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Old 01-29-2014, 11:39 AM   #211
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Quote:
Originally Posted by Soobee View Post
Sjanette, the original recipe works with the KA attachment, particularly the rigatoni. I thought the spaghetti worked better with more water, but it did work with the original recipe, although I had to unplug the presser a few times.
Thank you Soobee! First I want to make macaroni cause I want/"NEED" Mac & Cheese

Last edited by Sjanette; 01-29-2014 at 11:41 AM.. Reason: extra
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Old 01-29-2014, 03:34 PM   #212
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Success!

I finally got spaghetti just about right. My failures were the result of not using coconut flour. I guess the Lupin wasn't cutting it.

I did have a hard time extruding it from my pasta pronto and I only let the "dough" rest for a few minutes.

Next time I'll try and extrude it right after it comes together and let it rest as strands. If that doesn't work I guess I'll be ordering the Norco.

I made a smaller batch using:
1 1/2 tbsp Glucomannan
1 1/2 tbsp Oat Fiber
1 tbsp Coconut Flour
1 large egg
1/4 cup + 1 tbsp water
1/2 tsp baking powder

Do you think I should add more egg or water to help it extrude easier? The finished product is fantastic! I was able to drain into a collander and it didn't stick together at all.
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Old 01-29-2014, 03:40 PM   #213
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OK, I did it! I used the original recipe with these minor tweaks - added 1 tablespoon EVOO, cut back BP to 1 tsp., added a pinch of garlic powder, and made this in my food processor - at the end of adding 1.5 cups of water through the feed tube, it looked a bit crumbly to me so I added maybe 2 more tablespoons of water til it all clung together pretty well.

Let stand 8 minutes.

Ran it through the meat grinder KA attachment with the fettuccine pasta plate in place.

Worked PERFECTLY! Now I'm gonna make some pesto to go with it tonight!

Pictures in a minute....
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Last edited by Charski; 01-29-2014 at 03:54 PM..
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Old 01-29-2014, 03:47 PM   #214
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Well, Char, hurry up, already with those pictures and a review!

Has anyone tried the KA pasta roller and cutter? I know most are using an extruder, trying to do with what I have.

Janie
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Old 01-29-2014, 03:49 PM   #215
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whoever said that letting this sit in the fridge overnight made the texture even more like regular pasta was right! I had a bunch of rigatoni left over from last night, and just heated it up with some pesto, and I NEVER would have known it wasn't regular pasta. This is such a great recipe!
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Old 01-29-2014, 03:50 PM   #216
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I hope these aren't huge....
Attached Images
File Type: jpg low carb linguine1.jpg (24.2 KB, 97 views)
File Type: jpg low carb linguine2.jpg (39.5 KB, 93 views)
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Old 01-29-2014, 03:52 PM   #217
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Quote:
Originally Posted by magnamater View Post

Well, Char, hurry up, already with those pictures and a review!

Has anyone tried the KA pasta roller and cutter? I know most are using an extruder, trying to do with what I have.

Janie
LOL - patience, woman, patience - it's only 3:50 here right now! I'll post a review after dinner though.

I'm wondering about the KA pasta roller/cutter too because if that works as well as this did, I want one!

Quote:
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whoever said that letting this sit in the fridge overnight made the texture even more like regular pasta was right! I had a bunch of rigatoni left over from last night, and just heated it up with some pesto, and I NEVER would have known it wasn't regular pasta. This is such a great recipe!
Oh, good to know - I just covered the plate with Stretchtite and put it in the fridge, so it will be at least an hour before I cook them. I think I might just throw them in a steamer basket for a few minutes, then pesto them - what do you all think?
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Old 01-29-2014, 06:42 PM   #218
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Well, kiddos - the jury is still out for me on this one. BUT I think it was my fault - what I did was bring 2 quarts of water to a boil in my 6 qt. pot, turn off the heat, dump in the noodles, stir a bit and cover, and let them stand 2 minutes. Then I drained them, put them back in the pot and added the pesto and mixed well.

They were a bit too soft for my liking. PROBABLY just "overcooked" though. DH liked them quite a bit.

Next time (which won't be long!) I'm going to try the spaghetti die in the KA attachment and just make spaghetti and meat sauce. I'll make the noodles a day ahead and let them refrigerate 24 hours before making dinner, and I might just "dunk" them in the very hot water and then drain immediately. We shall see.

But I AM gonna keep trying!

I have to - I now own 4 pounds of oat fiber!
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Old 01-29-2014, 07:21 PM   #219
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I have kind of decided any hot (temperature hot) sauce I put on my uncooked noodles will cook them sufficiently for me.
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Old 01-29-2014, 07:54 PM   #220
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I nuked my noodles for a minute and then put the hot sauce on them. Yesterday my noodles were too soft, but today they were delightfully chewy! Let them sit overnight--
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Old 01-29-2014, 08:28 PM   #221
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Is there a difference between coconut flour and raw coconut flour? Placing my Netrition order.

Thanks,
Mindy
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Old 01-29-2014, 08:49 PM   #222
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Question for those of you with a NORPRO: Do you end up with a bit of leftover dough after feeding the dough through the machine? The last time I used the KA Pasta Press I was a bit disturbed by how much was wasted, and wondered whether the Norpro was better.

TIA.
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Old 01-29-2014, 08:54 PM   #223
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Those using the NORPRO, which recipe would I use?

