Fresh Flax Pasta Noodles

Source: Emily Richards, Home Economist   |  Category: Entree, Diabetic Friendly, Heart Healthy, Ground Flaxseed

Ingredients:

  • 1/4 cup (60 mL) ground flax
  • 3/4 cup (175 mL) warm water
  • 1/2 tsp (2 mL) salt
  • 2 tsp (10 mL) canola or flax oil
  • 1 3/4 cups (425 mL) all purpose flour (approx)

Instructions:

1. In a small bowl, stir together ground flax, water salt and oil. Let stand for 10 minutes to thicken.

2. Meanwhile, measure flour out onto work surface or in large bowl and create a mound with a small indent in the centre. Pour flax mixture into flour and using a fork start stirring the flour into the flax mixture. Knead dough incorporating more flour if necessary, 1 Tbsp (15 mL) at a time until dough is soft but no longer sticky. Cover with plastic wrap and let rest for 20 minutes.

3. Cut dough into 4 pieces. Knead each piece gently with flour if slightly sticky.

4. Using pasta press, roll one piece at a time through first setting twice. Continue through settings until smooth, thin pasta piece is formed. Lay flat on floured surface; let dry for about 15 minutes. Continue with remaining dough.

5. For noodles place pasta sheet through fettuccine cutter and toss gently with more flour; set aside. 

6. In a large pot of boiling salted water, cook noodles for about 3 minutes or until tender but still firm. Drain well and toss with your favorite sauce.

*Tip: Pasta can be kept at room temperature for up to an hour, stored in refrigerator for up to 2 days or frozen for up to 2 months.

Prep time: 20 minutes
Cook time: 3 to 5 minutes

Yield: 1 lb (500 g)

Serving Size: 1/4 batch of noodles.  Each serving contains 1 Tbsp (15 mL) ground flaxseed

Nutritional Analysis

Calories 230
Total Fat 5 g
Saturated Fat 0 g
Cholesterol 0 mg
Carbohydrates 41 g
Fibre 3 g
Sugars 2 g
Protein 7 g
Sodium 290 mg

Nutritional Analysis

For a half batch of noodles
Calories 470
Total Fat 11 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 590 mg
Carbohydrates 81 g
Fibre 6 g
Sugars 4 g
Protein 13 g

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