For more videos using Lupin Flour, I have a dedicated Lupin Flour playlist with Keto videos on breads, pasta, chaffles, pastry, and dinners. Let me know what you think: ua-cam.com/play/PLj8VmbmnBzWPIQje9YGy0oZB2CSFgBBxq.html
THANK YOU FOR THIS GREAT TUTORIAL! Love how detailed you are and all the tips you gave to make it work. I have that same machine and 2 bags of Miracle Flour. Restarting my keto journey after the new year to control my A1C.
Thanks for your great recipes! Making baked goods with ingredients that are not grain-based takes practice when you've grown up using wheat, rye, and cornmeal.
Thank you for this inspiration. I made them the first time today, with my copper reginette - very nice result. I take out all the leftovers that are in the machine, spray them with water and roll them out into a thin dough. Then I cut out small star noodles, which I dry and use as soup noodles. I collect them in a jar so I always have pasta on hand. This way I never have to throw anything in the trash.
Omg, let me tell you that this video of yours is the most complete and understandable video I have ever seen on UA-cam! You have done such a superb job getting your point across. Are you a professor or teacher 🤔? I'm just glad your video just popped up on my feed. Great work! Thank you❤.
Thank you for your comment! You made my day. I am a mathematics educator -- 30 years in public schools and 20 years at the university level. I have been following a Keto lifestyle for a little over a year. Welcome to my channel.
@@Jolene_Morris well, I can definitely see and appreciate your experience as an educator. Hope this comes across right because I'm really not very good at expressing myself, lol! I'm glad that I found you! Anyway, not sure if you saw my other post about whether your recipe would work in a Kitchenaid pasta press? Has anyone mentioned to you about whether it was successful? Thank you Jolene for your service ❤
The compact model should work just as well -- you may need to adjust the quantities or measurements. Follow the instructions in the recipe manual that comes with your model. Just substitute the flour in the Phillips recipe with an equal amount of lupin flour. You may need to adjust the water -- start with a bit less and then add only as needed. Remember that the Phillips pasta machines don't make dough as we know it; instead, they work with wet crumbs. So don't add too much water. It's better with too little water than too much.
NEW VIDEO: There is an art to cooking gluten-free pasta, especially lupin flour pasta, so it doesn't break apart or get gummy. New video covers lupin flour pasta from start to finish. Learn how to properly cook lupin flour pasta: ua-cam.com/video/x9wKGVmoFoo/v-deo.html
At the risk of splitting hairs, just received my Phillips pasta maker, large model, and the measuring cup only holds one traditional cup of lupin flour, where you say it is equivalent to two cups and to use the 1/2 cup mark for the water? I know my brain is dense sometimes (so is my pasta), since I have THE Phillips measuring cup, just fill that once and use the one cup water line (which is 1/3 cup water line)? I am delightedly confused, can't wait to make lupin the easy way!
Thank you for your comment and question. I think I made a misleading mistake by giving the measurement of MY Phillips cup because there are many different models of the Phillips pasta maker. Some have a smaller measuring cup, some have two measuring cups, and some don't even come with a measuring cup (they use an internal scale to measure the flour). My machine is almost 10 years old so that model may be outdated. My best advice is to find a recipe for gluten-free pasta in the recipe book that came with YOUR machine and use that as your guide. As soon as you get the correct measurements for YOUR machine, you'll love pasta again.
Hi, very nice tutorial. Very explanatory and simple. I have the same machine. Its a wonderful gadget. I loved the sieve that you use to drain the pasta. Please can you share the link. Maybe i can get the same here in Uk. Cheers x
Solange, I use accessories from my Instant Pot pressure cooker to cook and drain the pasta. I use my 6-quart Instant Pot several times a week and have lots of accessories. What I use to drain my pasta is a second inner pot and the Instant Pot mesh basket. I'll put a link to the mesh basket in this video's description (show notes) so you can easily find it.
Thanks! Keen to try as we have Phillips pasta machine. Do you think there’s any substitute for eggs as my son is allergic?? Or we can cook the kids pasta separately I guess…
Amazon doesn’t carry that lupin flour anymore. Do you have another brand you recommend? Video was awesome. Thanks for sharing. Definitely plan on making these and appreciated all the tips and tricks.
What pasta maker do you have? You should use the measurements given by your pasta maker because each pasta maker has different strengths and can push through pasta with different moisture levels. If you have the same kind of pasta maker that I do (The Phillips Avance), you can purchase replacement measuring cups for it. philips.encompass.com/parts-accessories/Philips-Pasta-Maker Does that help?
The exact measurements for the pasta maker I have (Phillips Avance) are listed on page 9 of the instruction manual: a.media-amazon.com/images/I/C1CoJuiiNcL.pdf Phillips is very good about supporting their products. If you have a different model than the Avance, check the listing on Amazon or on the Phillips website and you'll find the PDF instruction manual that you can download.
Hi I love you videos you have any information on the compact Phillips machine the measurements for lupine Fowler is there a difference or can you use the same cup measurements
Nick, Sorry, I don't know much about the compact Phillips machine. Have you seen this video on Amazon: www.amazon.com/vdp/01300cd90ad54894abd811365b23c9d6?ref=dp_vse_ibvc0
@@nickristick2936 On the B-side of the liquid measuring cup, isn't there a mark to tell you how much water to add for each Phillips cup of flour? My cup has very faint, embossed lines (I've darkened them with a permanent marker so these old eyes can see them better 🙂).
Hi Jolene, enjoyed very much your video. You’re very informative and you take your time you don’t rush through it making people feel like how can I jot notes down she’s talking too fast what did she say? Play that again, play that again, I didn’t get that play that again… Lol, anyways you are making it really interesting for me very tempting for me to buy a Phillips machine. It does look pretty easy and only three ingredients is….When you remember them all… Lol.😂 could you elaborate a little bit more on the methods of storing them I’d like the idea of drawing the pasta how long and when do you know that you’ve dried it long enough that there is no moisture left and that they won’t go moldy on you? And also, once you have them dried, where do you store them in white container, a glass jar, a Rubbermaid container, a plastic bag, a paper bag. What would you think is the best? And I thank you in advance.
Check out this video: ua-cam.com/video/QGWzzK-OWl4/v-deo.html I dry my pasta using a Breville Oven with the dehydrate setting. If you don't have a dehydrator or oven with a dehydrate setting, you can dry pasta in the air: Leave it uncovered in a dry area for about 24 hours, gently turning and stirring a few times. Humidity and size of the pasta will play a part in the total time. When the pasta is completely dry, it will snap when you twist it. Then store it airtight in the pantry -- not fridge or freezer.
Oh no! That happens to me if I cook the noodles too long, and occasionally happens with fresh pasta -- that's why I like to dry it. Gluten-free pasta is very fragile. It's a real art to cook it properly -- it takes practice. Did you turn off the heat as soon as you put in the noodles? Did you add plenty of salt and some oil/ghee to the water? Don't stir the noodles too vigorously -- gently separate them as they cook. Do not overcook -- be sure to use an ice bath to stop the cooking. Macaroni and egg noodles are much more sturdy -- spaghetti and fettuccini do have a tendency to break apart. Perhaps you need more/less xanthan gum? Don't give up, but realize that gluten-free pasta will never hold together like semolina pasta. Don't cook a whole batch at once -- on day where you have time, experiment with a small, single serving of pasta until you can get it right.
Hi Jolene, just wondering if i can use this recipe for pasta using my Kitchenaid pasta press attachment. Of course i would be using the mixer to make the dough as per your recipe, but then would use the Kitchenaid pasta attachment to make the shapes. Do you think your recipe would work well in that case? Thank you.
Cathy, I have made my own pasta for years, but I have only used the Phillips Pasta maker. As such I don't know if the attachment would work the same way. Doesn't the pasta have to be somewhat doughy to go through the attachment? The recipe in the Phillips machine is more crumbly and takes the power of the extrusion process to turn it into dough. I guess you could use your stand mixer to mix it up into a dough consistency. I just don't know.
@@Jolene_Morris yes, you would have to use the mixer with bowl first to make the dough, then put it through the pasta press. So your recipe would be 2 cups lupin, 2/3 cup water? Is that regular cups?
Kirsten, I fill my 6-quart Instant Pot lid to about 2/3 of the way to the maximum fill line. As such, I probably use about 3 quarts of water. As a side note, I'm finishing editing a video today on MORE Making Pasta with Lupin Flour. This video emphasizes how I dry my pasta for long-term storage. Watch for it.
@@Jolene_Morris Jolene, thanks a lot for your immediate reply. As there are different types of cups for the Philips Pastamaker family and no recipes for lupin flour in the instructions, it is great to benefit from your experience. Could please also advise the size of eggs you use? I just watched your new video and once again enjoyed your methodical approach. I'll copy your system right away. Thank you. 🥰
Hi, I was wondering what is the model number of your pasta machine? Is it HR2378/06 with 8 pasta disc? There is a large one, but when I click on your link, I get the one with 8 disc. I just want to make sure if I get it, I want the same exact one you are using. Thank you.
Yes, the HR2378/06 is the same machine as the "Large" one but it comes with 8 shaping discs. The "Large" one only comes with 4 shaping discs. Same price -- go figure.
@@Jolene_Morris Wow Jolene, thank you for responding so quick! Now all I have to do is convince my hubby! I wanted to make sure because I knew your recipe would work in that one. Thank you again.
I have no idea. It's a 6-quart Instant Pot so I can only GUESS that the line is at 5 to 5 1/2 quarts. Google tells me there are about 950 ml in a U.S. liquid quart, so 5,000 ml or so ??? What is important is to have plenty of water to completely cover the pasta. DON'T OVERCOOK IT -- IF ANYTHING, UNDERCOOK IT. When I make my lasagna, I know that I just barely cook the pasta noodles for 30 seconds (and then put them into an ice bath) because I know they are going to cook more when I layer all the ingredients and bake it. It's really a matter of experience than anything. I think I need to make a complete lupin flour pasta video with details from start to finish. Would that help?
Lupin flour has about half the moisture content of wheat flour so it absorbs more moisture. Lupin flour has a higher protein and higher fiber content than wheat flour so it absorbs even more moisture. Lupin flour is gluten free so it needs a binder such as xanthan gum. With all this considered, you may have to experiment a bit to make "perfect" lupin flour pasta. I use a bit more xanthan gum and a bit more water than the standard Phillips instructions tell me to. I also know the humidity in the air makes a slight difference. Be patient -- don't give up. With a Phillips Pasta Maker and a few trials, you will be able to make pasta like a pro -- I promise.
Remember, lupin flour pasta is gluten-free pasta so it is easily overcooked (and it doesn't reheat well). It doesn't really have an al dente stage -- just use plenty of salt and ghee/oil in the water, don't vigorously stir, use an ice bath to stop the cooking process, and drain well. Get it out of the drainer quickly, and add more ghee/oil to the cooked pasta.
I have a 1 lb bag of Small Town Specialties Sweet White Lupini flour to give to anyone who wants it. I bought 2 bags and tried it in several recipes. It was okay, but I just never used the second bag. If you or any of your followers want it, comment here. Limited to USA or Canada. The only cost will be shipping. Original order cost was $24 for 2 bags.
The Phillips cup is 2 cups in measure. Use one, 2-cup measure of flour for a single batch (8 ounces). Use two cups of flour (a total of 4 cups flour) for a double batch (16 ounces or 1 pound of pasta).
I agree. One of the buttons on the control panel is "extrude only." You can put all the leftovers back into the machine and extrude some more. Or you can throw the leftovers into the next batch and use them that way.
Oh, no! Were you using a Phillips Pasta Maker? Did you use the measuring cup that came with the pasta maker? Sounds like you used too much water. The dough should be dry, almost crumbly. It's better to add too little water than not enough. Add the water slowly and stop when the dough turns from powdered flour to dry, crumbles (like bread crumbs). It will not be what we typically think of a dough. Another tip: If you make it too sticky, add more flour to see if it can recover. At any rate, don't spend hours to clean up the machine. Instead, let the parts sit out until they are thoroughly dry. Then the dough will flake right off with a dry brush. Let me know if this helps and if you can make an acceptable batch.
If you're only making one batch, there is a button on the machine to do a final extraction that uses that last bit of dough. The final extraction cycle takes about 5 minutes. I usually make 3-5 batches at a time so I just use the last bit of dough in the next batch. Either way, it's not as bad as you see in the video.
![Making Lupin Flour Pasta 2024 (Details from start to finish) [Keto Make Ahead #5]](http://i.ytimg.com/vi/x9wKGVmoFoo/mqdefault.jpg)
For more videos using Lupin Flour, I have a dedicated Lupin Flour playlist with Keto videos on breads, pasta, chaffles, pastry, and dinners. Let me know what you think: ua-cam.com/play/PLj8VmbmnBzWPIQje9YGy0oZB2CSFgBBxq.html
This is one of the most comprehensive recipe videos I've ever watched, much enjoyed
Wow, thank you!
This is the video I have been looking for! So informative and shows how the machine works with keto noodles! Thank you!
Glad it was helpful! [[Remember, less water is better than too much. Keep the dough dry and crumbly -- no wet like typical dough.]]
THANK YOU FOR THIS GREAT TUTORIAL! Love how detailed you are and all the tips you gave to make it work. I have that same machine and 2 bags of Miracle Flour. Restarting my keto journey after the new year to control my A1C.
You’re welcome! Let me know if you have any questions.
So glad I found your channel.
Enjoy! Let me know if you have any questions.
I've been searching for this recipe for 2 years! thank you!
Hope you like it! Lupin flour works best if you dry it first -- it cooks up better. Try it: ua-cam.com/video/QGWzzK-OWl4/v-deo.html
Is it 60-90 seconds for both dry and fresh? It looks like you were using dried?
60 seconds is the GENERAL time for fresh; 90 seconds is the GENERAL time for dried. You should always check for al dented. Never go by time only.
*Thank you for sharing this wonderful recipe!*
My pleasure 😊
Thanks for your great recipes! Making baked goods with ingredients that are not grain-based takes practice when you've grown up using wheat, rye, and cornmeal.
Absolutely!!
Thank you for this inspiration. I made them the first time today, with my copper reginette - very nice result. I take out all the leftovers that are in the machine, spray them with water and roll them out into a thin dough. Then I cut out small star noodles, which I dry and use as soup noodles. I collect them in a jar so I always have pasta on hand. This way I never have to throw anything in the trash.
That is genius! Thank you for sharing!
Excellent! Thank you for the informative and well explained process :)
You're very welcome!
WOW!! Thank you! It sound like I will have Lasagna again. I dish that I have been sorely missing.
Hope you enjoy.
Omg, let me tell you that this video of yours is the most complete and understandable video I have ever seen on UA-cam! You have done such a superb job getting your point across. Are you a professor or teacher 🤔? I'm just glad your video just popped up on my feed. Great work! Thank you❤.
Thank you for your comment! You made my day. I am a mathematics educator -- 30 years in public schools and 20 years at the university level. I have been following a Keto lifestyle for a little over a year. Welcome to my channel.
@@Jolene_Morris well, I can definitely see and appreciate your experience as an educator. Hope this comes across right because I'm really not very good at expressing myself, lol! I'm glad that I found you!
Anyway, not sure if you saw my other post about whether your recipe would work in a Kitchenaid pasta press? Has anyone mentioned to you about whether it was successful? Thank you Jolene for your service ❤
I can’t wait to try your recipe. I have the Phillips Compact model….I’m assuming it will work just as well (?)
The compact model should work just as well -- you may need to adjust the quantities or measurements. Follow the instructions in the recipe manual that comes with your model. Just substitute the flour in the Phillips recipe with an equal amount of lupin flour. You may need to adjust the water -- start with a bit less and then add only as needed. Remember that the Phillips pasta machines don't make dough as we know it; instead, they work with wet crumbs. So don't add too much water. It's better with too little water than too much.
NEW VIDEO: There is an art to cooking gluten-free pasta, especially lupin flour pasta, so it doesn't break apart or get gummy. New video covers lupin flour pasta from start to finish. Learn how to properly cook lupin flour pasta: ua-cam.com/video/x9wKGVmoFoo/v-deo.html
Amazing, informative video 🫡
Thank you!
At the risk of splitting hairs, just received my Phillips pasta maker, large model, and the measuring cup only holds one traditional cup of lupin flour, where you say it is equivalent to two cups and to use the 1/2 cup mark for the water? I know my brain is dense sometimes (so is my pasta), since I have THE Phillips measuring cup, just fill that once and use the one cup water line (which is 1/3 cup water line)? I am delightedly confused, can't wait to make lupin the easy way!
