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Old 03-13-2014, 07:00 PM   #541
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This, of course, begs for a Chinese stir-fry with fried noodles...
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Old 03-13-2014, 08:14 PM   #542
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Quote:
Originally Posted by pooticus View Post
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!
I've been wondering how the noodles compare to the tofu shiritaki kind? I really enjoy the tofu shiritaki ones so I'm guessing I will like these as much or more as many of you say the mouthfeel isn't too chewy.
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Old 03-13-2014, 10:44 PM   #543
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They really aren't similar at all in my opinion, considering both have the same main ingredient. The biggest difference is the mouth-feel- totally opposite.
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Old 03-14-2014, 06:11 AM   #544
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Jen, can't wait to hear how your lo mein works out. I will have to try some of that too. I haven't had homemade lo mein noodles since Denver and T Wa's (sp?). My gosh they used to make awesome noodles.

frogg - I've never had the tofu kind. I don't eat soy (or try not to) cuz of hormone pos. breast cancer and potential recurrence. The mouth feel of these when boiled is soft. As someone said, like a canned noodle (spaghetti o's). The mouth feel of these either sauteed or nuked under sauce has an al dente-like toothesomeness. Like fresh pasta.
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Old 03-14-2014, 12:54 PM   #545
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so, I have the Regina Atlas extruder, and the funny thing is-- it comes with FIVE dies... all the ones pictured for the kitchenaid MINUS the sphaghetti!

I've looked on amazon and ebay... and I had a stroke of genius (I hope)-- I just wrote to KA support for Canada saying that I "lost" my spaghetti die, and how can I replace it.

Bc the ones I have for Regina look EXACTLY like the ones below-- a plastic piece that fits into a metal piece, right? Hope so.

Will let you know what they say.
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Quote:
Originally Posted by JHoberer View Post
Yes, there definitely is NOT a coconut taste. They don't taste like much of anything, which is why I suggested a strongly flavored sauce.

And yes there are 2 very different pasta attachments- the one we use is the press... the noodles are pushed through tiny holes in circular plates.

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Old 03-14-2014, 01:17 PM   #546
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Well now ya got me thinkin' - anyone know if the plates for the KPEXTA will fit in the regular meat grinder??
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Old 03-14-2014, 01:32 PM   #547
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Oh ma gersh! I can't wait to hear back from you Soren!!! Wouldn't that be amazing?? And I'm going right now to grab Denny's mama's old stand mixer that has the meat grinder attachment and see if my plates fit! Char genius.

Both of you mad geniuses!

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Old 03-14-2014, 01:40 PM   #548
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Ok, it's early days to get excited about this. The die isn't an exact fit for the machine. It's slightly small, but it fits inside it and screws on! There is a tiny gap to one side because it's not exactly sitting in the middle. But it might work! Then if I was making a large batch, I could automate it. And if the kitchen aid sketti fits the Regina!! Oh boy ar dee!
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Old 03-14-2014, 02:22 PM   #549
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Sounds encouraging, Poot - can't wait to hear if it actually WORKS! What are you waiting for, Woman? GO TRY IT OUT!
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Old 03-14-2014, 02:53 PM   #550
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I would. Believe me. I would! But I still have pasta left from the last go round! I'm trying the cakepop maker tonight and making salmon and mashed cauli cheese balls with them. We may have mac n cheese with it since I have the sauce and pasta already made. Lucky leftovers! Score!
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Old 03-14-2014, 03:09 PM   #551
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Grumble.

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Old 03-17-2014, 06:34 PM   #552
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I got an email back with info in how to find a parts dealer, and I think KA sells small appliances directly so there was a link for that and maybe I'll try that if the parts dealer doesn't work. Will look at it tomorrow and report back.
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Old 03-17-2014, 07:03 PM   #553
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2 attempts - the dough has been a bit crumbly.

First time - pan fried it, ate a few bites then threw it away
2nd time - Norpro with noodle attachment, not bad, but they were floppy, for lack of a better term, but held up to cheese sauce after being nuked. I'd like them a bit denser, if possible)

This dough sets like soft concrete so fast that it's hard to gauge liquid until it seemed too late.

Is it better to err or the side of a wetter dough knowing it's possible to add "flour" (I'm thinking egg size and whether the coconut flour was packed on spoon might be factors, so I think I'd probably add another tablespoon of liquid)
Can you add water or cream once it's set like playdough?
Is it possible to get a macaroni attachment for the Norpro - I only have one for a noodle with a wider diameter than macaroni
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Last edited by sbarr; 03-17-2014 at 07:04 PM..
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Old 03-17-2014, 08:49 PM   #554
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Mine is never crumbly and never like concrete. It remains pliable like play-doh. Are you certain you used *teaspoons* of coconut flour?
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Old 03-18-2014, 07:19 AM   #555
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Good point - you're right, it's more like play dough (I guess I was thinking quick dry concrete because of how fast it it became solid and I was worried it was hopeless to incorporate more water)
I used teaspoons of coconut flour - I remember, I had to wash an extra spoon because it was in the sink and my other set lost the teaspoon a long time ago

Next batch, I'm inclined to add a bit more water in the beginning but don't want it to be sticky
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Old 03-18-2014, 09:47 AM   #556
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I don't know which recipe you are using. But I now use 1 3/4 cup water rather than the 1 1/2 cups originally posted.
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Old 03-18-2014, 11:52 AM   #557
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Ahaaa! I'm using a lot less liquid. From pooticus latest post, but for mine I used 1/2 c. HWC rather than the coconut milk. So, I think I'm using a total of 1 cup, not 1 1/2 or 1 3/4. Let me try to go to 1 1/2 and then up to 1 3/4, if needed. Thank you! Next round tonight.

