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Old 03-24-2014, 10:00 AM   #571
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Quote:
Originally Posted by magnamater View Post
Terez, I love your mock Latin signature! (I'm a retired Latin teacher).

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

The beauty of the pasta is that I used only like a quarter of it last night and the rest is in a baggie in the refrigerator. The next time I want some, I can just take it out and push it through an extruder and have pasta in less than 5 minutes.

I was about to give up on it but I wasn't nuking it for long enough.
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Old 03-24-2014, 12:13 PM   #572
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Anyone have any luck using this type of KA attachment?



I paid so much for this when I got my KA 3 years ago but never used it. Was hoping it would work and I wouldn't have to buy something new. But I tried one of the recipes today and it wouldn't really go through the roller or cutter. Wondering which recipe variation you used if you were successful using this.

Instead I rolled mine out thin and attempted to cut in strips (like for papardelle). It was a little too thick but I dumped some sauce on it and ate it. Tasted like gnocchi. Was pretty great even in the odd shape I ate it in.
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Old 03-24-2014, 12:16 PM   #573
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Quote:
Originally Posted by terez View Post
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.
I just made these for the first time today and used your version. I am also counting calories, so I wanted to use water to save calories. It was great. Although I have nothing to base it against, I found mine to be kind of gummy. Too soft and gummy to go through my KA roller (as seen above) which may be the wrong way to make these anyways. But just wondering what consistency yours came out to be?
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Old 03-24-2014, 02:49 PM   #574
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Originally Posted by AndyBFK View Post
I just made these for the first time today and used your version. I am also counting calories, so I wanted to use water to save calories. It was great. Although I have nothing to base it against, I found mine to be kind of gummy. Too soft and gummy to go through my KA roller (as seen above) which may be the wrong way to make these anyways. But just wondering what consistency yours came out to be?
I have only tried them on an extruder, a cheese grater, a box grater and by cutting little dumplings by hand. The cheese and box graters didn't work very well, the consistency is too gummy. I found that, if the noodles were gummy after extrusion and nuking, it's because I didn't nuke it long enough.

I believe, back earlier in the thread, people talked about freezing their dough before rolling it out, or at least chilling it. Maybe that's what makes the difference. Or rolling it out between wax paper, half freezing it, and then using the KA attachments.
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Old 03-27-2014, 08:15 PM   #575
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So i roll it into sheets like lasagna sheets between a sheet of folded plastic wrap. Then, I partial freeze it and cut it into tagliatelli or pappardelle with a pizza cutter. I get it as thin as I can cuz it does swell a good bit.

As many others and Terez have noted, the amount of "tooth" is related to how long you nuke and with enough moisture.

It makes great lasagna too. I nuke it first then cook it.
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Old 03-27-2014, 08:51 PM   #576
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At one time I tried those kitchen aid rollers for regular pasta and I couldn't get them to work.
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Old 03-28-2014, 11:09 AM   #577
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Quote:
Originally Posted by AndyBFK View Post
I just made these for the first time today and used your version. I am also counting calories, so I wanted to use water to save calories. It was great. Although I have nothing to base it against, I found mine to be kind of gummy. Too soft and gummy to go through my KA roller (as seen above) which may be the wrong way to make these anyways. But just wondering what consistency yours came out to be?
I have found that increasing the coconut flour makes my noodles firmer and eliminates the "slime". I make a VERY firm gnocchi (ish) shape, by rolling logs of dough and cutting with a knife. I do boil mine for 5 minutes and they come out perfect.
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Old 03-28-2014, 11:46 AM   #578
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Yaz, what recipe are you using?
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Old 03-28-2014, 12:03 PM   #579
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Originally Posted by Soobee View Post
Yaz, what recipe are you using?
The recipe I've tweaked and works for me is:

1 lg egg
1.5 tbsp of egg white
1.5 tbsp glucomannan powder
2 tbsp oat fiber
1 t baking powder
dash kosher salt
1 tbsp coconut flour
1/2 tbsp lupin Flour
1/2 cup water

I don't let it set up for very long if I'm going to try and squeeze it through my pasta pronto as it's too difficult once it gets too firm. I tend to just make gnocchi with it now as it's easier and the spaghetti kept breaking apart on me. For the gnocchi I let it sit for about 5 minutes until the dough is firm before rolling and cutting.

I do boil mine for about 5 minutes.
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Old 03-28-2014, 08:46 PM   #580
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I was wondering about spatzel but was thinking the dough might fall apart. I miss spatzel .
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Old 03-30-2014, 10:58 AM   #581
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Yaz is that 1 1/2 Tbsp of egg whites or egg white powder?
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Old 03-30-2014, 06:45 PM   #582
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Quote:
Originally Posted by pooticus View Post
Yaz is that 1 1/2 Tbsp of egg whites or egg white powder?
That's liquid egg white. To be honest, I don't really measure it just put in a glug! LOL I figure it equals about 1 1/2 TBSP. If it's a little over or under I won't make a difference.
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Old 04-01-2014, 11:08 AM   #583
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Thanks all for the replys. I tried a number of different variations of freezing, nuking, more coconut flour, etc. but just can't get this thing to go through that roller. I have found that freezing, and/or letting it sit a few days in the fridge made it much easier to roll out by hand. Ive been doing thst and using my pizza cutter to make the parpadelle. That's ok. I was going to just get the Nor Pro that everyone really seems to like, but I so want to use my Kitchen Aid mixer since I never do. So I might just save up the $$$ and splurge on the noodle attachment instead.

