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Old 02-18-2014, 03:21 PM   #421
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Made another batch, what a mess plus I'm going through lots of product trying to get rid of the slime mouth feel. The taste was better in this batch, but the slime was still there. I added 1 1/2 cups of water and that was too much with this many eggs. The real test IMO is just plain buttered noodles, so I made a small skillet of butter, cream, water s/p and then added the noodles, not too bad, but the slime ick. It doesn't matter how pretty the noddles look if what you get is a slimey noodle. and mine look pretty.

Todays recipe was:
1 egg
2 yolks
3 T glucomman
4 T oat F
1 T semalina flour
2 T oil (too much, 1 works best)
salt
3 tsp coconut flour
1 1/2 cups water

I will beat this slime if it kills me. Now I need to order more flours, becasue I am close to being out already.

Debbie

Last edited by Tater Head; 02-18-2014 at 03:23 PM..
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Old 02-18-2014, 03:32 PM   #422
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I think maybe one of the keys is to use as little of the gluc as you have to. Will experiment again soon.
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Old 02-19-2014, 12:31 AM   #423
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I just couldn't get past the slim feeling. It tasted fine, but can't do the texture.
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Old 02-19-2014, 08:33 AM   #424
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Seems like some of us are more susceptible to that texture than others - kinda like those who love cilantro (me!) and those who can't abide it because it tastes like soap!

I do want to try it with the semolina though and see how that works out.
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Old 02-19-2014, 09:11 AM   #425
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Quote:
Originally Posted by Barbo View Post
I just couldn't get past the slim feeling. It tasted fine, but can't do the texture.
I'm glad I'm not alone, I was starting to wonder if I was the only one not able to get the past the slime.

Charski, the last batch I added semolina and it did help with taste, but not the slime.

I don't know if any amount less on the glucomaman will help, because even a T is a lot. I know if I go over a tsp with the Xanthan gum, it will ruin my clam chowder pot of soup. Hubby will not eat it if it has that slime.

Debbie....
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Old 02-19-2014, 09:19 AM   #426
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I'm with ya, Debbie - I've wrecked a few things with too much gluc or other fibers!

Thanks for the feedback on the semolina experiment. I'm gonna just substitute the semolina for the coconut flour, but use 1 tablespoon, and then 3 of gluc and 5 of oat fiber - and see what it turns out like. The last batch I did with those ratios of gluc to oat fiber but still using the coconut flour was tolerable. That slime factor was still faintly there though.

I really really want to like this recipe, it's so easy and versatile - if I can get it to lose that one negative I'll be so happy! I'll gladly use a few more carbs if that's what it takes to make it better for us.
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Old 02-19-2014, 11:03 AM   #427
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Quote:
Originally Posted by Charski View Post
I'm with ya, Debbie - I've wrecked a few things with too much gluc or other fibers!

Thanks for the feedback on the semolina experiment. I'm gonna just substitute the semolina for the coconut flour, but use 1 tablespoon, and then 3 of gluc and 5 of oat fiber - and see what it turns out like. I really want to like this recipe, it's so easy and versatile
I hear ya , I want to like this pasta too. The pasta looks so pretty coming out of the pasta maker. My last batch I did use 1 Tbsp of semolina and only 3 T glucomman, didn't help, still slimey.



I am thinking of old school, remember when we only had crepe eggs we cut into noodles? what if we use 3 wholes eggs, whites and all, bump up the coconut flour to 4 tsp and maybe only 1 T of glucomann. I don't know if it would be thick enough ???

Debbie...
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Old 02-19-2014, 11:56 AM   #428
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For those who have slime issues... try mixing a batch of cooked noodles with a strong sauce and letting it sit in the fridge for a day or two before eating it. I did this with a bold tomato based italian sauce and it was much improved.

Sometimes I can tell the noodles are different and sometimes I can't. Also, sometimes my KitchenAid has a hard time making the noodles and other times not. Even with the same recipe!
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Old 02-19-2014, 12:18 PM   #429
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I'm Done

Ok batch number 4 in the trash. Even with only 2 T glucomann, slime is still there. This is the recipe I used this time. I put the eggs in first and then added the water up to 1 cup + 1 T so it wouldn't get too wet this time then added the dry. Didn't help.

