Egg White Pasta... No Yolk!
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
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.