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Old 12-16-2015, 06:03 AM   #751
rosethorns
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I'm on page 14. I didn't think I would be able to do this but now I have organic oat fiber. Which is awesome!!
All of you are very good with explaining everything. Thank you.

My question is how did everybody like the 1 with cream in it? egg yolks?? Which one is everybody using? I'm still reading.

I'm excited to try this.
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Old 12-18-2015, 03:47 AM   #752
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Quote:
Originally Posted by rosethorns View Post
I'm on page 14. I didn't think I would be able to do this but now I have organic oat fiber. Which is awesome!!
All of you are very good with explaining everything. Thank you.

My question is how did everybody like the 1 with cream in it? egg yolks?? Which one is everybody using? I'm still reading.

I'm excited to try this.
I like the original recipe from Post #1. That's the one I use and the last time this question was asked, others said the same. See post #747 for an impressive experiment using the different options.
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Old 12-18-2015, 03:37 PM   #753
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Thanks Jen. Well that settles it I will continue using the original.
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Old 12-20-2015, 06:31 PM   #754
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I like the original recipe from Post #1. That's the one I use and the last time this question was asked, others said the same. See post #747 for an impressive experiment using the different options.
Thanks Marg. I haven't got to post 747 yet.I think I'm on page 14 or 15.I will give it a go with post 1.
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Old 12-21-2015, 09:24 PM   #755
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I just saw a pasta frittata recipe on Americas Test Kitchen that I'm anxious to try with this recipe!
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Old 12-22-2015, 06:08 AM   #756
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We love experimenters, Jen..Thanks!
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Old 12-28-2015, 05:30 PM   #757
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One thing to remember, is that the pasta will be about the same volume cooked as it comes from the press....it doesn't "double in size" like dried pasta does. So if a recipe calls for 2 cups of dried pasta, you will need 4 cups of this fresh pasta to make the recipe come out right.
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Old 12-29-2015, 08:10 AM   #758
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Thanks for the "heads up", Sharon!
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Old 12-30-2015, 05:50 PM   #759
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Just finished off the last batch of pasta...made half macaroni and half spaghetti. When I make pasta with my pasta roller, I add a little garlic powder to the dough. I think I will try that with this recipe next time. I made the macaroni into a mac, ham and cheese casserole, and had the spaghetti tonight with Belle Vita tomato basil sauce and ground beef.
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Old 01-05-2016, 01:50 PM   #760
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I have some left-over oat fiber that's been refrigerated for almost 3 years. Would it still be good?
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Old 01-06-2016, 02:59 AM   #761
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Mine is still good. I accidentally bought enough to choke a horse, and it has been working for years just fine. I'm not even sure it would qualify as food. No little insects or critters seem interested in it. I always use that as a test. Is it really food?
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Old 01-06-2016, 05:59 AM   #762
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Thanks, Soobee! Just received my Norpro. I will be making pasta over the weekend.
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Old 01-07-2016, 01:49 PM   #763
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Quote:
Originally Posted by Jent11 View Post
This is the Norpro that has been suggested by several people in this thread, which convinced me to buy it:




I've only used it the one time so far so I can't speak to how long it will last, but I was very happy with how my first batch turned out. Maybe someone else here can report how well it's held up after repeated use.

-Jen
my Norpro only came with two pasta plates...did you get this from the big A?
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Old 01-07-2016, 04:04 PM   #764
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I received mine through Amazon. it's exactly as the pic shows.
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Old 01-07-2016, 05:42 PM   #765
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Mine was all white but with all of those parts.
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Old 01-14-2016, 07:02 AM   #766
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Made spaghetti using the original recipe with my Norpro. I did add more water and a little evoo to make it easier to crank out the dough. Very, very good!!!
Thanks, Jen!!!
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Old 01-14-2016, 07:54 AM   #767
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Has anyone tried putting in a little wheat flour (Einkorn maybe?) to give the pasta some flavor?
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Old 01-14-2016, 11:18 AM   #768
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I haven't, but I imagine it would make it to where the pasta added to the dish rather just being the vehicle to serve the sauce on. I've just never wanted to add the carbs.

