Low Carb Pasta with new LC Pasta Flour.. - Page 2

Barbo · 08-01-2012, 02:35 PM

I boiled it for 5 minutes as instructed. I had run the dough
very thin and made fettuccini noodles. It wasn't too al dente,
which I'm not crazy about hard pasta anyway. It was cooked
ok.

In answer to the query regarding 'white flour'...I have it here
and was thinking about turning that into pasta. More to be revealed.

I'm still up to me eyeballs in peaches,
tomatoes, eggplant...please come on over. We have several
more pickings on the peach tree. They are very sweet, Elberta's,
just not large this year, but plentiful.

Nigel · 08-01-2012, 04:09 PM

Quote:

Originally Posted by Barbo

I boiled it for 5 minutes as instructed. I had run the dough
very thin and made fettuccini noodles. It wasn't too al dente,
which I'm not crazy about hard pasta anyway. It was cooked
ok.

In answer to the query regarding 'white flour'...I have it here
and was thinking about turning that into pasta. More to be revealed.

I'm still up to me eyeballs in peaches,
tomatoes, eggplant...please come on over. We have several
more pickings on the peach tree. They are very sweet, Elberta's,
just not large this year, but plentiful.

I can't wait to hear your results. I am thinking about ordering, but I want to hear your opinion first. Thanks.
psst...I would come and help you, but I live too many miles away....I hope you get some great canned/frozen stuff done up.

Tilly · 08-02-2012, 03:00 AM

Quote:

Originally Posted by Barbo

I boiled it for 5 minutes as instructed. I had run the dough
very thin and made fettuccini noodles. It wasn't too al dente,
which I'm not crazy about hard pasta anyway. It was cooked
ok.

In answer to the query regarding 'white flour'...I have it here
and was thinking about turning that into pasta. More to be revealed.

I'm still up to me eyeballs in peaches,
tomatoes, eggplant...please come on over. We have several
more pickings on the peach tree. They are very sweet, Elberta's,
just not large this year, but plentiful.

Wish I lived nearby, I would gladly pick!

jdcri · 08-02-2012, 01:09 PM

What is the brand? I want to google it!

CarolynF · 08-02-2012, 01:58 PM

Jd: just google LC Pasta Flour and it will pop up..I'm not sure of the brand..

Barbo: Hmmm..I kneaded my pasta for about 5 minutes until the dough was more elasticy..(that is the way I did high carb stuff)..Did you do that?

Nigel · 08-02-2012, 04:18 PM

Quote:

Originally Posted by jdcri

What is the brand? I want to google it!

I found it at holdthecarbs. HTH

metqa · 08-02-2012, 07:45 PM

ravioli?

CarolynF · 08-02-2012, 08:54 PM

Yes, that is my next project..

Barbo · 08-06-2012, 04:58 PM

I think this is good news

This time I used the LC Bread Flour and used the recipe from
the back of the LC Pasta Flour. I did let the food processor run
a lot longer and when I had a nice ball, I took the dough out.
My egg was xlg. and I used xvirgin olive oil and a dash of salt.

I didn't knead the dough anymore as it was satiny. I rolled it
up into a ball and let it rest for about 7 minutes. Divided it in
two and proceeded with my pasta machine. I dusted the dough
with additional flour and flattened it out up to #4 on the machine.
Then to use the cutters, I dusted the strips again and put it through
the fettucinni cutter almost to the end and then reversed it through
again. This helped cut it. We still had to do some hand separating.
We let the pasta dry a bit. I salted the water and added some oil,
boiled it for 12 minutes. It is still a bit al dente. Further cooking does not tenderized this pasta. I can live with the
taste as I buttered, salt and peppered and added a dash of onion
powder.

Blood test:
Started at 100. Ate 1 c. of cooked pasta in one cup of chicken
broth. 2 hours later my blood sugar was 97.

I am freezing it in ramekins to see how that affects the pasta.
I add a tsp. of water before sealing the ramekin.

Hope this helps.

