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Old 02-14-2014, 08:43 AM   #391
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I tried out my new toy, Norpro yesterday and made this pasta. I did a small tweak only for my first time. I used 4T of glucomannon powder and only 5 of the Oat fiber. It turned out perfect and has been resting in the frig over night.

The dough gets stiff real fast and yes it is exactly like play dough. The taste raw is not bad at all, no real taste.

My next batch will have more tweaks, 1 egg plus 2 extra yokes. And, because the dough gets stiff so fast I will put the eggs and oil in the water and mix then add to dry ingredients. I also will get some semolina and add that to see what happens.


I hope I like this pasta because I miss it so much. Thanks so much for this recipe.

Debbie....
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Old 02-14-2014, 07:17 PM   #392
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No oat fiber to be found locally and I have a "thing" about mail ordering food. I'm thinking of substituting either psiyllium fiber or potato starch for the oat fiber. Any thoughts?
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Old 02-15-2014, 07:59 AM   #393
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FEED BACK

Well, I wanted to to give my feed back on these noodles. Hubby did not like them and wouldn't finish his dinner. He did not like the slime factor. We both thought they had a good pasta mouth feel and texure of pasta, but we can't get past the slime as I said. I used only 4 T of of the glucomannon powder. I hope backing down to 3 will help with this issue.

I am making Alfredo sauce today to go with the rest of the noodles, maybe that kind of sauce will hide the slime factor better then spaghetti sauce.

Any other suggestions would be helpful. I ate all of my spaghetti and will make this again. Hubby did say he liked these better then shirataki noodles, so that is good. I need to do more tweaking I guess.

Debbie...
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Old 02-15-2014, 08:05 AM   #394
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I think adding a bit more coconut flour may help to combat the slime factor.
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Old 02-15-2014, 08:57 AM   #395
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Experiment....

Okay....this came out much more to my liking. A nice light yellow color and much less slime factor (almost non detectable) and more flavor. I put butter, pepper, garlic and Parmesan cheese on mine before eating.

1 egg and 2 egg yolks
1 T olive oil
3 T gluc
5 T oat fiber
1 T Lupin flour
1 cup water
1 tsp salt

Mix egg oil and water
Mix other ingredients and add the salt, egg, oil and water all at once.
Let dough sit 10 minutes and process through pasta machine.

I think putting the noodles in hot water releases the gluc. The microwave for 30 seconds drys out these noodles too much. Maybe nuking for 10 seconds would be okay. Best served raw with hot pasta sauce.
I'm thinking I can perfect these even further by cutting back another Tbls of gluc and adding either another Tbls Lupin or oat fiber. The Lupin gives the noodles a great flavor. The dough was pliable but took a little more effort cranking through my Norpro. That's okay - good exercise.

Last edited by Redeemed; 02-15-2014 at 09:02 AM..
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Old 02-15-2014, 09:31 AM   #396
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I just had the above noodles mixed with alfredo sauce, then nuked for 30 seconds. Better yet.
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Old 02-17-2014, 09:08 AM   #397
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I've made a new batch today. I've used 4 tbsp glu, 4 tbsp oat fiber, 2 eggs, 1,5 tbsp oil, 1 tsp coconut flour, salt and 1C+2 tbsp water. The dough was perfect for my kitchenaid. I got some leftover dough and is was pliable, so I wanted to test if I could make a lasagnenoodle. That's was looking good. Then I thought: ow maybe I can make ravioli. On the second photo is the square one filled with cream cheese and the little star with a little mozzarella. I don't know it will taste good, but it sure looks nice



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Old 02-17-2014, 09:50 AM   #398
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This looks amazing! MUST try
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Old 02-17-2014, 10:31 AM   #399
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Originally Posted by Sjanette View Post
The dough was perfect for my kitchenaid.


Which KA attachment are you using to get this shape?? I want that shape!
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Old 02-17-2014, 10:43 AM   #400
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Which KA attachment are you using to get this shape?? I want that shape!
It's Rigatoni shape
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Old 02-17-2014, 10:49 AM   #401
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Did you add the baking powder?
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Old 02-17-2014, 11:20 AM   #402
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Did you add the baking powder?
Yup, but I don't know why
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Old 02-17-2014, 11:21 AM   #403
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Originally Posted by Sjanette View Post
It's Rigatoni shape
Oh, I know what shape it is - just wondering which attachment you're using on your KA that includes that shape? Mine makes "macaroni" but it's not totally round so it collapses.

Do you have a picture of the attachment you're using? Thanks!
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Old 02-17-2014, 01:18 PM   #404
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Can you tell me if you used the kitchenaid pasta press for the ravioli? Or did you roll out the dough?
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Old 02-17-2014, 05:48 PM   #405
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EGG NOODLES
Experimented with original recipe with these changes. 2 lg yolks, 5T gluc, 7T oat fiber. It went through Norpro linguini easily. Then cut dough into chicken stew type thicker noodles and gave them a hard 5 minute boil to see what would happen---they stayed together and tasted good. Will have to work on rolling thickness to suit taste.


Made more ravioli from above dough but it has to be rolled paper thin, otherwise the mouth feel is too thick and doughy. However, for ravioli and spaghetti, I like to use the ORIGINAL recipe but change it to 5T gluc and 7 oat fiber--it's perfect. Never any slime, holds macaroni shape, and tastes good. Throw it in fridge first for 2 days and no one can tell the difference.

