@@BlackTieKitchen Tend to agree given the amount of work put into these vids, but I have to say to I find the tonal quality of the 'narrator' voice to be seriously off-putting. It just doesn't work for me. Work to be done there, I reckon. And yes, this is absolutely meant to be positive feedback ....
Thanks Dan. Unfortunately, I believe Sir David Attenbourough charges something like 80k/hour. Im sure Morgan Freeman isnt far behind. The cheap wannabe version of the greats...is... well... cheap :(
@@BlackTieKitchen You should try Ze Frank. He's a pretty good Morgan substitute, and very funny. ;) ua-cam.com/video/Ch5MEJk5ZCQ/v-deo.html&ab_channel=zefrank1
Wow! I greatly admire both your considerable dedication to cinematography and story, as well as the patience to create a workable (and good tasting) dough.
You may never see this, but I have to tell you that I used this recipe and made lasagna noodles for a meal I cooked for 7 of my friends yesterday (and 1 husband who wasn't invited, but grabbed leftovers later). They were all impressed and no-one could have guessed it was low-carb (but of course I told them when I was making sure no one had allergies). I boiled them and drained them well before putting the dish together and they held up beautifully! I had enough dough left over to make some fettucine noodles to put in the fridge for later this week. 🙂
I cannot thank you enough for this! Came out amazing!!! I think of all the miracle noodles and palmini noodles I’ve tried and just wasn’t the same, but this has the perfect texture!
If anyone else needs the recipe written down (which it’s only three ingredients if I am following it correctly) like I do, here it is… 1/2 cup lupin flour 1/2 cup wheat gluten 2 eggs lightly stirred into a volcano of the 2 “flours” Then knead and proceed 😋 Black Tie Kitchen, thanks for the recipe!
I found your channel today after being in keto for 20 days.. This is the best keto channel ever your content is funny and educating ! Thank you so much for making these for us :)
I’ve probably have not yet done the number of iterations that were done here, but I have done just shy of 2 dozen servings now, with variations, based on this video, and I now feel like I’m dialing into a zone that is getting pretty close to the grail. Substitute for the 2 whole eggs - 2 egg YOLKS only, plus a tbs of olive oil. Add water a very little at a time until it comes together. The version with the whites included is noticeably tougher than “normal” pasta, even though still a very satisfying pasta substitute, and this slight mod IMHO really starts getting in the territory where the unsuspecting person may not notice the difference from regular pasta unless it is pointed out. A large proportion a regular egg pasta recipes are like this with yokes only and some oil, so we are now getting close to the territory of just sub the 1:1 VWG:lupin for flour in ANY traditional pasta recipe. I feel like that might be a rule to investigate further! I have made ravioli with this, and also garganelli to get closer to penne and am pretty happy with the results. Because egg whites and other things like xanthan gum are staples in attempting to cook without gluten I feel like they sometimes get pulled into substitute recipes where they aren’t actually needed. When using actual gluten, as is the case here, the VWG is all that is needed for toothy pasta, and anything extra can be a bridge too far, depending on personal tastes. But again, thanks for the inspiration. Having one of my nearly-can’t-live-without foods back on the menu, and not in a ridiculous pale imitation - priceless!
Late response, I've tried this, first time making my own pasta, and it turned out pretty damn good, but I had to make sure it was as thin as possible, too thick seemed a bit spongey.
i made the black tie recipe and was about to try almost the same thing as you to reduce toughness. the recipe at uncle matt's cookery YT channel is very similar yet quite soft. it uses one egg and a tbsp of olive oil, plus a bit of xanthan. so i figure the holy grail might be somewhere about where you are at. do you have any updates?
I watch a lot of UA-cam keto cooking videos. My TV producer/college digital production professor husband sometimes catches glimpses of these videos, in which he finds no redeeming value (related to lighting/audio/videography/editing issues.) However, today I showed him this video and said, "how did he do this??" We looked pretty closely, and figured it out. (Your secret is safe with me!) So, thank you for not only sharing your creative talents, and a recipe that I will make tomorrow, but for proving that not all UA-cam content is crap (just most of it.) I think I discovered you through Wes at Highfalutin Low Carb.
Glad to have you here Nancy! Although not perfect - and short of what I would like it to be - im but a single person, so be harsh, yet gentle with the criticisms 😉
Nancy, I am absolutely delighted you find the production quality and videography/editing skills of this UA-camr exceptional, however, I disagree with your comment about most UA-cam content being "crap". You may want to keep in mind that just like a good recipe not everyone has the skills of a professional or has mastered all of the nuances of this video media platform. The point is, EVERYONE'S content has value, regardless of the quality, and while the technical aspects may leave a lot to be desired, it takes a lot of courage for anyone to put themselves out there for the world to judge. I appreciate everyone's contribution to this public, non-professional forum (even the "crap"), and personally look forward to the efforts of anyone willing to share what is on their mind or in their hearts. While we would love to see TV quality in every video, sometimes these good old fashion bad home movies, out of focus, under/over-lite, and screaming for editing productions are just as entertaining. Thank you for sharing your thoughts and I hope this message finds you in good spirits - Cheers!
@@pgood33605 You worded this much more kindly than what was in my head :p Yeah, the best part of UA-cam is that there typically isn't anyone editing the channel owner's message but themselves (not always true, hence the word *typically*), so we aren't getting a watered down version of what they want to say. We can all appreciate high quality production values without demeaning channels that can't afford it, or judge them superficially because of it.
Thanks Shea! If youre curious, I did a commentary of this video. If 'behind the scene' stuff is something youre interested it, this might be up your alley! ua-cam.com/video/PkZnEdO6LYA/v-deo.html
I finally have made this pasta recipe. I added too much water, but corrected by adding dry ingredients. I still didn’t make it dry enough and gummed up the pasta machine. After drying the dough out more (and cleaning up the machine), it rolled out nicely. The pasta turned out quite good. Other keto pastas I’ve tried have been either too gritty or too soft. But this recipe made firmer pasta that is more like the nonketo ones, which is what I was hoping for. I will make it again, adding water by spoonfuls only. Now that I know what texture I’m going for, next time will be easier. Dennis, thx so much for your hard work to come up with this recipe! It’s a winner!
@@bostonjackson9384haha….you’re right, no water listed in the recipe. It’s been so long ago that I don’t remember why I added water. I’m thinking somewhere it might’ve said if it’s too dry, can add a tiny bit of water, like a tablespoon at a time.
@@bostonjackson9384 No, I haven’t made it in quite a while. I don’t eat pasta much anymore. Now and then I buy the Healthy Noodles brand at Costco. They are a bit too soft but they’re convenient to use. Just run hot water over them and drain.
