Spent Grain Pasta (Reduced Gluten) - By Chef Denise

4 oz. Low Carb Barely Barley Flour

2 oz. Tapioca Starch

2 oz. White rice

2tsp Xanthan gum

6 eggs

1tsp Salt

1tsp Fajita salt for flavor


- In a mixing bowl with a paddle attachment, incorporate flour, tapioca starch, salt, fajita salt and xanthan gum

- Add eggs and mix together on low speed until the dough is formed

- Remove the dough onto a dusted surface

- Measure 2oz. of dough and create balls

- With a rolling pin flatten each ball into a rectangle about 3mm thick

- Make sure the dough is heavily floured

- Run it through the pasta maker machine


To cook the pasta:

- Bring water to a boil, add salt and pasta

- Cook it for 6 minutes, stir occasionally

- Test the pasta. It needs to be firm when bitten (al dente)

- Drain it and add a little bit of butter so that the pasta will not stick together