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Old 05-28-2014, 10:43 AM   #601
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I have not made this in a while,, I think I might just do it this weekend.. yum
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Old 05-28-2014, 12:28 PM   #602
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It has the texture of play-doh in your hands so I think it could be done. Cool picture!

For the record... my husband (the pickier of the two of us) stated a couple days ago that none of my modified recipes have been as good as the very first time I made this pasta. Guess I'm going back to the original recipe. I might try adding gluten... LC Foods also makes a pasta flour. I might try some of that in it.

Last edited by JHoberer; 05-28-2014 at 12:30 PM..
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Old 05-28-2014, 01:19 PM   #603
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Originally Posted by JHoberer View Post
It has the texture of play-doh in your hands so I think it could be done. Cool picture!

For the record... my husband (the pickier of the two of us) stated a couple days ago that none of my modified recipes have been as good as the very first time I made this pasta. Guess I'm going back to the original recipe. I might try adding gluten... LC Foods also makes a pasta flour. I might try some of that in it.
I assume you're talking about the recipe from post #1? That's the recipe I always use. I get overwhelmed by all the options and just end up going back to the tried and true.
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Old 05-28-2014, 09:59 PM   #604
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Yup, post #1.

But I'm a tinkerer...
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Old 05-29-2014, 07:04 PM   #605
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Well, I've got a counter full of what may be a culinary disaster. and I think it's because I accidentally used Charski's tweak instead of Carolina's Tweak not realizing that Charski uses and extruder and I needed the tweak for using a hand roller.

My dough would not hold together well enough to run through the rollers, it would shear it off and pull holes in it. There was no way I could run this through my linguini cutters in the state it is but I wasn't prepared to make lasagna. So I let it sit there for another 15 minutes after flattening out the sheets, while I fished around for some beef to make lasagna, and realized that at least one sheet was solid enough to roll so I rolled it through the fetuccini roller.

It pressed it but did not cut it, so I had to pull each strand apart! I carefully pulled apart each and every strand of linguini. Maybe I could have cut it a bit thicker it might have cut it.

So I cooked that in some pasta sauce with the chopped sausage I had and when ran the other broken pieces through, they came together a little better, but there is a window between it coming together a bit drier and not coming together at all too dry. I think it lost tensile strength cause it was not "twirlable" . I'm not a big twirler, but it would break if I turned the fork 1/4 turn. The texture was al dente fine and the mouthfeel was solid like real pasta but a bit broken,like overcooked pasta though I only nuked it 2.5 min.

since it was coming together a little better but was getting dryer, I put the last scraps through very thinly and made ravioli sheets that I filled with cream cheese and blue cheese. Those are in the fridge to try tomorrow.

I'm impressed with what it came out like despite my choosing the wrong tweak, but I have to say personally that since pasta is not one of my big vices, and I can go without it a long time and when I have it, I'd like it to be a bit more "real" and granted, this is as real as it gets, I think for all the trouble, I'll probably take the carb hit for a serving of regular pasta on special occassions.

For me, making homemade pasta is part of the fun and this was not very fun to make for what I ended up with.

When I make pasta with my friends, we make a bunch of stupid mistakes and errors, but in the end, it's very forgiving and we can have a real pasta meal at the end. I can accept a difficult process if it's a great end product or an easy process for a mediocre product, but not a difficult process for a mediocre product.

This might be totally worth it for ravioli, if the texture turns out the same, but I guess I'm just a noodle snob.
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Old 05-30-2014, 10:51 AM   #606
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Day 2 - This made a Very Tasty Ravioli!
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Old 06-02-2014, 01:57 PM   #607
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The NorPro extruder revolutionized this pasta recipe if you ask me... the KA attachment was too much work except for special occasions. The little NorPro works like a charm and is a cinch to clean. But I still always make enough for 3 meals at a time. The noodles keep super well in the fridge for at least a week, even then not sticking together.