I've thought about adding some of Kevinpa's all purpose mix though...
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Old 01-14-2016, 11:19 AM   #769
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I haven't, but I imagine it would make it to where the pasta added to the dish rather just being the vehicle to serve the sauce on. I've just never wanted to add the carbs.

I've thought about adding some of Kevinpa's all purpose mix though...


You're welcome Pam, but it's really Buttoni's creation.
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Old 01-27-2016, 06:01 PM   #770
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Quote:
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My mom has been using her garlic press to make short pasta. Just put a ball of dough in and press it through. Of course she is cooking for one and only making it one portion at a time, but it works!
What a great idea! I was thinking of an orzo type sub....
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Old 01-28-2016, 08:55 AM   #771
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Quote:
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Has anyone tried putting in a little wheat flour (Einkorn maybe?) to give the pasta some flavor?
I have added a little wheat bran that I run in the food processor until it is very fine. But I usually add some garlic powder to mine, and sometimes some dried basil that has been rubbed until it is a powder so I won't clog the holes.

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Old 01-28-2016, 08:56 AM   #772
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What a great idea! I was thinking of an orzo type sub....
I've had good luck putting the spaghetti, after it is cooked, into the food processor with a little water and running it until it is rice sized. Just use quick pulses. I also have done this with the House Foods shiritake/tofu spahgetti
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Old 03-05-2016, 06:17 PM   #773
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I saw this recipe for pasta the other day on Pinterest, and was wondering about your opinions. Got a lot of great reviews, but wow! that's a lot of arrowroot! The instructions are...concise.... but can be worked with. It sounds like it would work well in an electric pasta machine.


PASTA DOUGH
From: eatlivegrowpaleo
From the author: "This pasta was so delicious you will not believe it is grain-free and Paleo. So here is how we make Fresh Pasta. I have tweaked the recipe a little to enhance the flavor."

Ingredients
2 C almond flour
2 C arrowroot flour
4 eggs
1/2 tsp xanthan gum
2 tsp salt
Extra flour for rolling

Directions
In a large mixing bowl whisk together flours, salt, and gum. Whisk egg together and gradually add them to the center of the flour mixture, incorporating the flour as you stir.

When the dough comes together, use your hands to form a ball and then transfer to a pastry board or counter top to knead. Add arrowroot as necessary to prevent the dough from sticking.

After you have a nice firm ball of dough you will need to cut it into pieces about 1/2” x 6” to run through the pasta machine.

After all your pasta is cut, drop into a large pot of boiling water and cook about 3 minutes. This is freshly made pasta and will cook quickly. Strain and serve immediately.

Last edited by Stephhy; 03-05-2016 at 06:19 PM..
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Old 03-06-2016, 09:05 AM   #774
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Quote:
Originally Posted by Stephhy View Post
I saw this recipe for pasta the other day on Pinterest, and was wondering about your opinions. Got a lot of great reviews, but wow! that's a lot of arrowroot! The instructions are...concise.... but can be worked with. It sounds like it would work well in an electric pasta machine.


PASTA DOUGH
From: eatlivegrowpaleo
From the author: "This pasta was so delicious you will not believe it is grain-free and Paleo. So here is how we make Fresh Pasta. I have tweaked the recipe a little to enhance the flavor."

Ingredients
2 C almond flour
2 C arrowroot flour
4 eggs
1/2 tsp xanthan gum
2 tsp salt
Extra flour for rolling

Directions
In a large mixing bowl whisk together flours, salt, and gum. Whisk egg together and gradually add them to the center of the flour mixture, incorporating the flour as you stir.