I've made this recipe several times now and only use a whisk. I mix the oil, egg, and water together then slowly mix in the dry. In under a minute it comes together nicely.

Another tip I do---I put about a 2 inch ball of dough inside a sandwich bag, roll it thin, then throw it into the freezer to use later for lasagna. It doesn't look pretty, but it does the job.
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Old 02-17-2014, 06:40 PM   #406
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Yummo, how do you cook yours?

I'm liking the egg noodle options!
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Old 02-17-2014, 07:20 PM   #407
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Wow! I've been on vacation for 2 weeks and you all have been super busy!! So many tweaks it's hard to keep up. I can't wait to get back to making this!
Somebody asked about freezing the lasagna noodles. I roll them out and layer them between parchment paper and freeze. Then I make the lasagna with the noodles still frozen which makes it much easier to spread the filling over.
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Old 02-17-2014, 08:13 PM   #408
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So far I have one lasagna noodle using the left over from my linquini noodles.
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Old 02-17-2014, 10:59 PM   #409
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Quote:
Originally Posted by Charski View Post
Oh, I know what shape it is - just wondering which attachment you're using on your KA that includes that shape? Mine makes "macaroni" but it's not totally round so it collapses.

Do you have a picture of the attachment you're using? Thanks!
Ow sorry

I've got this attachment:
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Old 02-17-2014, 11:01 PM   #410
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Can you tell me if you used the kitchenaid pasta press for the ravioli? Or did you roll out the dough?
I've just rolled the dough with a rolling pin. The dough felt like real dough
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Old 02-17-2014, 11:41 PM   #411
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I've tried the ravioli I made yesterday! I let the ravioli sit for 1,5 minutes in just boiled herb stock, transfered it to a plate, put some shredded cheese on it, nuked it for seconds and OMG it was so good!!! Can't wait to try it with some cooked ground meat in it!!
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Old 02-18-2014, 03:48 AM   #412
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I made this recipe and loved the noodles but hubby has a bathroom problem w/the oat fiber...
Can anybody think of an alternative? I think it's the insoluble fiber that is the problem. I'm thinking of trying psyllium husks since it's soluble. Any thoughts?
After finding this wonderful solution for pasta, I'd hate to give it up.
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Old 02-18-2014, 04:29 AM   #413
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Lindaokc, someone wrote about subbing ground psyllium husks for the oat fiber on another thread. I think it was the dumplings thread. It seemed to work.

Sjanette, love how your pasta looks. How much water and baking powder did you use?

Last edited by Soobee; 02-18-2014 at 04:31 AM..
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Old 02-18-2014, 06:33 AM   #414
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Thanks, Soobee, I'll give them a try.
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Old 02-18-2014, 10:08 AM   #415
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Lindaokc, someone wrote about subbing ground psyllium husks for the oat fiber on another thread. I think it was the dumplings thread. It seemed to work.

Sjanette, love how your pasta looks. How much water and baking powder did you use?
I've used 1C+1 Tbsp (250ml) of water and 1 tbsp of baking powder.

This batch is fantastic!! No slimey feeling, doesn't smell bad. Perfect!!

Can somebody tell me the reason why I have to add the baking powder?
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Old 02-18-2014, 10:12 AM   #416
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Thanks, Sjanette, that's what I needed to know - I think I might pick up that same attachment you're using, I'd love to make real "round" macaroni and rigatoni and such!
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Old 02-18-2014, 10:18 AM   #417
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I don't know. I've cut it back to 1 1/2 Tbs. I think it's to make it swell when boiled. But I am not boiling it beforehand. I am using the same 7 oat fiber 5 glucommanan that you are, but I am using 2 cups water. The texture is fine when I just sauce, nuke, and eat it, but I think I need your recipe for anything that will be cooked for awhile like a soup or casserole.
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Old 02-18-2014, 10:38 AM   #418
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Thanks, Sjanette, that's what I needed to know - I think I might pick up that same attachment you're using, I'd love to make real "round" macaroni and rigatoni and such!
I love that attachment!! The original dough is tough for the KA. It took me 2 hours to make my first 1/2 batch. Yesterdag I've made the whole recipe but in tweaked version and I was done within 30 min!

I don't let the batch rest for 8 minutes, maybe 1 or 2 minutes.
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Old 02-18-2014, 11:25 AM   #419
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Quote:
Originally Posted by Sjanette View Post
I've used 1C+1 Tbsp (250ml) of water and 1 tbsp of baking powder.

This batch is fantastic!! No slimey feeling, doesn't smell bad. Perfect!!

Can somebody tell me the reason why I have to add the baking powder?
I don't see how there is no slimey mouth feel, when using 5 T glucomman. Did adding 7 Tbsp of oat fiber make that much of a difference? I must be very sensitive to the glucomman, and so is hubby. I plan on making it again today and using way less of the glucomman 3 T, but now I wonder if I should also bump up the oat fiber???

Debbie....
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Old 02-18-2014, 02:01 PM   #420
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I just received my plates for the KA grinder. I have everything to make the pasta except the glucomannan. I do have Gar Gum and Xanthum Gum. do you think either of these would work?
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