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Old 03-08-2017, 06:36 PM   #871
Trotter
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I came across a recipe the other day that I forwarded to my daughter. It is for Paleo Pasta and is on Paleo Cupboard if you want to Google it. I would post a link as I prefer to acknowledge my sources but have gotten in trouble for linking to outside sites on here.

Quote:
Ingredients:
- 2/3 cup arrowroot flour (plus extra for kneading)
- 1 cup blanched almond flour (or sesame seed flour if allergic to nuts)
- 1 cup tapioca flour
- 2 tsp. sea salt
- 2 large eggs
- 4 egg yolks (from large eggs)

- 2 Tbsp olive oil (for cooking the pasta)

Equipment:
- Food processor
- Large mixing bowl
- Fork and knife
- Measuring cups and spoons
- Plastic wrap or dishcloth
- Cutting board or flat working space
- Pasta roller or rolling pin and chef knife
- Medium saucepan

Directions:
1. Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).

2. Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.

3. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).

4. Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5
minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.

5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.

6. To roll the dough hand, sprinkle the work-space with some arrowroot flour and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.

7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.

8. To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles
from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!

Note: If you need to choose between arrowroot flour and tapioca flour, using all tapioca flour will work best in this recipe.
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Old 03-08-2017, 10:13 PM   #872
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I just went with the original. Too many pages and versions to get your head around.
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Old 03-10-2017, 10:57 AM   #873
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Quote:
Originally Posted by Trotter View Post
I came across a recipe the other day that I forwarded to my daughter. It is for Paleo Pasta and is on Paleo Cupboard if you want to Google it. I would post a link as I prefer to acknowledge my sources but have gotten in trouble for linking to outside sites on here.
This looks like a great grain-free Paleo recipe. But the arrowroot and tapioca powders are extremely high in carbs, so this would be a super high-carb pasta. Wonder if those could be replaced with lupin flour and oat fiber and some other low carb flours?
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Old 03-12-2017, 09:02 AM   #874
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I wrote the post and I still use the first recipe. I've tried others,... like the first!
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Old 06-29-2017, 03:12 PM   #875
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trying to get mine to work

Love this recipe, and followed it to the tee. My pasta extrudes well and will cook (best low to no boil). Some issues:
  • Pasta came out different color (more like a wheat Pasta)
  • Pasta will fall apart at full boil
  • Will not fall apart if pour boiling water over it an leave it alone
  • After removing water the pasta is a bit slimy and falls apart using a fork
  • Taste good, but definately does not hold up for me
  • HELP??

I have stored the pasta and tried to dry it out a bit, although holds up a bit better, still slimy after removing from water (but taste ok). I do not get a separated noodle in the end. My die was set on a small spaghetti. So, all is not lost because I fried them and WOW.. Tasted great and used them in soup to make Ramen (held up well) ...but I would like to know if it is my ingredients (using different brands) are the issue or what to do to get to the "fresh pasta" stage. Any insights help Thanks.

Last edited by jbcarney; 06-29-2017 at 03:16 PM..
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Old 06-30-2017, 08:37 AM   #876
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jb, I have found that the original recipe on this thread works best if I only heat it up in the sauce. By this, I mean I skip the step of boiling/soaking the pasta completely. If you try skipping any pre-cooking, after resting it for several hours or overnight in the fridge, you may well find, as have others here, that the texture is pretty darned close to the HC pasta we all know and love - and sorely miss!
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Old 09-18-2017, 11:20 AM   #877
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Okay, as usual I'm a thousand years behind the times and I know this is an old thread, but I had to laugh.

I made this recipe last night using an electric pasta machine and gave dh a bowl of chicken noodle soup without telling him it was low carb, just that it was homemade pasta. His reaction? "MMM! Just like Campbell's!" Apparently the highest compliment a mid-century kid can give!
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Old 10-17-2017, 03:58 PM   #878
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Ages ago, I made Buttoni's dumplings (from a thread way back), rolled them thin and flat, and cooked them in Chicken soup for old fashioned, Southern-style chicken 'n dumplings. Another time, I rolled the dough flat, cut it into wide noodle and used them for lasagna. Both were fabulous! I revisited this thread last summer and bought a little hand crank extruder for about $12 and made spaghetti noodles with this bigger recipe with the lesser proportion of eggs and the added coconut flour. Amazing! I also tried a similar recipe from the now defunct blog "She Calls Me Hobbit", but these proportions are much, much better.
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Old 12-01-2017, 06:56 AM   #879
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Which machine are you using ? I would like to try it using a Philips pasta maker. Not sure how well it will work. Which steps are you using to make it work with an electric machine ?

Also, I don't have glucomannan powder, but I do have psyllium husk. Do you think it will work with that ? Or with almond flour ? Or gluten flour ? Thanks



Quote:
Originally Posted by pendragginp View Post
Okay, as usual I'm a thousand years behind the times and I know this is an old thread, but I had to laugh.

I made this recipe last night using an electric pasta machine and gave dh a bowl of chicken noodle soup without telling him it was low carb, just that it was homemade pasta. His reaction? "MMM! Just like Campbell's!" Apparently the highest compliment a mid-century kid can give!

Last edited by caro1302; 12-01-2017 at 07:05 AM..
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Old 12-02-2017, 05:45 PM   #880
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Quote:
Originally Posted by caro1302 View Post
Which machine are you using ? I would like to try it using a Philips pasta maker. Not sure how well it will work. Which steps are you using to make it work with an electric machine ?

Also, I don't have glucomannan powder, but I do have psyllium husk. Do you think it will work with that ? Or with almond flour ? Or gluten flour ? Thanks
If your pasta machine works by extrusion, as opposed by rollers, it will work fine.

About if you can use other ingredients in its place, the short answer is no.

Glucomannan really is necessary to make this pasta. Various differences of the proportion between the glucomannan and oat fiber have been tried and worked, but the glucomannan really doesn't lend itself to being subbed out. It's the backbone of this recipe. Although it may share some of the properties of other ingredients in certain applications, not here.

You may be familiar with shirataki noodles, like Miracle Noodles. They are made with pretty much all glucomannan (from the konnyaku plant, a type of Japanese yam) and water. Although some of us are just fine with shirataki, others object to what they find to be a rubbery texture.

But when glucomannan is cut with oat fiber, a touch of coconut flour, some baking powder, an egg and water, it loses most of that objectionable "rubber band" texture. These noodles are far more delicate, and much closer in texture to the wheat pasta we know and love. Not exactly like it, but it's the closest LC thing I've been able to make. And I've wasted countless $$ on ingredients experimenting, trying out endless combinations. Most all were trash fodder.

There are some other recipes on this forum that don't use glucomannan at all. If memory serves, I believe that CarolynF posted one that she likes for pasta, and I don't believe it uses glucomannan. Carolyn, if you see this, please weigh in.

It's well worth the purchase of glucomannan to make this particular pasta recipe. And as an added bonus, you can do what Sharon Wertz does and keep a shaker full of it next to your stove to thicken up soups, gravies, and sauces. A little provides a lot of thickening power. Also a small amount lightens baked goods. You'll find it to be a righteous purchase!
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