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Old 02-04-2014, 05:15 PM   #271
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wow. That looks so good
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Old 02-04-2014, 05:27 PM   #272
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Wanna bite?

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Old 02-04-2014, 05:31 PM   #273
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I do!!
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Old 02-04-2014, 09:22 PM   #274
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Yes!!!
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Old 02-05-2014, 04:16 AM   #275
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Yum! How did you get the lasagna shaped noodles? Were they the leftover pieces saved and frozen from end of the batch? Or did you just roll the dough out? Curious minds want to know.
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Old 02-05-2014, 05:34 AM   #276
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Wow. That lasagna looks fantastic.

I'm thinking about having noodle soup tonight, but I think I'd rather have lasagna!
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Old 02-05-2014, 06:05 AM   #277
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That does look great!

I got my Norpro in the mail this week and I made spaghetti Monday night and let it rest in the fridge until Tuesday night. I quickly cooked them in simmering water for 1 minute and then drained and tossed with butter. I topped with Cincinnati style chili and cheddar - holy moly! I could NOT tell these weren't wheat noodles. They did still have a bit of a slight smell coming out of the water, but nothing horrible and once you sauce them you wouldn't know.

Thanks to everyone for their contributions here - this is really game changing!
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Old 02-05-2014, 06:19 AM   #278
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How many servings does the recipe make?

Any nutritional analysis?
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Old 02-05-2014, 06:28 AM   #279
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I am on a snow day so I made up another batch of this pasta. Do you store it in the fridge dry or do u lightly oil and then out in the fridge? I oiled it this time and wonder if that was a bad idea.
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Old 02-05-2014, 06:38 AM   #280
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Wanna bite?

Wow!!! Awesome!!
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Old 02-05-2014, 07:10 AM   #281
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I store mine dry. I notice that even after several days it's got moisture in its container.
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Old 02-05-2014, 10:00 AM   #282
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I have beef strips and lots of pasta. What to make for dinner??
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Old 02-05-2014, 10:19 AM   #283
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Wow! That lasagna looks awesome!
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Old 02-05-2014, 10:27 AM   #284
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I have beef strips and lots of pasta. What to make for dinner??
That sounds like stroganoff to me!
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Old 02-05-2014, 10:30 AM   #285
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I store mine loosely covered with plastic wrap in the fridge just as it comes out of the pasta maker. I've had it last more than 5 days before we've consumed it all. 1 recipe makes 5-8 servings I'd say... depending on the recipe and your appetite. My lasagna made 10 servings though. It also had 1 1/s pounds of meat and a ton of cheese in it.

For lasagna, I just made the dough, flattened balls into the ugliest noodles you ever did see and boiled them 2 minutes. I would definitely butter or oil these because they do stick together after they are drained. I made them no bigger than the size of my hand and some broke apart. You would never know they were ugly or broken in the final lasagna. It made 3 layers of noodles in a giant pan...10x14 maybe? I used one jar of Bella Vita sauce from netrition and I mixed in a few tablespoons of red wine vinegar and added some garlic, onion powder and italian seasoning too- I prefer a spicier, less sweet sauce. I made my mom's secret white cheese sauce: puree together a container of cottage cheese, 2 eggs, garlic powder, pepper and italian cheeses such as Asiago, Romano or Parmesan.

My lasagna layers were (as I put them in pan, so the last was on top):
sauce
noodles
white cheese sauce
meat
shredded mozzarella
sauce
noodles
white cheese sauce
meat
shredded mozzarella
noodles
lots of sauce- more than the other layers
shredded mozzarella and some Asiago

I baked it 3/4 hour covered in foil at 350, then took off the foil and cooked another 15 minutes.

The eggs in the white cheese sauce are the secret to a lasagna that cuts in squares.
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Old 02-05-2014, 10:50 AM   #286
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Thanks Jen for telling about how many servings.
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Old 02-05-2014, 10:52 AM   #287
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Now, Jen, where do we go to get your white cheese sauce recipe? Does it use ricotta?
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Old 02-05-2014, 10:57 AM   #288
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Sandy didn't even cook her lasagne noodles and they turned out just great..

My Italian friend told me how to make a lasagne that didn't slip around when serving it.

Layer the noodles and the cheeses..Then pour your meat/sauce (already mixed up) over the top and bake. The cheeses help the noodles stick together..
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Old 02-05-2014, 10:59 AM   #289
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Then the raw noodles stored in the fridge do not stick together?
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Old 02-05-2014, 11:02 AM   #290
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My spaghetti noodles do not stick together, although I use the original recipe + 1 Tbsp. olive oil.

Sandy stored her uncooked lasagna noodles in the freezer.
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Old 02-05-2014, 11:10 AM   #291
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Quote:
Originally Posted by JHoberer View Post
I made my mom's secret white cheese sauce: puree together a container of cottage cheese, 2 eggs, garlic powder, pepper and italian cheeses such as Asiago, Romano or Parmesan.
1 1/2 to 2 cups cottage cheese (I'm sure you could use ricotta), 2 eggs, 1 T garlic powder, 1/4 t pepper, 1 to 1 1/2 cups of Asiago, Romano and/or Parmesan shredded cheeses. I mix it all together in a food processor.