Pulling apart noodles... um, no thanks! Glad you got a couple of tasty meals though!
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Old 06-02-2014, 06:03 PM   #608
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Yeah, If I bother to make this again ( which won't be soon, it uses too much glucomannon and I'm low) I'll probably just make it ravioli style. I can use only a wee bit of glucomannon and make shrirataki noodles and I don't miss pasta noodles as much as I miss ramen, LOL
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Old 06-03-2014, 05:09 AM   #609
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Quote:
Originally Posted by JHoberer View Post
The NorPro extruder revolutionized this pasta recipe if you ask me... the KA attachment was too much work except for special occasions. The little NorPro works like a charm and is a cinch to clean. But I still always make enough for 3 meals at a time. The noodles keep super well in the fridge for at least a week, even then not sticking together.
Hmmm. I have the old-style Kitchen Aid pasta attachment (it can also be used as a meat grinder). I have been thinking about upgrading to the much more expensive pasta attachment that they sell now (I think this is what you have). I don't really find it a bother to clean the old-style attachment. Could you go into a little more detail about what you don't like about the newer KA pasta attachment?

What I don't like about my current KA attachment is that it does a poor job on any shape except spaghetti. I thought the newer attachment would do a better job with more shapes.
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Old 06-05-2014, 10:39 AM   #610
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It's easier to have the dough bog down the works in the KA and clean up takes twice as long. That's it. In the end, both work. I made awesome macaroni with the KA. No issues at all.
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Old 06-06-2014, 05:47 AM   #611
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I do need to start making this again.
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Old 06-11-2014, 02:24 PM   #612
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Quote:
Originally Posted by JHoberer View Post
The NorPro extruder revolutionized this pasta recipe if you ask me... the KA attachment was too much work except for special occasions. The little NorPro works like a charm and is a cinch to clean. But I still always make enough for 3 meals at a time. The noodles keep super well in the fridge for at least a week, even then not sticking together.

Pulling apart noodles... um, no thanks! Glad you got a couple of tasty meals though!
Funny, my NorPro is now at my vacation cabin, because I find that the noodle stick together as they come out of the machine. Is my dough too soft? It works ok for the tubular pastas, but for fetuccini and spaghetti, they always stick for me. I'm not fond of the KA attachment for spaghetti (too thin), but I can get that one to work and not stick. And the cutter on the KA is nice. As for cleaning, I find if you let the dough dry out in the shaping plate for an hour or two, it is easier to clean.

Has anyone tried adding protein powder to the dough to give it more structure? Maybe a bit less gluc?
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Old 06-13-2014, 05:22 AM   #613
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I have been making it with my very old Simac pasta maker it comes out just wonderful!

I had retired my machine since going low carb. I tried selling it at a garage sale once but it didn't sell so I kept it on one of the top cabinet shelves in my kitchen with all of the other unused things that you never have to get to. I took it out a few months ago to try using this recipe in it and now I'm so glad that I still have this machine.

I have lots of attachments to experiment with, but so far have only made spaghetti and fetuccini.
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Old 06-13-2014, 02:02 PM   #614
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I am one of the one's that hates the slim factor of these noodles, nuking it for 1 minute helps that and makes it firm like noodles. Now it just needs some flavor, because it has none, so I'm thinking maybe adding some chicken flavor or adding some spices? to it. I make the small batch last 4 meals for me.

Recipe I use:

WET
1 X large 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 all dry flours then add the wet mix all at once, stir very fast and get that whisk out of the bowl before it sets up and it sets quick. Let sit for 8 minutes.

I made spaghetti, may try the other noodle types someday.



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Old 07-11-2014, 07:48 AM   #615
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Quote:
Originally Posted by Tater Head View Post
I am one of the one's that hates the slim factor of these noodles, nuking it for 1 minute helps that and makes it firm like noodles. Now it just needs some flavor, because it has none, so I'm thinking maybe adding some chicken flavor or adding some spices? to it. I make the small batch last 4 meals for me.

Recipe I use:

WET
1 X large 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 all dry flours then add the wet mix all at once, stir very fast and get that whisk out of the bowl before it sets up and it sets quick. Let sit for 8 minutes.

I made spaghetti, may try the other noodle types someday.



Debbie
Do you find the 3 tbsp. ok for not having the slime factor? when you nuke them, do they get really chewy like regular shirataki noodles- I can't tolerate those...also at what power do you nuke them? full power?
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Old 07-14-2014, 02:55 PM   #616
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I love this recipe. I'm almost eating some every day. I feel like it keeps me full and is helping me lose. It's so versatile. I did it with butter, cream, parm one day, homemade pesto the next, and put some sf strawberry jam and whipped cream on it the next. Geese. What's not to like. I'm so grateful to Jen for her happy mistake. Thank you.
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