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Old 01-22-2014, 04:35 PM   #271
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It worked beautifully!!

Now about the cooking part. I cooked the beautiful spaghetti noodles for about 3 minutes, but I bet that was a minute too long. They started becoming extremely short noodles. LOL

But they are in a bowl next to me topped with butter and garlic and parmesan. I can't believe how filling only a few bites are!

As to the Norpro - and insofar and only insofar as this first trial I recommend it highly. It's very inexpensive, quite small (can be stored easily) and stuck on my granite counter perfectly. I might have lost a pound turning that crank....
But it wasn't difficult and didn't act like it was going to be hard to turn - just took a lot of turns to get a little bit out.

Man. I think I could do JUDDD eating these noodles.

Macaroni & cheese? I wonder if they would hold up?
ACK! Chicken tetrazini!!

Of course DH had to go to a dark place and say, "I think you should fry those noodles."
Oh.
I probably will.

I have lots left over and only made a half recipe. I added Carolyn's 1/2 Tbsp. oil to my 1/2 recipe, and I floured the roller thingie at first, but it didn't seem to matter so I just kept adding dough and nothing ever stuck.

Carolyn & Sandy did your noodles stay long?
I cooked mine in chicken broth.
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Old 01-22-2014, 07:18 PM   #272
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Well, another order to Amazon!!! Thanks for the review !!! My noodles stayed long. Maybe cooking them for three minutes broke them up. Maybe they boiled too vigorously, too.

Thanks !!!!!!
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Old 01-22-2014, 07:27 PM   #273
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Yes, they may have boiled too vigorously. Thanks!
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Old 01-22-2014, 07:35 PM   #274
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Homemade pasta is very sensitive. Be gentle.
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Old 01-22-2014, 07:36 PM   #275
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I will from now on!
It was my first time in my whole life. HA HA!
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Old 01-22-2014, 09:29 PM   #276
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So - who's going to send me pasta?!

Cindy - have a wonderful safe trip!!!

Carolyn - apartment wise, DD is living in a sublet until the guys she wants to live with can get out of their lease.
Job wise she has a part-time job as a Pure Barre instructor and hopefully will get a 2nd interview as the Marketing Director for a comedy place.
Then she just needs acting classes, and to start the audition process.
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Old 01-23-2014, 04:53 AM   #277
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Lol, Judy !!

MK. That job with the Comedy Place sounds great!!
Will pray that she gets it. Yes, acting lessons . My dd took her acting lessons at KU but then went into Sales with Marrriot in Waukegan. They have come in handy in her career.

Heading to Bartlesville with my friend. She is a LCer too so we will keep each other accountable.

Keep warm.
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Old 01-23-2014, 05:13 AM   #278
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Judy, was your spaghetti as thin as the spaghetti you buy in a box? I'm thinking I'm going to have to buy one of these little things now. Thanks for your review. My spaghetti out of my meat grinder wasn't real long; maybe 5-6 inches? But it was too thick for spaghetti. But it didn't break apart too much when I cooked it and I cooked it 5-6 minutes, because it was thick. I really want a regular size spaghetti noodle to use. I wish I'd taken a pic of my spaghetti before and after I cooked it.

Have fun in B-ville Carolyn! I'm off to lunch again today with friends. I have lost NOTHING this month!!! I figure I'll work on that later.
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Old 01-23-2014, 05:42 AM   #279
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Ok, I ordered one and it should be here by Tuesday!! I really need to try those sheets of lasagna noodles soon to see how they do. I ordered mine off ebay.
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Old 01-23-2014, 06:09 AM   #280
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Yes, mine were as thin as regular spaghetti.
Also, if I hadn't purposely broken them or snipped them with kitchen shears, they would have been 2 feet long!

I am interested in trying to roll it out for lasagna noodles sometime.
I don't think I'd have to cook it. They could cook along with the dish.
But I'm so lazy, I don't know if I even care about lasagna noodles anymore.

In fact, I almost think these noodles would cook if hot sauce of any sort were ladled over them. They were "softer" than regular pasta.

I use Konjac gluc. I guess it's just me, but I can detect a "fishy" smell in the powder and a very very very slight slight slight fishy taste in the noodle. But it would obviously be covered by any hearty sauces.

