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Homemade Pasta Dough

by 132 Comments

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

yes I will share those recipes soon !!

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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.

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 Glucomannan 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)

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.

**Low Carb Homemade Pasta Dough Post Update 10/2017

I used a new tool for forming this Homemade Pasta Dough and it worked amazingly well. This inexpensive Noodle Press  made short work of forming this dough and saved me a bunch of time in that I didn’t have to fiddle with rolling and cutting the Homemade Pasta by hand.

How You Can Use This Pasta Dough

This pasta dough can be used in a variety of ways. It does not do well being cooked for long periods of time, however you CAN make Chicken & Noodles with it.

Buttered Noodles for a wonderful S side dish are no longer an issue.

Spaghetti and meat sauce, yep no problem!!

Perogies are no longer off plan when you use this pasta dough with Mashed Cauli as your filling.

Ravioli, gnocci, tortilini, no worries!!

The Possibilities are endless … you can even mis this up into a Low Carb Noodle Mix to keep in the pantry for when you need to make a quick batch.

Homemade Pasta Recipe

5 from 1 reviews
Homemade Pasta Dough
 
Author: 
Nutrition Information
  • Serves: 8 servings
  • Serving size: ½ cup
  • Calories: 28
  • Fat: 2g
  • Carbohydrates: 3g
  • Sodium: 518mg
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 54mg
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Save Print
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 extruder.
  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)

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

Trim Healthy Mama Store

 

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Comments

  1. Deanna says

    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

    • Judy says

      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

      • Michelle says

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

        Reply

    • Judy says

      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

      • Nichole Woodard says

        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

    • Dina Rudesheim says

      I’ll be the second one to throw a substitution question your way….I am allergic to eggs. Do you think an egg replacer like Bob’s Red Mill or even Vegan Egg would work here?

      Reply

      • Judy says

        Dina, I have never tried it with an egg replacer but the egg whites are a core part of this so I do not feel confident that it will work.

        Reply

  3. Joellen says

    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

    • Judy says

      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 says

    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

    • Judy says

      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 says

    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

  9. Cindy B says

    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

    • Judy says

      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 says

    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

  14. Denise says

    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

    • Judy says

      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

  16. Karen says

    I made these and tried the kitchen aid fettucini noodle
    attachment and they fell apart. Was able to save them to use in a tomato soup like noodles, but not very pretty.
    I was wondering if anyone has made THM noodles using the baking blend in place of flour?

    Reply

    • Judy says

      Hi Karen, I had horrible results with these using my pasta cutter… which is why I suggest hand cutting them, which I know takes a bit more time. I’ve not seen anyone have good luck with a baking blend noodle — please let me know if you try one 🙂

      Reply

  17. Marcy T says

    o my….I may have to make these then fry them in a browned butter and topped with grated mizithra cheese…my favorite from The Spaghetti Factory….

    Reply

  18. jan jones says

    I can’t wait to try this! I had a pasta extruder, but I gave it away at the church when I started doing THM. Thankfully, my neighbor got it, and she is letting me borrow it so I can try the recipe.

    Reply

  19. Katherine says

    Do these hold up under a boil or long cooking times? My husband LOVES old fashioned homemade chicken and noodles and if I can make these for him he would be thrilled!

    Reply

    • Judy says

      they don’t hold up to long boiling times but if you make the chicken and gravy/broth/sauce and then stir them in they will be fine

      Reply

  20. Diana says

    If you use these as dumplings do you just drop in large pinches of dough when your chicken mixture is done cooking?
    Also if you want to make like a spaghetti would you cook up all ingredients and the add them raw or after oven baked?

    Reply

    • Judy says

      I would use these as flat dumplings, like the ones at Cracker barrel.
      I boil them lightly before dressing with a sauce, but you can also serve them raw with sauce added to warm them theough.

      Reply

  25. Lisa says

    My daughter and I had fun making these, she was happy to use the new extruded I got for it. My son is T1 and I am always looking for ways to make eating more enjoyable for him. So, I don’t know if I did something wrong, but we weren’t thrilled with the result. For one, it didn’t look like yours in the picture, mine was decidedly more brown in color. And they were kind of mushy and clumpy when done. Basically still held their shape, but tenuously, and stuck together quite easily. I boiled them, I thought for the right amount of time, but might it have been too long?

    Reply

    • Judy says

      Hi Lisa
      Were you using a different brand of oat fiber? I only use the THM or Lifesource Oat fiber which is white in color. Texturally these are a bet more delicate than taditional pasta and take 1-2 minutes to cook instead of 7-8min. The longer they cook the mushier they will get as they are pure fiber and dissintegrate when left in liquids for long periods. Many times I put the noodles in my bowl raw and then let the sauce/ broth cook them as I’m serving.

