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Old 05-28-2014, 10:43 AM   #601
Brendajm
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I have not made this in a while,, I think I might just do it this weekend.. yum
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Old 05-28-2014, 12:28 PM   #602
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It has the texture of play-doh in your hands so I think it could be done. Cool picture!

For the record... my husband (the pickier of the two of us) stated a couple days ago that none of my modified recipes have been as good as the very first time I made this pasta. Guess I'm going back to the original recipe. I might try adding gluten... LC Foods also makes a pasta flour. I might try some of that in it.
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Old 05-28-2014, 01:19 PM   #603
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Originally Posted by JHoberer View Post
It has the texture of play-doh in your hands so I think it could be done. Cool picture!

For the record... my husband (the pickier of the two of us) stated a couple days ago that none of my modified recipes have been as good as the very first time I made this pasta. Guess I'm going back to the original recipe. I might try adding gluten... LC Foods also makes a pasta flour. I might try some of that in it.
I assume you're talking about the recipe from post #1? That's the recipe I always use. I get overwhelmed by all the options and just end up going back to the tried and true.
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Old 05-28-2014, 09:59 PM   #604
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Yup, post #1.

But I'm a tinkerer...
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Old 05-29-2014, 07:04 PM   #605
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Well, I've got a counter full of what may be a culinary disaster. and I think it's because I accidentally used Charski's tweak instead of Carolina's Tweak not realizing that Charski uses and extruder and I needed the tweak for using a hand roller.

My dough would not hold together well enough to run through the rollers, it would shear it off and pull holes in it. There was no way I could run this through my linguini cutters in the state it is but I wasn't prepared to make lasagna. So I let it sit there for another 15 minutes after flattening out the sheets, while I fished around for some beef to make lasagna, and realized that at least one sheet was solid enough to roll so I rolled it through the fetuccini roller.

It pressed it but did not cut it, so I had to pull each strand apart! I carefully pulled apart each and every strand of linguini. Maybe I could have cut it a bit thicker it might have cut it.

So I cooked that in some pasta sauce with the chopped sausage I had and when ran the other broken pieces through, they came together a little better, but there is a window between it coming together a bit drier and not coming together at all too dry. I think it lost tensile strength cause it was not "twirlable" . I'm not a big twirler, but it would break if I turned the fork 1/4 turn. The texture was al dente fine and the mouthfeel was solid like real pasta but a bit broken,like overcooked pasta though I only nuked it 2.5 min.

since it was coming together a little better but was getting dryer, I put the last scraps through very thinly and made ravioli sheets that I filled with cream cheese and blue cheese. Those are in the fridge to try tomorrow.

I'm impressed with what it came out like despite my choosing the wrong tweak, but I have to say personally that since pasta is not one of my big vices, and I can go without it a long time and when I have it, I'd like it to be a bit more "real" and granted, this is as real as it gets, I think for all the trouble, I'll probably take the carb hit for a serving of regular pasta on special occassions.

For me, making homemade pasta is part of the fun and this was not very fun to make for what I ended up with.

When I make pasta with my friends, we make a bunch of stupid mistakes and errors, but in the end, it's very forgiving and we can have a real pasta meal at the end. I can accept a difficult process if it's a great end product or an easy process for a mediocre product, but not a difficult process for a mediocre product.

This might be totally worth it for ravioli, if the texture turns out the same, but I guess I'm just a noodle snob.
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Old 05-30-2014, 10:51 AM   #606
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Day 2 - This made a Very Tasty Ravioli!
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Old 06-02-2014, 01:57 PM   #607
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The NorPro extruder revolutionized this pasta recipe if you ask me... the KA attachment was too much work except for special occasions. The little NorPro works like a charm and is a cinch to clean. But I still always make enough for 3 meals at a time. The noodles keep super well in the fridge for at least a week, even then not sticking together.

Pulling apart noodles... um, no thanks! Glad you got a couple of tasty meals though!
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Old 06-02-2014, 06:03 PM   #608
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Yeah, If I bother to make this again ( which won't be soon, it uses too much glucomannon and I'm low) I'll probably just make it ravioli style. I can use only a wee bit of glucomannon and make shrirataki noodles and I don't miss pasta noodles as much as I miss ramen, LOL
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Old 06-03-2014, 05:09 AM   #609
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Quote:
Originally Posted by JHoberer View Post
The NorPro extruder revolutionized this pasta recipe if you ask me... the KA attachment was too much work except for special occasions. The little NorPro works like a charm and is a cinch to clean. But I still always make enough for 3 meals at a time. The noodles keep super well in the fridge for at least a week, even then not sticking together.
Hmmm. I have the old-style Kitchen Aid pasta attachment (it can also be used as a meat grinder). I have been thinking about upgrading to the much more expensive pasta attachment that they sell now (I think this is what you have). I don't really find it a bother to clean the old-style attachment. Could you go into a little more detail about what you don't like about the newer KA pasta attachment?

