can make my grandma’s tuna noodle casserole and stay on plan…

I can make beef tips and noodles and stay on plan…

I can make Ravioli!!

and yes I will share those recipes soon !!

It really is time to celebrate!!

 

If you have been reading this blog for a while you know that I follow the Trim Healthy Mama Plan. Disclosure Statement

I know that Dreamfields pasta is plan approved for some on plan meals, but it’s recommended that it only be used once a week for weight loss. Some mama’s have issues with it spiking their blood sugar so it really needs to be used in moderation. You can read more about the different convenience items that are plan approved in the Trim Healthy Mama Plan Book.

 

I do enjoy the Not Naughty Noodles from the THM Store but personally, I only like them in Asian inspired dishes because of their texture and the smell well yeah you can keep that!! And Rick won’t eat them due to the texture, so that makes it hard to make them for dinner.

Back to the Homemade Pasta Dough

This homemade pasta dough uses THM Glucommaman Powder and THM Oat Fiber  as their base which means they are packed with fiber, help you feel full longer and aren’t horribly slimy (I can’t do slime).

I’ve tried other low carb pasta recipes and honestly they all had that icky slime factor or they disintegrated into nothingness when you cook them. (talk about wasting ingredients)

so here’s the recipe that I used, it makes 8 servings of pasta and came together quickly. I did try to put it through my pasta cutter like this one… without luck, so yeah don’t use this for this recipe.

I’m still working on ways to use this kitchen tool as it’s near and dear to my heart, I inherited it from my Grandma.

 

4.3 from 4 reviews
Homemade Pasta Dough
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 whole large eggs
  • ¼ cup THM Glucomannan Powder
  • ½ cup THM oat fiber
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons coconut flour
  • 1½ cups fat free chicken broth or warm water
Instructions
  1. Beat eggs well in your food processor. Mix the Gluccie, oat fiber, baking powder and other dry ingredients together in a small bowl.
  2. Add the dry to the wet and mix to combine. It will be crumbly like pie dough.
  3. Add broth, mix until well combined
  4. Take the dough out of the processor and form it into a disc and let rest for 5-7 minutes
  5. Roll dough between parchment to cut noodles or process through a meat grinder, potato ricer or pasta ext-ruder
  6. Refrigerate formed homemade pasta for at least an hour
  7. This Homemade pasta will keep for up to 5 days in refrigerator. These do freeze well if separated and placed between wax paper sheets.
  8. When cooking bring water to a boil with salt; add pasta and cook for 2-3 minutes. It can also be baked in the oven or pan fried in butter. (pan frying or baking removes the slime possibility)
Nutrition Information
Serving size: ½ cup Calories: 28 Fat: 2g Carbohydrates: 3g Sodium: 518mg Fiber: 2g Protein: 2g Cholesterol: 54mg

 

I love organizing my recipes over on Pinterest so if you are a pinning Mama here’s the one that I am using.

Homemade Pasta Dough pin

 

If you need Trim Healthy Mama Supplies we always appreciate the blessings that your purchases through our affiliate links bring.

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28 Comments

  1. Deanna

    Yay!! I LOVE PASTA. I also have a ravioli machine sitting in my pantry, waiting to be used! I subscribe to your emails so I’ll be watching to see if you figure out a way to get it through that roller. I make a delicious Alfredo and have to crossover when I crave it (not the same with zucchini noodles and the konjac yam noodles make me gag – bummer). Thanks for the great recipes and thm help!
    D

    Reply
    1. Judy (Post author)

      I’m planning to keep working on this… that roller is very special to me, I grew up making pasta with my grandma with it 🙂

      Reply
      1. Michelle

        The pasta roller is great for fondant or gum paste if you ever do any cake decorating. I know, not on plan.

        Reply
  2. Nichole Woodard

    There is always that person wanting to substitute something so this time it will be me. Will Xanthum gum work on place of the gluccie?

