This recipe uses the “Alfredo” Cauliflower sauce  I made recently…  it makes approx. 3-4 servings 🙂

(Macros based on 4 servings total.)

Ingredients:
1 cup whole wheat flour
2 eggs
1 teaspoon olive oil
2 cups of “alfredo” cauliflower sauce 

Instructions:

1. On a clean surface, dump the whole wheat flour out of the cup measure to form a mound of flour.  Use the bottom of the measuring cup to form a well in the middle.
2. In the well in the middle of the flour add the 2 eggs and the olive oil.
3. Using a fork, carefully beat the eggs and slowly incorporate flour until it thickens and you can use your hands to roll it into a ball.
4. The dough will be slightly sticky, add a little more flour to your hands and the work surface and kneed the dough for at least 5 minutes (this is very important). Continue to add flour if it become too sticky, the dough should be slightly sticky but not so it won’t come apart from your hands or the prep surface.
5. Wrap the ball in saran wrap and let sit at room temperature for around 20 minutes.
6. Dust the surface with flour and roll out the dough with a rolling pin until it’s as thin as you can make it.
7. Using a sharp knife, cut small fettuccine-width strips.  Let sit out and dry while you bring a pot of water to a hard boil. 
8. Add the pasta to the boiling water and let cook approx. 5 minutes. The pasta will start to float at the top of the water and it may foam.
9. Drain the water, portion into plates and top with creamy cauliflower “Alfredo” sauce, sprinkle with parsley and enjoy!

Macros Per Portion:
Calories: 270.4 g
Carbs: 36.8 g
Net Carbs: 31 g
Fat: 21.2 g
Protein: 17.5 g