3 whole eggs
2 tsp coconut flour
2 T glucomann
5 T oat fiber
1 T senolina flour
salt
baking powder
1 cup + 1 T water
1 T oil

It would not get thick enough, so I had cookie dough type dough this time and slimey fingers getting the dough off, so I know the noodles would be slimey.

JHoberer, I tried letting noodles sit over night before using the noodles the first time I made them. I tried letting the noodles sit over night with spaghetti sauce, nothing helps with this slime.

I will work on making pasta with carbquick instead. They have improved the recipe since I bought it last time, so it is good imo. Maybe adding in some semolina flour . But I am done wasteing eggs and product on this recipe. I wish I could like it, I really do

Debbie....

Last edited by Tater Head; 02-19-2014 at 12:20 PM..
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Old 02-19-2014, 12:55 PM   #430
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Quote:
Originally Posted by Tater Head View Post
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....
I've used 4 tbsp of glu and no slimey feeling I do not boil them, maybe that's the difference
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Old 02-19-2014, 01:15 PM   #431
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Geese. I must be really odd. I use the original recipe and no slime to me. We love it. Making shrimp scampi with spaghetti tonight.
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Old 02-19-2014, 01:22 PM   #432
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Quote:
Originally Posted by Sjanette View Post
I've used 4 tbsp of glu and no slimey feeling I do not boil them, maybe that's the difference
tried not boiling too, thanks for the helpful tip, but this recipe just isn't for me or my husband, sorry. I am happy the rest of you like it, happy eating

Btw, the first recipe I tried had 4 T G and 4 oat fiber

Debbie

Last edited by Tater Head; 02-19-2014 at 01:24 PM..
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Old 02-19-2014, 02:01 PM   #433
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No slime for me or my DH either. I wonder if brands make a difference?
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Old 02-19-2014, 03:29 PM   #434
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It's too bad it isn't working for you. I haven't let a day go by when I didn't have a serving. But I never minded the texture of yogurt, and I hate cilantro. So different strokes for different folks, I guess. I just sorry you are missing out on all the pleasure I have found from this recipe.
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Old 02-19-2014, 05:01 PM   #435
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I don't notice a slime texture really. It is a shame everyone can't enjoy it though.
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Old 02-19-2014, 06:38 PM   #436
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So, maybe what you're missing is the "setting factor" for the gluc? The pickling lime thing. What if you do whatever is teh thing to do with the lime water?
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Old 02-19-2014, 07:27 PM   #437
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I was wondering - make this into flat sheets, pan fry (dry pan) and use as a tortilla?

I'm making pulled pork tomorrow, thought I'd give it a try?

Thoughts or suggestions?
I was going to add some semolina...

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Old 02-19-2014, 07:49 PM   #438
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Soren, did you see this from the Ouis' Tortilla Thread?
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Old 02-20-2014, 05:31 AM   #439
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Quote:
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So, maybe what you're missing is the "setting factor" for the gluc? The pickling lime thing. What if you do whatever is teh thing to do with the lime water?
That's a good point. I was wondering about that myself. I do almost treat these like the shirataki noodles. I put them in boiling hot water turned off 2-3 minutes, drain, and back in the hot pan than use them. The shiratakis I rinse, put in a pan with water, garlic, lemon juice, simmer three minutes, drain and use or store.

The smell of these remind me somewhat of the shirataki smell too. I would experiment with different methods of draining, rinsing, cooking, etc. if I didn't like the texture but I'm fine with them.
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Old 02-20-2014, 07:26 AM   #440
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Okay, I just read through this entire thread, and I still haven't figured out if folks using a manual pasta roller had any definite success with this recipe. I have the manual table top hand cranked pasta machine, and I made Buttoni's dumpling recipe but didn't like the texture so much. I'm willing to try this recipe with the tweaks but only if someone has successfully made it with a manual pasta machine.
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Old 02-20-2014, 08:39 AM   #441
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Soren, did you see this from the Ouis' Tortilla Thread?
thanks for the link Poot I get the fluffy chix blog, but didn't know about the thread. I'll read through it for ideas, b/c I don't have psyllium in the house.
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Old 02-20-2014, 11:51 AM   #442
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I wonder if a different coconut flour could affect this recipe. I have great success with Coconut Secret brand. I use Konjac glucomannan (come on Feb 26th- Netrition says it'll be back in stock then).

