I love the WW community on Instagram.  Such wonderful people, they lift each other up, exchange ideas.  It’s a pretty amazing corner of the gram fam.  Someone replied to me (hey Tonya!) that she made pasta with my skinny pizza dough.  Wait what?!  Why didn’t I think of that!  She said that she rolled it out, cut it, let it dry overnight and boiled it the next day.

In another conversation (hey Sam!) Sam suggested adding an egg – to make it more reminiscent of a pasta dough and well hot damn, that was the best idea.  I’ve made pasta dough before and never though twice about adding an egg to my skinny pizza dough.

This first batch (photos in daylight) were before I added the yolk to the recipe.  But you’ll get the idea.  I made 3 ounces a serving, but I think I’m going to bump that up to 4 ounces – my dough usually weighs 20 ounces – so I am going to add 2 yolks to a batch of skinny pizza dough – I can store two bags – one marked pizza and one marked pasta!

Just roll out into a long rectangle, use a pizza cutter and cut into small strips – smaller than you’ll think because it does puff up when you boil the pasta.  Once cut, I sprinkled a bunch of flour on the board, and then gently tossed the pasta together to get the pasta in a pile ready to put in the boiling water.  Don’t worry about the extra flour, it will fall off into the pot when you boil it.

After Hannah and I tasted it, we thought it tasted like spaetzle – it was a rustic pasta, but tasted delicious.

My pork chili from yesterday?  That morphed into this skinny chili mac – 3 ounces of my skinny pasta dough pasta (3) and only 1/2 cup of my pork chili (1) with a tablespoon of cheddar cheese (1).  FIVE points for this whole bowl.  And I know I’ll get asked, the green onion was just for show 😛


After talking with Sam I had to try the yolk method right away – 1/2 a yolk was plenty for 3 ounces of dough.  It made it really soft 😀  I just poured 1/2 a yolk into the dough and kneaded it in – I added maybe a teaspoon or so to keep it from not being sticky.

Same deal as before – rolled it out into a big rectangle, cut my slices, tossed with flour to bring into a pile and boiled for 2 minutes.

It will float to the top within 20 seconds – and literally is done in 2 minutes.

Someone saw my post of the earlier batch and said “Biz, if you could make a skinny cacio d peppe I would love it!”

Basically that’s pasta with peppered butter and LOTS of Parmesan cheese.  

First step was to use a tablespoon of this butter – only 35 calories and 1 point.

I saved 1/2 cup of the pasta water.  In a skillet I melted the butter, added the cooked pasta back in, 1/4 cup of the pasta water (wasn’t sure how much I would need – keep 1/2 cup just in case) added lots of cracked pepper, and the last 30 seconds added 1/8 cup shredded Parmesan cheese (1).  The pasta water made this thick cheesy sauce – holy balls this was good!  Kind of like a grown up mac n cheese.  This plate was also 5 points.  Sorry for the shitty kitchen lighting – ignore the awful photography and trust me this is delicious – perfect side dish to chicken sausage!

The possibilities are endless with this dough!  I am keeping the base of the skinny pizza dough the same for this pasta recipe – even with the yeast and yogurt – because I am diabetic, I like the protein of the yogurt in the dough to balance out the carbs – it helps my blood sugar not spike as much which equals less insulin I have to take. #winning

So now my mind is racing!  Come back tomorrow though because I am making skinny pizza dough empanadas with the pork and bean chili – um, those turned out amazing.

Happy Tuesday friends – make it a great day!

And don’t eat like an asshole.

Love, Biz