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Old 01-14-2014, 12:30 PM   #61
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I make slightly different version of this recipe and I have used lupin flour and it tastes fine. I have now switched to Pea Protein and like it even better.

I have a dollar store cake decorator thingy that I tried to squeeze the dough through to make linquinie but it was too difficult. I ordered the pasta pronto last night to see if that is any better.

I have basically just been making gnocchi out of my pasta dough. Which is super easy, just roll into finger size tubes and cut.
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Old 01-14-2014, 12:41 PM   #62
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I make slightly different version of this recipe and I have used lupin flour and it tastes fine. I have now switched to Pea Protein and like it even better.
Did you do a weight/volume for weight/volume swap with the coconut flour, please?

I'm going to have to experiment with a dough roller and noodle press of some sort. The KA pasta press is approx. £170+ in the UK or approx. $250+ which is a substantial gamble even tho' I know my family would probably adore something that looks so familiar to them.
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Old 01-14-2014, 03:36 PM   #63
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Did you do a weight/volume for weight/volume swap with the coconut flour, please?

I'm going to have to experiment with a dough roller and noodle press of some sort. The KA pasta press is approx. £170+ in the UK or approx. $250+ which is a substantial gamble even tho' I know my family would probably adore something that looks so familiar to them.
I use a different recipe than the originator of this thread. I tweaked buttoni's dumpling recipe....

This is the recipe that I currently use. Note for smaller firmer gnocchi I use 1/2 tsp baking powder, and for larger lighter gnocchi I use 1 tsp.

1 1/2 tbsp Oat Fiber 500
1 1/2 tsp Konjac Glucomannan Powder
1 tbsp Pea Protein Isolate - I had been using Lupin Flour
1/2 tsp Magic Baking Powder
1 Eggs, Large
30 g Egg Whites
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tbsp Dried Parsley
1/2 tbsp Dried Italian Seasoning
6 tbsp water = 1/4 cup + 3 tbsp

I let it sit after being mixed together for about 5 minutes. Then I roll into cylinders and cut into gnocchi.
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Old 01-15-2014, 05:34 AM   #64
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I use a different recipe than the originator of this thread. I tweaked buttoni's dumpling recipe....

This is the recipe that I currently use. ..
1/2 tsp Magic Baking Powder
Well, that was a trip down Memory Lane, I've not see that brand of baking powder since I was last in Ottawa.

Thank you for sharing your variation of this - I look forward to making it.
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Old 01-15-2014, 02:28 PM   #65
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I made this today according to Carolyn's post and it was very crumbly? I rolled it out as thin as I could get it with a rolling pin and layered the pieces between parchment paper and put it in the freezer. I'm going to maybe try it in lasagna. I kept a little bit of it out for dinner and cut it in thin strips with a pizza cutter. It kind of smells funny? Why do you think it would be crumbly?

For those of you who have made this, do you really like it alot? Or was it just ok and not something that you'll regularly make and have around?
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Old 01-15-2014, 02:47 PM   #66
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It's going to depend on what brand flours you're using, so you have to be willing to adjust by either adding more liquid if it's too crumbly, or more flour if it's too wet.

Let us know how it turns out - I haven't tried it yet but it's on my list of things to do!
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Old 01-15-2014, 03:10 PM   #67
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I did add some extra water to try to make it bind together but I don't know if it was my imagination or what, but it seemed to make it more crumbly, lol.
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Old 01-15-2014, 06:43 PM   #68
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Well good news! I took the strips of the dough that I'd cut up with my pizza cutter and boiled them up for dinner. I put a bit of butter and parmesan on them first to taste. They had a mouth feel like those frozen Reames noodles I used to buy and they tasted good! DH really liked them. I then put my Italian sausage, peppers, onions and tomato mixture over the top and boy was that good!. They'd be perfect for chicken and noodles too!! The flat lasagna type pieces that I froze will have to wait until I'm in the mood to make lasagna. Which might not be too long. If they're good too, I'm definitely going to be in the market for a pasta machine. The sad thing is I just saw one at a thrift store not long ago and thought, "well, I sure don't need that thing!" Hahaha. I hope they don't cause any gastric distress. If they don't, I'll be making them again!
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Old 01-15-2014, 07:21 PM   #69
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I'm trying to think of why your dough would be crumbly, but I'm glad you liked the taste. Crumbly we can work on. I do think once the mixture is gelled , it is hard to add more water.
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Old 01-15-2014, 07:45 PM   #70
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My dough is definitely, definitely not crumbly. After it sits for the 8 minutes and I scoop a lump of dough out it is more rubbery than anything else. When I squish it in my hand it gets softer and I make it into a ball. When it comes out of the pasta press it looks and feels just like fresh pasta (think the refrigerated Buitoni stuff at the store). When this boils there is a slight smell. There is absolutely no strange smell when it is on my plate topped with a sauce however. Sometimes I can tell a slight difference between my low carb noodles and real wheat noodles but often, honestly, I can't. And traditional spaghetti with marinara sauce... it tastes even better when mixed together and chilled overnight... just like regular pasta- it only improves.
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Old 01-16-2014, 05:30 AM   #71
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Carolyn, I think that might be what happened. It had already started to gel so it just crumbled instead of staying together. But I was able to roll it so it wasn't a loss anyway.

I made this in my food processor like pie crust and I liked that part. I think I'll only make 1/2 a recipe next time as it was a bit much for my processor.
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Old 01-16-2014, 08:08 AM   #72
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I received my KA attachemtn yesterday but now I'm fighting a nasty head cold and didn't feel like messing with it last night, hopefully I'll feel better this weekend.

