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Old 01-23-2014, 09:48 AM   #121
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More success!!!! Glad we figured out the crumbly dough issue.

I made a batch of pasta straight into a large plastic bowl and I just loosely covered it with plastic wrap and put it directly in the fridge. 5 days later it looked exactly the same- as if no time had gone by at all. Didn't stick together or get mushy or anything.

I am wondering if we couldn't make "college soup" by putting a packet/cube of broth or diet (MediFast, Wonderslim, etc) soup mix in a mug and a couple Tablespoons of tiny noodles in a large mug and pour steaming hot water straight from a coffee pot or tea kettle on it, letting it sit a few minutes and it's done.

Diwitch- Beautiful picture! Leftovers of spaghetti mixed with a tomato sauce are *even better*.
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Old 01-23-2014, 10:29 AM   #122
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I can't wait to try thing again but will have to wait for the weekend.

I got my old style KA meat grinder/pasta attachment in today so I can make noodles now which was one of the things I was really wanting. Also like having the meat grinder so I don't have to lug out the other one we have when I need it.
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Old 01-23-2014, 04:10 PM   #123
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And that is why I love posting here!!! So many of the recipes here have had me beaming too!!!

Jake, I believe you solved the mystery as to why shirataki noodles come packaged in liquid!


Iwant- not technically induction but there are so few calories and carbs *I* would do it.

Ouizoid- too much coconut flour would definitely dry it out. COconut flour can really suck up liquids!!! And not enough glucomannan would make it not stick together and get that nice elasticity. The oat fiber I think could be played with a bit... it's more for taste, texture and bulk I think.

Pam- I mostly used 6 but sometimes used 8.
I was thinking the same thing. Thank you.
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Old 01-23-2014, 06:29 PM   #124
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Gonna try a VERY low calorie simple Mexican soup tomorrow... chicken-tomato bouillon (Mazola brand- I love it!), water, and tiny cuts of angel hair pasta and a little salsa.
This was quite good! I only used about 1/2 cup of 1 inch spaghetti noodles... boiled them 2 minutes and drained, then added them to the pot of steaming hot soup (2 cups) + salsa (6 T). I added a dash of garlic powder, onion powder and cumin. Then I let it sit with the burner off while I made the rest of dinner and waited for DH to come home (to give the noodles time to absorb some of the flavor. It made 2 bowls. I gently heated it up and the whole family shared it and like it!

1/2 the recipe (1 serving) is 15 calories of salsa and practically nothing from anything else... 10-12 ounces of this can't be much more than 20 calories!!!

It used almost none of my batch of spaghetti noodles... haha. So- what shall Jen try next??

Oh, BTW, I definitely recommend that you use damp hand to make the dough balls every time now and 4 minutes was plenty to let the dough sit. In fact, by the time I had the pasta press attached and the proper plate on, the 4 minutes was up. I might experiment with 1 3/4 cups water next time.
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Old 01-23-2014, 06:33 PM   #125
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I tried 1 3/4 cup water on my last batch. It worked a little better.
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Old 01-23-2014, 07:55 PM   #126
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I had rolled out some pasta sheets for lasagna when I tried my first batch of the pasta and I froze them. Today I used them in lasagna and they were great! I'd still like to get a pasta machine so I could get them thinner but really they were very good. DH and I both think you could serve them to anybody in the lasagna and they'd think they were eating real pasta. Wooohoooo!!! Can't wait to get my Norpro to make skinny spaghetti!! I'm so thankful for this recipe!
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Old 01-23-2014, 08:38 PM   #127
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Interesting... I thought somebody earlier in the thread said that you could not freeze the pasta. Glad to know that you can without ruining it. Did you freeze it before or after boiling it?
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Old 01-23-2014, 09:09 PM   #128
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What I want to know is do you have to boil the noodles before assembling the lasagna and baking it? I think not... but maybe bake the lasagna a little longer???

