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Old 04-11-2016, 03:59 PM   #781
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Me, too. Thanks for the bump, Jen!
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Old 04-12-2016, 01:50 PM   #782
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I think this is designed to be gluten free, not low carb
I agree, definitely NOT LC, but interesting anyway.
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Old 04-17-2016, 01:46 PM   #783
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I recently picked up a pasta attachment for my old Cuisinart food processor. This recipe worked a treat in that machine. It has more discs than my mixer attachment.
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Old 04-18-2016, 04:52 AM   #784
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Originally Posted by sbwertz View Post
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
Hi Sharon,
I have some House Foods shiratake/tofu spaghetti in the refrigerator right now. I want to try making rice. I've made the rice with cauliflower and that worked well. I used the same process, a little water and the cauliflower in my smallest Ninja processor. A good way to make cole slaw too. I plan on draining the rice very well, even patting it drier with some paper towels, then dry frying it to give it a little more texture.
As I said, I liked the cauliflower rice but this is so interesting that I want to try it. Could you suggest anything else I should consider before I start? Being frugal I make myself eat all "experiments", good or pitiful, unless they are beyond swallowing.
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Old 04-19-2016, 02:01 PM   #785
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Rosemary...Rinse well and drain before you put it in the Ninja.
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Old 04-19-2016, 02:36 PM   #786
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Rosemary...Rinse well and drain before you put it in the Ninja.
Once I rinse, drain and put it in the Ninja I then add the water to the Ninja for chopping? After that dry fry.
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Old 04-19-2016, 03:01 PM   #787
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Yes, you have to rinse all the solution that it comes in. I put mine in a colander, then rinse a lot, then drain. The other sounds fine. I've never chopped it, so be careful. Let us know.
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Old 04-22-2016, 10:16 AM   #788
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Hi Sharon,
I have some House Foods shiratake/tofu spaghetti in the refrigerator right now. I want to try making rice. I've made the rice with cauliflower and that worked well. I used the same process, a little water and the cauliflower in my smallest Ninja processor. A good way to make cole slaw too. I plan on draining the rice very well, even patting it drier with some paper towels, then dry frying it to give it a little more texture.
As I said, I liked the cauliflower rice but this is so interesting that I want to try it. Could you suggest anything else I should consider before I start? Being frugal I make myself eat all "experiments", good or pitiful, unless they are beyond swallowing.
I tried making rice with shirataki spaghetti last night. I drained and rinsed the spaghetti and put it in my smallest Ninja container and added water to cover. First mistake, I overprocessed (chopped) the spaghetti and it came out about half the size or less of a grain of rice but the size was very consistent. I heated a non-stick, dry frying pan set on medium (using an electric stove) and added the rice. I stirred it often and waited until it turned a light tan. I was going to use it right away so I added some bacon grease for flavor. The little grains started making popping noises and flying out of the pan. What was left browned a little darker and got a bit crunchy. It tasted good but I think I over fried them or the pan was too hot. Something else, the package of spaghetti was 8 ounces, I ended up with about 1/4 cup of rice. I really think this could work but I have to stop chopping sooner and cover the pan with a lid when I add fat.
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Old 04-22-2016, 03:26 PM   #789
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I haven't tried making fried rice, but I have fried the House Foods shirataki spaghetti to make lo mein. I usually use the rice in things like my stuffed peppers. Did you use regular shirataki noodles, or the House Foods shirataki/tofu noodles?
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Old 04-22-2016, 03:44 PM   #790
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I haven't tried making fried rice, but I have fried the House Foods shirataki spaghetti to make lo mein. I usually use the rice in things like my stuffed peppers. Did you use regular shirataki noodles, or the House Foods shirataki/tofu noodles?
I used the shirataki noodles with tofu. I get the noodles at Albertsons for 1.99 a pkg. I can buy them much cheaper directly from Konjac Foods (their brand) online without the tofu. While we're "talking" have you or anyone else out there made a cold pasta salad with the spaghetti or fettuccine? It's getting hot here and that would be a great lunch to take to work with me.
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Old 04-22-2016, 04:15 PM   #791
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I've made macaroni salad with the house foods macaroni. But I haven't been able to find it lately. I haven't tried it with the Kitchenaid pasta yet.
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Old 08-03-2016, 08:51 PM   #792
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I just read the entire thread. My wife and I miss pasta and rice. I hope we have found a substitute. I notice one of the drawbacks most people have listed is that this is bland. I did notice that one person suggested using chicken stock instead of water in the dough. Did anyone ever try this (I didn't notice it in any tweaks)? I tried to make the shirataki noodles from a youtube video and it suggested using chicken stock. They tasted OK, but were HORRIBLE to work with and had an unappealing texture.
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Old 08-27-2016, 08:16 PM   #793
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Quote:
Originally Posted by arkansasgentleman View Post
I just read the entire thread. My wife and I miss pasta and rice. I hope we have found a substitute. I notice one of the drawbacks most people have listed is that this is bland. I did notice that one person suggested using chicken stock instead of water in the dough. Did anyone ever try this (I didn't notice it in any tweaks)? I tried to make the shirataki noodles from a youtube video and it suggested using chicken stock. They tasted OK, but were HORRIBLE to work with and had an unappealing texture.
I put a little garlic powder in mine.
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Old 09-14-2016, 10:19 PM   #794
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My daughter accidentally stripped the Norpro I bought so it doesn't turn. I was about to give up and just order another one. I had it in my cart on Amazon and everything but I held off. I was walking in the mall in today and passed Think Kitchen (formerly Stokes) and low and behold, a grinder that looked the same but in red was on sale for $19.99! It didn't come with the plastic pasta parts. I took the chance and bought it and sure enough, my pasta parts from the Norpro fit. Like I said, exactly the same and a fraction of the price plus no shipping and handling to pay!
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Old 09-15-2016, 06:57 PM   #795
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Wow I'm still reading but once I get the ingredients I'm looking forward to making some pasta!
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Old 10-02-2016, 09:53 PM   #796
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I am thrilled to see this thread make a resurgence. I had almost given up on pasta/rice after several failed attempts until I found this thread. (My first 2 attempts at this recipe also failed due to recipe variances and cooking methods. So keep trying.) My recent attempts have been great. We bought the old style KA Pasta Extruder off of Ebay (cheap). The macaroni attachment didn't do well, so we have been sticking with the thick spaghetti attachment. I did tweak the recipe by adding an extra egg and cutting the baking powder to 1/2 teaspoon, due to my cooking method. The baking powder is what makes the noodles "rise/swell" when boiled, if not boiling I don't think it is really needed. Cutting it down and adding the extra egg seems to help the texture for me. The spaghetti does well with sauce, meat sauce and alfredo. I have not been able to mix the sauce with the noodles while cooking (with or without the tweaks) because it seemed to gum up the sauce. But putting the noodles in boiling water for a short time and ladling the sauce over the noodles worked very good (the microwave method didn't do very well for me for some reason either). Where this recipe has been a world changer for me is the "rice factor". Rice has a similar texture to noodles, so I made the above large spaghetti with the tweaks and cut it into about 1/4" to 1/2" pieces. I then have used them as a rice substitute for various dishes. THIS added so many options to our meals. I have pan fried the noodles in a little butter or and they are ready to go. They have the texture of fried rice. I have made chicken and rice, stir fry, beef rice, mexican rice, and used it under beef tips. I have made the rice and the rest of the dish seperate and added them together at serving to keep the texture consistent, so recipes will have to be tweaked some. I wanted to try to use chicken broth in the place of the water to enhance the flavor, but haven't done so yet. This is so much better than Miracle Noodles and Califlower Rice.