Brilliant, this is why I am subscribed to this channel. You are the messiah, the savior of the keto planet. The humor of the awesome narrator, and exquisite editing make time spent viewing this creation is in of itself of utmost reward. The effort and time to create and try the various methods to create the perfect pseudo pasta that perfectly conforms to what we wait and pray for. For this, we applaud you sir, thank you.
I Wish I could paste a picture of this spaghetti..it looks perfect. I used this recipe but added 3 egg yolks, 1 tbsp of olive oil and about 6 tbsp of water with just a pinch of garlic powder. I used my kitchen aid attachment to make the spaghetti and the texture is perfect. The pasta is drying. I am having this tonight with my homemade spaghetti sauce that cooks all day..I will let you know how it is later but it looks FABULOUS! I'm Italian and diabetic if this tastes good I will probably cry!
I love it! Thought the "beef" might end up on the pasta😁. Lupin beans are wonderful! The ground beans make terrific "grits"!!! Wish there was a way around the gluten. You have a marketable product, i think!! And a future in film production, writing, etc if you want!!!👏👏👏
Thanks! Gluten is so versatile in providing that texture we know and crave. If you dont have allergies to it, it's not going to be bad per se. I tried with xanthan and other things.. but its not the same :/
These gluten based noodles are already on the market since a few years. 🥴 Fact is that most Keto experts and doctors are telling us that's bad for us. We wouldn't have so many celiac and so many people with intolerance, allergies and leaky gut thanks to it. 🧐
Yes, and yes. Can be cheesy grits, or creamy with a bit of cream, then make country ham with redeye gray, a bowl of those creamy grits with country ham in a pretty arrangement in the bowl, then a pour over of the most flavorful redeye. Try it, really delicious. I used it in tabouleh, too.
Bro, I made this pasta tonight. The texture is so much better than any other keto pasta I’ve attempted. It is so nice to have pasta again. Thank you so much for your work on this.
I messed up a bit where you mentioned to salt the water a bit more than usual and I over did it. The dish came out pretty salty. Other than that, it was very enjoyable. Would be a good option to make for a pho or some other noodle soup. Possibilities are endless here brother. Thank you again.
Incredible, amazing, spectacular video! I look forward to them, and it was so worth the wait. I was thrilled throughout the video, but the magical moments as you dusted and danced with that final batch gave me butterflies. You are so creative and talented, and I can feel the love you put into all of it. You are awesome! Thank you.
Tried these noodles for dinner today and got a resounding “good” from my 8 year old. That is high praise btw! I rolled mine to 5 on the kitchen aid stand mixer attachment and I should have gone to 6 or 7 for linguine. All in all, this was way less work than fresh, gluten-filled, diabetes pasta. Denis, your recipe just filled a massive hole in my low carb heart. ⭐️⭐️⭐️
you might also want to try keto asian flavors viral recipe for pasta and noodles. Serious Keto has a version too. All got tested on High Falutin Low Carb channel. I made them and they are very simple.
You sir, are an artist! I normally value conciseness in TY video production, but your videos are so darned entertaining that I keep coming back for more...I haven't tried the recipes yet (having just discovered you channel), but I'm looking forward to enjoying the foods I have been missing since being on keto...Hats off to you for your excellent content and productions!
OK, so I finally got my hands on a pasta maker and decided to give it a go. It was a lot of work and my kitchen looked like a disaster zone, but man, you did it again, just like with pizza and ice cream. It's not exactly like regular pasta but much, much closer than konjac noodles, other keto pastas or veggie options. The 3 minute version was a bit too "al dente" for me, so I boiled my pasta for 4 minutes and it came out great. Thank you very much.
Beyond a doubt, this is the most entertaining keto video on the planet. The thought, script and scene preparation, camera work and humor were truly worthy of short film status. Bravo. Fan for life. Thanks for making keto fun!
Yes I agree with You! The kitchen is. One of the best places to laugh and have fun in...if You know what I mean... The table is a good place to share & start on 😜😁 ❤
YOU ARE THE MAN!!!!!!! I've tried other keto pasta recipes and this one is so simple and is very close to regular pasta. It taste like regular pasta to me and the texture is nearly close to regular pasta. I made the pasta the night before and let it dry overnight. I cooked the pasta in my meat sauce in my instant pot (ninja) for 1 minute. TTTHHHAAAAAANNNNKKKKKSSSSSS!!!!!!!!!!!
Thank you for this great video. And thank you even more for the printable instructions on your link! I have tried a lot of noodles with no success but I think these may be the ones as it seems to work well with a pasta machine.
You did it again my friend. 1/4 serving more than enough for one meal. After cooking/ boiling for 3 minutes I just mixed it into a pan that had the Alfredo sauce ready and warm made from butter, heavy hip cream and Parmesan….. made for perfect creamy Alfredo Fettuccini. Best pasta recipe hands down! Tried other ones with eggs and cream cheese and it was like eating a thinly sliced omelette. You’re the man! Keep up the great recipes!
I ABSOLUTEEEELYYYY LOVE THIS VIDEO...where do u begin? The story line, the cow, fat Mike , the pasta or the fantastic editing ...wow 👏🏾👏🏾👏🏾👏🏾👏🏾. I’ll gladly buy tickets from the UK to the Us to come to your cooking concerts. You are a fantastic content creator,. A brilliant and amazing cook... I could go on and on... I’m well impressed
Honestly never thought I'd find a cooking channel so hilarious but you've proved me totally wrong. Love that you're not afraid to show that cooking and mixology involves trial and error!
Just found your channel. Watched the vid, 2 min in and im thinking *what if youtube never recommended this to me again, that it didn't i searched it after watching serious ketos vid* This is beyond amazing. Keep it up. Never missing out on this again.🎉
Have seen that in the comments is often described the problem that the sphagetti can not be cut properly. Had the same problem at first. After a bit of research I figured out that with a normal pasta dough after rolling out and cutting to length, the dough-sheets should dry a little (not too long) on a wooden board or towel. The dough loses elasticity and can be cut without sticking.
Dennis, I cant thank you enough for posting this recipe. I've made spaghetti and it was good. Then I tried making Cannelloni, which amazed me. I tolled the dough as thin as I could, but it into about 4' pieces. After boiling I placed the filling (Mortadella, ground meat and Proscuitto with some onion, garlic and parsley and an egg, blended until smooth paste) on the pieces and rolled them up. Layed them onto some sauce in a pan and poured sauce and alfredo over them an baked them. It brought back pre Keto days! Wednesday I made a 12 X 18 pan of lasagna. We will be able to have 6 meals out of this. Incredible! Thank you for bringing pasta back into my life. You're the bomb!
