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


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

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

  3. Remove the dough onto a dusted surface

  4. Measure 2oz. of dough and create balls

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

  6. Make sure the dough is heavily floured

  7. Run it through the pasta maker machine

To cook the pasta:

  1. Bring water to a boil, add salt and pasta

  2. Cook it for 6 minutes, stir occasionally

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

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

    Products Used: