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Old 03-05-2014, 07:17 AM   #481
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So Barbara did your noodles look like lasagna noodles? Or a tubular noodle? I have a norpro and wonder if I've overlooked something...
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Old 03-05-2014, 07:44 AM   #482
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Originally Posted by Soobee View Post
lindaokc, it sounds like it could be the fiber. Try smaller portions until you get used to it.
Terez, my spaghetti stays together. Which recipe are you using?
I used yummo's and charski's. Both times it fell apart.
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Old 03-05-2014, 07:46 AM   #483
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I used yummo's and charski's. Both times it fell apart.
I echo Charski's advice. I don't cook mine.
I make them, put them in the refrigerator and they get cooked by the hot sauce I pour over them when I'm ready to use them.
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Old 03-05-2014, 07:57 AM   #484
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Ok, I'm a bottom-dwelling gadget scavenger. Are there any of your lovelies who have hated these noodles or had gastric distress to the point that you regret buying your Norpro extruder. If so, do you know anyone who wants to sell their extruder? (Um, cough, blush, er, at a slight discount?) *blush* *slinking away*
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Old 03-05-2014, 09:28 AM   #485
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I saw the Norpro at a kitchen store the other day for over $40!!! Which made me quite happy that I had snagged one for about 1/2 that. So I told DH "look how much money I saved you", lol.
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Old 03-05-2014, 10:03 AM   #486
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I saw the Norpro at a kitchen store the other day for over $40!!! Which made me quite happy that I had snagged one for about 1/2 that. So I told DH "look how much money I saved you", lol.
Yeah, I saw some advertised for around $70 and I wondered if they were the same thing. All the ad copy was the same.
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Old 03-05-2014, 12:56 PM   #487
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$70???? Wow, some retailer must know about our thread here!! Lol.
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Old 03-05-2014, 02:16 PM   #488
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Old 03-05-2014, 08:47 PM   #489
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Pooticus- you don't have to like every recipe! We love you just the same! I was wondering, since glucomannan obviously isn't your friend, perhaps trying guar gum or xantham gum or perhaps chia soaked in warm water to make noodles with? There has to be something else that would work.

Has anyone tried egg + carbalose flour or carbquik?

Edited: Sorry, I misunderstood. You WANT a Norpro. I went ahead and bought one when it was on Amazon for $17 after I accidentally smashed up my KA mixer. (It's fixed now). I never have tried it though I plan to this week. I'm sure it'll go on sale soon again.
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Old 03-05-2014, 08:50 PM   #490
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Jen I LOVE this recipe. Are you kidding? That's why I'm trying to score a bargain basement extruder. LOL. Cuz i'm cheap and broke!

But I'm glad you love me, cuz I'm kinda crazy about u girls too! What made you think I didn't love it?
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Old 03-05-2014, 09:33 PM   #491
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I momentarily confused you with Tater and thought you'd given up trying to make the texture work for you. My mistake. I read through in a hurry then replied, then went back and reread it and realized I got it all wrong. I'll watch on Amazon with you. What price would you like to see it for?

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Old 03-06-2014, 05:22 AM   #492
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Quote:
Originally Posted by JMCM1 View Post
So Barbara did your noodles look like lasagna noodles? Or a tubular noodle? I have a norpro and wonder if I've overlooked something...
No you didn't overlook anything. They were not lasagna or tubular shaped. I just basically used the largest flat noodle attachment and layered it like I would have lasagna noodles. There were spots that were not completely covered. But mostly they were. Does that make sense?

We had the leftovers last night and everyone thought they were even better. Isn't that always the way with leftover pasta dishes?
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Old 03-06-2014, 05:51 AM   #493
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Quote:
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No you didn't overlook anything. They were not lasagna or tubular shaped. I just basically used the largest flat noodle attachment and layered it like I would have lasagna noodles. There were spots that were not completely covered. But mostly they were. Does that make sense?

We had the leftovers last night and everyone thought they were even better. Isn't that always the way with leftover pasta dishes?
Makes perfect sense - thank you!
And yes especially with these noodles, I think the leftovers are better