I love the production quality on your videos... Plus! It just so happens, I have some lupin flour (and wheat gluten) and was planning on making your Chicken Parm for dinner tonight. I think my plans just got more complicated... and delicious. 😲
@@BlackTieKitchen I got Modern Mountain Flour Company Lupin Flour. It has good reviews, and a good price point. I have only made cinnamon Rolls so far, but they tasted good.
Cool! Serious Keto tested a few out and saw pretty big variances between the brands. Unfortunately, I came across his video after already having shot mine :/
I made lasagna with this pasta today, 10-15-21. I did modify the recipe a bit by reducing the vital wheat gluten to 1/3 cup and increasing the lupin flour to 2/3 cup; everything else per the original recipe. I wrapped the dough in plastic and put it in the fridge for two days. I hadn’t planned that but my schedule changed and it worked out that way. The pasta dough was pliable and rolled out well with my pasta machine. There was enough dough to make a 2 layer (9x13x2) lasagna. I paired it with an excellent CAB SAV and knew I had hit a home run when my wife closed her eyes and savored the flavor. Thanks for your efforts. Darlington, South Carolina
@@BlackTieKitchen I have a kitchen aid pasta extruder and a dehydrator, would this recipe work? If not, I challenge you for a workable recipe, the keto world would bow down if you could figure it out...(the first looked like zombie flesh, I made that recipe)
It should work for the extruder (I know some people that have tried it already). As far as the dehydrator - if it works for normal pasta, it should work for this pasta!
I made this last night. Hands down the best low carb pasta recipe on the internet. My husband is diabetic and the thing he misses most is pasta. Thank you so much!
Wow! I just watched you on Serious Keto with Steve, which led me to your videos. What a production! Bravo! No wonder Steve thinks so highly of you! I'm going to have to try this recipe, as an Italian, I miss pasta! Does the brand of lupin flour or wheat gluten matter? Thanks for all the effort you put into making this possible! A new fan! Ciao!
Glad to have you here! The brand of lupin flour will have a pretty big impact. I know Steve did a synopsis of different brands - so far Ive tried Aviate, Modern Mountain, and Lupina - all have worked well for me (with Aviate being the best). The wheat gluten shouldnt matter much though
I made your recipe, it's interesting that when I tasted alone it didn't taste like pasta at all, but when combined with sauce and meat it becomes perfect. I also did a lasagna with this same recipe, I really much like it ❤
hey i want to make a lasagna too with it but i am wondering if you cooked the pasta first or assembled the lasagna with the uncooked pasta? if so how long did you cook it for?
OK. so I tried this recipe exactly as stated, and I must say it worked perfectly with my pasta machine. I found that by NOT folding it over as you do with traditional pasta worked the best. I slowly rolled it from 1 to 4. The chew/bite was very satisfying. I cooked 3 min as directed for half of the batch, and air dried the rest for later. I am going to play with this recipe some more to see how much more I can thin it, will it work with my pasta presses, and how long can I keep it dry? Thanks for pioneering this keto pasta recipe!
Cant say for sure how long it will keep dry. I air dried mine for a few hours and it was still pretty moist, but cooked up the same. I found that freezing it works really well!
@@BlackTieKitchenDennis, I had trouble hearing what you said in the video about freezing. So freeze before cooking? Thanks! I adore your channel and miss seeing you recently.
Oh my gosh, you brought a big smile on my face more than once during this episode. Thanks for the recipe. I’ve had big fails so many times. I guess I need to get some lupine flour. I can’t wait to try it. I don’t have a pasta machine. Can it be done without a pasta machine?
Let me know what you think! The dough can be a little tricky. If its too wet or too dry, you'll have to adjust it a bit - which will depend on humidity, etc
I have ground lupin to make sorta grits, and they work but since they are dried beans takes a long time to cook to get soft. But taste wise it is darn similar
Dude!!!!! I ordered a pasta machine, but I couldn’t wait for it to try this. So I watched some videos on how to make shells by hand and made some! My nine-year-old son is perhaps the most picky eater on planet earth, and he ate all of his and asked for more!!! You’ve changed a LOT of lives today! ❤❤❤
Wacky presentation, but the recipe is amazing. I tried it for the first time tonight. I suspected, and I believe I'm right when I say that I think the extreme salt bath it's cooked in is designed to remove the bitterness of the lupin taste, which has been an issue with another lupin pasta recipe I tried. This eliminates about 90 per cent of that or more. In fact with any sauce it won't be noticed. The firmness and texture though...just perfect!
Thank you So much for sharing your talent. I hope you’re having as much fun as your subscribers are. The quality of photography and humorous story line are very creative and well done.
Made fettuccine crab Alfredo today from this recipe. Paired it with a good wine and a caprese salad. The pasta was perfect al dente and the taste was great. I was a little concerned as the Lupin flour has its own smell but it had no effect on the final product. My next dish with this pasta will be lasagna and I am looking at an extruder so I can make elbow macaroni and rotini. Darlington, South Carolina
Being an Italian I haven't really eaten pasta in a really long time being on keto. I am a type 2 diabetic to the point I'm actually deal with neuropathy both hands and feet and I also get shots in my eyes I had to take control and I did the keto diet I got my A1C down to 6.5 which isn't I've never gotten that number since I've been a diabetic for so many years. After watching three of these videos I have to say I really enjoy your content I really think you're funny I like the creativeness and the recipes look really promising. Thanks Dennis for making me smile and making me hungry at the same time lol. 🙂
I'm not sure why but lately UA-cam has been giving me daily recommendations for one video from you and one from Owl Kitty.. I have no complaints. It's a great way to start my day.
Oh...darling...I just made THEM. With a homemade alfredo....it had....BITE!!!!!!! After JUST trying the latest NO GLUTEN Kaizen PASTA RELEASE...MUSH MUSH MUSH, I was just so disappointed that no company understands most of us don't give a crap about gluten. I had the same sub par pasta maker in terms of cutting, but the end result resisted my tooth in a glorious way. Thank you...and thank you.
Hi my friend. I've just tried this recipe and it came out amazing ! I had to add a little bit of water because my dough was to dry. Kneading it by hand was like a work out, but it worth it ! Thank you so much for saving my life ! I had it with butter and gratted cheese.
Glad you liked it! And yeah - the different humidity levels of the dough and the air will affect it quite a bit - Im glad you were able to troubleshoot it!
@@BlackTieKitchen I've tried again. This time I made 50 wheat gluten, 110g lupin flour, 3 eggs and add a little bit of water. All in the processor food and you're done ! A million way easier than by hand 😜 !