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Old 01-29-2014, 08:58 PM   #224
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It's here, it's here. My Norpro came today. I think I will practice this weekend.
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Old 01-29-2014, 11:14 PM   #225
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Quote:
Originally Posted by JMCM1 View Post
I have kind of decided any hot (temperature hot) sauce I put on my uncooked noodles will cook them sufficiently for me.
That was why I cooked the noodles slightly tonight - I was using pesto, so it wasn't a hot sauce to "cook" them in.

Quote:
Originally Posted by ouizoid View Post
I nuked my noodles for a minute and then put the hot sauce on them. Yesterday my noodles were too soft, but today they were delightfully chewy! Let them sit overnight--
Ouis, I'm gonna try that next time. They were in the fridge for about 2 hours before I used them tonight, but they were definitely too soft still.

Quote:
Originally Posted by Jakelilydad View Post
Question for those of you with a NORPRO: Do you end up with a bit of leftover dough after feeding the dough through the machine? The last time I used the KA Pasta Press I was a bit disturbed by how much was wasted, and wondered whether the Norpro was better.

TIA.
I stuck that little wad of dough that was left into the freezer in a sandwich baggie - gonna use it next time I make pasta, defrosted first of course!

Others have said that they roll them out into a thin sheet then freeze, and when there are enough, will make lasagna with them.
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Old 01-30-2014, 01:32 AM   #226
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I do the same as Charski with my little wad leftover dough. I use it first in my next batch of pasta, The dough keeps perfectly fine in the refrigerator for days.
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Old 01-30-2014, 04:47 AM   #227
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I roll out a lasagna noodle and freeze it with that little bit of dough left. It's the perfect amount for one noodle.
Saving it until next time would work well too.
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Old 01-30-2014, 01:32 PM   #228
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I made a half batch this morning and experimented with steaming in microwave on a paper plate and covered in plastic wrap. I put a bit of butter on the noodles. Nice! Then I put more noodles on plate, poured a bit of heavy whipping cream over them, then placed thinly sliced cheddar over them. One minute later, I stirred it together and this time, REALLY nice! I am impressed. I ordered my extruder directly from W.Drake for $3.92 and free shipping.....we shall see! If it doesn't work, I know where my rolling pin, parchment paper, and pizza cutter are!

Thanks for the recipe!
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Old 01-30-2014, 02:01 PM   #229
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It's the Norpro Meat Grinder and Pasta Maker. Under $30!
This is on sale for $17.61 at Amazon right now!

Ordered mine today. Excited to try this recipe.
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Old 01-30-2014, 02:56 PM   #230
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Oh that makes me mad. I paid 25$$.
I got my first batch resting and will crank it out soon!!!
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Old 01-30-2014, 03:22 PM   #231
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Ordered.
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Old 01-30-2014, 03:31 PM   #232
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I've just bought one so thank you for alerting me to it - the price drop means that it doesn't fall foul of the import limit. Buying it in the UK would have been $50-125 - this way, I'm only paying <$27 and as the others UK vendors would have been sending it from the US anyway, it's the same delivery time.
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Old 01-30-2014, 03:48 PM   #233
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I got it to work.Did not taste yet. I am cooking my clam sauce. Is the plastic thing that the pasta is come out of supposed to spin? My hubby says it shouldn't. ?? But I think it should. I am tired. That was a lot of cranking. I have the norpro.
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Old 01-30-2014, 04:51 PM   #234
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Ok. I had my dinner with the clam sauce. Yum yum. These were very good. I added the fettuccine to the clam sauce and I added too many as it got the sauce very thick. I had to add some water to thin it back out. That was my fault for adding too many noodles. But I loved it. Waiting now to see what my tummy does. I got a few more servings put away.
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Old 01-30-2014, 06:26 PM   #235
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DH and I both had pretty hearty servings of the pasta last night and it never bothered either of us. I had one tummy rumble about an hour after eating it and I thought, uh oh, but that was it.
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Old 01-30-2014, 08:08 PM   #236
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Oh Amazon, you're making me mad, grrr. But I still love it and glad I got it.
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Old 01-30-2014, 08:28 PM   #237
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This is on sale for $17.61 at Amazon right now!

Ordered mine today. Excited to try this recipe.
Okay, now I HAVE to order one! LOL

But I want free shipping so need some other stuff too! I've been eyeing the Sunbeam Hand/Stand Mixer. It's $32.00 now.

Is 250 watts strong enough to mix cookie dough?
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Old 01-30-2014, 10:22 PM   #238
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Sorry Yaz, I don't know if 250 watts is strong enough.

I ordered the Norpro, now which recipe do I use with it?

Thank you,

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Old 01-31-2014, 03:50 AM   #239
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Those who got the norpro,when you are cranking the handle does the disk that the noodles are coming out of spin for you??

No tummy issues!! I woke up around 2 am like every night and there were a few gurgles. But that was it!!! Now I want that chicken parm.

Last edited by Brendajm; 01-31-2014 at 03:52 AM..
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Old 01-31-2014, 04:54 AM   #240
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Ordered the Norpro. Arriving tomorrow. Thank you Amazon prime. I already have the ka press because of this thread but thought the norpro would be great for camping.

I made full order of small macaroni last night and tossed into pan with kielbasa, onion, garlic, little olive oil. Delicious. Would have included cabbage if I had any.

If anyone is interested, I use the original recipe and make a big batch to keep in the pantry. It measures out to 14 T plus 2 t for a full batch. Or between 3/4 and 1 cup. What is that 7/8 cup? Math not my strong point. Lol
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