I ate mine last night with butter, garlic and parmesan. And it was really delicious but MAN was it filling. Only a little portion - maybe 1/2 -3/4 cup? The rest of the noodles are in a bowl in my fridge waiting to be cooked.

When I made Peggy's dumplings (same recipe or nearly the same, I think) I did not detect any fishy taste. I'm going to have to let that go.

Sandy did you roll out your lasagna? Or did you use a pasta maker/roller/thingie?

One of you should really send MK some pasta!

Safe travels, Carolyn!

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Old 01-23-2014, 06:20 AM   #281
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Yes, I rolled out my lasagna by hand between parchment. I'm still going to keep on the lookout for a thrift store pasta machine, IF the lasagna noodles end up being tasty. I'm not going to pre-cook mine either. I'll just let them cook as the lasagna bakes. And I'll probably not even thaw them either. It makes putting the filling on so much easier, as I remember my Aunt V's frozen lasagna noodle days. I just might make lasagna tonight and see how they are.
Glad to hear your spaghetti is thin. I can't wait!!!!!
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Old 01-23-2014, 06:37 AM   #282
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Well that makes this an easy thing to use, then.
If we can make it whenever we want and refrigerate or freeze, that's pretty easy!

I like the idea of using frozen lasagna noodles - never heard of that. When I was eating pasta, I used the "no cook" noodles. I sort of thought they were par-cooked or something. I don't know. But they always ended up just right.

I almost think having a thicker lasagna noodle, at least with this recipe, will be better than a thin noodle. We'll see, I guess!
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Old 01-23-2014, 01:40 PM   #283
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Ok, I made lasagna for dinner. It's all ready to go into the oven. I'll let you know how it turns out.
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Old 01-23-2014, 02:14 PM   #284
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Thanks!
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Old 01-23-2014, 03:51 PM   #285
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Had fun in cold Bartlesville..Ate a nice salad with pulled pork on it.. Bought some yarn and a top at Christopher and Banks..

Oh...Can't wait for my package from UPS to arrive..

Really, girls....For 11 years we have been trying to make a decent LC pasta and I think this is finally it. I tried everything..everything..
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Old 01-23-2014, 04:01 PM   #286
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This is a golden time to be low carbing, I think.
You have to cook - but we should be cooking anyway and not getting the processed stuff.
I am only missing french fries, popcorn, & potato chips, but I will live.

Glad you had a good time in B'ville!

DD & DGS are here for a few days! He's busy being extra cute.
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Old 01-23-2014, 04:45 PM   #287
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Have fun with your dgs. They are so darling!!!

One time I made cauliflower popcorn. it was a sad disappointment.

Well , ds is eating in style in France with the French hosts. Wine/cheese/foie gras/entree/wine/rum cake. He really is expanding his horizons food wise as he was my fussy eater! The meal took over 3 hours unlike our normal 30 minute meals here. Lol

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Old 01-23-2014, 05:02 PM   #288
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Judy <---------SO jealous!

And so glad he's getting this experience!
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Old 01-23-2014, 06:41 PM   #289
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As a child he wouldn't even eat green beans. So this experience is making his mom smile. He said he did prefer the fish/ chips / bangers and mash in the UK. lol. He blamed that on his English blood.
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Old 01-23-2014, 06:49 PM   #290
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Oh, now I want to go to France and eat for 3 hours!!!! How fun would that be?? I'm happy for Brett.

Ok, Girls, the lasagna was great!!! If I could get my pasta rolled just a bit thinner it would be fantastic. DH and I both think you could serve it to regular diners and that they'd not know it was real pasta. Now that's a hit!!! So I can't wait to get my grinder/pasta maker but am still on the lookout for an Italian pasta machine as well.
I tried to make a focaccia bread to go with it and it was a dismal failure. Anybody have a good recipe for that?? I tried using the BTF mix as my base and added EVOO, parm cheese, Italian seasoning and garlic mixed with water until about the texture of biscuits. Oh and I added some powdered egg white too. DRY!!! We even dipped it in EVOO/balsamic and that didn't help much, lol. Help!!!!
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Old 01-23-2014, 07:24 PM   #291
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What kind of flour are you using for your noodles?
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Old 01-23-2014, 07:44 PM   #292
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Debby,
Quoting from the other thread:

Pasta Dough for Pasta Press
The recipe I used was Buttoni's dumpling recipe with the optional coconut flour for firmess added.