BRO...Ive made the pizza, rhe chicken parma and today I made this...and WOW. This may be my favorite one! I didnt think thr pizza or chicken parma could be topped, but this IS lasagna! Thank you brother and much love from German!
I am in love with your videos.! They are so very creative, helpful and enjoyable. Thanks for working in this way. I know they have to be much work to produce.
Thanks! I appreciate it! If youre curious and 'behind the scenes' content is something you enjoy, I actually did a commentary for this very video: ua-cam.com/video/PkZnEdO6LYA/v-deo.html
AMAZING. Seriously the BEST pasta that is keto i have ever had!!! it tastes like pasta. it feels like pasta. it has the same texture homemade pasta. I AM SHOOK!! now i want to try it as a lasagna. but i am wondering if i should not cook the pasta prior to assembling the lasagna or if i should? the cook time is perfect at 3 minutes and i dont want to screw that up. any suggestions anyone has i would appreciate!
You are TOO underrated youtube channel
Thanks! 😄
@@BlackTieKitchen Tend to agree given the amount of work put into these vids, but I have to say to I find the tonal quality of the 'narrator' voice to be seriously off-putting. It just doesn't work for me. Work to be done there, I reckon. And yes, this is absolutely meant to be positive feedback ....
Thanks Dan. Unfortunately, I believe Sir David Attenbourough charges something like 80k/hour. Im sure Morgan Freeman isnt far behind. The cheap wannabe version of the greats...is... well... cheap :(
@@BlackTieKitchen You should try Ze Frank. He's a pretty good Morgan substitute, and very funny. ;) ua-cam.com/video/Ch5MEJk5ZCQ/v-deo.html&ab_channel=zefrank1
@@BlackTieKitchen it's perfect the way it is!!!!
Quality content, my friend. You clearly put a lot of work into this. Well done
Thanks! Yeah... a decent amount of time 😅
Wow! I greatly admire both your considerable dedication to cinematography and story, as well as the patience to create a workable (and good tasting) dough.
Thanks! 😄
Why is this not over 100k subscribers ! This stuff is gold !
Lol thanks
He is now Peter
Great to see ! Congrats !
You may never see this, but I have to tell you that I used this recipe and made lasagna noodles for a meal I cooked for 7 of my friends yesterday (and 1 husband who wasn't invited, but grabbed leftovers later). They were all impressed and no-one could have guessed it was low-carb (but of course I told them when I was making sure no one had allergies). I boiled them and drained them well before putting the dish together and they held up beautifully! I had enough dough left over to make some fettucine noodles to put in the fridge for later this week. 🙂
Awesome!! Im glad everyone enjoyed it! Ill take your experience as another data point in it working for lasagna!
*The pasta had the right texture and paired perfectly with my keto sauce. My keto journey just got a lot more exciting with this fantastic recipe!*
I cannot thank you enough for this! Came out amazing!!! I think of all the miracle noodles and palmini noodles I’ve tried and just wasn’t the same, but this has the perfect texture!
Glad you enjoyed them Robert!
I just made this, I can't believe how amazing it is
Yaaaay! 😋☺️
@@BlackTieKitchen I actually drove 45 min to retrieve my abandoned pasta machine from my mom's house, seriously, thank you for this recipe
Haha im glad you had confidence in the recipe!
If anyone else needs the recipe written down (which it’s only three ingredients if I am following it correctly) like I do, here it is…
1/2 cup lupin flour
1/2 cup wheat gluten
2 eggs lightly stirred into a volcano of the 2 “flours”
Then knead and proceed 😋
Black Tie Kitchen, thanks for the recipe!
I found your channel today after being in keto for 20 days.. This is the best keto channel ever your content is funny and educating ! Thank you so much for making these for us :)
Haha thanks
I’ve probably have not yet done the number of iterations that were done here, but I have done just shy of 2 dozen servings now, with variations, based on this video, and I now feel like I’m dialing into a zone that is getting pretty close to the grail. Substitute for the 2 whole eggs - 2 egg YOLKS only, plus a tbs of olive oil. Add water a very little at a time until it comes together. The version with the whites included is noticeably tougher than “normal” pasta, even though still a very satisfying pasta substitute, and this slight mod IMHO really starts getting in the territory where the unsuspecting person may not notice the difference from regular pasta unless it is pointed out. A large proportion a regular egg pasta recipes are like this with yokes only and some oil, so we are now getting close to the territory of just sub the 1:1 VWG:lupin for flour in ANY traditional pasta recipe. I feel like that might be a rule to investigate further! I have made ravioli with this, and also garganelli to get closer to penne and am pretty happy with the results.
Because egg whites and other things like xanthan gum are staples in attempting to cook without gluten I feel like they sometimes get pulled into substitute recipes where they aren’t actually needed. When using actual gluten, as is the case here, the VWG is all that is needed for toothy pasta, and anything extra can be a bridge too far, depending on personal tastes.
But again, thanks for the inspiration. Having one of my nearly-can’t-live-without foods back on the menu, and not in a ridiculous pale imitation - priceless!
great to know! thanks for the feedback on your added research!
Late response, I've tried this, first time making my own pasta, and it turned out pretty damn good, but I had to make sure it was as thin as possible, too thick seemed a bit spongey.
i made the black tie recipe and was about to try almost the same thing as you to reduce toughness. the recipe at uncle matt's cookery YT channel is very similar yet quite soft. it uses one egg and a tbsp of olive oil, plus a bit of xanthan. so i figure the holy grail might be somewhere about where you are at. do you have any updates?
Yes, finally! I've been searching for keto recipes that take way longer than necessary to explain! Thank you!
I watch a lot of UA-cam keto cooking videos. My TV producer/college digital production professor husband sometimes catches glimpses of these videos, in which he finds no redeeming value (related to lighting/audio/videography/editing issues.) However, today I showed him this video and said, "how did he do this??" We looked pretty closely, and figured it out. (Your secret is safe with me!) So, thank you for not only sharing your creative talents, and a recipe that I will make tomorrow, but for proving that not all UA-cam content is crap (just most of it.) I think I discovered you through Wes at Highfalutin Low Carb.
Glad to have you here Nancy! Although not perfect - and short of what I would like it to be - im but a single person, so be harsh, yet gentle with the criticisms 😉
Me, too!
