Has anyone in the collective ever made no or low cholesterol fresh pasta?

Is there a particular reason you can’t have the cholesterol?

@incendiary_dan When I eat as I please my cholesterol is 270. If I cut out egg yolks, and sweets with heavy creams, in month I am in the 220’s. This has been true my whole life, since I first started testing my cholesterol in my teens. My father had bypass at 46, a carotid artery tied off in his early 60’s, his mother died from a heart attack in her early 50’s, my great uncles on my mother’s side died in their 40’s and their father died at 38 from heart attacks.

Good enough?

I have not completely eliminated cholesterol from my diet, which I probably should, but I definitely don’t eat megaloads of it in one sitting. You can actually have a heart attack from one high fat high cholesterol meal. Supposedly ER’s are full Thanksgiving night in the wee hours.

@incendiary_dan But, the informatin about the possible infectious cause was very interesting to me. I had read that once before, but had forgotten it. I generally think infection is the cause of many autoimmune diseases, and other problems. Infection, and chemical poisoning by our environment.

@incendiary_dan I just reread my post, and I think I might have sounded obnoxious. My apologies.

Never heard of such a thing.

@YARNLADY Store bought dried pasta does not have any cholesterol. This is part of the reason I have never tried to up my taste level so to speak regarding pasta. Sticking to the cheap easy stuff.

I haven’t made it, but it looks like the proportions are ¾ c egg whites (6 large eggs) to 2 cups flour.

@BarnacleBill I could not find that recipe when I googled, thank you. I think typically it is 3 whole eggs to 2 cups flour. Maybe I can do one egg + 3 white? I frequently cut back a yolk or two in recipes, sometime add a dash of egg beaters to make up for the loss, but I don’t think I will have that option in the class. Plus, I have no idea how it would work in pasta.

Just cutting one yolk would be good enough I guess. It is not like I am going to eat a whole pound of pasta, and I won’t eat the carbonara sauce.

If you are that concerned then don’t attend the class. You will stand out as a diva.

@JLeslie granted, but the question specifies fresh

@beachbum76 Too late. I can’t get my money back. $65 by the way. Not cheap. I know that people will perceive me that way possibly, but I don’t give a shit. I do care that I am problematic for the chef. And, I would like to be with my girlfriend, I am only there for a few days. I think she might feel badly if I did not go to the class. I’ll call Monday and see if it is an easy fix. If they know ahead it might be no big deal.

@YARNLADY Yes. I appreciate your answer. I was just pointing out that there must be some way to make it. But, maybe the drying process is what makes it possible?

I thought cholesterol in food didn’t contribute to high cholesterol.. I thought that was the fats in food. I feel stupid.

@ANef_is_Enuf Fats supposedly can cause cholesterol to go up also. I think it depends on your genes. I have tested this many times in my life, and 100% for me, more cholesterol eaten, more cholesterol in my blood. I figure my receptors don’t work right, and my body keeps making cholesterol, even when I am consuming it. I have never watched my fat intake carefully, and my cholesterol still plummets if I just cut down my cholesterol in foods. Wouldn’t hurt to watch my fat intake too, believe me, my waistline would be better. The only way you know how your body works is to actually get the blood tests and see what your personal numbers are, and what changes when you change your diet. People will tell me they cut out all meat and their cholesterol was still high. Yeah, but they were eating more eggs and cheese than ever before. Two egg yolks has the same cholesterol as a 12 ounce steak.

@JLeslie I wasn’t doubting you, in case that is what it sounded like. I just really believed that. I could have sworn that I learned that a long time ago, but, apparently it is incorrect. Not sure where my misconception came from.

@Jleslie, egg is only in things as a binder.

Recipe

I can’t find my old recipes, sorry, but I used to make eggless vegan pasta all the time, and most of my sauces are vegan as well. My point is that eggs are not necessary when you make fresh pasta. The pasta doesn’t hold together quite as well, but I never had a problem with it dissolving or anything.

@ANef_is_Enuf Not at all. I did not take it the wrong way. :) Again, I would encourage you to spend some time doing some mini test on yourself if cholesterol is a concern of yours. I have friends who eat eggs almost every day and their cholesterol is well within normal limits. I hate them. Lol.

@JLeslie I would be one of those people. I’m sorry. :( That only contributed to my belief that dietary cholesterol didn’t play a part in blood cholesterol.

@ANef_is_Enuf Your body just works right. It’s like blood pressure, some of us eat salt and have no trouble, some people their blood pressure goes sky high. The receptors in the arteries don’t read the pressure correctly, and so the body does the wrong thing. Sucks.

I’ve used this for pierogies, vegan ravioli and rolled and cut as simple pasta.

Vegan Pasta Dough
2 c flour
½ tsp salt
¼ c soy margarine
3 tbsp water (more as needed)

Cut in the margarine with a pastry blender or two knives. Add water and mix well. If more water is needed, add a tablespoon at a time, until the dough comes together in a ball. You don’t want it to be too wet.

Dust a clean surface with flour, and knead dough for 10 minutes. Place in an oiled, covered bowl in refrigerator for half an hour.

Roll out and use as desired.