Egg white pasta?

Discussion in 'Fitness & Nutrition' started by Laurel, Jan 16, 2008.

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  1. Laurel

    Laurel New Member

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    Hello.

    I'm trying to lose some weight, not via a strict diet that I likely won't stick to, but by making healthy changes that I'm willing to live with long term. I've been thumbing through some of my favorite recipes in my mind over the last few days, and thought about pasta. I LOVE making fettucini and ravioli on occasion, but I always use whole eggs.

    Would just egg-whites work? Would I need to add a little olive oil to give the pasta some fat?

    What do you think as far as fillings?
    I figured a tasty and healthy filling would be-
    Ground turkey or chicken
    Roasted garlic
    frozen chopped spinach
    fresh chopped basil
    nonfat ricotta cheese

    Do you have any input? Do any of you do much cooking? Should this be in "the great indoors" instead of F&N?
     
  2. Laurel

    Laurel New Member

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    I wasn't sure if replacing the fat with Olive oil would fix it. AFAIK, the main binder in pasta is the protein, which is primarily in the albumen. I'll post this in the cooking forum. Thanks for your input.
     
  3. Laurel

    Laurel New Member

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    Yeah. I'll give it a shot. Pasta's just a lot of work if it doesn't work out properly. What with the mixing, and kneading, rolling out, cutting, etc. I can easily spend 2.5 hours making a batch of ravioli.
     
  4. Laurel

    Laurel New Member

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    I have a kitchenaid. I don't trust it with pasta. The dough is so low in moisture that it's difficult to get it right, and I like to be able to feel it with my hands. I have a pasta-machine from my grandmother, so I usually just run the dough through the real thick setting lots of times to knead it after the initial kneading.

    The MOST time consuming part is the filling and making sure that they're sealed, and that's certainly not something that can be done by a machine.
     
  5. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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    egg yolks are better for you than flour
     
  6. CrackityJones

    CrackityJones OT Supporter

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    :roflw:
     
  7. Laurel

    Laurel New Member

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    Well I'm not cutting the flour out of my diet. I've begun eating a lot fewer processed foods, but I still want to enjoy what I eat. If I don't I'm certain that this diet won't work long-term.

    I could use whole-wheat flour. :hs:
     
  8. damM3

    damM3 Active Member

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    why not use a yolk and the rest egg whites?
     
  9. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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    It's functional food... for the next 2-3 months you will eat only for function and fat loss NOT for pleasure.

    You can have lettuce, broccoli, brussel sprouts or cucumbers.
     
  10. Laurel

    Laurel New Member

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    I could. I usually only make 1-2 eggs worth of pasta though. That generally is enough for 4-5 people worth of ravioli. I'm not sure the fat content would be correct either.
     
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