Love your channel and your recipes. You detail everything as you make it and give us options which helps tremendously. Also your place is so homey and welcoming. 😊 Looking forward to more of your videos! 😋
Oh my, i’ve been warning some pasta. I made some of your other pasta recipe. It was really good. So I’ll have to try this. thanks again. Janet looks very yummy.
That looks great! Question: When I make a recipe that is all coconut flour I (obviously) can taste the coconut. Are there brands or types of flour that have less of the coconut taste? Thanks for your recipes!
@@jessiep2931 You're welcome. I use Anthony's Goods coconut flour and it has a very mild flavor. You can always add some dry Italian seasoning or other seasoning to the dough to help mellow down any coconut taste. Here's a link to the Anthony's Goods coconut flour if you want to check it out amzn.to/3TF9e6t
@@Mary_D. Once the sauce was on the nooodles I didn't taste any coconut taste. You can always add dry seasonings to the dough if your worried about any coconut taste. The drying of the nooodles really helps take away the coconut taste
@@JanetsDeliciousLowCarbKitchen Thanks a lot for responding. I really need to find a good pasta recipe since I am prediabetic and can't have carbs. Be well and have many great recipes friend.
@@grannygrumbles4119 It depends on what you have. Mine flattened it a little but the dough is really thick so I still had to roll it out. You want the dough very thin
I tried using glucomannan/konjac powder instead of xanthan gum but it crumbled once I tried to manipulate it so I tried using a potato ricer to press it into a pot of boiling water but it disintegrated. It smells great though and looks like oatmeal, could be a great keto/low carb oatmeal substitute.
@@sherrymyra I actually haven't tried storing the pasta after it's been cooked so I'm not sure. I think if it was frozen it might be ok but it might get a little mushy in the refrigerator if it has sauce on it. I also haven't tried reheating it with sauce on it. So I'm not sure about that either.
Dryed them in a airfryer today at 65 degrees celcius and 4 hours and are really dry what stop them to be stored in a plastic bag more then 4 days i wounder ?
@@Maleezza No it doesn't. Traditional pasta is made the same way. Flour. egg and dried. If it concerns you, you can always pasteurize your egg before you add it. Here's a link on how to pasteurize your eggs at home. janetsdeliciouslowcarbkitchen.com/how-to-quickly-pasteurize-eggs-at-home/
Hi Ms, janet, Thanks to your recipes, i can now manage my high blod sugar but still enjoying food. MS JANET can i substitute xanthan gum with syllium husk? Im sort of my difestive tract is not reacting well with xantham gum. Can i substitute it with psylium husk?
@@rexferdinandtraifalgar3477 I haven't tried this with psyllium husk instead of xanthan. In most recipes you can substitute psyllium husk powder for xanthan gum however I think a better substitute in this recipe would be konjac powder. You need something that will gum up and be very sticky like xanthan gum.
@@valerieferrara-ryan1815 The dough is very dry and crumbly at first after you knead it it should come together nicely. Did you weigh your ingredients or use cups? I know it sounds ridiculous but it really does make a huge difference.
I'm so pleased you're a coconut flour lady.
@@lainimitchell6312 Definitely 👍
Janet, You are a genius❣️
@@coleenlong8212 Thank you 😊
Thank you for sharing!
@@RP-mm9ie You're welcome
yum
@@gabesgotgame3420 Thanks 😊
Love your channel and your recipes. You detail everything as you make it and give us options which helps tremendously. Also your place is so homey and welcoming. 😊 Looking forward to more of your videos! 😋
@@bonniebachman1738 Thank you so much. I'm so glad you have been enjoying my videos
Thanks, ms janet,
@@rexferdinandtraifalgar3477 You're welcome
Thank you 😊
@@jkabholat You're welcome
That looks so good!
@@janp7660 Thank you
This beautiful lady and her amazing recipes are so underrated!
@@missyleng Thank you 😊
Thanks for sharing!
@@davidhoque5864 You're welcome
That’s amazing, thanks so much Janet❤
@@sharosmith You're welcome
It looks delicious 😋 ❤
@@DanielaBoha Thank you
Looks great!
@@thewickedwitchofse8998 Thank you
Looks delicious
@@dianehoffman6640 Thank you
Omg I’ve been searching for a low carb shell shaped and this should get closer!
@@StacyBraiuca Awesome
Oh my, i’ve been warning some pasta. I made some of your other pasta recipe. It was really good. So I’ll have to try this. thanks again. Janet looks very yummy.