Did the person who tried using egg yolks for egg noodles have them turn out better than the regular egg + water?

Also, for those who are going to try semolina flour (which is wheat)... why not try vital wheat gluten first? It's low carb...
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Old 02-20-2014, 12:19 PM   #443
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I'm going to try semolina because I'd like that "pasta" taste which semolina gives. Not sure the VWG would give that taste, but might be worth a try.

Since a tablespoon of semolina is only gonna add about 7 carbs to the whole batch, and since I'm on maintenance, I don't mind using it.

Will report back when I finally get around to it - today is braising pork belly and also making homemade bologna!
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Old 02-20-2014, 02:51 PM   #444
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I can't find glucomannan anywhere locally ???? Except this item
Natural Factors PGX Daily Ultra Matrix 120 Sgels - Swanson Health Products
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Old 02-20-2014, 02:52 PM   #445
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EDIT - nm, ordered some online.

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Old 02-20-2014, 03:44 PM   #446
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What do y'all think about soaking it in the pickling lime or whatever you do for shirataki noodles? I forget the name of the compound!
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Old 02-21-2014, 05:11 PM   #447
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New secret ingredient for yummy tender noodles.

I just finished a trial run on my 8th Norpro batch following the original recipe with tweaks. I always liked it, but I thought it needed that something extra. Well, in my HC bread baking days, I remember the most tender loaves of bread had some kind of milk in them.

Yes!! I did 2 small batch experiments using heavy cream. The result is just wonderful----no slime, tender, tasty, pliable, no sticking, almost like egg noodles, able to hold a 3 1/2 minute boil, and ready to eat RIGHT out of the machine without my normal 1-2 fridge day wait. The dough came out soft, not rubbery and hard like the play doh ball of the original. (Thanks for that recipe by the way). This reminded me of-----mashed potato dough. What my mom used for her pierogies. Tweak #1 had 1/4 cup cream and Tweak #2 had only 1/8 cup.

Here's a 1/2 recipe of #1 Tweak:

WET
1 regular egg
1/2 T oil
1/4 cup heavy cream
1/2 cup water
Mix all the above together with a whisk.

DRY
2 teaspoons coconut flour
3 Tablespoons gluc
3 Tablespoons oat fiber
1/2 teaspoon baking powder
1/8 teaspoon salt
Whisk dry into the wet. The dough will be soft and pliable. Cover and let sit for 8 minutes.

I made linguini, spaghetti, and ravioli dough (rolled super thin) I didn't try macaroni to see if this held a hole. I also didn't use 2 yolks to try egg noodles, although the texture is pretty close. There wasn't a lot of difference between tweak #1 or #2.

This is very tasty--one that I will use for now. May I suggest those of you who have been disappointed, try a 1/4 if this recipe to see if this is good for you.
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Old 02-21-2014, 05:22 PM   #448
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Dessert noodles

I forgot to mention with the above recipe, that it's tasty for sweet desserts. I had my first fruit dumpling with a dollop of sour cream in 15 years. Another quick dessert to try is fruit compote noodles--stewed fruit, sweetener, and, yes, sour cream. ( mom's side was Austrian, I grew up where all our food was white from the sour cream--I thought it came that way!) No sugar jam works if fruit isn't available.
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Old 02-21-2014, 05:55 PM   #449
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How many servings does the half recipe make, yummmo?

Thanks!

And I so agree with you! If you want a tender dough, just add milk!
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Old 02-21-2014, 08:21 PM   #450
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What a great idea! I'll have to give that a try too.
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