Nancy, I am absolutely delighted you find the production quality and videography/editing skills of this UA-camr exceptional, however, I disagree with your comment about most UA-cam content being "crap". You may want to keep in mind that just like a good recipe not everyone has the skills of a professional or has mastered all of the nuances of this video media platform. The point is, EVERYONE'S content has value, regardless of the quality, and while the technical aspects may leave a lot to be desired, it takes a lot of courage for anyone to put themselves out there for the world to judge. I appreciate everyone's contribution to this public, non-professional forum (even the "crap"), and personally look forward to the efforts of anyone willing to share what is on their mind or in their hearts. While we would love to see TV quality in every video, sometimes these good old fashion bad home movies, out of focus, under/over-lite, and screaming for editing productions are just as entertaining. Thank you for sharing your thoughts and I hope this message finds you in good spirits - Cheers!
@@pgood33605 You worded this much more kindly than what was in my head :p Yeah, the best part of UA-cam is that there typically isn't anyone editing the channel owner's message but themselves (not always true, hence the word *typically*), so we aren't getting a watered down version of what they want to say. We can all appreciate high quality production values without demeaning channels that can't afford it, or judge them superficially because of it.
@@NickaLah LOL, Thank you, I wanted to word my comment differently but instead decided to give them food for thought.
Your videos are legit amazing, the story telling and qaulity is crazy
Thanks!
The production on this is off TV quality! Amazing video!
Thanks 😄
I just discovered your channel, and I not only appreciate the recipes but also the amazing humor and creativity.
Dear lord your videos must be known they are outrageously incredible keep up the good work because they will pop and you will go viral
Thanks Shea! If youre curious, I did a commentary of this video. If 'behind the scene' stuff is something youre interested it, this might be up your alley! ua-cam.com/video/PkZnEdO6LYA/v-deo.html
@@BlackTieKitchen absolutely!!! Thank you!!!
I finally have made this pasta recipe. I added too much water, but corrected by adding dry ingredients. I still didn’t make it dry enough and gummed up the pasta machine. After drying the dough out more (and cleaning up the machine), it rolled out nicely. The pasta turned out quite good. Other keto pastas I’ve tried have been either too gritty or too soft. But this recipe made firmer pasta that is more like the nonketo ones, which is what I was hoping for. I will make it again, adding water by spoonfuls only. Now that I know what texture I’m going for, next time will be easier. Dennis, thx so much for your hard work to come up with this recipe! It’s a winner!
To reduce gumming up machine put lupin or oat fibre on pasta at each pass into machine.
Rrrr.... uhm.... the recipe doesn't even call for water.
@@bostonjackson9384haha….you’re right, no water listed in the recipe. It’s been so long ago that I don’t remember why I added water. I’m thinking somewhere it might’ve said if it’s too dry, can add a tiny bit of water, like a tablespoon at a time.
@@judyh3017 Do you still make this pasta?
@@bostonjackson9384 No, I haven’t made it in quite a while. I don’t eat pasta much anymore. Now and then I buy the Healthy Noodles brand at Costco. They are a bit too soft but they’re convenient to use. Just run hot water over them and drain.
Brilliant, this is why I am subscribed to this channel. You are the messiah, the savior of the keto planet. The humor of the awesome narrator, and exquisite editing make time spent viewing this creation is in of itself of utmost reward. The effort and time to create and try the various methods to create the perfect pseudo pasta that perfectly conforms to what we wait and pray for. For this, we applaud you sir, thank you.
Thanks 🥲
I Wish I could paste a picture of this spaghetti..it looks perfect. I used this recipe but added 3 egg yolks, 1 tbsp of olive oil and about 6 tbsp of water with just a pinch of garlic powder. I used my kitchen aid attachment to make the spaghetti and the texture is perfect. The pasta is drying. I am having this tonight with my homemade spaghetti sauce that cooks all day..I will let you know how it is later but it looks FABULOUS! I'm Italian and diabetic if this tastes good I will probably cry!
OMG this was DELICIOUS! I am so happy! Pasta Pasta I can have pasta again!!!! Oh and btw I am a Type 2 diabetic so there is no going back for me!
I'm excited too but just wish I didn't have to buy lupin flour now. I have all kinds of stuff but not that...
I love it! Thought the "beef" might end up on the pasta😁.
Lupin beans are wonderful! The ground beans make terrific "grits"!!! Wish there was a way around the gluten. You have a marketable product, i think!! And a future in film production, writing, etc if you want!!!👏👏👏
Thanks! Gluten is so versatile in providing that texture we know and crave. If you dont have allergies to it, it's not going to be bad per se. I tried with xanthan and other things.. but its not the same :/
@@BlackTieKitchen disagree. Gluten is bad for you, me, them. Use very sparingly.
These gluten based noodles are already on the market since a few years. 🥴 Fact is that most Keto experts and doctors are telling us that's bad for us. We wouldn't have so many celiac and so many people with intolerance, allergies and leaky gut thanks to it. 🧐
@@DebbieTDP gosh, that’s so strange. Modern science tells us the only impactful thing that’s bad about gluten is for the
Yes, and yes. Can be cheesy grits, or creamy with a bit of cream, then make country ham with redeye gray, a bowl of those creamy grits with country ham in a pretty arrangement in the bowl, then a pour over of the most flavorful redeye. Try it, really delicious. I used it in tabouleh, too.
Bro, I made this pasta tonight. The texture is so much better than any other keto pasta I’ve attempted. It is so nice to have pasta again. Thank you so much for your work on this.
Yesssss! Glad you enjoyed it! Spread the word! 😂
I messed up a bit where you mentioned to salt the water a bit more than usual and I over did it. The dish came out pretty salty. Other than that, it was very enjoyable. Would be a good option to make for a pho or some other noodle soup. Possibilities are endless here brother. Thank you again.
Im working on a few recipes that will work with it!
Nice. I’ll be keeping an eye out for them. 👍🏽
@@BlackTieKitchen Ravioli... mmmm
I spit out my coffee when he said "It's not a fruit roll-up"!😂
Haha it's true! You know thats exactly what it looked like 😂
Incredible, amazing, spectacular video! I look forward to them, and it was so worth the wait. I was thrilled throughout the video, but the magical moments as you dusted and danced with that final batch gave me butterflies. You are so creative and talented, and I can feel the love you put into all of it. You are awesome! Thank you.
Thanks! 😀
Tried these noodles for dinner today and got a resounding “good” from my 8 year old. That is high praise btw! I rolled mine to 5 on the kitchen aid stand mixer attachment and I should have gone to 6 or 7 for linguine. All in all, this was way less work than fresh, gluten-filled, diabetes pasta.
Denis, your recipe just filled a massive hole in my low carb heart. ⭐️⭐️⭐️
Awesome! Glad you enjoyed it!
you might also want to try keto asian flavors viral recipe for pasta and noodles. Serious Keto has a version too. All got tested on High Falutin Low Carb channel. I made them and they are very simple.