@@debbiesaylor2554 You're welcome 😊
Cool 😎
@@justmedee1959 Thanks 😊
That looks great! Question: When I make a recipe that is all coconut flour I (obviously) can taste the coconut. Are there brands or types of flour that have less of the coconut taste? Thanks for your recipes!
@@jessiep2931 You're welcome. I use Anthony's Goods coconut flour and it has a very mild flavor. You can always add some dry Italian seasoning or other seasoning to the dough to help mellow down any coconut taste. Here's a link to the Anthony's Goods coconut flour if you want to check it out amzn.to/3TF9e6t
Também gostaria de saber. Será que fibra de bamboo da certo?
Da pra substituir a farinha de coco por fibra de bamboo? E qual a proporção?
Gonna try chili mac
@@justmedee1959 Yummy I this turns out to your liking when you try it
How about using as lasagna noodles?
@@Believe30 I haven't tried these as lasagna noodles but I'm pretty sure they will work
Hi. Your recipe looks great! Thanks for sharing. I would like to know if or how much you can taste the coconut flour?
@@Mary_D. Once the sauce was on the nooodles I didn't taste any coconut taste. You can always add dry seasonings to the dough if your worried about any coconut taste. The drying of the nooodles really helps take away the coconut taste
@@JanetsDeliciousLowCarbKitchen Thanks a lot for responding. I really need to find a good pasta recipe since I am prediabetic and can't have carbs. Be well and have many great recipes friend.
Love this! Do you think it would work using a tortilla press? Thank you for this!
@@grannygrumbles4119 It depends on what you have. Mine flattened it a little but the dough is really thick so I still had to roll it out. You want the dough very thin
@@JanetsDeliciousLowCarbKitchen thank you!
@@JanetsDeliciousLowCarbKitchen For me the parchment paiper stop me to get it really thin so directly on countertop was alot easier
@@swedenevguru8483 Yeah I agree. The parchment paper can be a little slick sometimes
I tried using glucomannan/konjac powder instead of xanthan gum but it crumbled once I tried to manipulate it so I tried using a potato ricer to press it into a pot of boiling water but it disintegrated. It smells great though and looks like oatmeal, could be a great keto/low carb oatmeal substitute.
Looks good. Question: Will the dish that you make keep in the refrigerator after it is cooked or will the pasta fall apart during storage?
@@sherrymyra I actually haven't tried storing the pasta after it's been cooked so I'm not sure. I think if it was frozen it might be ok but it might get a little mushy in the refrigerator if it has sauce on it. I also haven't tried reheating it with sauce on it. So I'm not sure about that either.
Dryed them in a airfryer today at 65 degrees celcius and 4 hours and are really dry what stop them to be stored in a plastic bag more then 4 days i wounder ?
@@swedenevguru8483 I think they store best in the freezer but you can store them at room temperature
U added an egg that doesn't go bad while the uncooked noodles are sitting out for hours at room temp.,?
@@Maleezza No it doesn't. Traditional pasta is made the same way. Flour. egg and dried. If it concerns you, you can always pasteurize your egg before you add it. Here's a link on how to pasteurize your eggs at home. janetsdeliciouslowcarbkitchen.com/how-to-quickly-pasteurize-eggs-at-home/
Ok. Thanks
@@JanetsDeliciousLowCarbKitchen
Ok. Thanks
Hi Ms, janet, Thanks to your recipes, i can now manage my high blod sugar but still enjoying food. MS JANET can i substitute xanthan gum with syllium husk? Im sort of my difestive tract is not reacting well with xantham gum. Can i substitute it with psylium husk?
@@rexferdinandtraifalgar3477 I haven't tried this with psyllium husk instead of xanthan. In most recipes you can substitute psyllium husk powder for xanthan gum however I think a better substitute in this recipe would be konjac powder. You need something that will gum up and be very sticky like xanthan gum.
Didn't work a big dry mess
@@valerieferrara-ryan1815 The dough is very dry and crumbly at first after you knead it it should come together nicely. Did you weigh your ingredients or use cups? I know it sounds ridiculous but it really does make a huge difference.
I weighed them I know it makes a difference @@JanetsDeliciousLowCarbKitchen
I have it kind of drying in the cold oven hoping it will resemble a pastina , fingers crossed
@@valerieferrara-ryan1815 Good luck. I hope it works for you. 😊