    Reply
    1. Judy (Post author)

      I don’t know Nichole… I was going to try that tomorrow to be honest… I don’t think it will be strong enough to hold the dough together by itself so I will post my results after I try it 🙂

      Reply
      1. Nichole Woodard

        I used Xanthum gum tonight. I let it chill over an hour, but the dough was still very moist. I ended up cutting chunks with a fork and dropping into the soup. They cooked up ok, held their shape, but were not dry on top like I expected then to be. The flavor Was good.

        Reply
  3. Joellen

    Ooh! I’ve been looking for a way to THM-ify Knipfla soup, and had nearly given up. This recipe may have solved my dilemma –can’t wait to try it out!

    Reply
  4. Rebecca

    Can I use this recipe to make ravioli dough?

    Reply
    1. Judy (Post author)

      I was planning to do that this week 😀 .. Let me know how yours turns out!! so Yes, yes you can!!

      Reply
  5. Sheila Gattis

    OMG. I needed this. Chicken and dumplings is my favorite comfort food. Can’t wait to try it.

    Reply
  6. Kim

    Judy, would one serving of pasta be an FP?

    Reply
    1. Judy (Post author)

      Hi Kim, I hesitate to say yes, because this does contain whole egg and when I was learning THM anything with whole egg is considered S… I know the numbers fit within FP but I feel safer calling it a light S 🙂

      Reply
  7. Maureen Engle

    Thank you! Question, are you saying this pasta dough will not go thru the roller? Or it won’t go through the cutter? I have a Kitchen Aid roller attachment (looks similar to the one you posted of your g’ma’s) where you put a portion of somewhat flattened dough through it to roll it out thinner, then i cut it by hand into the width I want for the recipe… There is also a cutter attachment which I do not have. So I wanted to clarify if it will go thru a roller. Thanks! I can’t wait to try this recipe this weekend!

    Reply
    1. Judy (Post author)

      I was not able to get it to go through the roller.
      I do plan to tweak this and try to get it to go through the roller, but at this time I would say No it won’t.

      Reply
  8. Krista Hoffman

    I’m super excited to make these. I am making chicken Alfredo next week. While I love the option of dreamfields, I much prefer the whole food approach to THM. Thank you for this!!! ❤️

    Reply
    1. Judy (Post author)

      I hope you enjoy them!

      Reply
  9. Cindy B

    Try using parchment paper on the dough as you put it through the roller then hand cut the noodles. Just a thought I don’t have a pasta machine.

    Reply
    1. Judy (Post author)

      ohh good idea, I hadn’t thought about doing it that way, I’ll give it a try!!

      Reply
  10. Linda

    How long do you bake or fry?

    Reply
    1. Judy (Post author)

      I would only bake for 2-3 minutes or fry for the same amount of time.

      Reply
  11. Dorothy

    Hi, Can you freeze this?

    Reply
  12. Lauren

    Could you sustitute oat flour or the oat fiber? EXCITED TO TRY THIS!

    Reply
    1. Judy (Post author)

      Hi Lauren, You could, but the substitution would change the nutritional values of the recipe. I would use psyillium husks if you don’t have oat fiber so that it doesn’t change the nutritional values 🙂

      Reply
  13. amanda

    Would baking blend or almond flower work in place of the coconut flour? That is of course the one I don’t have haha! But can’t wait to try these!

    Reply
    1. Judy (Post author)

      I’ve not made it that way so not sure that it would work… coconut flour is pretty inexpensive and they have it at WalMart 🙂

      Reply
  14. Denise

    SO, I made this tonight and use half the recipe in a chicken noodle soup (cut my noodles into squares because it was easy) and my family LOVED it! The other half I rolled and cut into squares to be frozen and used later. My family said this is a keeper for sure! Thank you so much!
    My one question is they kinda had a melt in your mouth texture. Is this because I may have cooked them longer than necessary? or is that just the texture?

    Reply
    1. Judy (Post author)

      Hi Denise, I’m so happy to hear that everyone enjoyed them!! They do have a slightly different texture than grain based pasta. I normally roll them out and when putting them into soup or stew just stir them into the broth/gravy and let them warm through without really cooking them. But yes cooking them will make the texture much softer 🙂

      Reply
  15. ginna

    This southern gal can make chicken and dumplings again for my Gluten free family :D’

    Reply

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