Nice video , was hoping to see your reaction to taste, texture and if you found it similar to traditional noodles. And your opinion on recipe- whether it needed improvements or just perfect as is. Thank you!
Keep in mind it was my first time with this recipe. Not my first time making pasta though. I liked the flavor a lot. The texture was really good but not quite like wheat pasta. This is the closest I’ve tried that tastes like real pasta. At 1 minute they are almost Al denteY. ou can twirl it. It’s better than Shiratake noodles and miracle noodles. With this recipe you don’t want the pasta to be thin. I would only roll it to setting 3 next time on the pasta roller. My first dough I rolled was thin. It cooked great and plated nice but broke more when you twirled it. An extra egg would fix that. That also means more oat fiber. It’ll be stickier. There’s a lot of recipes that add half vital wheat gluten and half lupin flour. That would also fix that. I wanted to try with just the lupin flour to keep the pasta with cleaner ingredients. I had a heart attack last year so I’m trying to stay low carb and Jeep some bad fats away. This is worth trying again. I’m drying a bunch of the pasta on my counter. It should be ready to seal up tomorrow.
@@cucinapazzo4223 I just found your channel this morning! And have enjoyed several of your videos already! Actually, made your oatmeal with the pecans for our breakfast- was truly very good! I’m staying sugar free and low carb/Keto myself. My health reasons as well. Truly was inquisitive not a criticism, I’m hoping to share your channel and recipes Keto group on fb if you don’t mind. Your straight forward approach is wonderful and I thank you! Will pray for continued healing of your heart. Keep on keeping on😁
I think it’s the closest that I found to regular pasta. I think the noodles need to be a little thicker. In my video, I made it a little too thin, hoping that it would expand more in the water. I let a bunch of the noodles dry out for three days. I use them later and they were perfect. I liked the fettuccine cut on the noodles versus the spaghetti. I thought the fettuccine ones were more rugged and held up better. But even the spaghetti ones were great.
@@thatswhatshesaidbro , you can but you’ll most likely not be low carb anymore. The whole point of using lupin flour is that it will add fiber and protein
I find oat fiber to be gritty and taste like sawdust (or what I image sawdust would taste like.) I made this, and while it truly was a lot of fun to make (I love playing with the Kitchen Aid attachments!), after cooking, I thought, "too much oat fiber!" My husband liked it a lot. Next time, I'll dust it in vital wheat gluten. (I do not have a gluten problem, so good with me.) Same powdery texture as oat fiber, but without the dry grit.
So, which is it? In your video you say a teaspoon of salt and a teaspoon of xanthan gum, however in the written recipe, it says a half a teaspoon of salt and a half a teaspoon of xanthan gum.
I don’t see why you couldn’t. Lupine flower just happens to have a lot of fiber. You’d have to rerun the numbers to see how much it would change everything. I have bamboo fiber, but I just haven’t used it a lot.
You want it good and floured. I made the mistake in the beginning of not flouring enough and I actually ended up completely destroying my kitchenaide roller attachment. 😢
thx for sharing. did you hear about 'keto asian flavours' channel and her noodles? check her out. easier. Also, not sure if you know of the lady on 'I don't sugar coat' channel. She uses lupin flour for everything - bread, bagels, pie crust, everything!
Julie, I’ve seen a lot of the videos of the lady on I don’t sugarcoat. Not everything she has is a slow carb as I would like. As I put things into my Carb Manager app that I have on my phone I realize that I need to change things to fit my needs and they don’t necessarily work. so most of my recipes are going to be either low-carb or keto. When I say that it’s low carb, it means that it will fall into the criteria of the carb count for keto, but it may have the wheat protein gluten in it. For example… I do use low-carb tortillas that have gluten in them. I do eat, a low-carb bread that has gluten in it. I would consider those low-carb and not necessarily keto. It still fits the macros, but doesn’t fit the definition. Sort of a dirty keto as most people look at it.
@@cucinapazzo4223 did you see the noodles from keto asian flavours? you have to get some ingredients on amazon but still. I have the ingredients but just have to make them (soon). Others like them. Serious Keto made them with a can of chicken as well.
@@sueh1091 Skip them, they are absolutely VILE. I was highly annoyed that YT channels are promoting them. As bad or worse than konjac noodles. Very disgusting.
I tried oat fiber in a biscuit recipe and it was awful. Maybe it was the brand I used. Unfortunately I bought 2 bags of it. Maybe zero carb whey isolate protein powder could substitute.
This is awesome. Gluten free to boot! I love that you called your channel "Crazy Kitchen". So very grateful for this recipe!
Good video and I will be trying this weekend! My pasta machine is hand crank but I in on this!
Nice video , was hoping to see your reaction to taste, texture and if you found it similar to traditional noodles. And your opinion on recipe- whether it needed improvements or just perfect as is. Thank you!
Keep in mind it was my first time with this recipe. Not my first time making pasta though. I liked the flavor a lot. The texture was really good but not quite like wheat pasta. This is the closest I’ve tried that tastes like real pasta. At 1 minute they are almost Al denteY. ou can twirl it. It’s better than Shiratake noodles and miracle noodles. With this recipe you don’t want the pasta to be thin. I would only roll it to setting 3 next time on the pasta roller. My first dough I rolled was thin. It cooked great and plated nice but broke more when you twirled it. An extra egg would fix that. That also means more oat fiber. It’ll be stickier. There’s a lot of recipes that add half vital wheat gluten and half lupin flour. That would also fix that. I wanted to try with just the lupin flour to keep the pasta with cleaner ingredients. I had a heart attack last year so I’m trying to stay low carb and Jeep some bad fats away. This is worth trying again. I’m drying a bunch of the pasta on my counter. It should be ready to seal up tomorrow.