When the dough comes together, use your hands to form a ball and then transfer to a pastry board or counter top to knead. Add arrowroot as necessary to prevent the dough from sticking.

After you have a nice firm ball of dough you will need to cut it into pieces about 1/2” x 6” to run through the pasta machine.

After all your pasta is cut, drop into a large pot of boiling water and cook about 3 minutes. This is freshly made pasta and will cook quickly. Strain and serve immediately.
Bob's Red Mill Arrowroot flour has 28g carb per 1/4 cup!
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Old 03-06-2016, 09:47 AM   #775
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Quote:
Originally Posted by Stephhy View Post
I saw this recipe for pasta the other day on Pinterest, and was wondering about your opinions. Got a lot of great reviews, but wow! that's a lot of arrowroot! The instructions are...concise.... but can be worked with. It sounds like it would work well in an electric pasta machine.


PASTA DOUGH
From: eatlivegrowpaleo
From the author: "This pasta was so delicious you will not believe it is grain-free and Paleo. So here is how we make Fresh Pasta. I have tweaked the recipe a little to enhance the flavor."

Ingredients
2 C almond flour
2 C arrowroot flour
4 eggs
1/2 tsp xanthan gum
2 tsp salt
Extra flour for rolling

Directions
In a large mixing bowl whisk together flours, salt, and gum. Whisk egg together and gradually add them to the center of the flour mixture, incorporating the flour as you stir.

When the dough comes together, use your hands to form a ball and then transfer to a pastry board or counter top to knead. Add arrowroot as necessary to prevent the dough from sticking.

After you have a nice firm ball of dough you will need to cut it into pieces about 1/2” x 6” to run through the pasta machine.

After all your pasta is cut, drop into a large pot of boiling water and cook about 3 minutes. This is freshly made pasta and will cook quickly. Strain and serve immediately.
This recipe would have more carbs than making real pasta with regular wheat flour. Arrowroot is not a low carb flour.
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Old 03-06-2016, 05:14 PM   #776
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Loved this recipe. I tried to roll it out but didn't work so good. End up using a ricer. It was good but a little too thick of pieces. I ordered the norpro pasta extruder. Thinking hollow pieces might be better.

Should I be boiling this? Or just putting hot sauce over. I did boil it when I tried it.
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Old 03-06-2016, 08:28 PM   #777
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Old 03-07-2016, 06:58 PM   #778
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That you did!

I simmer my pasta right in the sauce for a couple minutes right before serving.
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Old 03-08-2016, 07:32 PM   #779
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Quote:
Originally Posted by Stephhy View Post
I saw this recipe for pasta the other day on Pinterest, and was wondering about your opinions. Got a lot of great reviews, but wow! that's a lot of arrowroot! The instructions are...concise.... but can be worked with. It sounds like it would work well in an electric pasta machine.


PASTA DOUGH
From: eatlivegrowpaleo
From the author: "This pasta was so delicious you will not believe it is grain-free and Paleo. So here is how we make Fresh Pasta. I have tweaked the recipe a little to enhance the flavor."

Ingredients
2 C almond flour
2 C arrowroot flour
4 eggs
1/2 tsp xanthan gum
2 tsp salt
Extra flour for rolling

Directions
In a large mixing bowl whisk together flours, salt, and gum. Whisk egg together and gradually add them to the center of the flour mixture, incorporating the flour as you stir.

When the dough comes together, use your hands to form a ball and then transfer to a pastry board or counter top to knead. Add arrowroot as necessary to prevent the dough from sticking.

After you have a nice firm ball of dough you will need to cut it into pieces about 1/2” x 6” to run through the pasta machine.

After all your pasta is cut, drop into a large pot of boiling water and cook about 3 minutes. This is freshly made pasta and will cook quickly. Strain and serve immediately.
I think this is designed to be gluten free, not low carb
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Old 04-11-2016, 05:55 AM   #780
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I think it might be time to dig out the Norpro!
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