What I don't like about my current KA attachment is that it does a poor job on any shape except spaghetti. I thought the newer attachment would do a better job with more shapes.
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Old 06-05-2014, 10:39 AM   #610
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It's easier to have the dough bog down the works in the KA and clean up takes twice as long. That's it. In the end, both work. I made awesome macaroni with the KA. No issues at all.
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Old 06-06-2014, 05:47 AM   #611
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I do need to start making this again.
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Old 06-11-2014, 02:24 PM   #612
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Quote:
Originally Posted by JHoberer View Post
The NorPro extruder revolutionized this pasta recipe if you ask me... the KA attachment was too much work except for special occasions. The little NorPro works like a charm and is a cinch to clean. But I still always make enough for 3 meals at a time. The noodles keep super well in the fridge for at least a week, even then not sticking together.

Pulling apart noodles... um, no thanks! Glad you got a couple of tasty meals though!
Funny, my NorPro is now at my vacation cabin, because I find that the noodle stick together as they come out of the machine. Is my dough too soft? It works ok for the tubular pastas, but for fetuccini and spaghetti, they always stick for me. I'm not fond of the KA attachment for spaghetti (too thin), but I can get that one to work and not stick. And the cutter on the KA is nice. As for cleaning, I find if you let the dough dry out in the shaping plate for an hour or two, it is easier to clean.

Has anyone tried adding protein powder to the dough to give it more structure? Maybe a bit less gluc?
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Old 06-13-2014, 05:22 AM   #613
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I have been making it with my very old Simac pasta maker it comes out just wonderful!

I had retired my machine since going low carb. I tried selling it at a garage sale once but it didn't sell so I kept it on one of the top cabinet shelves in my kitchen with all of the other unused things that you never have to get to. I took it out a few months ago to try using this recipe in it and now I'm so glad that I still have this machine.

I have lots of attachments to experiment with, but so far have only made spaghetti and fetuccini.
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Old 06-13-2014, 02:02 PM   #614
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I am one of the one's that hates the slim factor of these noodles, nuking it for 1 minute helps that and makes it firm like noodles. Now it just needs some flavor, because it has none, so I'm thinking maybe adding some chicken flavor or adding some spices? to it. I make the small batch last 4 meals for me.

Recipe I use:

WET
1 X large egg
1/2 T oil
1/4 cup heavy cream
1/2 cup water
Mix all the above together with a whisk.

DRY
2 teaspoons coconut flour
3 Tablespoons gluc
3 Tablespoons oat fiber
1/2 teaspoon baking powder
1/8 teaspoon salt

Whisk all dry flours then add the wet mix all at once, stir very fast and get that whisk out of the bowl before it sets up and it sets quick. Let sit for 8 minutes.

I made spaghetti, may try the other noodle types someday.



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Old 07-11-2014, 07:48 AM   #615
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Originally Posted by Tater Head View Post
I am one of the one's that hates the slim factor of these noodles, nuking it for 1 minute helps that and makes it firm like noodles. Now it just needs some flavor, because it has none, so I'm thinking maybe adding some chicken flavor or adding some spices? to it. I make the small batch last 4 meals for me.

Recipe I use:

WET
1 X large egg
1/2 T oil
1/4 cup heavy cream
1/2 cup water
Mix all the above together with a whisk.

DRY
2 teaspoons coconut flour
3 Tablespoons gluc
3 Tablespoons oat fiber
1/2 teaspoon baking powder
1/8 teaspoon salt

Whisk all dry flours then add the wet mix all at once, stir very fast and get that whisk out of the bowl before it sets up and it sets quick. Let sit for 8 minutes.

I made spaghetti, may try the other noodle types someday.



Debbie
Do you find the 3 tbsp. ok for not having the slime factor? when you nuke them, do they get really chewy like regular shirataki noodles- I can't tolerate those...also at what power do you nuke them? full power?
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Old 07-14-2014, 02:55 PM   #616
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I love this recipe. I'm almost eating some every day. I feel like it keeps me full and is helping me lose. It's so versatile. I did it with butter, cream, parm one day, homemade pesto the next, and put some sf strawberry jam and whipped cream on it the next. Geese. What's not to like. I'm so grateful to Jen for her happy mistake. Thank you.
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Old 09-03-2014, 03:00 PM   #617
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I think this Paula Deen recipe would be super well suited to this pasta. It's a best seller at her Lady and Sons restaurant.

3 Meat Pasta

Servings: 4 to 6 servings
Cook Time: 45 min
Difficulty: Easy

1 pound angel hair pasta (this lc pasta)
2 cups cooked chicken, off the bone
2 cups cooked sausage, cut 1/2-inch thick
2 cups cooked ham, cubed
1 large yellow onion, chopped
2 cups Cheddar cheese, shredded
16 ounces cottage cheese
1/2 cup sour cream
3 chicken bouillon cubes
1 cup hot water
1 to 2 cups Parmesan cheese, grated

Directions

Preheat oven to 350 degrees F.

