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Old 04-22-2006, 03:49 PM   #1
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Homemade fresh pasta, help

I have the Ron Popeil pasta maker and would like to make fresh pasta again but not sure what kind of flour to use to sub for white flour and keep it low in carbs. The basic pasta recipe is

Flour
Eggs
salt
olive oil
water

Any help would be appreciated. Thanks Beverly
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Old 04-22-2006, 04:34 PM   #2
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I think someone tried making pasta with the carbalose flour. Just a thought!
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Old 04-23-2006, 07:25 AM   #3
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Beverly: I have experimented with lots of different combinations of flour for homemade pasta..The problem is that it tastes "funny"..when you use Carbalose,
or Carbquik or vital wheat gluten..

I have heard that spelt flour doesn't cause an insulin reaction like white flour..and some day I'm going to try that..

I think Carbalose came out the best..and you add a touch of vital wheat gluten to help it stick..but each to his own taste...

Check the carbalose thread.... Good luck.
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Old 04-23-2006, 07:27 AM   #4
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Ah yes, this is my recipe:

Perfect Pasta

--------------------------------------------------------------------------------

Perfect Pasta

1 cup of Carbalose
pinch of salt
1 egg
1 Tbs. olive oil
1 Tbs. water

In a small bowl, place your Carbalose, and salt..Now make a well in the middle
and drop the egg in the middle..then using a fork, gently incorporate the egg
in with the rest of the ingredients..when it's almost incorporated, add your
olive oil and water and stir with a fork until it's a ball.

Take out the ball...place a sprinkle of Carbalose on the counter and knead
for about 5-8 minutes until the dough is elastic..Cover with a dish towel
and let rest for 10 minutes..

Divide into 4 portions..and roll out the pasta to about the second to the thinnest size with your handcrank machine..Then cut to the type of pasta
you want. You might have to pat some Carbalose on the pasta as you
roll it out so it doesn't stick..

I immediately cooked one portion in boiling water to see how it tasted..
It took about 1-2 minutes to cook..to the texture I liked..

The rest of the pasta I cut up and put on a piece of saran that was sprinkled
with Carbalose, so it didn't stick..I'm letting it dry a bit so I can bag it up..
and put it in the fridge or freezer..The dried might take a bit longer to cook.

I'm hoping lots of you pasta experts will try this as I was extremely pleased
with the way the dough handled..and rolled out..just like regular pasta..

I'd love some feedback on this recipe..to see if you think it's as good as
I do..
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Old 07-07-2006, 03:21 PM   #5
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Do you think adding resistant corn starch would help make the pasta taste better?
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Old 07-07-2006, 03:47 PM   #6
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Quote:
Originally Posted by hookmaster7
I have the Ron Popeil pasta maker and would like to make fresh pasta again
I wait with baited breath for your results as I have one still in the box, having been on LC WOL since I bought the dang thing--'98 or '99. . .

Please please try the carbalose one and tell me it tastes really great.

But I will wait on the results.
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Old 07-07-2006, 04:16 PM   #7
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Quote:
Originally Posted by ItsTheWooo
Do you think adding resistant corn starch would help make the pasta taste better?
I think resistant wheat starch would be more suitable for this. It's showing a lot of promise as a way for diluting the taste of the carbalose. In fact, I wouldn't be surprised if a resistant wheat starch/wpi combo replaces carbalose completely. Maybe.

In the meantime, resistant wheat makes an excellent filler. And I'd definitely add some form of gluten (VWG/WPI) to this recipe as the carbalose isn't quite strong enough for this type of application.

And welcome to this forum
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Old 07-07-2006, 04:26 PM   #8
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Quote:
Originally Posted by hookmaster7
I have the Ron Popeil pasta maker and would like to make fresh pasta again but not sure what kind of flour to use to sub for white flour and keep it low in carbs.
I don't want to be discouraging, but I think a low carb extruded pasta is a ways off. Developing a low carb rolled/cut pasta is one thing, but an extruded pasta is a lot more difficult. I'm sure it can be done, but I think it's going to take some pretty major experimentation.
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Old 07-07-2006, 05:16 PM   #9
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I agree Scott...This recipe is definitely hand-made OR food processor-made and hand rolled..

Hmmm..Maybe someone will try this with the resistant wheat starch/wpi..
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Old 07-08-2006, 10:50 AM   #10
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have you tried whole wheat flour?
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Old 07-09-2006, 06:45 AM   #11
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I agree with Scott too, I have made some homemade hand crank kind, but I don't think a machine would work too well. Lowcarb pasta dough is very delicate.
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Old 07-09-2006, 06:47 AM   #12
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I have used whole wheat flour in the machine and it worked just fine. Tasted ok. I am still trying to find something a little lower in carbs, but staying away from pasta and breads of anykind right now.
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Old 07-09-2006, 07:01 AM   #13
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Here's my old recipe, as I recall it was pretty darn good I played around with all different combos one weekend and this was the best tasteing.


