Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 07-13-2017, 08:31 AM   #1
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
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
__________________
Plum

Last edited by pendragginp; 07-13-2017 at 08:37 AM..
pendragginp is offline   Reply With Quote

Sponsored Links
Old 07-13-2017, 09:55 AM   #2
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,508
Gallery: Charski
Start Date: May 2003
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?
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 07-13-2017, 10:54 AM   #3
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
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.
__________________
Plum

Last edited by pendragginp; 07-13-2017 at 10:58 AM..
pendragginp is offline   Reply With Quote
Old 07-13-2017, 11:19 AM   #4
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 23,508
Gallery: Charski
Start Date: May 2003
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.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 07-13-2017, 01:32 PM   #5
leisha
Major LCF Poster!
 
leisha's Avatar
 
Join Date: Nov 2005
Location: Alabama
Posts: 1,406
Gallery: leisha
Stats: 210/188/155
WOE: Keto LCHF
Start Date: 2005 Joined LCF Mar 1 '17 Keto
Yum! This looks great. I'm going to have to try it. I've only used it for pizza crust so far.
__________________
Leisha
How you spend your days is how you spend your life!
This is the day that the Lord has made. Let us rejoice and be glad in it! Psm 118:24
210 208 206 205 204 202 200 198 196 194 192 190 188 186 184 182 180 178 176 174 172 170 169 168 166 163 162 160 158 156
leisha is offline   Reply With Quote
Old 07-14-2017, 08:13 AM   #6
cjack1
Senior LCF Member
 
Join Date: Jul 2005
Posts: 245
Gallery: cjack1
Do you think it could be used for dumplings in chicken and dumplings?
cjack1 is offline   Reply With Quote
Old 07-14-2017, 08:24 AM   #7
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
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!
__________________
Plum
pendragginp is offline   Reply With Quote
Old 07-15-2017, 04:10 PM   #8
rosethorns
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,526
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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.
__________________
______________________________
Esther

May we all live our life as long as we want!
rosethorns is offline   Reply With Quote
Old 07-15-2017, 04:14 PM   #9
rosethorns
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,526
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Have you made gnocchi from the cheese dough? The primitive palate makes this recipe. It is so awesome. Yum.
__________________
______________________________
Esther

May we all live our life as long as we want!
rosethorns is offline   Reply With Quote
Old 07-15-2017, 05:47 PM   #10
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
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!
__________________
Plum
pendragginp is offline   Reply With Quote
Old 07-18-2017, 10:45 PM   #11
rosethorns
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,526
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
It is amazing !!
__________________
______________________________
Esther

May we all live our life as long as we want!
rosethorns is offline   Reply With Quote
Old 07-19-2017, 10:26 AM   #12
CarolynF
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 15,250
Gallery: CarolynF
Stats: 195/157/145
WOE: Eat Fat, Get Thin
Start Date: January 2001
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.
__________________
Springing into Fitness

153
CarolynF is online now   Reply With Quote
Old 07-19-2017, 11:23 AM   #13
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
Hmm... I wonder if that would work or if the yolk helps make it pliable?
__________________
Plum
pendragginp is offline   Reply With Quote
Old 07-19-2017, 09:02 PM   #14
JJJ'sMom
Senior LCF Member
 
Join Date: Jul 2013
Location: North Carolina
Posts: 801
Gallery: JJJ'sMom
WOE: low carb
Start Date: Jan. 2013
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.

Last edited by JJJ'sMom; 07-19-2017 at 09:04 PM..
JJJ'sMom is offline   Reply With Quote
Old 07-21-2017, 10:31 PM   #15
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,263
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Sheesh I'm outta commission for a few days and look what I missed..
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 07-22-2017, 08:44 AM   #16
Sunny7
Major LCF Poster!
 
Join Date: Feb 2008
Posts: 1,668
Gallery: Sunny7
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...
Sunny7 is offline   Reply With Quote
Old 07-24-2017, 05:34 PM   #17
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,263
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Is there a recipe for it somewhere?
Would like to give it a try.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 07-24-2017, 09:14 PM   #18
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
It's a riff on the basic Fathead recipe - but just 1 cup of shredded mozzarella cheese and one egg yolk. Make sure the mozz isn't the finely grated one. Melt the mozz in the microwave like for the regular fathead recipe and wait 20 or 30 seconds, then add the egg yolk. Press and mix the egg yolk into the cheese until it's completely combined. Reheat the cheese for 10-15 seconds if you need to.

Press it between two sheets of parchment paper and roll it out until it's about 1/4 inch thick. The dough should feel very pliable. Cut thin strips and dry them - the recipe says dry them in the refrigerator, but I dried mine in a low oven. They do take longer to dry than regular pasta.

Then boil them for one minute, strain in a colander, and pour cold water over the noodles so they don't stick to each other. Cover them with whichever heated sauce you choose.

If you google Fettucine Fathead you'll find the recipe, and if you read the comments left there are some good ideas. I posted a picture in the first post here but my noodles were thicker than I like. The pictures on the recipe page are much better. (I would name the page, but are we allowed to?)
__________________
Plum

Last edited by pendragginp; 07-24-2017 at 09:15 PM..
pendragginp is offline   Reply With Quote
Old 07-25-2017, 08:16 AM   #19
Soobee
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,715
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
I think we can say it's Up Late Anyway Fettucine and have someone google it. I know it's not OK to give the link.
Soobee is offline   Reply With Quote
Old 07-25-2017, 12:28 PM   #20
pendragginp
Major LCF Poster!
 
pendragginp's Avatar
 
Join Date: Jun 2008
Posts: 1,281
Gallery: pendragginp
Good, thanks
__________________
Plum
pendragginp is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 12:33 PM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.