Keto Pasta- Lupin Flour, Eggs, Salt Xanthan Gum, Oat fiber
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- Опубліковано 30 лип 2024
- Tonight at Cucina Pazzo for making keto pasta. Only 4 ingredients to this recipe.
One cup of lupin flour
1/2 teaspoon of salt
1/2 teaspoon of xanthan gum
Two large eggs.
Oat fiber for dusting
Directions:
Place everything in a food processor, except for the lupin flour and pulse for about one minute.
Add 3/4 cup lupin flour and see if that will be enough flour. Add more if you need to. The dough should not be that sticky. It should be a little tacky though.
Let dough rest for 20 minutes. Important do not skip this step.
Cut dough into quarters. Each quarter will be a serving.
Lightly oat flour your surface and flatten by hand, one of the quarters of the dough.
Dust your dough with oat fiber, to keep your rolling, pin or pasta rollers from sticking. If using a pasta roller, then it will look like a shaggy mess. The first couple of times going through and that is normal. Lately Desk your dough without fiber, every time you laminate. Using a pasta, roller or a rolling pin, start rolling out your dough. You will want to laminate your dough by folding it in half and rolling it in a minimum of 5 to 6 times. I laminating the dough you’ll be smoothing out the structure and strengthening what the eggs are doing in the dough.
Attach a pasta cutter or cut your dough by hand to make the shapes that you’re looking for.
Boil 6 to 8 cups of water with a teaspoon of salt. Add your fresh cut pasta to the water and boil for about 1 to 1 1/2 minutes.
Total net carbs are 1.2 per serving 
Mine, Jay! 
This is awesome. Gluten free to boot! I love that you called your channel "Crazy Kitchen". So very grateful for this recipe!
thank you
Good video and I will be trying this weekend! My pasta machine is hand crank but I in on this!
Beautiful congratulations
,Nice video. Would like to see your pasta sauce recipe.
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. 🥰
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!
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. 😢
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 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! 🥰
How does it taste? Is it close to the real thing? I’ve made several versions and some are not horrible, but none are really close to real pasta.
It’s the closest I’ve had to regular pasta. It’s delicious and filling. Make the pasta just a little thicker than I did in the video. It held together fine. I just thought it was too thin. I made another batch thicker and it was a lot better.
Do you have a pizza crust recipe?
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.
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.
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.
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.
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.
Great recipe! You should not rely on spell check.