Homemade Pasta Dough

Homemade Pasta Dough (THM S, Low Carb)

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

 yes I will share those recipes soon !!

It really is time to celebrate!!

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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.


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


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55 thoughts on “Homemade Pasta Dough

  1. 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!

    1. 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 🙂

    1. 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 🙂

      1. 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.

  2. 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!

    1. 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 🙂

  3. 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!

    1. 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.

  4. 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!!! ❤️

  5. 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.

    1. 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 🙂

  6. 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!

  7. 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?

    1. 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 🙂

  8. 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?

    1. 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 🙂

  9. 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….

  10. 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.

  11. 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!

    1. 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

  12. 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?

    1. 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.

  13. 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?

    1. 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.

  14. 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!).

      1. 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!

    1. 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.

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