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Old 01-08-2014, 09:37 PM   #31
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It was several cups leftover frozen shredded chicken, a bag of cauliflower that I thawed and diced, some leftover bacon, chopped, with some bacon grease. I added about 1/2 cup water and cooked that on high for 3 hours until chicken was steaming hot and cauliflower tender. Then I added several cups of pre boiled (5 min) macaroni and popped a bar of cream cheese on top. I added a cup of unsweetened almond milk (broth would work just as well). I set it to low and left it an hour. Then I added about 8 slices american cheese and more almond milk because it was thick and stirred it all up. I put the lid on until it was melted, stirred it again and served it. It served a family of 4 with 3 leftover lunches. Everyone ate it fine. Kids, of course, had no idea there was cauliflower in it.
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Old 01-09-2014, 06:20 PM   #32
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Sounds like a big pile of cheesy lusciousness! Great idea, I have some leftover chicken and will give this a try. So the macaroni held up to such a long cooking time...maybe forgetting to quadruple the eggs was serendipity!
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Old 01-09-2014, 08:49 PM   #33
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The macaroni was only in the crockpot a little over an hour and it held up fine for that time.
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Old 01-10-2014, 07:00 AM   #34
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Oh, WOW, Jen. Your noodles look amazing. Who knew when I started dabbling with these ingredients it would end up in something this "gorgeous" on a plate?
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Old 01-11-2014, 12:04 AM   #35
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This is a life changing recipe for me for sure!

It's time to make some more!!
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Old 01-11-2014, 02:02 AM   #36
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Has anyone tried these with any other pasta extruders? I am wondering if any of the less expensive ones would work? Or does this need the heavy duty KA variety?

Thanks,

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Old 01-11-2014, 04:34 AM   #37
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This week's project for me is to figure out how to do this recipe with a hand crank pasta machine.
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Old 01-11-2014, 07:50 AM   #38
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If you could get it to work with the hand crank machine that would be great. I am also wondering about the cheaper extruder machines as I have the popiel.
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Old 01-11-2014, 07:58 AM   #39
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Originally Posted by CarolynF View Post
This week's project for me is to figure out how to do this recipe with a hand crank pasta machine.
Carolyn, are you talking about using a flat roller or an extruder? I have a flat roller and am probably going to try this with it. But I am considering getting one of the cheaper extruders (would love to get the KA attachment, but that is not in my budget right now).

Also, where do you all get your gluconnaman? It seems to me that the 8 ounce bottle from netrition could get pricey if this works for me (that means if hubby likes it, lol).

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Old 01-11-2014, 09:30 AM   #40
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This looks awesome. I will finally have a use for the pasta attachments on my Omega Juicer. Going to give this a try first chance I get. I better stock up on glucomannan.
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Old 01-11-2014, 10:06 AM   #41
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Can't wait for others to try this and post pictures!
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Old 01-11-2014, 01:27 PM   #42
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These look wonderful and I am going to try them with my hand crank pasta machine, but have to ask, with all of the fiber, anyone have any intestinal issues?
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Old 01-11-2014, 02:29 PM   #43
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I had to try making these right away and they came out perfectly, just like the original poster's picture of spaghetti. I used the pasta cap on my Omega Juicer (auger type) and it extruded perfect thin spaghetti. I've added some to my soup of broth and chard and it's a nice addition. The noodles themselves don't have a lot of flavor, but then I was in a hurry to eat. They have a soft bite. I will definitely try them with a sauce later this week.

For the little bit of extra 'pasta dough' after extruding, I used a potato ricer. I think for those that want to try it before purchasing attachments or extruders, try the potato ricer.
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Old 01-11-2014, 03:50 PM   #44
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Now, where to get the money for this attachment... I mean it's pasta, pasta I can eat, pasta I can give to my little one without guilt. That's worth the price of admission I think. Oh ya, pasta.

By the way, would this work for cold pasta salad?


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Old 01-11-2014, 05:20 PM   #45
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I would think any type of extruder style pasta maker would work - my very first successful experiment was with a tiny little plastic do-hickey and it worked! It was just too hard on the gadget (and my hands). I would love to see someone get it to work with the hand crank style pasta maker. I couldn't do it, but I didn't try very hard since I had the other equipment on hand.

I even thought about the Norpro Meat Grinder/Pasta Maker that runs under $25 on Amazon - it looks like a bigger version of the first gadget I tried.
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Old 01-11-2014, 06:16 PM   #46
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Quote:
Originally Posted by penguinpower View Post
I would think any type of extruder style pasta maker would work - my very first successful experiment was with a tiny little plastic do-hickey and it worked! It was just too hard on the gadget (and my hands). I would love to see someone get it to work with the hand crank style pasta maker. I couldn't do it, but I didn't try very hard since I had the other equipment on hand.

I even thought about the Norpro Meat Grinder/Pasta Maker that runs under $25 on Amazon - it looks like a bigger version of the first gadget I tried.
I was looking at that one today...I think I will have to buy it.
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Old 01-11-2014, 07:18 PM   #47
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Yay, more success!

Yes, I think this'd make super-rific pasta salad with a creamy or italian based dressing.

No one in my family had intestinal issues and we ate it 3 meals out of 4 in quick succession!
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Old 01-12-2014, 01:38 PM   #48
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I couldn't wait so I make an order of pasta with my crank type pasta machine..Turned out great! I "normally" roll my pasta out to the second to the skinniest (2), but I think this pasta does better at a 6 (or halfway on your rolling scale)..Mine goes from 8 to 1.

Mine didn't take more than a couple of minutes to cook in boiling water. I think adding a bit of olive oil to the water would be a good thing as it might tend to stick a tiny bit when put in the bowl after draining.

This is the recipe I used: Basically the original but with 1 Tbs. olive oil added..


Serves 8

1 lg egg
1 Tbs. oil
6 T glucomannan powder
6 T oat fiber
1 T baking powder
1/2 t kosher salt
2 t coconut flour
1 1/2 cups water

Mix the egg with the oil in a medium bowl until smooth. Mix all the dry ingredients with a fork together in a cereal bowl. I just added it slowly the egg/oil mixture until it was
mostly incorporated. Then I poured the 1 1/2 cups of water in the bowl and whisked it all together until smooth. I covered the bowl with a towel and let it sit for the 8 minutes.

I removed a bit at a time and patted it and rolled it and then cut it with my hand crank pasta machine. Note: I always add a tiny bit of flour to the cutters/rollers so the dough doesn't stick. Worked great.

The dough is a bit rubbery, but does roll out and cut nicely and the noodles are soft after boiling them.

Thanks a bunch..
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Old 01-12-2014, 05:10 PM   #49
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Way to go, Carolyn! You're a better pasta roller than I am, lol. I couldn't get it to work in my hand machine. I'm so glad you got it to work!
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Old 01-12-2014, 08:28 PM   #50
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Can't wait to try this.
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Old 01-13-2014, 11:03 AM   #51
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I bit the bullet and ordered a KA pasta press. The best deal I found was Bed, Bath & Beyond and used the 20% off coupon, shipping was free but I did have to pay sales tax but the total came to 152.50.
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Old 01-13-2014, 11:17 AM   #52
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Way to go, Carolyn! You're a better pasta roller than I am, lol. I couldn't get it to work in my hand machine. I'm so glad you got it to work!
I have made the HC pasta for many years, so I kinda know what it should look like and if it will go through the roller..It did fine..I did flour the rollers/cutters
a bit with no problemos.

The dough has to be almost like silly putty for it to work. It can't be soft at all..Even "real" pasta dough has to be springy and rubbery to go through the
rollers so it stays together.
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Old 01-13-2014, 01:34 PM   #53
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PaminKy, I did the exact same thing today. I can't wait for my new toy.
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Old 01-13-2014, 07:02 PM   #54
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Soobee and Pam, which attachment did you get, specifically? I know there are several different ones. Thanks!
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Old 01-14-2014, 04:27 AM   #55
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KitchenAid® Pasta Press Attachment for Stand Mixers. Picture on Post #18. It's $179, which is higher than most, but with the 20% discount and free shipping came out to about $150. I went to the store to order. I don't know if the shipping is free otherwise.
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Old 01-14-2014, 07:41 AM   #56
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Carolyn, did you cut the pasta into spaghetti with the machine or ??
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Old 01-14-2014, 08:25 AM   #57
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KitchenAid® Pasta Press Attachment for Stand Mixers. Picture on Post #18. It's $179, which is higher than most, but with the 20% discount and free shipping came out to about $150. I went to the store to order. I don't know if the shipping is free otherwise.
That's the one I ordered. I had an email from them with a 20% of coupon for an online purchase and on their website shipping is free for orders over $99 so I ordered mine online and it should be here today.

I've been looking for the older one on Ebay but they're going fast and furious and I really only wanted that one for the noodle plate but since Carolyn had success with the roller I might just try making noodles with the one I have. It would be nice if Kitchenaid would make some additional plates.
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Old 01-14-2014, 09:15 AM   #58
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would all of you who have success with making pasta with either a manual pasta roller or some kind of handcrank noodle maker or any machine attachement be able to post pics and product info for said machines?

I have none of the above and would love to know which ones work well, which ones are too delicate to handle the job and which ones are relatively inexpensive.

Its really hard to know which thing would work because there are so many models of each type of device and I do better with pictures included with the gadget name and info.

Pretty please ahead of time, would be great. I'm dying to make GF LC pasta for my dear mom who struggles with being completely GF because she doesn't like any of the current HC GF options and so goes back to the regular pasta/noodles and then suffers for it.

I do have another question regarding the recipe, I can't remember if I asked it already, but would Lupin flour be a good sub for the coconut flour? My mom hates coconut anything.
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Old 01-14-2014, 11:50 AM   #59
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I bet lupin flour would work. Might take more of it since coconut flour sucks in so much moisture. But honestly, there is so little coconut flour you can't taste it.

Olive oil in the noodles is brilliant! I added butter to my cooked noodles to prevent sticking... but perhaps the oil in the noodles would also help extrude the noodles.

I am so excited with all these successes!

So Carolyn- what did you make with the noodles and how did you like it?
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Old 01-14-2014, 12:19 PM   #60
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I won't get my attachment until tomorrow and after I try a batch with the original recipe and see how it works I will try one with lupin flour since I have a bunch of it.


Wondering about ravioli too.

Last edited by PaminKY; 01-14-2014 at 12:20 PM..
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