Protein Fettuccini Pasta

1. In a large bowl, whisk together the Elevate flour and salt. Form a well in the center.
2. Add the egg, olive oil, and warm water into the center of the flour.
3. Using a fork, gradually mix the wet ingredients into the flour until a rough dough forms.
4. Transfer dough to a clean, lightly floured surface. Knead for approximately 5–8 minutes, slowly incorporating the remaining 20 g of Elevate flour as needed until the dough becomes smooth and cohesive.
5. Lightly coat the surface of the dough with approximately ¼ tsp olive oil, wrap airtight, and let rest for 30 minutes.
6. Cut dough into 4 portions. Flatten each portion slightly.
7. Roll dough to desired thickness using a rolling pin or pasta machine, then cut into desired pasta shape.

• For more information see notes below **

8.Either:

• Dry pasta for later use, OR
• Boil immediately in heavily salted boiling water for approximately 90 seconds.

9.Drain and toss with your favorite sauce before serving

I used an Atlas 150 pasta maker to roll and cut the dough. These are the steps I followed:

1. Divide the dough into quarters and work with one portion at a time, keeping the remaining dough covered to prevent it from drying out.
2. Lightly flatten the piece of dough into a small oval or rectangle so it can easily feed into the pasta roller in a somewhat uniform shape.
3. Set the pasta roller to the widest setting (mine was level 0) and pass the dough through twice.
4. Fold the dough in thirds lengthwise, like folding a letter (“hot-dog style”), to help create a smoother, more even shape.
5. Run the dough through level 0 one more time. Then gradually increase the roller settings, passing the dough through twice at each level until reaching level 5.
6. Once at level 5, pass the dough through only once, then repeat once more at level 6 for the final thickness.
7. Lightly dust the sheet of dough with flour if needed, then run it through the pasta cutter attachment to create your desired pasta shape.