I think I'll try pad thai soon... but it'll have to wait until I can get to the store and I really don't need to go yet- and the nearest store is 1/2 hour away.

So how about chili with black soy beans and noodles topped with shredded cheddar?

Or maybe even Cincinnati chili? Lemme dig up my recipe and see if it is low carb...

By golly it looks like it is!

Cincinnati Chili
Serves 8

3 pounds lean ground beef
6 T minced jarred garlic
3 T onion powder
2 15 oz. cans tomato sauce
1 can Campbell's condensed beef broth
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup chili powder
2 t dried oregano
1 1/2 t ground cinnamon
1 1/2 t ground cumin
1 t salt
1/2 t pepper
1 oz. unsweetened chocolate, chopped
16 oz spaghetti, cooked & buttered
4 cups shredded cheddar cheese


In a large pot, brown ground beef with
garlic and onion powder.

Add tomato sauce, broth, vinegar and
worcestershire sauce. Mix well and
simmer. Add seasonings and chocolate.
Cook until chili thickens.

Last edited by JHoberer; 01-23-2014 at 09:14 PM..
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Old 01-23-2014, 09:55 PM   #129
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yum. That chili sounds yummy.
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Old 01-23-2014, 10:11 PM   #130
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Cincinnati chili looks like this...
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Old 01-23-2014, 10:44 PM   #131
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Oh, man... that chili...now I want some! Not so sure about the can of Cambells broth, though. Perhaps homemade and then reduced to the same degree (50%?).

Actually, I'm thinking Spaghetti a la Carbonara - the Italian way, with no cream, just pancetta, egg, and cheese. Yum! and now possible! Ruth Reichl has (or had) a recipe on her website that was wonderful.
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Old 01-23-2014, 10:54 PM   #132
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Can't wait to try this pasta. Doing a round of hcg right now. Looking forward though. I ordered the pasta/meat grinder thing.
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Old 01-24-2014, 03:30 AM   #133
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OMG Jen...SKYLINE CHILI

I know what's for dinner for me tonight! It has been so long since I had that, I totally blanked it out of my mind. I grew up on that stuff, I am from the Cincinnati area, lol.

Thanks for reminding me,

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Old 01-24-2014, 04:20 AM   #134
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I really want to try this but to buy another gadget my DH might throw me out in the snow. What is the final recipe everyone is using? I do have a kitchen aid mixer. Maybe I can find a deal on the attachment. Hmmm. Or try that plastic one someone posted.
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Old 01-24-2014, 04:31 AM   #135
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I used the original recipe and the Norpro grinder/mincer/pasta maker (24.00 on amazon). Worked beautifully. I used the kitchenaid for the mixing and the norpro for the actual pasta making.

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Old 01-24-2014, 04:33 AM   #136
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Thanks diwitch. Can u mix with a hand mixer? I hete to even drag that heavy thing out.
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Old 01-24-2014, 05:31 AM   #137
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Jen -I made spaghetti with tomato meat sauce last night. Delicious. My husband and I agreed we would not be able to tell the difference between this and high carb pasta. No sticking this time. Do you cook your pasta in chicken broth every time? I just used water, oo, and salt this time and it was good with the tomato meat sauce. Thank you again for this great recipe.


This is so easy to make especially if you make up containers of the dry ingredients ahead of time. I made up four containers but I'm thinking I might measure or weigh what's in each container and make up one large container like I do for Kevin's mix and the Better than flour mix.

Btw, I have always used about 1/8 cup less water for half the mix. I used a whole large egg so thought I needed to lower liquid.

Brendjm- I leave my ka out on the counter as I use it quite often. This pasta was so easy to mix with paddle, change to dough hook and than the extruder. PASTA!
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Old 01-24-2014, 05:36 AM   #138
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Brenda I didn't even pull out the mixer.
I just got a bowl and a spoon. Mine worked perfectly.
I also have the Norpro grinder/mincer/pasta maker.
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Old 01-24-2014, 07:24 AM   #139
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No, I did not boil the pasta sheets before assembling the lasagna. It really makes it easy to spread the filling on the hard frozen sheets. And I didn't need to cook it any longer either. And it was so good!!!
I just want to say that this was from my very first batch of pasta that I made and I almost threw away! My first batch got all crumbly which I figured was ruined but I squished it all together and rolled it out between parchment paper, wrapped it up and froze it. I'm sure glad I did!
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Old 01-24-2014, 07:44 AM   #140
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thanks Judy,, I am off to order that Norpro.. I have been doing calorie fasting EOD and this will help keep the calories down for me..
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Old 01-24-2014, 09:23 AM   #141
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Jake- yeah, an old recipe of mine. Bone broth would be better. I've never actually had pancetta.

sherry- a lot of people use miracle noodles on P2... this is just about the same thing. You might be up for a day because the fiber holds water for a day or so but then iy goes back down. Good luck!

diwitch- I know, right??? YUM. I don't have any unsweetened chocolate in the house though... waaah! LOL.

Brenda- It is possible to make this and roll out the dough and cut by hand. Time consuming but the results might convince your husband... oh, I see you are ordering a cheaper gadget! What is EOD? Nevermind... every other day. My simple Mexican noodle soup would be good for that if it isn't a complete fast.

Angel- No, once I added bouillon powder to my noodles once and cooked in water. The olive oil is a good idea.

Judy- really? your spoon didn't crack? Good to know it is possible!

sjl- Hot Dog!!! You just made my morning. No Boil Lasagna! It's less trouble to make fresh pasta than to boil a big batch of lasagna noodles!!!
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Old 01-24-2014, 09:49 AM   #142
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Judy- really? your spoon didn't crack? Good to know it is possible!
Followed Carolyn's directions. As soon as it came together I let it sit for 8 minutes. Easy!
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Old 01-24-2014, 10:02 AM   #143
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Jen, I was checking out your Mexican soup and that was my thoughts too!
I ordered and it will be here Tuesday!!! I might try the dumpings this weekend.
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Old 01-24-2014, 10:04 AM   #144
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I stirred my 2nd batch by hand too. It doesn't really get hard to stir until it starts setting up. I do think I like the food processor method a little better though. All except cleaning up the processor after, lol.
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Old 01-24-2014, 10:12 AM   #145
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I wonder if the Starfrit Meat Grinder would work as it looks very similar to the Norpro Grinder/Mincer?

The Norpro isn't available in Canada but the Starfrit is and I found it online for $24.99 CAD.
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Old 01-24-2014, 10:25 AM   #146
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Yaz it does look similar.
The Norpro's crank handle is bigger than the body of the grinder.

I think Sandy made her spaghetti from a meat grinder and it was "thick".
If you could live with thick spaghetti, you may have found something that would work.

The Norpro is small and I wouldn't think it could be much of a work horse.

This whole thing was easy for me, from stirring it up in a bowl to feeding it into the Norpro. No trouble or force, or straining required on the gadget (or me!).
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Old 01-24-2014, 12:20 PM   #147
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I wonder if the Starfrit Meat Grinder would work as it looks very similar to the Norpro Grinder/Mincer?

The Norpro isn't available in Canada but the Starfrit is and I found it online for $24.99 CAD.
I did find the Norpro meat grinder and pasta maker on amazon.ca for $39.90
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Old 01-24-2014, 02:37 PM   #148
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I did find the Norpro meat grinder and pasta maker on amazon.ca for $39.90
Thanks Cheryl! I saw that but didn't want to pay that much.

What are the odds though! I found the Starfrit at my grocery store today. I bought it but I'm going to return is as the holes are too big.
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Old 01-24-2014, 06:13 PM   #149
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Can't wait till my Norpro comes.
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Old 01-24-2014, 07:40 PM   #150
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Well I got the pasta extruder attachment today so tomorrow I am going to try this!
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