Pasted from Pooticus, upthread - I should have posted recipe I used originally.

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.
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Old 03-18-2014, 02:02 PM   #558
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sbarr - so sorry you're experiencing difficulties! I do "fluffy" all flour subs before scoop/measuring.

I mix all the liquid together and pour in quickly then stir like the dickens. I did suspect it could take even more liquid than called for in the recipe, especially after making Jen's version.

I may try it again with an additional 1/4 to 1/2 cup liquid.

My understanding is that you can't really add liquid after it's made?
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Old 03-18-2014, 02:24 PM   #559
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I have to say, dough for the extruder can be quite dry. When I made the original recipe, it was even a bit crumbly, but the noodles came out fine.

I'm going to tweak with some semolina today, b/c I'm less worried about carbs (overall) than taste.

At the coffee place, I get my latte as "half caf" and I'm hoping I can make a "half semolina" kind of pasta, like, with 1/2 the calories of the original full semolina version?

I'll report back tonight
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Old 03-18-2014, 03:00 PM   #560
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pooticus - this is a team effort - we all work together! I'm trying again tonight - I really do like it. I had leftovers today with a cream sauce with sautéed mushrooms and asparagus and just grinned that the whole meal was probably < 5-6 carbs. How cool is that?
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Old 03-18-2014, 04:56 PM   #561
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I just can't imagine why some of you are getting crumbly...

I bet you CAN add water after it has solidified but it'd be a bear to mix in. I don't recommend it!

I do recommend using my method of adding the powdered items to the scrambled raw egg (it'll go back to a fine powder) and then adding in the water last.

I no longer wait any longer than it takes to solidify (30 seconds to a minute) before I start extruding noodles.
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Old 03-18-2014, 06:01 PM   #562
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I tried to add water to the solidified dough the very first time I made the pasta. It never did mix in, even with a food processor. I say add more water/liquid at the beginning. I was able to salvage my first batch by hand rolling with a rolling pin and cutting noodles with a pizza cutter. I also rolled out some lasagna noodles that worked out fine. But I could never get it to gel back together after adding the water except by rolling it out.
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Old 03-18-2014, 06:04 PM   #563
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Quote:
Originally Posted by JHoberer View Post
I do recommend using my method of adding the powdered items to the scrambled raw egg (it'll go back to a fine powder) and then adding in the water last.
Good point - I think you have something there and it would allow you to better meter the water at the end to get the right amount.

Didn't get to it tonight - but, plan to tomorrow!

Last edited by sbarr; 03-18-2014 at 06:07 PM..
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Old 03-18-2014, 07:59 PM   #564
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Here is #516 without coconut flour, with 3T semolina instead, and plain almond milk instead of coconut milk.
I also blitzed some fresh basil in the food processor first. Then added the dry and pulsed. Then combined all the wet and poured in. Blitzed until it just formed a ball. Used right away.

Much better mouthfeel than my last attempt- also didn't boil, just heated in the pan then built sauce around it (carbonara).

Pic is of the naked bucatini. Held their shape ok, I think.
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Old 03-19-2014, 04:34 AM   #565
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I have never had mine go crumbly. I just use Jens original method and yummos tweak of cream and olive oil. Works every time.
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Old 03-19-2014, 08:19 PM   #566
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I gave up on any of the tweaked methods and just use the original. I have made it twice now. The last time I mixed it up and did not get it made into noodles and it sat in the fridge for over a week. I was thinking it would have to tossed but it didn't have any kind of fowl smell so I tasted a bit and no bad taste. So I rolled it out into lasagna noodles. Didn't cook them first and the lasagna was awesome. What a genius to have thought this up in the first place. Thank you, thank you.
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Old 03-19-2014, 09:00 PM   #567
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Old 03-23-2014, 08:14 AM   #568
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NorPro is $23.99 on Amazon...
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Old 03-23-2014, 02:34 PM   #569
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Well, today, by happy accident, my pasta came out perfect. I mean, PERFECT! Al dente, no slime, tasted good, held together like regular wheat pasta, everything.

I used:

3T glucomannan
5T oat fiber
1t coconut flour
1 1/2 t baking powder
1t kosher salt
1 dash garlic powder


1 1/2 C water
1 egg
1T olive oil

Mix dry ingredients into wet. Leave for 12 minutes, push through extruder. (I used linguine shape, which was more like an egg noodle)

Let sit a couple of minutes, cover with wax paper and nuke for 2 minutes.

They were wonderful, I poured gravy on them and had a luscious meal. Oh, I also added them (cooked) to a chicken broth/mushroom soup liquid and nuked again for 3 minutes. They were softer, more like a commercial noodle, but still held together and were delicious.

Maybe the difference was the amount of salt; I quadrupled it.
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Last edited by terez; 03-23-2014 at 02:37 PM..
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Old 03-24-2014, 05:10 AM   #570
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Terez, I love your mock Latin signature! (I'm a retired Latin teacher).

And success with our pasta, that's something to celebrate!
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