INGREDIENTS:

• 5‐Cups All‐purpose Flour
• 8‐TBSPs Egg Whites
• 1‐Cup Unsweetened Almond Milk
• 2‐TBSPs Margarine
• 1‐tsp Garlic Salt

DIRECTIONS:

1. In a large, mixer bowl, stir together the flour and garlic salt.
2. Place bowl in your stand mixer.
3. Mix in the egg whites, almond milk, and margarine using a low speed and a dough hook.
4. Once you mix everything to a dough‐like consistency, let the dough rest in a covered bowl for about 5 minutes.
5. Then on a floured surface, roll out dough to a thickness of between ⅛ to ¼ inches.
6. Cut into desired lengths and shapes.
7. The pasta can either be used immediately or dried and frozen for later use.

Notes:
You may need to adjust the amount of flour and liquid in the recipe depending on your altitude and how dry or sticky your dough may turn out.
If freezing the pasta, make sure it is completely dry before you wrap it in cellophane or place it in plastic bags.