CarolynF · 08-06-2012, 06:08 PM

Very interesting, Barbo..Did you like the taste better? I wonder what the difference is in ingredients.

Barbo · 08-06-2012, 06:34 PM

I liked it better. Perhaps I got 'used' to it?

Now I'll use up the Pasta Flour and we will have it in one cup
ramekins in freezer. It needed a lot more mixing than I gave it
the first time.

CarolynF · 08-07-2012, 11:42 AM

Barbo..In the past I have frozen pasta right from the machine without cooking it..Then I just boiled it as I needed it..

Barbo · 08-07-2012, 10:01 PM

Me too. Sometimes we would let it hang and dry well.
I would bag it and put it in ziplocks in cupboard.
I think some creamy chicken with sauce and noodles sound
kinda good. I know it's rather warm right now, but comfort
food....yummmm

Green beans are still coming on, but I think I see the end of them
in a week or so. They would be good in creamy chicken.
My cukes are ending this week, but tomatoes and eggplant
going strong, long yellow squash are getting almost big enough
for zoodles.

It is very nice to have these LC options.

CarolynF · 08-08-2012, 06:26 AM

I buy the Buttoni Alfredo sauce in the refrigerated section..It is wonderful and easy...

CarolynF · 08-08-2012, 01:52 PM

Hey...Netrition is carrying the LC Foods now..and the LC Bread Flour...

jigglenomore · 08-08-2012, 02:02 PM

Well, this is such exciting news! Thanks so much for your experiments, Barbo & Carolyn! Will be ordering some of the flour soon!

drjlocarb · 08-08-2012, 02:43 PM

WHAT??? I didn't get that memo! FANTASTIC.

dianafoot · 08-09-2012, 08:31 AM

Does the LC bread flour have the same kind of funky taste that Carbalose has? How are they alike/different?

I do use Carbalose in Kevinpa's final flour blend, (which seems to have the same ingredients--except for flax-- as the LC Bread Flour.)

Barbo · 09-26-2012, 07:19 PM

Have you made your ravioli? How did they turn out?
Has anyone else used the flour to make pasta. This
thread seems like it dead ended and I'm hoping for more
news of this product.

CarolynF · 09-26-2012, 08:13 PM

Nope, I haven't made the ravioli..But, I do need to..Dh will be home tomorrow, so I might experiment in a day or two.

TBipp · 09-27-2012, 07:06 AM

Quote:

Originally Posted by Barbo

Have you made your ravioli? How did they turn out?
Has anyone else used the flour to make pasta. This
thread seems like it dead ended and I'm hoping for more
news of this product.

I would like more news also, Barbo! I bought three packages; however, I have not made anything yet. Noodle/pasta recipes are usually saved for a rainy day with not a lot going on, and I have not had one of those. I have a high carb drop dumpling recipe that I love and I am wondering if this flour will work in that recipe.

08-01-2012, 02:35 PM	#31
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Hi Carolyn I boiled it for 5 minutes as instructed. I had run the dough very thin and made fettuccini noodles. It wasn't too al dente, which I'm not crazy about hard pasta anyway. It was cooked ok. In answer to the query regarding 'white flour'...I have it here and was thinking about turning that into pasta. More to be revealed. I'm still up to me eyeballs in peaches, tomatoes, eggplant...please come on over. We have several more pickings on the peach tree. They are very sweet, Elberta's, just not large this year, but plentiful. __________________ BARBOS LOWCARB kITCHEN