Serves 8

1 lg egg
1 Tbsp. oil - added by Carolyn
6 T glucomannan powder
6 T oat fiber
1 T baking powder
1/2 t kosher salt
2 teaspoons coconut flour
1 1/2 cups water (they're now talking about using 1 3/4 cups water)

Then I followed Carolyn's instructions:
"The recipe I used is the original but with 1 Tbs. olive oil added.. (from Carolyn)

Mix the egg with the oil in a medium bowl until smooth. Mix all the dry ingredients with a fork together in a cereal bowl. I just added it slowly the egg/oil mixture until it was
mostly incorporated. Then I poured the 1 1/2 cups of water in the bowl and whisked it all together until smooth. I covered the bowl with a towel and let it sit for the 8 minutes.

I removed a bit at a time and patted it and rolled it and then cut it with my hand crank pasta machine. Note: I always add a tiny bit of flour to the cutters/rollers so the dough doesn't stick. Worked great.

The dough is a bit rubbery, but does roll out and cut nicely and the noodles are soft after boiling them."

~~~~~~~~~~~~
They are also now talking about letting it sit for an hour or two before refrigerating. And about leaving out the baking powder entirely for a firmer noodle. I'm going to try that next time.

I boiled up another little batch left over from yesterday and I boiled them only 2 minutes. They held up beautifully.
DH loved them.

Sandy that is VERY encouraging to have lasagna noodles that are indistinguishable from high carb.
AMAZING.
Sorry, I have no recipes for focaccia bread.

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Old 01-23-2014, 08:18 PM   #293
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Ah good Judy! Thanks for clearing that up.
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Old 01-24-2014, 05:31 AM   #294
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Hi ladies..

I just thought of an idea about making the pasta thinner. How about after you have mixed it all up and it is like thick paste (before it sets up) you spread it thin (paint brush?) on a jelly roll pan? Sandy, did you roll your dough up after it had set up? The heavy duty Italian pasta rollers do help it get thinner, I do think.

Oh..there are some recipes for focaccia bread..Maybe Buttoni has one..hmm?

Out to dinner with friends tonight..Then we are going to play some game involving Wagers? LOL.

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Old 01-24-2014, 06:19 AM   #295
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Yes, I rolled my dough after the waiting period. I don't think my dough has ever been thin enough to "paint". But I might try rolling it between parchment before the waiting period and see how that goes.
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Old 01-24-2014, 06:24 AM   #296
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Hugs back!

Wagers??
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Old 01-24-2014, 06:25 AM   #297
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Quote:
Originally Posted by sjl330 View Post
Yes, I rolled my dough after the waiting period. I don't think my dough has ever been thin enough to "paint". But I might try rolling it between parchment before the waiting period and see how that goes.
That sounds do-able.
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Old 01-24-2014, 10:36 AM   #298
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LOL..It is some game that is a board game..Let you know how it goes.

Cold here, too.

I only made the recipe once (pasta) and mine was like wallpaper glue at first. However
we don't want it to stick to the paper when we roll/paint it out..Wax/parchment? and we want it to be the same thickness..Hmmm? How about putting it in a pan with parchment paper on the bottom/parchment over it and then putting a slightly smaller pan on top of the pan with the pasta in it and press down..and leave it for 8 minutes..??? LOL????
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Old 01-24-2014, 01:55 PM   #299
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Wait a minute..wait a minute..Did I order the wrong thing? I got a Pasta Pronto today thanks to UPS..Was that what you got Judy? Any tips would be appreciated..

Brrr..still cold. Going to see Nut Job with Scarlet tomorrow. I will make her drink water with her popcorn, like I do. Aren't I mean? Pop is about $4.00 and a cup of water is free, and a straw is included.
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Old 01-24-2014, 03:49 PM   #300
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I'm not Judy but yes Carolyn that's not the one Judy ordered. But I want one of those too, lol. I ordered my Norpro yesterday and it should be here on or before Tuesday. So I'll be making another batch of pasta to try it out asap.
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