"Pasta"
Note: all these powders were packed down with the back of a butter knife and then scraped across measuring cup level with the back of butter knife.

1/2 cup + 1/8 cup of WPI
1/8 cup white flour
1/8 cup semolina flour
1 Tbsp soy protein isolate
dash salt
1 Tbsp olive oil
1 large beaten egg

Put all dry ingredients in food processor (3 cup size), turn on food processor before you add the 1 T oil (have the oil already measured out when you do this part) then slowly add the beaten egg . Wait for it to turn into a ball then stop machine. Powder your cutting board and hands with plain protein powder first, because this dough is very sticky. Cut the ball of dough into 4 sections, cover with bowl so it doesn't dry out. Using hand crank pasta maker, take one section at a time and roll through pasta maker.....Start with #1 and work your way up to # 7. Before putting it through cutter rub protein powder on flatten dough so it cuts easy. Cook it fresh about 2 minutes in rapid boiling water, stir the noodles the whole time, drain but don't rinse. For whole recipe it's approx. 20 carbs and anywhere from 4-6 servings

Last edited by Tater Head; 07-09-2006 at 07:07 AM..
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Old 07-10-2006, 09:32 AM   #14
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Ursula Solom in Low Carb Comfort Foods has an excellent, easy to make pasta recipe. It uses soy protein isolate and some white flour and lots of eggs. It has about nine carbs per 1 cup serving. You just stir the ingredients together and run it through a pasta maker. Follow her instructions to keep the dough very dry. I use my Kitchen Aid pasta attachment and the results are great. I've made it many times and although my family isn't enthusiastic about a lot of low-carb substitutes, they'll eat this right up and ask for seconds. If you don't have the book, the Eades have a similar recipe from their Cookworx TV show at their website (look under Roman Holiday) although I haven't tried their recipe.
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Old 07-10-2006, 09:37 AM   #15
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The question back to the top of the thread is:

Would the Ursula Solom recipe work in the pasta machine that mixes the dough and extrudes it?

Guess it would not hurt to try, I have the cookbook.

Glad you have tried it.

So, Oliveoyl, any other recipes from Ursula you recommend?
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Old 07-11-2006, 08:52 AM   #16
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I don't know how the Ron Popeil pasta maker works, but the Kitchen Aid one that I use rolls a ball of pasta along a large screw and forces it out pasta-shaped holes. It takes a lot of pressure to do it and Ursula Solom's recipe is sturdy enough to hold up. You do have to have the dough pretty dry for it to work, and all the eggs hold it together -- it is somewhat rich and eggy tasting like egg noodles, but it's easy to throw together, you can't overcook it, (when the first strands come out, you put them in boiling water and just keep adding pasta till you're done and the first strands are not overcooked) and it reheats very well.

Other favorite recipes: Her waffles and pancakes are great. They're a staple for breakfast in my house. I add splenda and vanilla to the pancakes and use butter instead of olive oil and also use half whey and half soy. I love her turkey casserole. I use her pie crust recipe a lot too -- it's not flaky, but it has the best flavor of any recipe I've used if I don't want a nut crust. Her key lime pie is very good, but it's more like a cheesecake. Her power muffin recipes are very good, but they are very, very rich -- not for everyday! I love the flavor of her tortillas, but I just can't get them to hold together -- so I end up making tortilla chips instead!
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Old 07-11-2006, 09:28 AM   #17
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Thanks for the input, oliveoyl, will have to try all that.
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Old 07-12-2006, 11:03 PM   #18
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Quote:
Originally Posted by scott123
I think resistant wheat starch would be more suitable for this. It's showing a lot of promise as a way for diluting the taste of the carbalose. In fact, I wouldn't be surprised if a resistant wheat starch/wpi combo replaces carbalose completely. Maybe.

In the meantime, resistant wheat makes an excellent filler. And I'd definitely add some form of gluten (VWG/WPI) to this recipe as the carbalose isn't quite strong enough for this type of application.

And welcome to this forum
Hi Scott,
Yes, wheat seems to make more sense doesn't it? I have corn but not wheat starch so that's why I suggested it .

Recently have had bad experiences with the dreamfields stuff so I am looking for another pasta recipe. I might have to invest in some resistant wheat starch.
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