Happy Low Carb Cooking! Now with Noodles and Rice!!! I am learning that with enough patience and research everything can be copied or substituted into low carb.
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Old 10-03-2016, 03:38 AM   #797
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Would you please list your exact ingredients and measurements? I would like to try your tweaks.
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Old 10-04-2016, 06:22 PM   #798
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Popped in to the forums today and see that this thread is "still ticking" like a Timex watch. LOL Glad you folks are continuing to have fun with it. I still make these dumplings for the hubs from time to time.
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Old 10-05-2016, 05:35 PM   #799
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I'm thinking I want to make this pasta "again" soon. I used the original one and I thought it was really good.

I wonder if for rice type you could take the dough ball and put it through a cheese grater.
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Old 10-05-2016, 10:34 PM   #800
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Quote:
Originally Posted by Soobee View Post
Would you please list your exact ingredients and measurements? I would like to try your tweaks.
Tweaks for pan sauteed rice/pasta:

2 eggs
6T oat fiber
6T glucomannan powder
1/2t baking powder
1/2t salt
2t coconut flour
1 1/2C water
dash of garlic powder
1/2T oil

mix dry ingredients, mix wet ingredients, combine dry and wet, let sit for a couple of minutes, extrude through pasta machine

I cut in 1/2" pieces or smaller to use as rice substitute or desired length for specific dishes. I like the texture a lot better for all dishes if the noodles/rice are sauteed in a nonstick pan with a little butter for 30 secs. to about a min.
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Old 10-06-2016, 06:19 AM   #801
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I can't wait to try this tomorrow!
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Old 10-06-2016, 09:20 PM   #802
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Originally Posted by arkansasgentleman View Post
Tweaks for pan sauteed rice/pasta:

