Renal Diet Chef - Homemade Egg White Pasta

Egg White Pasta... No Yolk!

3/4 cup egg whites (175g)
1/3 cup corn starch (50g)
1/3 tsp salt (1g)
2 1/4 cups cake flour (300g)

SPECIAL CONSIDERATIONS:

This homemade egg white pasta contains 6g of protein per portion. The texture is quite different from whole egg pasta, it's more bouncy and has a nice al dente bite to it. If you like it even softer, substitute more corn starch for the cake flour. Similarly, if you want to use all-purpose flour, you should also increase the corn starch to 1/2 cup, and remove the corresponding amount of flour. Serve with No Tomato Sauce or Béchamel with black pepper and parmesan seasonings. You can also use this pasta for making Red Pepper Raviolis. Not just for renal patients, it's that good! Great in soups, too.

Nutritional information 75g uncooked pasta
Phosphorus (mg)	41
Potassium (mg)	86
Sodium (mg)	98
Protein (g)	6.2
Sugar (g)	0.3
Carbohydrates (g)	40
Water (mL)	28
Fibre (g)	0.8
Calories	195

STEP 1: Use the kneading hook on your mixer, and slowly incorporate the egg whites and 1 cup of flour.

STEP 2: Beat for about 3-4 minutes, adding tiny bits of flour at a time, as if you were flouring the sides of the bowl lightly - up to 1 cup. When you're done, the dough should come off the hook without sticking to it.

STEP 3: Flour your counter and drop the dough on it.

STEP 4: Knead a little bit, just to make a smooth-domed ball. Cover with plastic wrap, and allow to rest for 30 minutes.

STEP 5: Cut the ball in two.

STEP 6: Flatten the two halves enough to be able to pass them through the pasta machine. You can use a rolling pin if you don't have a pasta machine.

STEP 7: Roll out the dough in the pasta machine at the thickest setting. Then increase the number (reduce the thickness) and repeat the process until you've reached a number (thickness) that you like. Number 4 is the final goal for these instructions. The KitchenAid pasta attachment is shown here. The Renal Diet Chef likes the height of it, and no cranking!

STEP 8: Fold the dough over, and pass again at the same thickness setting. Repeat 3 to 4 times. Make sure your pasta is floured at every step.

STEP 9: Cut your strips in 8" segments, and run through the pasta maker to cut into, in this case, fettucine.

STEP 10: Let dry for about 30 minutes and refrigerate. When you are ready to use the pasta, boil it in plain water for 5 or 6 minutes.