Thank you for your comment and question. I think I made a misleading mistake by giving the measurement of MY Phillips cup because there are many different models of the Phillips pasta maker. Some have a smaller measuring cup, some have two measuring cups, and some don't even come with a measuring cup (they use an internal scale to measure the flour). My machine is almost 10 years old so that model may be outdated. My best advice is to find a recipe for gluten-free pasta in the recipe book that came with YOUR machine and use that as your guide. As soon as you get the correct measurements for YOUR machine, you'll love pasta again.
Thanks so much for this tutorial! I have the smaller Phillips pasta maker and I almost sent it to the thrift shop. So glad I didn't!
You are so welcome!
Hi, very nice tutorial. Very explanatory and simple. I have the same machine. Its a wonderful gadget. I loved the sieve that you use to drain the pasta. Please can you share the link. Maybe i can get the same here in Uk. Cheers x
Solange, I use accessories from my Instant Pot pressure cooker to cook and drain the pasta. I use my 6-quart Instant Pot several times a week and have lots of accessories. What I use to drain my pasta is a second inner pot and the Instant Pot mesh basket. I'll put a link to the mesh basket in this video's description (show notes) so you can easily find it.
Excellent! Thank you very much
Thanks! Keen to try as we have Phillips pasta machine. Do you think there’s any substitute for eggs as my son is allergic?? Or we can cook the kids pasta separately I guess…
You can make the pasta with just flour and water.
Amazon doesn’t carry that lupin flour anymore. Do you have another brand you recommend?
Video was awesome. Thanks for sharing. Definitely plan on making these and appreciated all the tips and tricks.
I noticed that last month when I needed to restock. I bought Miracle Flour and it seems to taste the same: amzn.to/409QkZ7
Hi there, what disc were you using for the second pasta demo? Egg noodle?
Yes, egg noodle.
I have a noodle addiction as a chilrd. I have chrones disease & metabolic syndrome. BLESS U
Start small -- some people have a gut allergy to the lupin beans used to make lupin flour. Let me know how it goes. God bless.
I don’t have the Phillips cup. What are the measurements without it please ?
What pasta maker do you have? You should use the measurements given by your pasta maker because each pasta maker has different strengths and can push through pasta with different moisture levels. If you have the same kind of pasta maker that I do (The Phillips Avance), you can purchase replacement measuring cups for it. philips.encompass.com/parts-accessories/Philips-Pasta-Maker Does that help?
The exact measurements for the pasta maker I have (Phillips Avance) are listed on page 9 of the instruction manual: a.media-amazon.com/images/I/C1CoJuiiNcL.pdf
Phillips is very good about supporting their products. If you have a different model than the Avance, check the listing on Amazon or on the Phillips website and you'll find the PDF instruction manual that you can download.
Hi I love you videos you have any information on the compact Phillips machine the measurements for lupine Fowler is there a difference or can you use the same cup measurements
Nick, Sorry, I don't know much about the compact Phillips machine. Have you seen this video on Amazon: www.amazon.com/vdp/01300cd90ad54894abd811365b23c9d6?ref=dp_vse_ibvc0
@@Jolene_Morris I watched it and it didn't tell me the measurements of the egg and water
@@nickristick2936 On the B-side of the liquid measuring cup, isn't there a mark to tell you how much water to add for each Phillips cup of flour? My cup has very faint, embossed lines (I've darkened them with a permanent marker so these old eyes can see them better 🙂).
I measured the ingredients exactly for another user:
Lupin flour: 2 cups or 170g
Egg (large, stirred) *plus* water: 1/2 cup or 115g
Hi Jolene, enjoyed very much your video. You’re very informative and you take your time you don’t rush through it making people feel like how can I jot notes down she’s talking too fast what did she say? Play that again, play that again, I didn’t get that play that again… Lol, anyways you are making it really interesting for me very tempting for me to buy a Phillips machine. It does look pretty easy and only three ingredients is….When you remember them all… Lol.😂 could you elaborate a little bit more on the methods of storing them I’d like the idea of drawing the pasta how long and when do you know that you’ve dried it long enough that there is no moisture left and that they won’t go moldy on you? And also, once you have them dried, where do you store them in white container, a glass jar, a Rubbermaid container, a plastic bag, a paper bag. What would you think is the best? And I thank you in advance.