Thanks Barbara!
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Old 03-06-2014, 07:19 AM   #494
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My mom has been using her garlic press to make short pasta. Just put a ball of dough in and press it through. Of course she is cooking for one and only making it one portion at a time, but it works!
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Old 03-06-2014, 09:48 AM   #495
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Kathy great idea!!! I will try that. It would be perfect for the uber thin egg noodles found in Jewish chicken soup!
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Old 03-06-2014, 09:49 AM   #496
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Jen thanks for watching with me! I would love to get one in the low $20s or high teens (but that's probably a laughable wish)! :kiss:
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Old 03-06-2014, 12:38 PM   #497
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$27.42 on amazon right now, Target is just a few cents higher... I'll keep looking.
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Old 03-06-2014, 02:55 PM   #498
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Anyone attempted a baked mac n cheese? I have not tried this pasta again since my last attempt. I'm craving mac n cheese to go with the Brisket I'm making tomorrow. I made an awesome cauli mac n cheese last week ( Shout out to Cleo's recipe!) I was going to make it again tomorrow but just had the thought of subbing the cauli for these noodles. Anyone think they would hold up for a baked mac n cheese?
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Old 03-06-2014, 03:25 PM   #499
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Thanks Jen. I'm gonna keep looking. I would love to find one in the low $20s. I know it's "only $7 bucks" but I've had so much expense just recently due to a cancer recurrence scare, that I'm making every penny not only count but do freaking calculus!

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Old 03-06-2014, 10:27 PM   #500
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I *totally* understand! $26.82! Going down!
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Old 03-07-2014, 06:38 AM   #501
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LOL! (I'm going to Salvation Army this morning. Hoping to score a $5 Baby Cakes Cakepop Maker). And am also gonna look for extruders, which I'm sure I won't find!
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Old 03-07-2014, 03:17 PM   #502
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I looked up "pasta extruder" on ebay, and saw my Mercato (marcato, whatever) for $30! (ETA: I got mine online for $80, and while I see some at that price, there's one around 30 and one around 39... so I guess it just depends on the seller)

the make is Regina Atlas. It's made mostly of plastic but so far, seems to work great and cleans up easily. I've made real semolina pasta in it a few times, and this recipe also. You clamp it to the counter and turn the crank, and it extrudes. I don't have a kitchen aid so this was my solution.

Hope the bargain store is good to you! If not, keep an eye on ebay!
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Old 03-07-2014, 05:09 PM   #503
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I have an atlas pasta maker and also the Norpro. I haven't tried the atlas but it is hardly worth dragging out with making the recipe. Now if I was making mega batches I would like to use the atlas. So you are saying it works? But the pasta is pretty easy to make when you need it with the Norpro.
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Old 03-07-2014, 05:59 PM   #504
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Ok, y'all we scored today!!!

It's not a pasta extruder. But it is a Williams Sonoma Cookie Press (ratcheted) with 18 plates. Eight of them will work for extruding pasta! We paid $2.99! It will work well enough until we're sure we love it enough to invest more in a tool to make macaroni!! I'm so excited and can't wait to make it tomorrow.

We also found a Babycakes Cake Pop maker that I will use for soooo many things like cauliflower balls, fish tots (can't remember who I saw do this but it looked fantastic), and so many more applications! We got it for $15. (That was prolly too expensive but it has all sorts of gadgets in it and has never been used.

So excited!!! It's a sickness!
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Old 03-07-2014, 06:11 PM   #505
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Who would have thought of a cookie press. ? !!
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Old 03-07-2014, 06:13 PM   #506
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Sherry hope it works!
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Old 03-08-2014, 04:06 AM   #507
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Cauliflower balls? Do tell. Haven't heard of that one.

Great buys. Can't wait to hear what you do with them.
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Old 03-08-2014, 05:12 AM   #508
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Two Minute Macaroni and Cheese
2 oz sharp cheddar
2 Tbs butter
1 tsp Dijon mustard
2 cups pasta
Nuke butter and cheese 1 minute. Stir in mustard. Stir in pasta. Nuke 1 minute more. Voila!
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Old 03-08-2014, 02:29 PM   #509
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Yum soobee
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Old 03-08-2014, 09:12 PM   #510
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Wow so for $2.99 (the price of the goodwill williams sonoma cookie press, I made 3 types of pasta tonite. Not purposely, but because of the dies, it gave two different kinds each. I made like a 3pronged pasta (like a ziti), but it was an after-thought to a spaghetti. A VERY thick spaghetti. I made a fettuccine that was very thick So it wasn't perfect. But it gave us an exampe for $3, to see what it would be like. I made it with Penguin's recipe. And did not boil it. I made an alfredo with butter, cream, truffle oil, truffle salt and Parmesan. I will tell you that it had zero slime factor for either Denny or me. Zero. (I made it with the 1/4 creme version.) I'm wondering if it needed more fluid.

It was very dry. I'm thinking of adding more water next time. Just to see. It was difficult using the cookie press, but again, $2.99. Really? I think it would have felt better as mac n' cheese than as "pasta".

Anyway, just wanted to tell you guys about it. The reason we were able to do it was because of the ratcheted cookie press. We would not have been able to do it without the ratchet!
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