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Old 11-11-2012, 08:04 PM   #1
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Fresh homemade pasta

Hey all, has anyone tried to make fresh homemade low carb pasta..I'm really cravin' for some..i need a great recipe and no soy flour please i hate the tatse of that stuff..
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Old 11-11-2012, 09:27 PM   #2
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I don't believe there is a low carb pasta recipe out there that actually tastes like pasta. Some people fake it by using veggies instead of pasta, some use things like oopsies and other things to make dumplings, and these things work for some and might work for you, but not for me.

Dreamfields pasta only has a few 'digestible' carbs per serving. But with a few cautions. You can't eat a boatload of it, it can't be over-cooked and can't be reheated, or that will do away with the low carb properties. I cook it 2 mins. less than the package directs and it's done to perfection.

I'm diabetic, so any carbs will show up on my meter. Dreamfields is very kind to my bg, so that tells me that the low carb properties really do work.
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Old 11-11-2012, 10:38 PM   #3
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http://www.lowcarbfriends.com/bbs/lo...sta-flour.html

Okay..this is as good as it gets using LC flours. Honestly, I've tried many things, but this isn't bad at all.
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Old 11-12-2012, 06:57 AM   #4
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Thinly sliced cabbage (just blanch it for about 2 minutes in boiling water and drain well);
zucchini sliced into ribbons (by hand or gadget) just heated in the sauce;
shirataki (not pasta like really but not bad);
Eggs (beat, fry flat and slice) work well in soups, just add at the last minute to heat through.
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Old 11-12-2012, 02:15 PM   #5
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The best non-veggie LC sub that is ready-made is House Tofu Shirataki Noodles I think.
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Old 11-12-2012, 05:06 PM   #6
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It depends on what you are making.

I recently discovered sliced bamboo shoots and add them to my stir frys and pretend they are noodles...of course you wouldn't want to eat a lot of them, but it makes the stir fry look more authentic.

Last edited by Nigel; 11-12-2012 at 05:07 PM..
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Old 11-12-2012, 05:34 PM   #7
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Quote:
Originally Posted by CarolynF View Post
http://www.lowcarbfriends.com/bbs/lo...sta-flour.html

Okay..this is as good as it gets using LC flours. Honestly, I've tried many things, but this isn't bad at all.

Carolyn...do you still make the pasta?
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Old 11-13-2012, 06:17 AM   #8
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Quote:
Originally Posted by Nigel View Post
It depends on what you are making.

I recently discovered sliced bamboo shoots and add them to my stir frys and pretend they are noodles...of course you wouldn't want to eat a lot of them, but it makes the stir fry look more authentic.
Nigel have you tried canned bean sprouts? I'd forgotten about them, they work pretty well, too
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Old 11-13-2012, 07:18 AM   #9
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Quote:
Originally Posted by dlk35 View Post
Carolyn...do you still make the pasta?
I have made it twice..but will make it again..It is a little work intensive and the holidays are coming..

For a quick noodle in a casserole, I have used bagged coleslaw that has been cooked to remove most of the water, then add it to the casserole and bake.
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