Melt 2 cups shredded mozzarella in the microwave
Add:
Add:
1 Tbsp Glucomannan Pwd
3 eggs
Mix it very well (you can't over mix) and then let the dough set up and come to room temp.
Pinch off small amounts and roll in a ball.
Plunge a few at a time into a low boil. First they sink, then they float. Let them float for 2-3 minutes before taking them out. They will be soft, put them on a plate. Once they cool down to a warm temp they "set up".
They will go from white to a golden pasta color as they set up. Add your heated sauce.
3 eggs
Mix it very well (you can't over mix) and then let the dough set up and come to room temp.
Pinch off small amounts and roll in a ball.
Plunge a few at a time into a low boil. First they sink, then they float. Let them float for 2-3 minutes before taking them out. They will be soft, put them on a plate. Once they cool down to a warm temp they "set up".
They will go from white to a golden pasta color as they set up. Add your heated sauce.
**If you bite into one and it's still too soft, let it set up some more. The closer they get to warm the better they are. Then top with your piping hot pasta sauce and it's perfection.**
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