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Old 03-09-2014, 10:05 AM   #511
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Nuking is best

For those reading this thread, nuking is definately the best way to go with this pasta. boiling or even adding in a hot sauce and doing any kind of stirring releases the slime factor IMO. nuking keeps it firm.

I think it is a as good as it's going to get recipe wise. I have tried every which way but Sunday, even tried adding 1 Tbsp of semolina flour to the most recent recipe and it made no difference in taste imo, so i won't waste carbs with the semolina.

Yummo's cream mix with water works best for my taste, plus it is a small batch, so it's good for about 3 meals. Now all it needs is some flavor, so I am slowly adding flavor each time I make a batch. Adding extra salt, white pepper in the last batch didn't add much of anything imo, so next time i will add melted butter in place of the 1 T oil, plus bump up the while pepper and salt more. I'm not ready to add other flavors like garlic powder ect. just yet because pasta is suppose to be bland imo. But it needs something.

Debbie....
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Old 03-09-2014, 10:12 AM   #512
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Debbie try truffle salt in it. With butter and truffle oil it's amazing!
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Old 03-09-2014, 10:38 AM   #513
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I'm so excited. Denny just bought the Marcato pasta extruder for us from ebay for $36 plus shipping! I absolutely cannot wait to make pasta!!!

Again, HUGE thanks to everyone who has worked on this recipe!
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Old 03-09-2014, 10:43 AM   #514
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Quote:
Originally Posted by pooticus View Post
Debbie try truffle salt in it. With butter and truffle oil it's amazing!
Where to buy that salt, sounds interesting.

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Old 03-09-2014, 12:05 PM   #515
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We buy it at our local HEB. Let me see if I can find the brand online! Ok, here's the brand. I'm not allowed to give a link to it. But it's called Sabatino Tartufi Truffle Salt. You can google that and HEB and see it.
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Old 03-09-2014, 06:43 PM   #516
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Okey dokey. Here's my tweak and review of Yummmo's pasta. I wanted to see what would happen with more liquid (maybe even more volume.). Yummmo's recipe only gives us 2 servings. This gave us 3 servings of 4oz each. Or 4 servings 3 oz each.

It was pretty amazing. I made a fantastic cheese sauce. Ohmahgosh! So good. It had an al dente mouth feel. The cookie press pasta was thicker, and can't wait for the Marcata to arrive. But, for Debbie and Char, it was "slightly" slick to the mouth. But not enough to bother Denny. He noted it. But didn't object. And it made an additional serving. It will also be interesting to see how it does in a a real extruder (coming soon). Because these noodles were very thick cuz they are cookie press extruded noodles.

Here are my tweaks of Yummmo's Tweak:

Wet Ingredients
1 large egg
1 tablespoon olive oil
1/2 cup coconut milk, So Delicious, unsweetened original, tweak #1 had 1/4c cream
1/2 cup water

Dry Ingredients
2 teaspoons coconut flour
3 Tablespoons glucomannan
3 tablespoons oat fiber
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon granulated garlic

Mix dry ingredients well. Mix wet ingredients well. Stir dry ingredients into wet until well combined. Let sit 10 minutes. Push through pasta extruder.

Cover with hot sauce and nuke for 1-2 minutes. Top with cheese and serve.

Nutritional Information:

Per Serving (4oz raw): 81 Calories; 7g Fat (40.5% calories from fat); 3g Protein; 21g Carbohydrate; 20g Dietary Fiber; 71mg Cholesterol; 1g Net Carbohydrate

Yield: 3 servings
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Old 03-10-2014, 08:56 AM   #517
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I'm ready to give this another try, got my Norpro in today. I have both types of the Kitchenaid attachments but when another poster said the Norpro was much easier to clean I was sold. Those Kitchenaid things are a bear to clean and I don't have room to keep my mixer out on the counter all the time so I have to lug it out every time.

I found mine on Ebay for 9.99 plus 4.00 for shippping. It was a store display but never been used and all the parts are there and in excellent condition.


Never thought about using a cookie press. I love those things and I have a couple manual ones plus an electric that would have probably worked great.
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Old 03-10-2014, 09:32 AM   #518
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Pam, the cookie press works great, but the dies do make thicker pasta. So it's more dumpling like. The ones we made last night held their shape and didnt' crack (I added more liquid). They had a lovely al dente texture. I nuked for 2 minutes with sauce. So good. I think they would make awesome noodles for homestyle chicken soup. Nuke then add to ur soup at the last minute.