My other problem is totally unrelated to the equipment. It's getting my tummy used to the gluc. I was doubled over in pain the first two times I ate it. Learned from that and now only eat very small portions at a time. Better, but still get some cramping from it but it seems to be getting better. I'm hoping that means I just have to get used to it slowly. Anyone else experience issues when they first started cooking with it?
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Old 04-02-2014, 09:47 AM   #584
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I don't experience any issues but considering the amount of fiber I think your body would get used to it over time.

NorPro is 23.37 on Amazon!
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Old 04-02-2014, 09:53 AM   #585
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I had 2 small pieces of dough leftover in the freezer and when I made beef veggie soup, I took the dough out and unthawed it and rolled it and cut up into little squares and when the soup was done I threw in the litte cubes and it was like having little noodles and it helped to thicken up the soup.. yum
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Old 04-02-2014, 08:38 PM   #586
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Sort of like my spatzel idea then. I like spatzel in chicken broth with cream added. I'm definately gonna try that.
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Old 04-02-2014, 11:05 PM   #587
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I need to make some more noodles! What shall I try next? I used to put Dreamfield's pasta in my food processor to make small rice-sized bits. Maybe I could chop these noodles finely and make some Greek Lemon Rice soup. Avgolemono soup anyone?

Super simple... here is my "old" recipe

Greek Lemon Rice Soup (serves 4-6)

6 cups chicken stock
¾ cup long-grain white rice
4 large eggs
½ cup freshly squeezed lemon juice


Bring stock and rice to a rolling boil in a heavy saucepan. Reduce the heat and simmer (covered) until the rice is tender, about 20 minutes.

In a medium bowl, whisk eggs and lemon juice together until smooth and uniform in color.

Stir 4 T. of hot stock into the egg mixture. To prevent curdling, gradually pour the egg mixture into the hot (not boiling) soup while stirring constantly.


*******
One thing about the original recipe vs the tweaks I have tried... they last longer! The last bit of my last batch with cream molded.
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Old 04-03-2014, 10:02 PM   #588
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Interesting... I was just thinking about making avgolemono today, as the starter for a lemon (Spring) themed dinner. These noodles sound perfect in it (perhaps along with some grated cauliflower stalk, too, for more traditional "rice").
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Old 04-04-2014, 03:40 AM   #589
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JHoberer, do you like the recipe with cream better than the original? One of the reasons I like the original is that it lasts so much longer, as you mentioned. Also, since it is hard to clean the nooks and crannies of the KA attachment, I fell better putting through a dough that does not seem to rot.
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Old 04-04-2014, 09:48 AM   #590
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I only tried a version with cream once and while it tasted slightly better, it was way too soft. It was also the batch that spoiled- but it was in the fridge for longer than usual.

I'm still experimenting... and I can't wrap my head around eating them without at least dunking them in boiling water. I microwaved them in water once and the water formed a skin that I don't want to eat if I cooked them in my sauce... I want to pour that off. But I need to try it before making up my mind. Hence, the soup.

I have a ton of lemons but I don't think have any broth. Hmm....
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Old 05-26-2014, 10:52 AM   #591
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Is anybody still making this, or has this proved too difficult or not worth the effort?
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Old 05-26-2014, 12:14 PM   #592
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I really think people are making it. I haven't for a bit because I am doing hcg drops and cannot have it.

And it really is easy to make. I'v made it twice with no issues. Mixes up in about 5 minutes.
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Old 05-26-2014, 01:41 PM   #593
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I eat some pasta almost everyday. It's been a great pleasure.
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Old 05-26-2014, 03:29 PM   #594
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Hey Janie - love your new avatar!

I haven't made it in a while. Just haven't been up for any more experiments with it recently. BUT that doesn't mean I won't - just means - not lately!
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Old 05-26-2014, 10:02 PM   #595
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I make it in spurts.
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Old 05-27-2014, 05:05 AM   #596
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I just made some late last week. Love it!!

Had it with pasta sauce the first two days and then pesto yesterday.
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Old 05-27-2014, 06:01 AM   #597
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I haven't made it lately, but I will be making this recipe when I want pasta. For some reason we like pasta more in the cold weather months.
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Old 05-27-2014, 08:18 AM   #598
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I'm so glad folks are keeping this thread bumped. I havent tried ti yet but I want to. I have a pasta machine and since the Dreamfields Lawsuit I've been thinking I should make my own pasta low carb but know know how. This is great.

Kudos to CarolynF for figuring out a tweak that works in a hand crank, and Yummo and Pooticus and everyone else for their improvements. ( I remember those names cause those tweaks would apply to my kitchen, I don't have a pasta press)

Gonna try it soon.
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Old 05-27-2014, 08:53 PM   #599
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Has anyone tried to make any shapes with this pasta dough? I made farfelle (bowties) with my friend with regular dough.

Do you think this dough is study and pliable enough to manipulate into shapes?
I read that some of you are rolling then cutting with pizza cutters, that's basically how these are made except they are pinched in the middle with a drop of water to make them stick.

What do you think?

BTW , This was SO Much Fun. I doubt i could do the colors since it required making colored dough and then running it through several times to mesh the color strips into one flat sheet. When we got sick of cutting my friend had leftover sheets of striped lasagna!

http://www.instructables.com/id/Home...asta/?ALLSTEPS
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Old 05-28-2014, 07:35 AM   #600
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Metqa - no idea if that could be done with this pasta - but had to say those are SO COOL!! Great job!
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