i was just wondering if any of the "master chefs" have tried to make home made low carb pastas w/ any success.

I usta make low carb noodles for diffrent things anywhere from fettuchine to just noodles for soup and just sides... just curious if its possible... beacuse i attemtped to do it w/ soy flour and..EKKKK... not a good out turn...my son said they were good... but he kept saying they needed cooked longer (he didnt know they were low carb) they were very hard to manage w/ and they do not act at all like regular home maid noodles... would be nice to have a low carb chicken pot pie (w/ noodles... )
thanks


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Gilley,
One of the best pasta or noodle recipes I've found is on this site. Go to recipes, and click on beef, then ground beef, and look for the LC Lasagna recipe(sorry, I don't know how to post a link for you to click on). Anyway, the first half of the recipe tells you how to make to large noodle for a pan of lasagna. What I did, I made half of a recipe to make sure I liked it, which I did I made the noodle in a large sheet, then sliced it into 1/2 inch strips; from there you can make stroganoff or spaghetti meat sauce to go on top.
HTH

Shelley

"if it ain't broke, don't fix it"
*LC WOLF*

Shelley do you think this recipe would be good for stuffed pasta? I mean would it stick to itself in order to seal?

Rob
310/228.5/180
Me, a skeptic? I trust you have proof.

Rob,
Not sure on that; hummm...maybe if you were very careful when serving it up...gently with a big spatula, it would hold together. This actually had more of a real noodle texture than the LC pasta's I have gotten at the HFS.
I think it's a good sub for a noodle...IMHO.

hth

Shelley

"if it ain't broke, don't fix it"
*LC WOLF*

wow.. thanks next time i want to make noodles ill try that recpie, I dont know if i could pass it over at Christmas time w/ my family..
but it will get me by from time to time w/ fau- things just arent doing it...


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02/18/04-221

Rob-
I don't think it would work for stuffed pasta. I use this recipe to make noodles a lot but I've had such a problem getting them out of the pan I cooked them in I started making crepes out of the batter and then slicing them into the shapes I want. Works like a charm.

One of the things I like about the recipe is that when you make the crepes and pile them in a plate they don't stick together. They also stay separated when you put sauce or gravy on them.

Add some Splenda and cinnamon to the batter and it makes French Toast crepes. I make them and roll a tablespoon or so of whipped cream in the middle. And once in a while I top them with a tablespoon of some warmed sugar-free cherry pie filling.

You know what makes a GREAT noodle? Zucchini. Seriously. Someone on this site turned me onto them, Marcilynn I think. Anyhow, they are just fantastic.

You take your average, garden variety zucchini. Use a peeler and peel off the green outside - toss in trash, don't eat. Then continue to use the peeler to make thin "noodles". Stop once you hit the seeds.

Take a plate, put some paper towels on it. Put a thin layer of zucchini noodles on them. Add more paper towels, another layer of zucchini. Do this for 3-4 layers of noodles. Top with more paper towels. Nuke in microwave for about 4mins. Paper towels absorb water in the zucchini. What you are left with are bendy, pliable noodles. And they taste GREAT with alfredo sauce.


__________________________________________________ ________

But once in awhile the odd thing happens,
Once in a while the dream comes true,
And the whole pattern of life is altered,
Once in awhile the moon turns blue.~ Auden

I like the zucchini noodles too redsoxfan.

Okay shelley I guess I'll skip the ravioli. Or make inside out ravioli. That's the pasta with the filling on top.

Sounds good Betty. I used to make homemade ravioli a lot. I learned one trick with more delicate recipes. I used to make a seafood stuffed ravioli and I had the same problem getting them out of the pan without sticking and breaking. I started using a non stick frying pan filled with just simmering water and simmering the ravioli 4 to 6 at a time and removing them with a slotted spoon. That worked very well except maybe one or 2 broke anyway. I think someday I'll give it a try. It will taste good broken too.

Rob
310/228.5/180
Me, a skeptic? I trust you have proof.