2 eggs
6T oat fiber
6T glucomannan powder
1/2t baking powder
1/2t salt
2t coconut flour
1 1/2C water
dash of garlic powder
1/2T oil

mix dry ingredients, mix wet ingredients, combine dry and wet, let sit for a couple of minutes, extrude through pasta machine

I cut in 1/2" pieces or smaller to use as rice substitute or desired length for specific dishes. I like the texture a lot better for all dishes if the noodles/rice are sauteed in a nonstick pan with a little butter for 30 secs. to about a min.
I made this again tonight as an experiment. I had frozen about a serving size portion in a freezer bag and wanted to see how it cooked. I put a little butter in a skillet with some beef base and dehydrated onions, then added the noodles/rice. I didn't know how long to cook this since it was straight out of the freezer. I cooked it a little longer than I intended and it actually turned out...well....kinda crispy. It was almost like flavored chow mein noodles. A good accident. I love having new textures to work with. My wife loved it and she is picky.


I would encourage you to keep trying the different tweaks from posters or try your own. Everyone's taste is different.
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Old 10-06-2016, 09:23 PM   #803
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If you are not reading through all of this thread, I might add that this recipe is not only Low Carb, it has very few calories due to it being mainly fiber. This is a great way to add bulk to meals without adding calories.
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Old 10-07-2016, 05:32 AM   #804
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It's great news about the chow mein noodle crispiness. I will definitely try your tweaks. Thanks.
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Old 10-07-2016, 03:12 PM   #805
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Quote:
Originally Posted by arkansasgentleman View Post
Tweaks for pan sauteed rice/pasta:

2 eggs
6T oat fiber
6T glucomannan powder
1/2t baking powder
1/2t salt
2t coconut flour
1 1/2C water
dash of garlic powder
1/2T oil

mix dry ingredients, mix wet ingredients, combine dry and wet, let sit for a couple of minutes, extrude through pasta machine

I cut in 1/2" pieces or smaller to use as rice substitute or desired length for specific dishes. I like the texture a lot better for all dishes if the noodles/rice are sauteed in a nonstick pan with a little butter for 30 secs. to about a min.
I made this with a few dashes of garlic.

I cooked them in chicken fat with chicken and veg and a little water. Wow so good! Carb loving family enjoyed it very much.

I can't wait to try them with everything! I have a omega juicer with a pasta attachment and they came out just like Ramon noodles. I have two small ziplocks of them in the freezer.

Thank you all so much. These completely blow away miracle noodles. Which I will still eat just cause they are easy. But my family will not.
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I am a diet queen, who falls off her throne every now and again.
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(234 in'06)182 when I started in 2013, lost 30 lbs many times....
This time is forever I say this again!!
Goal I donít know where Iíll end up but Iím happy where I am!

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Old 10-10-2016, 01:33 PM   #806
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Have been a member for years, have browsed for even longer, but usually I don't post. Only read... hungrily

Anyway, I believe that perhaps the original manufacturer of the Norpro might be selling them unbranded on ebay. http://www.ebay.com/itm/Manual-Meat-...-/181698263320

THIS price, despite the 2-week shipping time, is *very* attractive to me...

Just thought I'd share in case this was a great find.
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Old 10-11-2016, 12:58 PM   #807
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That is a good deal. Love the colors. Ships from China. Might take a while for shipping.
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Old 11-01-2016, 09:54 PM   #808
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If you do get a grinder that doesn't have the pasta parts, you can always order the parts off Norpro

http://consumer.norpro.com/index.php...parts.html?p=3

I found this out today because I went to make some macaroni and fettuccine but couldn't find those two pieces *anywhere*! I looked and looked and looked but I only had the spaghetti, rigatoni and penne parts. I really like the other two the best. So I searched online and it was super easy to buy and only cost $16. I had to buy all 5 pieces but I thought oh well, thems the breaks for losing your favourite pieces.

5 minutes after I placed the order I stumbled on the missing macaroni and fettuccine parts in the little cutlery drainer on my drainboard. I haven't made the pasta in MONTHS and they were still in there lol. COME ON

Last edited by frogg; 11-01-2016 at 09:55 PM..
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Old 11-02-2016, 10:52 PM   #809
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One of these days I'm going to make a batch of the dumplings, but make them tiny as a sub for chili beans.
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Old 11-09-2016, 07:10 AM   #810
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Just wanted to once again reaffirm my undying love for this recipe. It's my favorite and the one I eat most often above everything else. A huge bowl of pasta + low calorie tomato sauce for < 100 calories?

Just made it again, for anyone interested here's what an octuple batch looks like:


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