      Reply

  26. Lisa says

    Yes, I was using a different one, and it’s brown. That would certainly make a difference, then, with the color. And perhaps I left them in the water a bit too long, I was thinking it was supposed to be 2-3 minutes, and maybe I left them in for 4. I didn’t realize that they’d actually get SOFTER by being in there longer, I guess I was assuming the opposite. So it’s really more of a heating-up than a cooking? Thanks for your reply! I will certainly try again. And maybe invest in your white oat fiber, since the way something looks can really affect how well it’s enjoyed (especially to a kid!).

    Reply

      • Lisa says

        I ordered your white oat fiber, and I made some new noodles this weekend. Much better color! This time I used the noodles (thinnest ones) in a baked dish similar to lasagne- layers of meaty sauce, noodles and cheese. WINNER! Truly could hardly tell a difference, and even then I think only because I knew what it was. I think the trick is to use it in something with lots of other flavors and textures. It’s not a “just add some olive oil and parm” kind of pasta. Thanks so much!

        Reply

    • Judy says

      I dont add them to the soup until serving .
      I make the stock and add noodles to the bowl then put the stock in the bowl, to avoid that.
      I freeze my stock seperately.

      Reply

  29. Laura Roche says

    I just tried to make this pasta. I used the 1 1/2 cups of chicken broth and it turned to soup, not dough. I wasted all the ingredients… What’s up?

    Reply

  32. diana says

    I’ve been making a version of this pasta dough for a couple of years now and only recently discovered that the 2 tbsp of coconut flour (instead of the 2 tsp that was in the original recipe) brought it to a whole new level! I’m going to try your version with the garlic & onion powders and the increased amount of baking powder. I have a little extruder just like the one you pictured above and I use it all the time–well worth the $18 I paid for it. And yes, I can attest to the fact that this is a wonderful alternative to shiratake noodles! I use it for angel hair, spaghetti, lasagna, and everything in between. Thanks for posting this.

    Reply

  33. Jen says

    Has anyone tried these to use for mac and cheese? Mac and cheese with cauliflower just isn’t quite the same. Would you still have to keep the mac and cheese sauce separate from the noodles?

    Reply

  34. Wendy Stinchcomb says

    For those wondering about running them through an extruder, I have the Kitchen Aid attachment. It made beautiful spaghetti – looks like whole wheat spaghetti. I also made macaroni and fusolini. I have not tried cooking them yet but they taste pretty good.

    Reply

  35. Dee says

    A lot of THM recipes use Himalayan Pink Salt – is that what you use in this recipe or is sea salt or regular table salt used?

    Reply

  36. Inez A Aultman says

    Followed the recipe with the addition of a couple TBS of vital wheat gluten to help them hold together a little. I was skeptical because the contents of my food processor was rather “fluffy, but that quickly resolved when the gluccomannan had a chance to work its magic. I rolled mine out between silicone baking mats and that worked fantastic!
    I left them in the fridge overnight and just could not wait until dinner time for the recipe I have planned for them and had a little sneak serving just sauteed with butter. WOWZA! These are hubs approved. I think my son, who is kinda picky about low carb substitutions will even like these.
    THANKS SO MUCH!

    Reply

  39. Bethany says

    Do you need to use a food processor or would a KitchenAid mixer or blender work? I hate having to lug mine out of the cabinet and those two stay out on the counter all the time 🙂

    Reply

    • Judy says

      I think the kitchenaid would be easier… i normally use a mini processor … because I hate lugging my big girl out also

      Reply

  41. Kristy K. James says

    When you say, “…and aren’t horribly slimy (I can’t do slime).” do you mean they might be a little slimy or not at all slimy? LOL…I’ve been scared to try glucomannon in anything because of the risk of a slimy texture. But these look so good I decided to ask because I miss pasta when I’m being good on the THM plan. 🙂

    Reply

    • Judy says

      If you cook them a bit too long in water they can get a little slimey — but pan frying them to warm them up they do not have that problem. Just do not let them sit in the liquid too long — and cook when you are ready to serve — these do not do well if you mix them in broth and stick in the fridge — so only mix your serving into the sauce you are using 🙂

      Reply

  42. PJ says

    What is the count equivalent of 28gm of calories?
    I am totally lost in all if this because I just stumbled on your page…not familiar with the terminology

    Reply

    • Judy says

      I am not sure what you are asking — I do not use points in my recipes as I do not follow Weight Watchers. However this would be a free food for that program because it doesn’t contain a significant amount of fat or carbs. 28 calories per serving

      Reply

  44. Logan says

    I’m looking to make keto pork gyoza for Lunar New Year. Have you tried using this dough in a steamed application? If that doesn’t work, what about deep- or pan-frying?

    Reply

  45. Becky Oldham says

    Hi, Judy! I was wondering if I can use my mixer with a dough hook instead of a food processor (which I don’t have yet)? Thanks so much!

