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Old 11-09-2016, 08:04 AM   #811
Rosemary~
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Quote:
Originally Posted by Jent11 View Post
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:


I'd like to try this. Would you post the recipe or direct me to where I could find it? This post has gotten so long it would be very hard to scroll through all of it.
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Old 11-09-2016, 10:19 AM   #812
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Originally Posted by whoknew View Post
If it doesn't work, I know where my rolling pin, parchment paper, and pizza cutter are!
Thanks for the recipe!
That's the way I have to go right now. Any tips on the rolling and cutting?
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Old 11-10-2016, 05:12 AM   #813
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Oat fiber

Would anyone know where oat fiber can be bought over the counter? I currently have "issues" with package delivery at the apt. building where I live.
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Old 11-10-2016, 07:00 AM   #814
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Quote:
Originally Posted by Rosemary~ View Post
I'd like to try this. Would you post the recipe or direct me to where I could find it? This post has gotten so long it would be very hard to scroll through all of it.
I use the recipe from post #1, but I do the steps a little differently. For the pictures above, I made 2 quadrupled batches because a quadruple batch is the largest that will fit in my stand mixer. Here's the measurements for a quadruple batch:

1.5 cups glucomannan powder
1.5 cups oat fiber
4 T baking powder
2 t salt
8 t coconut flour
4 eggs
6 cups water

1. Put all the dry ingredients in my stand mixer and mix them at low speed.
2. Crack the 4 eggs in a measuring cup and use an immersion blender to mix them.
3. Add at least 1 cup of water to the eggs and then slowly pour it into the mixer while it is mixing
4. Add the rest of the water to the mixer and let it run until it is all incorporated
5. The dough should be in a bunch of large chunks. Flatten and compress it down in the stand mixer bowl and let it sit for 10 minutes
6. Use a pasta machine/rolling pin+pizza cutter to make your pasta.

All credit goes to Jhoberer for such an amazing recipe!

To make the pasta, I use the Norpro Meat Grinder, Mincer, and Pasta Maker from Amazon that has been posted in this thread before. The very first time I made it I used a rolling pin/pizza cutter and it turned out good, but something about having the dough extruded through the Norpro changes the texture of it and makes it *great*. I'd definitely recommend getting the Norpro or some other extrusion pasta maker if you decide you like the recipe enough to make it regularly.
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Old 11-10-2016, 08:17 AM   #815
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Thanks so much for taking the time to clear this up. I did start backtracking to see if I couldn't just hit on the recipe. I've been using shirataki noodles as my go to pasta. Their texture doesn't bother me like it does for some. They can be fairly pricey. This recipe, kudos to Jhoberer, seems easy enough and comes closer to the "real thing". I'm going to give it a try and just roll it out and cut it by hand. I just thought, I also have a meat grinder, I may try it. If it goes well I'll buy a Norpro. I would, in the long run, expect it to be less expensive too. I am searching for somewhere to purchase over the counter oat fiber, if that's even possible. The apartment where I'm living has problems with package delivery. Ordering online makes it necessary for me to arrange delivery to my daughter's office. That can get inconvenient.

Last edited by Rosemary~; 11-10-2016 at 08:21 AM..
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Old 11-10-2016, 10:07 AM   #816
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I've never seen oat fiber sold at any brick and mortar store, sorry. :-(

Is it possible you can purchase from Amazon and use a locker? I did that before when we lived from a hotel two summers ago, and it was very helpful!
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Old 11-10-2016, 10:13 AM   #817
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Originally Posted by EnglishLit View Post
I've never seen oat fiber sold at any brick and mortar store, sorry. :-(

Is it possible you can purchase from Amazon and use a locker? I did that before when we lived from a hotel two summers ago, and it was very helpful!
I don't quite understand. Might be something I could do.
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Old 01-12-2017, 09:37 PM   #818
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Wow what a cool thread. I read through the entire thing because I am just that much of a geek. I tried the original recipe today...it was better than I thought it would be but extremely soft. Is that normal? Like it had no "bite" to it at all. I replaced all the liquid (water) with egg whites and for some odd reason it made the dough a fair bit softer and more difficult to work with. However it improved the texture immensely. Much closer to real pasta.

AND THEN....the day after getting it, I dropped my Norpro on the floor and the main body of it BROKE. WOOOOOHOOOO. FML lol
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Old 01-13-2017, 03:17 PM   #819
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Is anyone still following this thread?

Ok guys, try this and I promise you will not be disappointed. Well you might be but I doubt it. This variation tastes like noodles made from actual flour, they have "bite" to them...but more similar to Asian noodles than semolina pasta. Obv I can't put these through my pasta machine since I EFFING BROKE IT the first day, but when I get a new one I will post a pic. These are good even with a little garlic powder and butter spray.

Anyway here is the recipe:

6 T glucomannan powder
6 T oat fiber
1 T baking powder
2 t coconut flour
1 1/4 cups liquid egg white (from carton)

Mix the dry ingredients. Add the egg white, mix well and allow to stand for about 5-10 minutes. Put through pasta machine and cook for 1-3 minutes.

OPTIONAL: Drain noodles and rinse really well with cold water. Pat dry with towel or paper towel. Reheat in microwave before serving.
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Old 01-13-2017, 04:07 PM   #820
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Hey David, - glad to see another geek on board!

I have the ingredients except the cartoned eggwhites but I got 4 dozen eggs for .99/doz. yesterday - may just use the real thing. The cats will eat the yolks, or maybe I'll make lime curd, or hollandaise!