I ordered the Marcato for $35. I'm so jealous of your Norpro steal! (Hint, Hint, let me know if you want to sell your Kitchenaid attachment! )
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Old 03-10-2014, 10:04 AM   #519
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I'll keep you in mind.
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Old 03-10-2014, 06:36 PM   #520
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Quote:
Originally Posted by pooticus View Post
Pam, the cookie press works great, but the dies do make thicker pasta. So it's more dumpling like. The ones we made last night held their shape and didnt' crack (I added more liquid). They had a lovely al dente texture. I nuked for 2 minutes with sauce. So good. I think they would make awesome noodles for homestyle chicken soup. Nuke then add to ur soup at the last minute.I ordered the Marcato for $35. I'm so jealous of your Norpro steal! (Hint, Hint, let me know if you want to sell your Kitchenaid attachment! )
When I heat up my premade veggie beef/chicken soups from the freezer, I get them thawed and warmish then I add the noodles and nuke the soup and noodles 2 mins in my microwave (which is 1000 watts). So far, it works like a charm!

dianne
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Old 03-10-2014, 06:47 PM   #521
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Broccoli alfredo with garlic parmesan pork rind crust.

This is the recipe that I used:

Mix with mixer:
2 eggs
5 T glucomannan
6 T oat fiber
1 T pea protein powder
1/2 T baking powder
2/3 T coconut flour (same 2 teaspoons)
1 1/2 cups chicken broth
2 T heavy cream

I made it in the Norpro for the first time (It totally wins! Just remember to not use the blades & to click the suction lever on to hook it to the counter). They were quite easy to crank out. I boiled them 2 minutes. They were very, very tender but they held together. No off taste or "slime" at all in my alfredo dish.

I think I'll add back the T of glucomannan I removed and add another T of pea protein powder next.
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Last edited by JHoberer; 03-10-2014 at 06:48 PM..
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Old 03-10-2014, 10:35 PM   #522
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[QUOTE=JHoberer;16831789]

Oooooh it looks wonderful!
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Old 03-11-2014, 09:30 AM   #523
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Wow Jen that looks amazing!!!! I will try ur latest recipe next after the extruder arrives.

Also, does that amount make 4 servings?

Thanks!

Last edited by pooticus; 03-11-2014 at 09:34 AM..
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Old 03-11-2014, 09:36 AM   #524
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No, more like 6-8.
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Old 03-11-2014, 10:52 AM   #525
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Awesome girl!! TY!
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Old 03-11-2014, 11:50 AM   #526
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I feel like a kid who can't attend a party and is looking through the window - I think my Norpro arrives today, but the ingredients don't arrive until tomorrow. In anticipation, I used up my last Shirataki noodles in a nice creamy sauce with Kilbasa...I'm looking forward to soft noodles with nice texture.
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Old 03-11-2014, 09:53 PM   #527
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Tell us all about it!
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Old 03-11-2014, 09:58 PM   #528
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Norpro is $24.72 on Amazon!
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Old 03-12-2014, 01:53 PM   #529
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I took leftover dough-original recipe-and put it through a cheese grater because I couldn't find the garlic press. (I LOVE that idea.) I nuked some mushroom soup and chicken broth and then dropped the small noodles in and nuked for 2 minutes. They seem to be about the same consistency as commercial canned noodles, but they were very good.
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Old 03-13-2014, 10:28 AM   #530
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Ok. So first off, the Marcato Pasta Extruder came yesterday and I was thrilled. I ran into the kitchen and started making a batch of Jen's latest recipe: #521. I did add her suggested extra Tbsp gluc and instead of pea protein, I used whey concentrate (natural flavor), thinking it would act similarly to pea protein.

I boiled about 1 minute (you can see the color change and as soon as I saw that, I removed them from the water and drained. Then covered with hot cheese sauce. They were simply beautiful (made the small macaroni). Looked like the real deal. But as Jen reported, the noodles were very soft. And there was a tiny bit of residual slime.

So this morning, I tried them four ways: as rigatoni and buccatini shapes. Both shapes held up very well. LOVED both actually and will have over and over.

1. Raw = blech!!!

2. Nuke for 20 seconds in olive oil = Blech, too dried out and rubbery (so if doing this, really reduce the nuke time or power level.

