1.   Place a soup pot two-thirds full of water on the stovetop set at medium low. Bring to a light simmer, between 190 – 200 F or about 88 – 93 C. DO NOT BOIL THE WATER

2.   To a food processor add the cubed chicken, salt, baking soda, and OPTIONAL turmeric powder. Grind to a creamy texture

3.   Drop in the cream cheese, blending until well blended

4.   Whisk the eggs and slow drizzle into the food processor while blending. Stop and scrape sides and bottom

5.   While blending, very slowly drizzle in the gelatin. Stop and scrape the bowl

6.   While continuing to blend, spoon in the egg white powder one tbsp at a time. Ladle in 5 or more tbsp of the simmering water to thin out the pasta to a soft consistency. Transfer to a piping bag with a medium sized tip or cut opening

7.   Squeeze the warm paste into the simmering water. Squeeze with even pressure to lengths of about 12 inches or 30 cm. Squeeze out 10 strands. Cook until the strands float to the surface. This will be about 30 – 40 seconds. Use a slotted spoon to scoop out and transfer to a plate. Repeat until all the carnivore pasta paste has been used up

8.   If pasta has cooled, before serving, pasta can be reheated by placing into simmering water for 30 seconds