Sherry- what little they do stick together is quite easily pulled apart... they are very resilient. Everything I've made except lasagna noodles worked great- and the lasagna I patted into shape by hand. I think if I'd used something made to make lasagna noodles they would've had fewer sticking issues. But putting them in layers of parchment paper would for work for them. The spaghetti, fusili and macaroni are all great just in a bowl and lightly covered with plastic wrap.

Last edited by JHoberer; 02-05-2014 at 11:15 AM..
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Old 02-05-2014, 01:58 PM   #292
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Hey everyone I made the pasta!

I used my old Atlas hand crank. I figured if Carolyn's came out well,
then I would give it a go. I also made my dough in the food processor,
and added the olive oil and a tad more water. I rested the dough balls
a good long time. (about 30 min)
Make this short, I did flatten them and then make them into fettuccini
noodles. Now I am wondering how long to cook them? Everyone seems to
be saying not to cook them long at all. You know like rice noodle you just
kind of pour the boiling water over them and drain. So I am asking that
question because anything with gluc manages to get slimy.

Will serve them tonight, I just happen to have homemade chicken soup
here. If I like them, then I'll probably order the KA attachment as shown
by JK...in earlier threads. While it was a success using the old pasta
maker from Italy, it was a bit too labor intensive for me.

THANKS FROM THE HEART FOR THIS MIRACLE
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Old 02-05-2014, 02:16 PM   #293
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For spaghetti, boiling 1 to 2 minutes is plenty. For fettuccine, try 2 to 3 minutes. The after draining, stir in some butter or oil so they don't stick. It won't be too much because my very first spaghetti I boiled for 3 minutes and they were fine... just more tender than wheat based pasta.
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Old 02-05-2014, 02:21 PM   #294
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Barbo, I brought the water to a boil, salted it, threw in the noodles and stirred, turned it off immediately, and covered it, and let it stand 2 minutes.

They were a bit soft for my taste - next time I'll a) refrigerate them overnight before cooking and b) throw in the boiling water, stir, and immediately drain them in a colander. That was for linguine though - not spaghetti, which would be a little thicker, I'm thinking.

They still have a bit of that gluc "texture" to me, but I hope that by refrigerating overnight before exposing them to the hot water, that will help. I'm also gonna try spaghetti next time instead of linguine, and see if the smaller noodles will be less "gluc-y" for lack of a better term!
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Old 02-05-2014, 02:24 PM   #295
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J and Char

Oh bless you girls for the quick reply. They are lounging on my counter and
now will be going right into the fridge. Sounds like a minute or two and
a bit of standing time will do it. Appreciate your input
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Old 02-05-2014, 02:31 PM   #296
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What a great recipe! I love it. No more shirataki and Dreamfields for us. I store my unused noodles in plastic bag in frig. They are just fine for up to 4-5 days which is all I've waited to use them.

Couldn't we use the widest setting on one of our gadgets for lasagna noodles and just layer them together? Didn't someone say the Norpro without a disc makes wide noodles? I bought the ka press and the Norpro because of this thread so might have to try it.

Also, I want to try noodle kugel with sugar free cherries? A sweet application. Any tried that yet? Or apple dumplings? Hmm. I'm hooked.

Thanks again, Jen
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Old 02-05-2014, 03:23 PM   #297
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My husband also wants to try some sort of sweet noodle. Interesting idea.

I definitely prefer the spaghetti over the macaroni or spirals... just less obvious they are not made of starch. Sometimes I can't tell these aren't regular ole noodles but sometimes I can and having really thin noodles helps immensely. The other thing is they seem to require more spices... more salt, garlic, etc.

Last edited by JHoberer; 02-05-2014 at 03:28 PM..
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Old 02-05-2014, 04:12 PM   #298
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I think I'm just overly conscious of the "slippery" mouthfeel of things made with a lot of the fibers - gluc, guar, xanthan, any of them. A little too much of it and that texture just makes me Probably also why I don't care much for store-bought tomatoes and most kinds of yogurt!

BUT I plan to keep after this recipe for a bit and see if that spaghetti trick is better, and refrigerating them - if that doesn't do it for me, then I may try tweaking the coconut flour to fiber ratio and see how THAT plays out, because man, the ability to have a truly LC pasta is just too appealing to let go of it easily!
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Old 02-05-2014, 04:29 PM   #299
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Tweak Away

This recipe is worth working hard for.

I have a concept which I shall be trying out before I put the
machine back.
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Old 02-05-2014, 05:32 PM   #300
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I made beef stroganoff tonight with this pasta and hubby did not realize it was not regular pasta. I heated up some water in my systema microwave stock pot and added the pasta and let sit for about two minutes. Drained it and topped with the stroganoff. It was soooo good.
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