Sorry you busted your pasta maker so fast. That would have made me MOST unhappy. Hope you get a new one soon because I look forward to your further experimentations with this and other recipes!
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Old 01-13-2017, 05:24 PM   #821
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Thanks! I just made a 5 egg white omelet with the leftover whites from my ice cream recipe. Should have saved them.
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Old 01-13-2017, 06:03 PM   #822
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As sick as I am. I soo want to eat this pasta. wahhhh

maybe tomorrow will be stronger. I could fall down into a big bowl
of lc pasta and cream and cream cheese and butter, can you tell i have been unable
to eat solid food lately. my sense of humor is coming back. so tomorrow we shall see.

love you all

b
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Old 01-13-2017, 06:39 PM   #823
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Barbo, I shudder to think of you without your sense of humor! I hope the morrow finds you feeling much bette and like your old self!

Mmmm pasta Alfredo does sound right delicious....
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Old 01-13-2017, 06:47 PM   #824
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Hehe thanks Charski...lemme know if it turns out with whole eggs. I'm guessing yes.

I tried this because egg whites are sometimes added to pasta in canned soup to help maintain its firmness while sitting in liquid.
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Old 01-13-2017, 07:13 PM   #825
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No, I wouldn't use the whole eggs - I'd separate out the whites and do something else with the yolks. Sorry if I wasn't clear about that!
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Old 01-13-2017, 07:26 PM   #826
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Ahh ok, I re-read and you were clear, I misunderstood
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Old 01-13-2017, 11:12 PM   #827
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Well, I guess we're past our first misunderstanding now!
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Old 01-14-2017, 12:41 PM   #828
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Will try to make pasta.
Should I try the smaller recipe>?
Is it correct. Let me know please someone before
I make big mess in kitchen (..)
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Old 01-14-2017, 01:32 PM   #829
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Okay, I'm a pasta-fiend / Mad Scientist, too, and have made many batches of pasta in the past 6 months. Most of them are currently clogging the local land fill, but I've got a few in the works that are pretty tolerable. I'm wondering if I should post them here, or start a new thread? I've experimented a lot with the original recipe suggested on this thread, but my current recipes are quite different, using some of Kevinpa's flour blends. Is there an advantage to these continuing long threads?

That said, I want to try a few more tweaks before I "publish", so it might be a few days, whatever I do. (I limit myself to making no more than TWO batches @ day!!!)

Sunny
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Old 01-14-2017, 02:16 PM   #830
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Sunny...Ks girl here, too.. my Dd works at Whole Foods there.

Just start a new thread with your bestest experiment.

Pasta is a comfort food!!! Barbo, do 1/2 a recipe. let us know.
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Old 01-14-2017, 02:18 PM   #831
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Yep, new recipe, if it's not a spinoff of this original recipe and using the same original ingredients as a base.

Look forward to seeing it!
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Old 01-14-2017, 03:16 PM   #832
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Okay, I'll start a new thread soon.

Meanwhile, we'll eat the latest version tonight under a chicken stir fry. I'm pleased that my progress is such that we're eating the experiments now, and not JUST bravely! ;^)
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Old 01-15-2017, 02:04 PM   #833
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This is my sad attempt to hand cut noodles as I wait for my new pasta maker. But this was awesome, I am telling you forum dudes and dudettes, you have to try it.


Last edited by davidcolin; 01-15-2017 at 02:06 PM..
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Old 01-15-2017, 02:29 PM   #834
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Hit the "go advanced" button instead of the "quick reply" button in the reply box, then go to "manage attachments" button, then you can upload directly from your computer - hit one of the three "browse" buttons, find the file you want, add up to two more if you like, then hit the "upload" button - wait until it stops saying "waiting for lowcarb friends" in the lower left corner, when that disappears, hit the "close this window" button, then "submit reply" - that should do it, provided it's one of the file types they say you can use!
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File Type: jpg drunken monkey pleepleus.jpg (57.1 KB, 15 views)
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Old 01-15-2017, 05:25 PM   #835
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Thanks Charski...I do not see a manage attachments link anywhere in the advanced reply though
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Old 01-15-2017, 06:39 PM   #836
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David, it may be you need a certain number of posts and/or time on board before you're allowed the "advanced" functions of the site.
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Veni, vidi, velcro - I came, I saw, I stuck.

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Old 01-15-2017, 06:43 PM   #837
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Yep, it's in the Terms of Service:

"Private Messaging is accessible after a member has at least 25 message posts AND has been a member for at least 25 days. The ability to upload attachments and access your Signature is also granted at this time. "

Patience, Grasshopper!
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Old 01-16-2017, 06:58 AM   #838
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Oh, thank you for clearing that up for us! I was trying to upload photos to a new thread last night, and was completely stumped. Hmmm...guess I'll have to get into blather mode, huh...shouldn't be too hard!

David, at least in the meantime we're allowed emoticons to express ourselves
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Old 01-16-2017, 07:38 AM   #839
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David, I'm very intrigued with your egg white addition to this recipe, and tried a variant yesterday. I liked how the result tasted...eggy! A good thing, like egg noodles. I'm making another batch, as soon as I restock my egg whites. And glucomannan: I ran out yesterday,and can you BELIEVE Natural Grocers doesn't deliver on Sundays! Or maybe it was the ice storm...
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Old 01-16-2017, 08:12 AM   #840
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Thanks Charski for clearing that up!

SunnyK...I hope it goes through the pasta extruder ok. It's not a *super* strong dough but not weak either. It gets very strong when cooked cuz of the coagulation of the eggs. As of now I have only rolled it out, cooked it as one big sheet and then cut the cooked noodle. Anyway I should know later this week.
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