Protein Pasta........text fixed

These are REALLY filling; a small portion goes a long way!

1-3/4 cup low-fat soy flour

3 Tbsp vital wheat gluten (not gluten FLOUR)

1 tsp salt

1 egg

1 Tbsp pure olive oil

1 Tbsp warm water, or more, if necessary

Mix flours together with salt. Make a well in the center. Blend egg, oil and water, then dump all at once into the well in the flour. Mix together with a wooden spoon or your hands, until a ball of dough is formed. Add extra water, if needed, a little at a time. Dump the whole mess out onto countertop which has been sprayed with Pam or a little oil, or use a sheet of wax paper. Spray your hands too. Knead for just a minute or two, until all the little clumps and bits are worked in. Wrap ball in wax paper, and let stand at room temperature for 30 minutes, to absorb moisture.

Cut dough into 6 or 8 pieces of workable size. Keep remaining dough covered while working with each piece. Run through pasta machine as per usual method, to desired thickness (usually 6th setting is as thin as this dough will tolerate without tearing) Cut as desired, then dry - for 1 hour, if you're going to use right away, or till completely dry, for storing in an airtight container (use within 1 month).

Cook noodles as usual, rapidly boiling salted water. You'll have to taste for desired doneness.

You may add ground dried or fresh herbs to taste (basil & garlic powder work well), or pureed cooked spinach as desired (decrease water) SPINACH will bump up the fiber considerably!!

If you don't have a pasta crank, you can roll the balls of  dough with a rolling pin between sheets of wax paper - spray with Pam, or a dot of oil to keep from sticking. Try to roll as thin as possible. The dough will fight with you at first!! Be persistent. After it's as thin as you can get it, set the rectangle of dough aside uncovered, while you roll out the rest of the dough. Take each rectangle, and roll it up jelly-roll fashion. Use a sharp knife, sprayed with Pam or a bit of oil, and cut in 1/4" to 1/2" slices. Unroll your noodles, and dry as noted above.

(Carb count)  for the whole recipe : 66g carb, 16.6g fiber, 89g prot.