    Reply

    • Judy says

      I have never used the pasta maker that you are asking about. I’m sorry. But I think it should from the photos I saw when I googled it 🙂

      Reply

      • TJ says

        Hi again Judy, they came through the electric extruder perfectly. Just thought you and your readers would like to know!

        One more question: another site suggests that glucomannan seals out all but the very strongest of flavours. Have you tested this recipe with and without the onion/garlic powder, and with/without using chicken broth, to see if there is a noticeable favour difference. That is a lot of iterations to go through to try out, so if you have already tried it, would you please share your results in those respects?

        Thank you for developing this recipe. It is great!

        Reply

          • TJ says

            Hi Judy – it’s been 7 mths now, and I am curious if you have tried with and without the onion/garlic powder, and with/without using chicken broth, to see if there is a noticeable favour difference yet?

          • Judy says

            Hi TJ, sorry about the delay the internet here is spotty at best. I have made these without the spices and using water vs the chicken broth and honestly it works, however the flavor profile is off to me.

  47. Elizabeth says

    I followed the directions and made part of the batch with a noodle press and it turned out great in consistency. However, the noodles have a bitter note. Is that normal? The ingredients are the same. I used nunaturals oat fiber. Could that be it?

    Reply

  49. Ronni says

    I’m so thrilled with this recipe for noodles …I did add the 2 T of what gluten (someone posted in comments) and they have an amazing texture …the recipe was easy to do and was pretty quick even though I hand cut them …I made creamy chicken soup and tried some dropped (like a gnocchi size) dumpling and some just as a square flat noodle and sautéed some in brown butter with freshly grated Parmesan ….all 3 ways were perfect …one thing though add them at the last minute because they do soften and get very tender very quickly . If I came up with this amazing recipe I’d be proud as a peacock so kudos to whoever did and thank you !

    Reply

  50. Linda says

    I made these tonight. I wanted to make chicken noodle soup. I made the soup with the veggies and then served the noodles in a separate bowl for people to add to their soup at the table, I did not cook the noodles in the pot with the soup. They hit the spot! I found that putting the batter on top of the parchment paper made the paper wrinkle up and then the “dough” wasn’t completely flat while cooking. On the second round, I sprayed the cookie sheet with nonstick spray and poured the batter directly on the pan (it’s a new pan so wasn’t all crusty and stuff, lol). It came out perfectly then. Also, what I did to cut the noodles was roll the whole rectangle into a tube and then slice the noodles off the roll in wide noodle size, they came out perfect!

    Reply

  54. Melinda O'Connell says

    This recipe sounds delicious! But, is there any known substitute for glucomannan that will work?
    I tried gluccie to thicken simple syrup and it made me very sick to my stomach, so I’m scared to death of it.
    I use and can well tolerate psyllium, xanthan gum, oat fiber, sunflower lecithin and pretty much every other weird ingredient.
    Will any of those work?

    Reply

    • TJ says

      Melinda,

      Glucomannan is pure fibre, and having too much of it makes pretty much anyone sick to their stomach, honestly. Perhaps you had a LOT of the syrup, and/or it was very thickened up. Have you ever eaten the true shirataki noodles from the store? They are 100% konjac. I can eat one package of them and feel very full, whereas my husband can only eat half that amount before feeling ill. Everyone will be different.

      There is no substitute for gluccomanan in a noodle recipe. I suggest you try the shirataki/konjac noodles from the store first and see how you feel. That will give you an idea. But, this recipe is not 100% glucco, so you should be able to enjoy/tolerate it quite a bit better than those. Hope that helps!

      TJ

      Reply

  56. Ivana says

    I have followed your instructions, also bought the manual pasta cutter as you suggested. They came out simply PERFECT! Thank you so much.

    Reply

  57. Deborah says

    Just found your recipe! I have oat fibre in my stash and couldn’t remember why I have it. I have all the ingredients so I’m eager to give this recipe a try!

    Reply

  58. Holly says

    Hi Judy, I just found your blog and I’m so excited to have found you! I would love to try to make these and I am looking at making a german spaetzle type drop noodle or dumpling.

    I have made them before (with rice flour etc) and I use my potato ricer but I’m really wanting a low-carb option however I’m not sure that process would work here. Any suggestions? If you don’t know what those are their tiny little dumplings that you drop in hot broth.

    I read all the comments as I always do and I understand you’re saying don’t cook them ahead of time or leave them in liquid but how would that work in this case?

    You said you made a tuna casserole but in that case they are cooked for I’m guessing 20 to 30 minutes in the oven and then left in the refrigerator (leftovers??) in the casserole so does that work since they are sitting in a sauce or am I missing something? I would love to make tuna casserole that’s one of my favorites! Thank you so much ahead of time!!

    Reply

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