THE IMPASTA

 Photos by: Adrian Garcia (LASDI©)

Photos by: Adrian Garcia (LASDI©)

I was cooking for seven families.  Not seven people.  Seven families.  Well, Framilies.  You know what framily is, right?  When you have really good friends you consider to be more like family.  So let me correct myself - I was cooking a meal for seven Framilies!  

We were celebrating being together because our Framily from Hungary (they're missionaries there) were home in The States for a visit and we just wanted to be together and laugh and play games like we do every time they come.

So what does one cook that is inexpensive but delicious, and will stretch among all those people?  PASTA!  Oh, Y'all.  There were so many different kinds of pasta!  For the white "sawse" lovers, I made chicken alredo with the most beautiful rainbow pasta I've ever seen (I bought it at Trader Joe's).  For the meat-lovers, I made lasagna with pasta sheets from scratch and TONS of Italian sausage, ground turkey, and ground sirloin.  But then there's me.  The low-carb girl.  Who happens to LOVE pasta.  But I'm not the girl who can eat even a small plate of it and not gain ten pounds, which is why I'm low-carb in the first place!  So guess what?  I made IMPASTA.  Yep!  I made the most incredible fettucine out of almond flour!  And the best part is: It is only THREE INGREDIENTS!!

With this recipe (made very simlarly to Fathead Dough), I made a primavera with so many gorgeous veggies that it looked almost too pretty to eat!  I also made a simple garlic-butter-Parmesan fettuccine which may have actually been the star of the show! So I have provided the Impasta recipe below for those of you interested in low-carb deliciousness that will knock your noodle-lovin' socks off!

PS - I also made a salad.  You know, for balance.

IMPASTA

2 tsp almond flour

1 cup shredded mozzarella

1 egg yolk

(No, seriously.  That's it.)

Melt almond flour and cheese in the microwave for one minute (or a minute-and-a-half if cheese is not fully melted).  Wait about 30 seconds for the cheese to cool just a little bit and then add an egg yolk.  With a spoonula, press and fold the yolk into the melted cheese until it's completely mixed into the cheese, and gives a yellow appearance.  Reheat the cheese for 10-15 seconds.  Spray two pieces of parchment paper with cooking spray for rolling the dough out.  Roll out to about 1/4 inch thick, using one piece of parchment on the bottom, and the other piece of parchment paper on top to keep the dough from sticking to the rolling pin or your work space. Don't roll it out too thin.  

Slice fettuccine strips and let dry in the fridge for about four hours.  Bring a pot of water to a boil, cook for one minute, and then strain with a colandar, making sure you immediately pour cold water over the pasta, so the noodles don't stick to each other too much.

Reheat with any "sawse" you prefer together in a pan, or reheat in your microwave with a little butter for about 20 seconds.

NOTES:  What do you call a fake noodle?  (Oh, come on.  You get it!)