Egg White Pasta
Like Eggless Pasta (page 103), this recipe without the egg yolk is an excellent choice for those who need to cut back on cholesterol.
2½ cups grain flour
½ cup all-purpose flour
1/8 teaspoon iodized salt
6 egg whites
½ cup olive oil
¼ cup water
Sift together the grain flour, all-purpose flour, and salt into a large mixing bowl. Whisk together the egg whites, olive oil, and water in a separate bowl.
Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until the dough forms into a ball. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour, or up to 1 day. Allow dough to return to room temperature if it has rested in the refrigerator for more than an hour.
Roll out the dough on a floured surface, then form or shape pasta as desired.
To cook, bring a pot of water to a slow boil. Add the pasta, and stir to prevent sticking. Cook until al dente. (Cooking times will vary depending on the size of the pasta formed.) Drain, and serve as desired.
Testing Egg Freshness
To test whether or not an egg is fresh, immerse it in a pan of cool, salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, it is spoiled. If the eggs in your refrigerator are approaching or have passed their freshness date, always perform this test before using the eggs.