I got an A++ from my kids.
You sir, are an artist! I normally value conciseness in TY video production, but your videos are so darned entertaining that I keep coming back for more...I haven't tried the recipes yet (having just discovered you channel), but I'm looking forward to enjoying the foods I have been missing since being on keto...Hats off to you for your excellent content and productions!
Thanks!
Great video man! It was fun and with your own style, keep with the good job and never sale yourself, I can’t wait to see your next project.
Thanks!! I appreciate the kind words 😄
Made this for lasagna night. Absolute perfection! So much better than zoodles, egg wraps, or meat culets!. Thank you for all you do
OK, so I finally got my hands on a pasta maker and decided to give it a go. It was a lot of work and my kitchen looked like a disaster zone, but man, you did it again, just like with pizza and ice cream. It's not exactly like regular pasta but much, much closer than konjac noodles, other keto pastas or veggie options. The 3 minute version was a bit too "al dente" for me, so I boiled my pasta for 4 minutes and it came out great. Thank you very much.
Yay! Glad it turned out well! It's definitely a "make a big batch and freeze" type of recipe
Beyond a doubt, this is the most entertaining keto video on the planet. The thought, script and scene preparation, camera work and humor were truly worthy of short film status. Bravo. Fan for life. Thanks for making keto fun!
Thanks Hugh! 😄
I agree! ❤ but You must be awfully tired of cooking, since You have been all over the planet😂😝
Yes I agree with You! The kitchen is. One of the best places to laugh and have fun in...if You know what I mean... The table is a good place to share & start on 😜😁 ❤
Love the video. It inspired me to buy a pasta machine. Made my first batch of noodles last night. They are fantastic! Thanks so much for the recipe.
That's awesome! Glad you enjoyed the recipe!
I shared your channel with my Facebook group, Good News Keto. I hope your channel blows UP like it deserves!! You are hilarious! Lana ❤
Awesome! I appreciate it! 😄
Awesome. Best UA-cam channel there is. Thank you
Thanks Angela!
YOU ARE THE MAN!!!!!!! I've tried other keto pasta recipes and this one is so simple and is very close to regular pasta. It taste like regular pasta to me and the texture is nearly close to regular pasta. I made the pasta the night before and let it dry overnight. I cooked the pasta in my meat sauce in my instant pot (ninja) for 1 minute. TTTHHHAAAAAANNNNKKKKKSSSSSS!!!!!!!!!!!
awesome! Glad you enjoyed it Andrae!
Thank you for this great video. And thank you even more for the printable instructions on your link! I have tried a lot of noodles with no success but I think these may be the ones as it seems to work well with a pasta machine.
These will work for sure. They're not an exact replacement, but I think theyre 95% there
Great video, but how do I get the printable recipe?!
It's linked in the description, but also here: www.blacktiekitchen.com/recipes/keto-pasta-noodles
You did it again my friend. 1/4 serving more than enough for one meal. After cooking/ boiling for 3 minutes I just mixed it into a pan that had the Alfredo sauce ready and warm made from butter, heavy hip cream and Parmesan….. made for perfect creamy Alfredo Fettuccini. Best pasta recipe hands down! Tried other ones with eggs and cream cheese and it was like eating a thinly sliced omelette. You’re the man! Keep up the great recipes!
Glad you liked it Alejandro!
I ABSOLUTEEEELYYYY LOVE THIS VIDEO...where do u begin? The story line, the cow, fat Mike , the pasta or the fantastic editing ...wow 👏🏾👏🏾👏🏾👏🏾👏🏾.
I’ll gladly buy tickets from the UK to the Us to come to your cooking concerts. You are a fantastic content creator,. A brilliant and amazing cook... I could go on and on... I’m well impressed
Haha thanks! When covid is over (some day), hopefully I can take the show on the road 😅
This was awesome and the many depictions of yourself was awesome!!
Watched with a smile on my face the whole time with giggling here and there. Awesome video!
Thanks!
Honestly never thought I'd find a cooking channel so hilarious but you've proved me totally wrong. Love that you're not afraid to show that cooking and mixology involves trial and error!
Yay! Honestly, it embodies my style of cooking: have fun, and keep trying!
@@BlackTieKitchen Glad to see a creator living their truth haha!
Dennis - ¡te adoro! You are my favorite filmmaker, bar none. Oh, and the recipe sounds pretty darn good, too.😁
Gracias! 😄
Just found your channel. Watched the vid, 2 min in and im thinking *what if youtube never recommended this to me again, that it didn't i searched it after watching serious ketos vid*
This is beyond amazing. Keep it up. Never missing out on this again.🎉
This is genius! Creative, well thought out, and a true masterpiece! Well done!
Much thanks!
Have seen that in the comments is often described the problem that the sphagetti can not be cut properly.
Had the same problem at first.
After a bit of research I figured out that with a normal pasta dough after rolling out and cutting to length, the dough-sheets should dry a little (not too long) on a wooden board or towel.
The dough loses elasticity and can be cut without sticking.
Good tip!
He deserves more recognition.
🥲 thanks. Share with your low carb peeps! Or even your non-low carb peeps!
@@BlackTieKitchen Sure thing!
Dennis, I cant thank you enough for posting this recipe. I've made spaghetti and it was good. Then I tried making Cannelloni, which amazed me. I tolled the dough as thin as I could, but it into about 4' pieces. After boiling I placed the filling (Mortadella, ground meat and Proscuitto with some onion, garlic and parsley and an egg, blended until smooth paste) on the pieces and rolled them up. Layed them onto some sauce in a pan and poured sauce and alfredo over them an baked them. It brought back pre Keto days! Wednesday I made a 12 X 18 pan of lasagna. We will be able to have 6 meals out of this. Incredible! Thank you for bringing pasta back into my life. You're the bomb!
Yay! Glad it's worked out super well for you! I'll have to cite your experience when Im asked "does it work for..." 😄
ASPCA Notice: No stuffed toy cows were harmed in the making of this video.
I am totally making this!
Stupid Cows😝😂😜
are we sure about that? lol ^_^;
@@BlackTieKitchen Actually ...NO! AFTER THINKING ABOUT IT!😂😝I was confused ... Perhaps ... Experiencing multiple personality disorder? 😜❤
I love your video and plan to make them. Thank you for sharing
Thanks for watching!
I love the production quality on your videos... Plus! It just so happens, I have some lupin flour (and wheat gluten) and was planning on making your Chicken Parm for dinner tonight. I think my plans just got more complicated... and delicious. 😲
Oooooh man! Sounds like you have an exciting night! What lupin flour brand do you have?