I have a question for Jen. Is the macaroni you made from the small elbow plate or the large one?

Thanks
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Old 01-16-2014, 02:00 PM   #73
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Carolyn, I think that might be what happened. It had already started to gel so it just crumbled instead of staying together. But I was able to roll it so it wasn't a loss anyway.

I made this in my food processor like pie crust and I liked that part. I think I'll only make 1/2 a recipe next time as it was a bit much for my processor.
Hmm..I think the food processor was the culprit..It cut those pieces up and they don't go back together.

I used a big whisk to whisk the water into the dry ingredients..I whisked until the lumps disappeared, then let it sit for 8 minutes..
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Old 01-16-2014, 02:24 PM   #74
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It's a very long story BUT before I felt the need to tweak my dough it was in a nice large, smooth ball when I was done processing it in the food processor, so I really think it will be fine to use it. I guess I'll find out next time I make it. I make pie crusts in the food processor and they are great! The story is I was afraid it might need to process a little more so I broke my big smooth ball apart and put half of it back in and pulsed it. It broke then into pieces so then I added more water and so on and so on and so on. Moral of the story I guess is it's really pretty forgiving since I was still able to cut some noodles out of it and roll some lasagna sheets too. So I'll definitely try it again, but I'm going to make a smaller batch. If I can figure out how to add 1/2 an egg, lol. I'll probably just use a whole egg and see what happens.
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Old 01-16-2014, 04:45 PM   #75
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Oh.. It does make a big recipe..I do love my food processor..It is so helpful...
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Old 01-16-2014, 05:22 PM   #76
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Carolyn

Happy happy that you could use your hand crank.
Now I'm going to try it. My old Atlas from Italy is in perfect condition.
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Old 01-16-2014, 09:11 PM   #77
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My KA attachment will get here on Monday, and I am really anxious to try these. Perhaps I'll use the hand crank over the weekend, as it is supposed to be cold and rainy - Good Cooking Weather!
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Old 01-17-2014, 08:24 AM   #78
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I'm trying it this weekend and as always I have a million questions.

When you make the macaroni do you use the slicer on the attachment to make the short pieces or do you run out longer pieces and then cut them with a knife.

Sorry to ask so many questions. I need to go see if there are any Youtube vidoes.

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Old 01-17-2014, 11:58 AM   #79
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I got my pasta extruder attachment last night and today I made rigatoni. It was very intuitive to use and fairly easy. I made a big batch. Tried some in chicken broth with Romano, and it tasted surprisingly like pasta. Of course, I haven't had pasta in 15 years so I am not a good judge. But I think most people would find the mouth feel pleasing. I'm delighted. I'm fairly sure you could fool high carbers using this recipe in a casserole.
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Old 01-18-2014, 09:48 PM   #80
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Often you can find hand crank Italian-made pasta machines at the thrift store...very cheap!
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Old 01-18-2014, 09:51 PM   #81
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I haven't read every post yet, but I imagine you could use chicken stock in place of water in the recipe for a tastier pasta.
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Old 01-19-2014, 02:30 PM   #82
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Yes, I've seen hand crank pasta makers a lot at the thrift stores but now that I actually want one.....not a one to be found. And I went to 5 in 2 days! I'm trying hold out and be patient though.

Does anybody know if it would work in a meat grinder if you took the blade out?
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Old 01-19-2014, 03:40 PM   #83
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Sandy I just bought a meat grinder because I wanted one anyway.
It's a "Norpro meat grinder, mincer, and pasta maker."

I don't have it yet so I can't review it. But I'll sure let you know.
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Old 01-19-2014, 04:17 PM   #84
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I can't wait Judy!!
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Old 01-19-2014, 08:37 PM   #85
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slj330 - a meat grinder should work fine, that is what the "old style" KA pasta press is. use the smallest hole die for it - it will probably still be much thicker than spaghetti but if you cut the strands into small pieces they are like solid macaroni.
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Old 01-20-2014, 05:11 AM   #86
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Would you need to remove the little 4 pronged blade to do this with a meat grinder though? That's the part I'm not sure of. I guess I ought to just go for it and see what happens.
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Old 01-20-2014, 07:24 AM   #87
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Sandy I just bought a meat grinder because I wanted one anyway.
It's a "Norpro meat grinder, mincer, and pasta maker."

I don't have it yet so I can't review it. But I'll sure let you know.
I was looking at that one, but ended up buying the Pasta Pronto instead. I got it on Saturday and made "spaghetti" yesterday. It WORKED! of course I screwed up the recipe but it still turned out okay.
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Old 01-20-2014, 09:37 AM   #88
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Ok, I tried the pasta in my electric meat grinder. It made spaghetti strands, although they are thick strands. I used the smallest plate. I tried w/o the blade and with the blade. I can't really tell a difference. I'll report back later tonight on how it tastes. I'm going to make a sauce with Italian sausage to pour over my thick spaghetti. I can't wait!!
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Old 01-20-2014, 09:52 AM   #89
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I was looking at that one, but ended up buying the Pasta Pronto instead. I got it on Saturday and made "spaghetti" yesterday. It WORKED! of course I screwed up the recipe but it still turned out okay.
Oh, good to know!
I'll report on mine when it gets here.

Congrats Sandy on making thick spaghetti.
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Old 01-20-2014, 10:24 AM   #90
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I do like thick spaghetti with a nice hearty sauce..Should be great....Let us know.
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