In a large pot, boil salted water for angel hair pasta. When cooked, drain and set aside.

In a large bowl mix together the chicken, sausage, ham, onions, cheddar cheese, cottage cheese, and sour cream.

In a separate small pot, dissolve bouillon cubes with hot water and pour over the meat and pasta.

Pour mixture into a 9 by 12 by 2-inch greased baking dish and top with the parmesan cheese. Bake for 30 to 35 minutes or until the bubbling around the edges.
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Old 09-04-2014, 01:17 PM   #618
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Do you find the 3 tbsp. ok for not having the slime factor? when you nuke them, do they get really chewy like regular shirataki noodles- I can't tolerate those...also at what power do you nuke them? full power?

I guess Taterhead hasn't been in this thread in a while. Could any of the other pasta eaters maybe answer my question for me?

Quote:
when you nuke them, do they get really chewy like regular shirataki noodles- I can't tolerate those...also at what power do you nuke them? full power?
thanks anybody!
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Old 09-04-2014, 01:41 PM   #619
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I make these all the time and don't notice a slime factor, so I can't help.
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Old 09-04-2014, 04:26 PM   #620
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Same here - not a slime noticer, sorry.

But if I nuked them it would be for a VERY short time - I haven't made these in awhile, but when I did, I found it best to just let the hot sauce cook the noodles for me. I stopped cooking them.
Not chewy ever for me.
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Old 09-04-2014, 04:43 PM   #621
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I guess Taterhead hasn't been in this thread in a while. Could any of the other pasta eaters maybe answer my question for me?



thanks anybody!
Full power and I have a 1500 watt microwave, you could try less then 1 minute and no they are not at all like shiritaki noodles.

I haven't made them in awhile, been doing a different diet, but will be back to lowcarb on the 15th. I just don't like them that much to be honest, they are just ok but much better with all the tweaks.

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Old 09-04-2014, 10:56 PM   #622
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Not at all chewy. Also not a slime noticer. Slightly softer than regular pasta. What they don't do however is contribute taste or flavor. Wheat contributes a nice flavor... these taste rather like nothing and depend on a bold or spicy or creamy or... heavily flavored sauce. Like lettuce is just a vehicle for salad dressing!

I only nuked them once... I had to rinse them afterwards since the water make a bit of skin over them. I throw them into my sauce/soup/casserole raw and heat directly in that for a few minutes or bake.
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Old 09-20-2014, 05:14 PM   #623
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Hey Deb "Tater Head"

I agree with you on the slime factor. I just cannot deal with that texture
from the gluc.... I was wondering if we could make a pasta dough with
LC pasta flour, some of Jen's gluten free bake mix. I have a KA (not extruder)
pasta plates, so it would be easy enough. When I get to this I will share.
I miss pasta and real rice.
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Old 09-20-2014, 08:36 PM   #624
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I plan on revisiting this too. It can be improved.
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Old 09-21-2014, 03:45 AM   #625
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I still make the pasta frequently. I switched to 2/3 oat fiber and 1/3 glucomannan. It makes a firmer pasta. It might work for the slime detectors among you!
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Old 09-21-2014, 06:19 AM   #626
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Would you please post your recipe? I've been trying different versions lately but they have turned out kinda soft. The macaroni collapses making for a very thick noodle. I'd like to try your version.
Thanks.
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Old 09-21-2014, 07:55 AM   #627
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No Boil Pasta Dough Soobee (from JHoberer)
1 egg
1/2c (8T) oat fiber
1/4c 4T) glucomannan
1 1/2 T coconut flour
1/2 tsp salt
1 1/2 cups water
I leave out the baking powder because I don't like it as well as plain. Mix all ingredients except water. Add water, scraping down sides. Turn out onto counter and let set for a few minutes. Put through your pasta maker.
I used to use more water, but I found that my KA attachment actually runs better with a drier mix. You can boil the macaroni for 5 minutes and add it to dishes. That's what I usually do. Sometimes I just add it without boiling, because I don't mind the al dente feel. Add it dry if you plan to use it in a casserole.
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Old 09-21-2014, 11:39 AM   #628
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Thank you, Soobee. Will try your way today.
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Old 09-22-2014, 12:08 PM   #629
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I'm interested in hearing how you like this version Angel!
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Old 09-23-2014, 05:23 AM   #630
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Soobee's recipe turned out fine, not as soft as I've been experiencing lately. I made spaghetti, simmered a few minutes in a very small amount of water with oil and salt until it was almost gone than added my homemade sauce and meatballs to it. Very tasty.

But yesterday, I realized I have been using Now glucomann for awhile and I think I used Konjac glucomann when I first started making this. Wondering if that could be the reason for the softer noodles.

Jen, I was perfectly happy with your original recipe (plus T oil) until recently. Do you think the different brands of gluc could be the difference in the texture? I have a new unopened bag of Konjac that I will try next time to test that out.
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