@@cucinapazzo4223 I just found your channel this morning! And have enjoyed several of your videos already! Actually, made your oatmeal with the pecans for our breakfast- was truly very good! I’m staying sugar free and low carb/Keto myself. My health reasons as well. Truly was inquisitive not a criticism, I’m hoping to share your channel and recipes Keto group on fb if you don’t mind. Your straight forward approach is wonderful and I thank you! Will pray for continued healing of your heart. Keep on keeping on😁
I think it’s the closest that I found to regular pasta. I think the noodles need to be a little thicker. In my video, I made it a little too thin, hoping that it would expand more in the water. I let a bunch of the noodles dry out for three days. I use them later and they were perfect. I liked the fettuccine cut on the noodles versus the spaghetti. I thought the fettuccine ones were more rugged and held up better. But even the spaghetti ones were great.
Thank you for sharing. It was obvious you knew what you were doing. I pray you grow stronger as you heal. 🥰
Could you try making this in electronic pasta maker?
Very good video.
,Nice video. Would like to see your pasta sauce recipe.
Do you think this pasta dough would work with an pasta machine that extrudes the pasta?
Yes I think it would work in an extruder.
Thanks for asking my question 😍
This was my question too!! Lol ❤️ This recipe looks amazing! 🥰
My Keto Journey uses the Phillips Pasta machine to make her lupin flour pasta. She also noted that the pasta needs to be thicker for better results.
Beautiful congratulations
can you add a bit of seasoning to the dough?
I’m sure you can but I probably wouldn’t. I think it would make the pasta brittle. If you do add it then definitely make the pasta thicker.
Can you use oat flour instead of fiber flour and have same texture ?
@@thatswhatshesaidbro , you can but you’ll most likely not be low carb anymore. The whole point of using lupin flour is that it will add fiber and protein
@ true how’s it taste and how’s the texture I couldn’t tell? Like regular fettuccine?
@@thatswhatshesaidbro , it’s the closest thing I’ve tasted the regular full carb pasta
@ nice thank you I’ll give it a try!
Is it possible to make it without a food processor?
@@Debbie68 , yes you can make it by hand like regular homemade pasta.
I find oat fiber to be gritty and taste like sawdust (or what I image sawdust would taste like.) I made this, and while it truly was a lot of fun to make (I love playing with the Kitchen Aid attachments!), after cooking, I thought, "too much oat fiber!" My husband liked it a lot. Next time, I'll dust it in vital wheat gluten. (I do not have a gluten problem, so good with me.) Same powdery texture as oat fiber, but without the dry grit.
vital wheat gluten tastes so bad I throw a lot a away. Its vile. and the smell!
So, which is it? In your video you say a teaspoon of salt and a teaspoon of xanthan gum, however in the written recipe, it says a half a teaspoon of salt and a half a teaspoon of xanthan gum.
@@giseleaparecidadesouza6029 , I made a double batch of the recipe in the video. The recipe I have in the video is exact measurements.
Dr Pazzo friend I’m sure you have a better name😂. I just want to tell you I like your keto lab.
My name is Nick! Thank you.
Do you have a pizza crust recipe?
Can i substitute bamboo fiber for lupin?
I don’t see why you couldn’t. Lupine flower just happens to have a lot of fiber. You’d have to rerun the numbers to see how much it would change everything. I have bamboo fiber, but I just haven’t used it a lot.
You want it good and floured. I made the mistake in the beginning of not flouring enough and I actually ended up completely destroying my kitchenaide roller attachment. 😢
A little bit of coconut flour could help with the stickiness
Oat fiber is probably a better choice. Coconut flour absorbs a lot of moisture.
thx for sharing. did you hear about 'keto asian flavours' channel and her noodles? check her out. easier. Also, not sure if you know of the lady on 'I don't sugar coat' channel. She uses lupin flour for everything - bread, bagels, pie crust, everything!
Julie, I’ve seen a lot of the videos of the lady on I don’t sugarcoat. Not everything she has is a slow carb as I would like. As I put things into my Carb Manager app that I have on my phone I realize that I need to change things to fit my needs and they don’t necessarily work. so most of my recipes are going to be either low-carb or keto. When I say that it’s low carb, it means that it will fall into the criteria of the carb count for keto, but it may have the wheat protein gluten in it. For example… I do use low-carb tortillas that have gluten in them. I do eat, a low-carb bread that has gluten in it. I would consider those low-carb and not necessarily keto. It still fits the macros, but doesn’t fit the definition. Sort of a dirty keto as most people look at it.
@@cucinapazzo4223 did you see the noodles from keto asian flavours? you have to get some ingredients on amazon but still. I have the ingredients but just have to make them (soon). Others like them. Serious Keto made them with a can of chicken as well.
@@sueh1091 Skip them, they are absolutely VILE. I was highly annoyed that YT channels are promoting them. As bad or worse than konjac noodles. Very disgusting.
I tried oat fiber in a biscuit recipe and it was awful. Maybe it was the brand I used. Unfortunately I bought 2 bags of it. Maybe zero carb whey isolate protein powder could substitute.
Great recipe! You should not rely on spell check.