@@BlackTieKitchen I got Modern Mountain Flour Company Lupin Flour. It has good reviews, and a good price point. I have only made cinnamon Rolls so far, but they tasted good.
Cool! Serious Keto tested a few out and saw pretty big variances between the brands. Unfortunately, I came across his video after already having shot mine :/
Wow! I'm almost speechless - this was fantastic, as was your subsequent commentary video! I'm new here, but so glad I found you!
Glad youre here Jean! 😄
I don't know how I found you but now I'm obsessed
Haha Im glad I can entertain! 😄
The level of production is amazing! Can't wait for the next video!
Thanks! 😎
I wish I had a 007 secret agent keto twin with a moustache to bring me werewolf flour in the middle of the night
🐺 The Wolf 😄
Love the humor. You rock bro.
Thanks!
Came from " serious keto", you guys are great!
Thanks! Glad to have you here Cathy!
Seriously!...😝❤
Me too Cathy - so glad Steve introduced this channel. It's a hoot!
As long as you arent here to sabotage 😉😂
@@BlackTieKitchen Doh! I've blown my cover already! :p
I made lasagna with this pasta today, 10-15-21. I did modify the recipe a bit by reducing the vital wheat gluten to 1/3 cup and increasing the lupin flour to 2/3 cup; everything else per the original recipe. I wrapped the dough in plastic and put it in the fridge for two days. I hadn’t planned that but my schedule changed and it worked out that way. The pasta dough was pliable and rolled out well with my pasta machine. There was enough dough to make a 2 layer (9x13x2) lasagna. I paired it with an excellent CAB SAV and knew I had hit a home run when my wife closed her eyes and savored the flavor. Thanks for your efforts. Darlington, South Carolina
Awesome! Thanks for the update on the modification - ill try it on my next iteration!
Best cooking channel on UA-cam! Being low carb is just an added bonus. Great production work, man!
Thanks!
It took me a minute to figure out the eye patch. I like that you and Fat Mike have matching watches.
🤫🤫🤫
😝😜
Such an entertaining video...I've come back to this a few times...so funny and so well done!
This pasta looks amazing. I finally have an excuse to buy a pasta roller hehe. Fantastic video as always!
Yesss!
@@BlackTieKitchen I have a kitchen aid pasta extruder and a dehydrator, would this recipe work? If not, I challenge you for a workable recipe, the keto world would bow down if you could figure it out...(the first looked like zombie flesh, I made that recipe)
It should work for the extruder (I know some people that have tried it already). As far as the dehydrator - if it works for normal pasta, it should work for this pasta!
@@BlackTieKitchen Oh thank you for replying. 😘
No problem! Let me know how it turns out!
I made this last night. Hands down the best low carb pasta recipe on the internet. My husband is diabetic and the thing he misses most is pasta. Thank you so much!
Awesome! Im also working on some improvements !
@@BlackTieKitchen i'm ready for 'em. I got my Atlas 150 Marcato pasta machine today.
The cadillac 😄
Wow! I just watched you on Serious Keto with Steve, which led me to your videos. What a production! Bravo! No wonder Steve thinks so highly of you! I'm going to have to try this recipe, as an Italian, I miss pasta! Does the brand of lupin flour or wheat gluten matter? Thanks for all the effort you put into making this possible!
A new fan! Ciao!
Glad to have you here! The brand of lupin flour will have a pretty big impact. I know Steve did a synopsis of different brands - so far Ive tried Aviate, Modern Mountain, and Lupina - all have worked well for me (with Aviate being the best). The wheat gluten shouldnt matter much though
I made your recipe, it's interesting that when I tasted alone it didn't taste like pasta at all, but when combined with sauce and meat it becomes perfect. I also did a lasagna with this same recipe, I really much like it ❤
Yup, weird, right? Glad you liked it when it wasnt sauceless!
hey i want to make a lasagna too with it but i am wondering if you cooked the pasta first or assembled the lasagna with the uncooked pasta? if so how long did you cook it for?
@bmay8029 when I made lasagna I did not cook the noodles first. Simply let them soak up the sauce goodness
I found you through Wes at High Falutin' Low Carb, and you made me laugh so hard, I had no choice but to subscribe :)
Haha im glad I can make you laugh! Glad to have you over from the great work that Wes is doing!
OK. so I tried this recipe exactly as stated, and I must say it worked perfectly with my pasta machine. I found that by NOT folding it over as you do with traditional pasta worked the best. I slowly rolled it from 1 to 4. The chew/bite was very satisfying. I cooked 3 min as directed for half of the batch, and air dried the rest for later. I am going to play with this recipe some more to see how much more I can thin it, will it work with my pasta presses, and how long can I keep it dry? Thanks for pioneering this keto pasta recipe!
Cant say for sure how long it will keep dry. I air dried mine for a few hours and it was still pretty moist, but cooked up the same. I found that freezing it works really well!
@@BlackTieKitchenDennis, I had trouble hearing what you said in the video about freezing. So freeze before cooking?
Thanks! I adore your channel and miss seeing you recently.
You CAN freeze it before cooking, just dont vacuum seal it!
Oh my gosh, you brought a big smile on my face more than once during this episode.
Thanks for the recipe. I’ve had big fails so many times.
I guess I need to get some lupine flour. I can’t wait to try it.
I don’t have a pasta machine. Can it be done without a pasta machine?
I think you'll like it 😀
I have used this recipe for noodles and for lasagna. My husband who isn't doing low carb or keto loves them.
I’ve been searching and searching for something along these lines! But now. I’m really worried about Ms. Cow.
Bessie.... Should..... Be ok.........
Watching again 3 years later. Such a fun video. Looking for good pasta recipe. Man, I miss your videos bro!
Fat Miiiiike! ♥️
🎶Mike! Mike! He’s our man ... if he can’t do it NO ONE CAN! 🎶
😂
Once again.. Great Job! . 👏🏻
Thanks! He's coming in like spidey 😂
@@BlackTieKitchen
😂
Yum! I love old rubber bands. LOL. I'm so glad your videos started showing up on my account. I miss pasta and will be making this soon. Thanks!
Let me know what you think! The dough can be a little tricky. If its too wet or too dry, you'll have to adjust it a bit - which will depend on humidity, etc
Yhea but... Don't let the rubber band be to tight around Your Utensil 😝😂😜❤
Time to get lupin flour and oil up that pasta roller. Cause I REALLY miss pasta. Can see lots of uses with this recipie. (Thinking lasagana)
I have ground lupin to make sorta grits, and they work but since they are dried beans takes a long time to cook to get soft. But taste wise it is darn similar
Ya, ive been thinking the same! I need to get a lasagna noodle cutter though to make them nice and even 😅
Love the video! Even the book at the end! Thanks for the laugh on my bday and ooooh pasta!
