Are you a pasta lover but looking for a healthier option? Or perhaps, like me, you have an intolerance that makes traditional pasta a no-go? Either way, I’ve got just the recipe for you: pea protein pasta!
This journey started with a quest for a satisfying, guilt-free pasta substitute. I stumbled upon the wonders of pea protein powder and haven’t looked back since. Trust me, this isn’t your average pasta dish – it’s a game-changer! Let’s dive into how you can make your own happily ever after, one delicious noodle at a time.
Pea Protein Pasta: A Culinary Revelation
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Image: A plate of delicious pea protein pasta ready to be enjoyed
Making your own pea protein pasta might sound intimidating, but I assure you it’s surprisingly simple. Plus, the feeling of accomplishment when you twirl those homemade noodles on your fork? Priceless.
Ingredients You’ll Need:
- 75g Pea Protein Isolate (I prefer non-GMO)
- 2 large organic eggs
- 5ml Organic Olive Oil
Let’s Get Cooking:
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Combine & Knead: In a bowl, whisk together the pea protein powder and eggs. Gradually drizzle in the olive oil while continuing to mix until a smooth dough forms. Knead the dough for about 3 minutes – it’s a great arm workout!
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Rest & Roll: Wrap the dough tightly in cling film and let it rest for 30 minutes. This allows the gluten to relax, making it easier to roll.
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Shape Your Pasta: Lightly dust a clean surface with pea protein powder to prevent sticking. Roll out the dough thinly using a rolling pin. Now, here’s the fun part – use a knife or pasta cutter to create your desired shapes. I love making ravioli and squares, but let your creativity run wild!
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Dry & Cook: Lay the pasta pieces on a baking sheet lined with parchment paper. Allow them to air dry for at least an hour. Once dry, cook in a large pot of boiling salted water for about 20 minutes or until tender.
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Image: Freshly made pea protein pasta drying on a rack
Pairing Your Pasta: A Symphony of Flavors
The beauty of pea protein pasta lies not only in its health benefits but also in its versatility. Here are some of my favorite sauce pairings:
- Creamy Chanterelle Delight: As my partner Jeremy can attest, a creamy mushroom sauce with chanterelles, shallots, and a touch of parmesan is heavenly with this pasta.
- Light & Zesty Tomato: For a lighter option, a simple tomato sauce with fresh herbs is always a winner.
- Veggie Packed Pesto: A vibrant pesto made with fresh basil, pine nuts, and olive oil adds a burst of freshness.
Tips & Tricks From My Kitchen to Yours:
- Don’t overcook the pasta: It should be al dente, meaning firm to the bite.
- Get creative with flavors: Add herbs and spices to your dough for an extra flavor dimension.
- Store leftovers properly: Refrigerate cooked pasta in an airtight container for up to 3 days.
Why Pea Protein Pasta?
You might be wondering, why go through the effort of making pasta from scratch? Well, the benefits are worth it:
- High in Protein: Pea protein is a complete protein, meaning it contains all nine essential amino acids. This makes it an excellent choice for vegetarians, vegans, and anyone looking to increase their protein intake.
- Low in Carbs: Compared to traditional pasta, pea protein pasta is significantly lower in carbohydrates, making it a great option for those following a low-carb or ketogenic diet.
- Gluten-Free: Pea protein is naturally gluten-free, which is fantastic news for those with celiac disease or gluten sensitivity.
A Final Word From Robert Kline
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Image: A close-up of the pea protein pasta texture
I believe that healthy eating should be enjoyable and delicious, and this pea protein pasta recipe is a testament to that. Don’t be afraid to experiment in the kitchen and discover new ways to nourish your body with wholesome ingredients.
Give this recipe a try and let me know what you think in the comments below! I love hearing about your culinary adventures. And for more unique handmade crafts and gift ideas, be sure to explore the rest of the “Robert Kline Art” website. Happy crafting and bon appétit!