How to Make Your Own Low Fat Pasta

How to Make Your Own Low Fat Pasta

You may be wondering why you would go making your own low fat pasta, when you can buy it prepacked, and ready to cook?

Well, one reason is that by making your own, you eat fresh pasta. There is a big difference of taste and texture between fresh and prepacked noodles.

But there is another reason: if you make your own lasagna, macaroni,fettuccine, gnocchi, linguine, ravioli, rigatoni, or spaghetti, you may want to use nutritious ingredients, ensuring that your pasta not only tastes good, but is also good for you.

For instance, you may want use only unrefined flour, ensuring that your pasta is rich in fiber and B complex vitamins.

Besides, learning to make your own basic pasta dough is the first skill towards preparing other (more advanced?) types of pasta dishes such as lasagna, ravioli, tortellini and that type of thing.

And it's not such a difficult thing to do. It's even fun!

You see, normally you make the dough with refined wheat flour, eggs and salt.

But if you want low fat pasta, you need to use water instead of eggs, and you have to give salt a miss.

This low fat pasta recipe makes about 750 g of pasta (about 1.5 pounds), and it takes about 50 minutes to prepare.


This is what you needto make your own low fat basic pasta:

  • 500 g (1 pound) of strong wholemeal flour
  • 275 ml (a bit over a cup) of water.


This is what you do:

First, put the flour in a large mixing bowl and make a well in the middle (like a volcano, sort of thing).

Then, pour in the water, and mix with a knife till the dough binds.

After that, you start mixing with your hands and knead it till all the flour is evenly incorporated into the dough.

Move the dough to a kitchen bench, and knead it for about 10 minutes, till the it becomes smooth and elastic.

Next, put the dough into a zip-lock plastic bag and leave it there for about 30 minutes.

Then, take a quarter of the dough and roll it out by hand on a slightly floured surface. Roll it very thin, and leave it to rest and dry before using it.

Freeze whatever you don't use. It will remain good for up to 3 months.

This low fat dough is the basis for many of the delicious low fat pasta recipes I've got in my site.


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