08-06-2012, 04:58 PM	#39
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Carolyn and all who are interested in the Pasta experiment I think this is good news This time I used the LC Bread Flour and used the recipe from the back of the LC Pasta Flour. I did let the food processor run a lot longer and when I had a nice ball, I took the dough out. My egg was xlg. and I used xvirgin olive oil and a dash of salt. I didn't knead the dough anymore as it was satiny. I rolled it up into a ball and let it rest for about 7 minutes. Divided it in two and proceeded with my pasta machine. I dusted the dough with additional flour and flattened it out up to #4 on the machine. Then to use the cutters, I dusted the strips again and put it through the fettucinni cutter almost to the end and then reversed it through again. This helped cut it. We still had to do some hand separating. We let the pasta dry a bit. I salted the water and added some oil, boiled it for 12 minutes. It is still a bit al dente. Further cooking does not tenderized this pasta. I can live with the taste as I buttered, salt and peppered and added a dash of onion powder. Blood test: Started at 100. Ate 1 c. of cooked pasta in one cup of chicken broth. 2 hours later my blood sugar was 97. I am freezing it in ramekins to see how that affects the pasta. I add a tsp. of water before sealing the ramekin. Hope this helps.

08-06-2012, 06:34 PM	#41
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Yes I liked it better. Perhaps I got 'used' to it? Now I'll use up the Pasta Flour and we will have it in one cup ramekins in freezer. It needed a lot more mixing than I gave it the first time.

08-07-2012, 10:01 PM	#43
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	CArolyn Me too. Sometimes we would let it hang and dry well. I would bag it and put it in ziplocks in cupboard. I think some creamy chicken with sauce and noodles sound kinda good. I know it's rather warm right now, but comfort food....yummmm Green beans are still coming on, but I think I see the end of them in a week or so. They would be good in creamy chicken. My cukes are ending this week, but tomatoes and eggplant going strong, long yellow squash are getting almost big enough for zoodles. It is very nice to have these LC options.

09-26-2012, 07:19 PM	#49
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Carolyn or ?? Have you made your ravioli? How did they turn out? Has anyone else used the flour to make pasta. This thread seems like it dead ended and I'm hoping for more news of this product.

08-02-2012, 01:09 PM	#34
jdcri Senior LCF Member Join Date: Mar 2009 Location: RI Posts: 203 Gallery: jdcri Stats: 236/135 (GB in 2009)... now 160.8/152.8/125 WOE: Low carb - nothing specific Start Date: March 2012	What is the brand? I want to google it!

08-02-2012, 01:58 PM	#35
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Jd: just google LC Pasta Flour and it will pop up..I'm not sure of the brand.. Barbo: Hmmm..I kneaded my pasta for about 5 minutes until the dough was more elasticy..(that is the way I did high carb stuff)..Did you do that?

08-02-2012, 07:45 PM	#37
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,566 Gallery: metqa Stats: 145/139/135 WOE: restarting EFGT then a summer HCG round... Start Date: November 2003	ravioli?

08-02-2012, 08:54 PM	#38
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yes, that is my next project..

08-06-2012, 06:08 PM	#40
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Very interesting, Barbo..Did you like the taste better? I wonder what the difference is in ingredients.

08-07-2012, 11:42 AM	#42
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Barbo..In the past I have frozen pasta right from the machine without cooking it..Then I just boiled it as I needed it..

08-08-2012, 06:26 AM	#44
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I buy the Buttoni Alfredo sauce in the refrigerated section..It is wonderful and easy...

08-08-2012, 01:52 PM	#45
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hey...Netrition is carrying the LC Foods now..and the LC Bread Flour...

08-08-2012, 02:02 PM	#46
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Well, this is such exciting news! Thanks so much for your experiments, Barbo & Carolyn! Will be ordering some of the flour soon!

08-08-2012, 02:43 PM	#47
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,213 Gallery: drjlocarb Stats: 274 /224/190 WOE: vlc/NK Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244	WHAT??? I didn't get that memo! FANTASTIC.

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08-09-2012, 08:31 AM	#48
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 946 Gallery: dianafoot	Does the LC bread flour have the same kind of funky taste that Carbalose has? How are they alike/different? I do use Carbalose in Kevinpa's final flour blend, (which seems to have the same ingredients--except for flax-- as the LC Bread Flour.)

09-26-2012, 08:13 PM	#50
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Nope, I haven't made the ravioli..But, I do need to..Dh will be home tomorrow, so I might experiment in a day or two.