Black Pepper Bow-Tie Pasta Recipe | MyRecipes - PCOS-Friendly Recipe

Servings: 3

Lunch

This Black Pepper Bow-Tie Pasta Recipe | MyRecipes is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Gift thoughtfulness this holiday season with homemade Black Pepper Bow-Tie Pasta and you’ll be on the nice list this year!

Ingredients

1 2/3 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
2 teaspoons pepper
1/2 teaspoon salt

Instructions

In a large bowl, using an electric hand mixer on medium speed with dough-hook attachments, combine flour, eggs, olive oil, pepper, salt and 2 Tbsp. lukewarm water. Mix until just combined.
On a floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as necessary. Wrap dough in plastic and allow to rest for 15 minutes.
Working with 1/2 of dough at a time, roll out on a floured surface until very thin. Transfer dough to a cutting board and use a sharp knife or pizza cutter to make 1-inch-wide strips. Slice strips at 1 1/2-inch intervals, creating small rectangles. Pinch centers of rectangles together to make bow-tie pasta. Let pasta dry for 24 hours on a floured towel or wire rack.
Cook pasta in salted boiling water until al dente, about 5 minutes, then serve with your favorite sauce.

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Frequently Asked Questions

Is Black Pepper Bow-Tie Pasta Recipe | MyRecipes good for PCOS?

Yes, this Black Pepper Bow-Tie Pasta Recipe | MyRecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 3 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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