Pasta Magic RUSTICALE Ready Mix for Noodles, Spaghetti & Rice low carb keto gluten free PALEO

READY MIX for CARBOHYDRATE REDUCED & GLUTEN FREE Pasta

More than 90 % less carbohydrates than regular Pasta!

INGREDIENTS: Almond flour*, free-range egg white powder, golden flax seed flour*, psyllium seed husks, citrus fiber, bamboo fiber. Contains less than 2%: gelling agent agar agar, thickener locust bean gum and xanthan gum, antioxidant ascorbic acid (vitamin C). * = deoiled

THIS ist the first gluten free low carb Pasta in the world which tastes like wheat pasta! More than 2 years and over 700 experiments were necessary to create the perfekt pasta dough. FINALLY it is done and we have 2 delicious flavours for you: CLASSICO, which is comparable to a standard light semolina pasta, and RUSTICALE, which is comparable to a nutty whole meal or spelt pasta.

We do not use any stodgy legume flours or starchy flours or konjak – instead, or pasta ready mix is made of protein rich almond flour, high quality free range egg white and carbohydrate free natural plant fibers. The taste is mild and pleasant, and the dough is incredibly easy to work with.

Use a standard pasta maker (extruder or pasta roller) or roll it out with a rolling pin (Important: for rolling out the dough you need our bamboo fiber for dusting!). You won’t believe how easy it is!

Making rice out of a pasta dough? Sounds crazy but you won’t taste the difference! Simply cut spaghetti made from our Pastazauber in small bits and cook until tender. Or cook in 2.5x the amount of milk for delicious rice pudding.

PREPARATION for hand-made tagliatelle:

You need additionally:

o 1 – 2 TBSP Dr. Almond Bamboo Fiber

o Optionally: 1/2 TSP salt (dissolve in water used to prepare the dough)

Combine 200 g dry mix with 200 ml of water and knead to a smooth dough. Devide the dough into several parts, dust each part with bamboo fiber and roll out on a dusted surface while turning and slightly dusting both sides several times until the desired thickness is obtained (we recommend equal or less than 1 mm). Cut the dough into tagliatelle.

Alternatively: Roll out and cut the dough using a pasta roller machine. The dough should be slightly dusted before every rolling step.

PREPARATION with automatic extruder pasta makers: Place 200 g dry mix into the pasta maker mixing bowl and start the machine. While stirring add 140 ml of water over 30 – 45 seconds. The dough should be dry and crumbly. Follow the manufacturer’s operating instruction of your machine!

Tips for variations:

For colored pasta: Replace the water by vegetable juice or a mixture of pureed vegetables and water. Add spices and herbs to your taste.

For fresh egg pasta: Replace 30 – 40 % of the water 1:1 with egg yolks and stir well before adding the liquid to the dough (e.g. replace 200 ml water by: 3 egg yolks (60 g) + 140 ml water).

Storage tipp: The fresh pasta can be frozen. Frozen pasta can just be put in salted boiling water. The cooking time may slightly increase.

COOKING: Add the fresh pasta to salted boiling water (at least 2 L) and cook on medium heat to the desired bite. The cooking time varies depending on the thickness and type of pasta (e.g. 2 – 3 min for spaghetti, 6 – 8 min for penne). Do not leave unattended during cooking – may easily boil over due to foam formation.