Check out this video: ua-cam.com/video/QGWzzK-OWl4/v-deo.html
I dry my pasta using a Breville Oven with the dehydrate setting. If you don't have a dehydrator or oven with a dehydrate setting, you can dry pasta in the air: Leave it uncovered in a dry area for about 24 hours, gently turning and stirring a few times. Humidity and size of the pasta will play a part in the total time. When the pasta is completely dry, it will snap when you twist it. Then store it airtight in the pantry -- not fridge or freezer.
@@Jolene_Morris thank you once again, Jolene and it would be so very nice to see you and your videos. You have yourself a blessed evening.
I have a pasta maker so won’t buy a Phillips. But how much flour do I need for your recipe since I don’t have the Phillips measuring cup?
I measured the ingredients exactly for another user:
Lupin flour: 2 cups or 170g
Egg (large, stirred) *plus* water: 1/2 cup or 115g
I followed your recipe to the "T" and my noodle disintegrated in the boiling water. Any thoughts to as why? Thank you.
Oh no! That happens to me if I cook the noodles too long, and occasionally happens with fresh pasta -- that's why I like to dry it. Gluten-free pasta is very fragile. It's a real art to cook it properly -- it takes practice. Did you turn off the heat as soon as you put in the noodles? Did you add plenty of salt and some oil/ghee to the water? Don't stir the noodles too vigorously -- gently separate them as they cook. Do not overcook -- be sure to use an ice bath to stop the cooking. Macaroni and egg noodles are much more sturdy -- spaghetti and fettuccini do have a tendency to break apart. Perhaps you need more/less xanthan gum? Don't give up, but realize that gluten-free pasta will never hold together like semolina pasta. Don't cook a whole batch at once -- on day where you have time, experiment with a small, single serving of pasta until you can get it right.
@@Jolene_Morris Thank you. I won't give up. I promise.
It's been two months since your first attempt at lupin flour pasta. How is it going now?
Hi Jolene, just wondering if i can use this recipe for pasta using my Kitchenaid pasta press attachment. Of course i would be using the mixer to make the dough as per your recipe, but then would use the Kitchenaid pasta attachment to make the shapes. Do you think your recipe would work well in that case? Thank you.
Cathy, I have made my own pasta for years, but I have only used the Phillips Pasta maker. As such I don't know if the attachment would work the same way. Doesn't the pasta have to be somewhat doughy to go through the attachment? The recipe in the Phillips machine is more crumbly and takes the power of the extrusion process to turn it into dough. I guess you could use your stand mixer to mix it up into a dough consistency. I just don't know.
@@Jolene_Morris yes, you would have to use the mixer with
bowl first to make the dough, then put it through the pasta press. So your recipe would be 2 cups lupin, 2/3 cup water? Is that regular cups?
I measured the ingredients exactly for another user:
Lupin flour: 2 cups or 170g
Egg (large, stirred) *plus* water: 1/2 cup or 115g
@@Jolene_Morris Great! Thank you Jolene for taking the time to do that for us💕!
I've been waiting for this to try with my Phillips extruder being I live low carb life style
Hi Jolene, thank you so much for this great tutorial. Could you please tell me how much water you use for this recipe?
Kirsten, I fill my 6-quart Instant Pot lid to about 2/3 of the way to the maximum fill line. As such, I probably use about 3 quarts of water. As a side note, I'm finishing editing a video today on MORE Making Pasta with Lupin Flour. This video emphasizes how I dry my pasta for long-term storage. Watch for it.
@@Jolene_Morris Jolene, thanks a lot for your immediate reply. As there are different types of cups for the Philips Pastamaker family and no recipes for lupin flour in the instructions, it is great to benefit from your experience.
Could please also advise the size of eggs you use?
I just watched your new video and once again enjoyed your methodical approach. I'll copy your system right away. Thank you. 🥰
@@kirstenfeldges3320 Kirsten, I use large eggs.
I measured the ingredients exactly for another user:
Lupin flour: 2 cups or 170g
Egg (large, stirred) *plus* water: 1/2 cup or 115g
I have a starfrit machine, so thank you so much g
for the measurements....I want to make Spaghetti bolognase ...or try to.
Hi, I was wondering what is the model number of your pasta machine? Is it HR2378/06 with 8 pasta disc? There is a large one, but when I click on your link, I get the one with 8 disc. I just want to make sure if I get it, I want the same exact one you are using. Thank you.