Happy Bday!
4:10 I was trying to think of what it looked like and you nailed it. XD
Haha like when you find that rubberband that's been in your car for a few years 😂
Dude!!!!! I ordered a pasta machine, but I couldn’t wait for it to try this. So I watched some videos on how to make shells by hand and made some! My nine-year-old son is perhaps the most picky eater on planet earth, and he ate all of his and asked for more!!! You’ve changed a LOT of lives today! ❤❤❤
Awesome!
When Fat Mike took matters in his own hands, I thought the pasta was going to nestle beside a thick T-bone! 🥩 🍝
Haha not quite 😂
And that would have killed more Italians than this bleeding virus 😥
🤣🤣🤣🤣🤣🤣🤣
Holy hell, Dennis. I just bade a batch of this and it's amazing. So much so I just ordered the pasta machine.
Glad you enjoyed it! I'm currently working on a formulation for the next version!
I love this video
Me too 😄 thanks for watching!
Wacky presentation, but the recipe is amazing. I tried it for the first time tonight. I suspected, and I believe I'm right when I say that I think the extreme salt bath it's cooked in is designed to remove the bitterness of the lupin taste, which has been an issue with another lupin pasta recipe I tried. This eliminates about 90 per cent of that or more. In fact with any sauce it won't be noticed. The firmness and texture though...just perfect!
This is great. I do plan to make these BUT who do I have to call to get some company to start making this and sell frozen? Come on, Costco get on it!
😂😂🤫
Bro.... I've always enjoyed your channel but i gotta say you've seriously jumped to the next level over the last 6 months #BigProps 👊🏽
Thanks Joe! And I agree - Ive definitely take a hard left turn over the past 6 months into uncharted territory 😄
hey Dennis, just noticed that you and Mike have the same dimples....
are you related ????
Mmmmm maybe? 😅
So much dedication.... I'm new here and excited to see more
Glad to have you!
I like how you looked at your imaginary watch. Lol
🤫🤫🤫 I usually wear a watch but it gets in the way when im cooking 😅
🤣🤣🤣
Thank you So much for sharing your talent. I hope you’re having as much fun as your subscribers are. The quality of photography and humorous story line are very creative and well done.
Thanks Colleen. It's fun, but Id be lying if it didnt give me heartaches lol
People with celiac disease have left the chat
Unfortunately, yes 😔
Ah, a Black Tie Kitchen video I hadn’t seen before. Just what I needed! Thx.😊
This is my most.... short film-esque one to date 😂
The production value for this video is stunning! Hahah loved it!
Thanks!
Thank you for this recipe. I just made this today and its so nice. My question is can you also dry the pastanoodles. Or can you freeze the dough?
Made fettuccine crab Alfredo today from this recipe. Paired it with a good wine and a caprese salad. The pasta was perfect al dente and the taste was great. I was a little concerned as the Lupin flour has its own smell but it had no effect on the final product. My next dish with this pasta will be lasagna and I am looking at an extruder so I can make elbow macaroni and rotini. Darlington, South Carolina
Glad it worked out William!
Being an Italian I haven't really eaten pasta in a really long time being on keto. I am a type 2 diabetic to the point I'm actually deal with neuropathy both hands and feet and I also get shots in my eyes I had to take control and I did the keto diet I got my A1C down to 6.5 which isn't I've never gotten that number since I've been a diabetic for so many years. After watching three of these videos I have to say I really enjoy your content I really think you're funny I like the creativeness and the recipes look really promising. Thanks Dennis for making me smile and making me hungry at the same time lol. 🙂
Thanks for watching! Im glad you have your A1c in a much better spot. Diabetes sucks hardcore :(
@@BlackTieKitchen Thanks bro. It does bro. I hate it.
Fasting helps those numbers too.. I've had most of my neuropathy reverse course when I first went low carb years ago 🙂
Wow. You are talented. I enjoyed watching and will definitely try this. Thanks!
Thanks and thanks for watching!
I'm not sure why but lately UA-cam has been giving me daily recommendations for one video from you and one from Owl Kitty.. I have no complaints. It's a great way to start my day.
😂😂Im not familiar with Owl Kitty, but Im sure it's a very different channel!
@@BlackTieKitchen it is indeed, but it’s pretty great. I wholeheartedly recommend both of you. 😂❤️
Oh...darling...I just made THEM. With a homemade alfredo....it had....BITE!!!!!!! After JUST trying the latest NO GLUTEN Kaizen PASTA RELEASE...MUSH MUSH MUSH, I was just so disappointed that no company understands most of us don't give a crap about gluten. I had the same sub par pasta maker in terms of cutting, but the end result resisted my tooth in a glorious way. Thank you...and thank you.
Glad you enjoyed it! 😄
Hi my friend.
I've just tried this recipe and it came out amazing ! I had to add a little bit of water because my dough was to dry. Kneading it by hand was like a work out, but it worth it ! Thank you so much for saving my life ! I had it with butter and gratted cheese.
Glad you liked it! And yeah - the different humidity levels of the dough and the air will affect it quite a bit - Im glad you were able to troubleshoot it!
@@BlackTieKitchen I've tried again. This time I made 50 wheat gluten, 110g lupin flour, 3 eggs and add a little bit of water. All in the processor food and you're done ! A million way easier than by hand 😜 !
It's an understatement that its easier in the food processor!
BRO...Ive made the pizza, rhe chicken parma and today I made this...and WOW. This may be my favorite one! I didnt think thr pizza or chicken parma could be topped, but this IS lasagna! Thank you brother and much love from German!
I am in love with your videos.! They are so very creative, helpful and enjoyable. Thanks for working in this way. I know they have to be much work to produce.
Thanks! I appreciate it! If youre curious and 'behind the scenes' content is something you enjoy, I actually did a commentary for this very video: ua-cam.com/video/PkZnEdO6LYA/v-deo.html
Man you are the best UA-camr making food that I ever seen !!!!❤❤
Haha thanks
AMAZING. Seriously the BEST pasta that is keto i have ever had!!! it tastes like pasta. it feels like pasta. it has the same texture homemade pasta. I AM SHOOK!! now i want to try it as a lasagna. but i am wondering if i should not cook the pasta prior to assembling the lasagna or if i should? the cook time is perfect at 3 minutes and i dont want to screw that up. any suggestions anyone has i would appreciate!
BRAVO!! My family is wondering why I am so happy. Vid quality and story on this one are outstanding and hilarious. Food, as always, nailed it.
Thanks Maria!