John Myers
Ingredients for 3 servings:
- 1 ball of mozzarella, 125 g
- 25 ml olive oil or rapeseed oil
- 3 m.-sized eggs, or large
- ¼ tsp Himalayan salt or sea salt
- 10 g flaxseed flour
- 5 g psyllium husks, ground
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 19 minutes
Low-carb pasta substitute
Preheat the oven to 175°C (fan-assisted). Line a baking sheet with baking paper and set aside. For the dough, put the eggs, salt, and oil in a tall container. Cut the mozzarella into small pieces and add it. Puree everything very finely with a hand blender; there should be no lumps left. Add the flaxseed flour and ground psyllium husks and quickly beat vigorously with a whisk. Immediately pour onto the baking sheet and spread the mixture very thinly over the entire sheet. I always do this with the back of a tablespoon. Place in the oven and after about 4 minutes, use a fork to poke holes into the dough where bubbles appear. Repeat after 2 minutes if necessary. Bake for a total of about 9 minutes. Remove the sheet and cut the dough into thin, shorter strips or any other desired shape. Use as desired. Keep refrigerated for several days.
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