Yesterday we made pasta with this flour. We have tried the zero carb pastas and they are just hard and chewy. This pasta wasn't net zero carbs, but it was 1/3 the carbs of regular pasta. The recipe called for 4 eggs and a resting time in fridge of a half hour, but because this flour requires more liquid (is tougher than most flours) we used 6 eggs and let it rest for two hours. Came out perfect.

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