3. Cover in sauce and nuke for varying degrees of time = 2nd best of all. Approaching the al dente mouth feel. No slime factor at all and really delish.

4. Pan fry in olive oil for about a minute, then cover in sauce and heat through = 1st best of all. Al dente mouth feel. No slime factor at all and very delish.

I do think I prefer my tweak of Yummo's #516 the best, with maybe even adding a touch more liquid to my recipe to extend the dough just a bit more. It had a better al dente mouth feel to it.

In all, I'm WILD about the possibilities of this machine and the recipe itself. Thanks again to everyone who experimented and created this recipe!
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Old 03-13-2014, 11:04 AM   #531
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I agree- my last batch, while the flavor was better, was just too soft. Was it the little bit less of glucomannan, the protein powder or the cream?

Fry in oil didja say? Hmmm... Have to try that!
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Old 03-13-2014, 12:47 PM   #532
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Jen, yes, try my tweak and see what u think, please. But it's so much better not boiled.

I just had another test of all the pasta. Nuking with sauce for 20 seconds (small amounts). And as other fearless test pilots have reported that's the best method by far from a "traditional" kind of cooking method.

But gently pan sauteing in olive oil or butter is pretty tasty, simple and get's that toothesome quality we want. I did it with your version Jen. So I know it works. Absolutely ZERO slime!

I must rave again. I made a fantastic cheese sauce and am LOVIN' the bucatini shape the most!

It's so good.
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Old 03-13-2014, 01:22 PM   #533
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So, Poot-- your final final favorite version of the recipe is? #516?

oh, and ETA-- I know for LC folks the calorie count isn't a huge factor, but for some others it might be (me ), so I'm glad that the option for nuking under sauce is a good one, b/c sometimes adding extra oil etc via frying might not be possible.
I'm also concerned about the heavy cream... I'm hoping that the coconut milk is less caloric? Or could it be just more water do you think?

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Old 03-13-2014, 01:36 PM   #534
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Pooticus - I like your option of pan frying. Netrition sure ships faster than Amazon. Now I have my ingredients, but no pasta machine.
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Old 03-13-2014, 01:44 PM   #535
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Yes, #516, Soren. Yes, my Coconut Milk is 45 cals per cup.

Per 2 Servings: 121 Calories; 11g Fat (40.5% calories from fat); 4g Protein; 32g Carbohydrate; 30g Dietary Fiber; 106mg Cholesterol; 2g Net Carbs

Per 3 Servings: 81 Calories; 7g Fat (40.5% calories from fat); 3g Protein; 21g Carbohydrate; 20g Dietary Fiber; 71mg Cholesterol; 1g Net Carbs

Per 4 Servings: 60 Calories; 5g Fat (40.5% calories from fat); 2g Protein; 16g Carbohydrate; 15g Dietary Fiber; 53mg Cholesterol; 1g Net Carbs

I'm thinking if I add maybe another 2 tbsp of coconut milk/water split it might even give a great yield.

Don't boil them!
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Old 03-13-2014, 01:52 PM   #536
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sbarr, why not make them and then make your own noodles? I press mine out into lasagna sheets then partially freeze as I think Debbie taught us. Then cut into strips with a pizza cutter. I made papardelle. It was delish!

You can also take some and roll it into a rope then pinch it down to make a thin rolled shape called "trofie", or try one of these shapes.
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Old 03-13-2014, 02:01 PM   #537
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The trofie is a great idea - and my 5 yo daughter can help. I was thinking of making spaghetti squash casserole with her tonight (I'm struggling to get her to eat different foods), but she'd have fun with this - and if she helps make it, then all the better.

That said, I'm guessing nibbling the raw dough isn't an option here. I'll just need to remind her, so as not to scare her away from the finished product.
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Old 03-13-2014, 03:40 PM   #538
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LOL. That's the shape I did the first batch I made. Turned out deliciously! I also do orrichette (sp?).
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Old 03-13-2014, 05:22 PM   #539
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For my fellow Canadians: I saw the Norpro at Home Outfitters today for $59.99. OUCH. I'll probably still get it. I still need to order a few ingredients first.
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Old 03-13-2014, 06:40 PM   #540
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frogg, I would totally pick the marcato over the norpro cuz you can make macaronis (but can't make spaghetti or fettuccine), but i'm more of a macaroni rigatoni girl and can make do with shiritaki's for twirly pasta! Ebay on sale $35.00 for mine. Works great!
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