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 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.