Yes, the HR2378/06 is the same machine as the "Large" one but it comes with 8 shaping discs. The "Large" one only comes with 4 shaping discs. Same price -- go figure.
@@Jolene_Morris Wow Jolene, thank you for responding so quick! Now all I have to do is convince my hubby! I wanted to make sure because I knew your recipe would work in that one. Thank you again.
when you say "add water to the line", how many total ml's does that make?
I have no idea. It's a 6-quart Instant Pot so I can only GUESS that the line is at 5 to 5 1/2 quarts. Google tells me there are about 950 ml in a U.S. liquid quart, so 5,000 ml or so ???
What is important is to have plenty of water to completely cover the pasta. DON'T OVERCOOK IT -- IF ANYTHING, UNDERCOOK IT. When I make my lasagna, I know that I just barely cook the pasta noodles for 30 seconds (and then put them into an ice bath) because I know they are going to cook more when I layer all the ingredients and bake it. It's really a matter of experience than anything. I think I need to make a complete lupin flour pasta video with details from start to finish. Would that help?
Lupin flour has about half the moisture content of wheat flour so it absorbs more moisture. Lupin flour has a higher protein and higher fiber content than wheat flour so it absorbs even more moisture. Lupin flour is gluten free so it needs a binder such as xanthan gum. With all this considered, you may have to experiment a bit to make "perfect" lupin flour pasta. I use a bit more xanthan gum and a bit more water than the standard Phillips instructions tell me to. I also know the humidity in the air makes a slight difference. Be patient -- don't give up. With a Phillips Pasta Maker and a few trials, you will be able to make pasta like a pro -- I promise.
Remember, lupin flour pasta is gluten-free pasta so it is easily overcooked (and it doesn't reheat well). It doesn't really have an al dente stage -- just use plenty of salt and ghee/oil in the water, don't vigorously stir, use an ice bath to stop the cooking process, and drain well. Get it out of the drainer quickly, and add more ghee/oil to the cooked pasta.
I have a 1 lb bag of Small Town Specialties Sweet White Lupini flour to give to anyone who wants it. I bought 2 bags and tried it in several recipes. It was okay, but I just never used the second bag. If you or any of your followers want it, comment here. Limited to USA or Canada. The only cost will be shipping. Original order cost was $24 for 2 bags.
Thanks for sharing!!
How much is in a Phillips cup please? Regular cup size?
The Phillips cup is 2 cups in measure. Use one, 2-cup measure of flour for a single batch (8 ounces). Use two cups of flour (a total of 4 cups flour) for a double batch (16 ounces or 1 pound of pasta).
I measured the ingredients exactly for another user:
Lupin flour: 2 cups or 170g
Egg (large, stirred) *plus* water: 1/2 cup or 115g
I forgot to add that I am a visual learner, and written instructions sometimes confuse me. So again, thank you...
Happy to help!
Unless you roll out what remains in the pasta machine and cut it by hand it seems like a huge waist.
I agree. One of the buttons on the control panel is "extrude only." You can put all the leftovers back into the machine and extrude some more. Or you can throw the leftovers into the next batch and use them that way.
A kitchen nightmare. The dough was so sticky, it wouldn't come out of the machine. A hour to clean up! I'm traumatized.
Oh, no! Were you using a Phillips Pasta Maker? Did you use the measuring cup that came with the pasta maker? Sounds like you used too much water. The dough should be dry, almost crumbly. It's better to add too little water than not enough. Add the water slowly and stop when the dough turns from powdered flour to dry, crumbles (like bread crumbs). It will not be what we typically think of a dough. Another tip: If you make it too sticky, add more flour to see if it can recover. At any rate, don't spend hours to clean up the machine. Instead, let the parts sit out until they are thoroughly dry. Then the dough will flake right off with a dry brush. Let me know if this helps and if you can make an acceptable batch.
Wow, after seeing how much dough is left in the bowl when you were cleaning it, I wouldn't buy this machine. That is too much waste.
If you're only making one batch, there is a button on the machine to do a final extraction that uses that last bit of dough. The final extraction cycle takes about 5 minutes. I usually make 3-5 batches at a time so I just use the last bit of dough in the next batch. Either way, it's not as bad as you see in the video.
@@Jolene_Morris Ok thanks you for replying.