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Old 07-13-2017, 07:31 AM   #1
pendragginp
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Fathead Fettucine

Has anyone tried this? I did a search and didn't find any posts. It's a riff on the basic Fathead recipe - but just 1 cup of mozz and one egg yolk - rolled out and cut into noodles, and then dried. I dried mine in a low oven. They do take longer to dry than regular pasta, and I actually prefer angel hair to fettucine, but really easy and pretty darned good! I can't remember if we're allowed to link, so just google Fathead Fettucine if you're interested.

First pic is the noodles bare on the plate; second is with about 1/3 cup Ragu Parmesan Alfredo and a little ground beef.

Next time I'll roll it out thinner, and try cutting them skinnier and add some spices to the mozz before I melt it. But easy and good!.

For just the pasta: 339 cals, 23g Protein, 2 carbs, 0 fiber.

Fathead FettuccineIMG_20170713_095649.jpg

Fathead FettucineIMG_20170713_095905.jpg
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Old 07-13-2017, 08:55 AM   #2
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Wow, that's really interesting - I read through a lot of the comments following her recipe so now I've got a good idea of what not to do, LOL!

I want to give this a try. Would you do this again?
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Old 07-13-2017, 09:54 AM   #3
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I would! I'll tweak it a bit by adding garlic powder at least to the mozz, and I know that as I get used to handling it I'll be able to roll it out more uniformly and cut the strips skinnier. Her pictures look waaaay better than mine! For me it's a winner.

People talked about just leaving it in the sheet form to dry, and then using it for lasagna - not boiling it, just cooking it in the sauce when it bakes, and then letting it set up in the refrigerator for a bit. I'd definitely like to try that. I love lasagna.
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Old 07-13-2017, 10:19 AM   #4
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I saw those comments too and I want to do it!

I also wonder about rolling the stuff through my pasta sheeter/cutter. May take a little flouring of some sort. Will see when I get the dough made, whether it looks like it's do-able or would just make a huge gummed-up mess of my sheeter.
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Old 07-13-2017, 12:32 PM   #5
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Yum! This looks great. I'm going to have to try it. I've only used it for pizza crust so far.
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Old 07-14-2017, 07:13 AM   #6
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Do you think it could be used for dumplings in chicken and dumplings?
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Old 07-14-2017, 07:24 AM   #7
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Boy, I don't know...at the original site she does say that it stays together well in a gentle broth. If you try this be sure to post!
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Old 07-15-2017, 03:10 PM   #8
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Low carb mavens is who I learned from. It took long time to dry in fridge.
The first time I made them it was great , the second time they all went goo in the water. Taste delish.
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Old 07-15-2017, 03:14 PM   #9
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Have you made gnocchi from the cheese dough? The primitive palate makes this recipe. It is so awesome. Yum.
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Old 07-15-2017, 04:47 PM   #10
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I have some other things to eat up first, before I make any more pasta. But how amazing is it that some cheese and an egg turns into this amazing workable stuff!
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Old 07-18-2017, 09:45 PM   #11
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It is amazing !!
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Old 07-19-2017, 09:26 AM   #12
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Just a tiny thought here... I wonder what would happen if we used the egg white instead of the yolk? I'll try when I get back from Vacation.
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Old 07-19-2017, 10:23 AM   #13
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Hmm... I wonder if that would work or if the yolk helps make it pliable?
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Old 07-19-2017, 08:02 PM   #14
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Well hadn't heard of this, have to ck it out. Sounds like it would do well for spatzle, as instead of putting it in simmering water, using the board method for spatzle, you would put it directly in a pan containing butter and water, cook to desired tenderness.
Well darn, I see that Up Late Anyway posted a recipe for this bk in '14, not sure how I missed it or was something I meant to try and forgot.

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Old 07-21-2017, 09:31 PM   #15
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Sheesh I'm outta commission for a few days and look what I missed..
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Old 07-22-2017, 07:44 AM   #16
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Quote:
Originally Posted by leisha View Post
Yum! This looks great. I'm going to have to try it. I've only used it for pizza crust so far.
do you use this recipe for a single serving or more for the pizza crust...how long do you bake it for...
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