Just had low crb "spaghetti"!
Replies to This Discussion
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Permalink Reply by Trudy on -
Bsc, Tinkyada Spaghetti Style Brown Rice Pasta--Yes, the label says "brown rice, rice bran and water." I've long since given up any pasta with any white rice in it, or if the label just says "rice." There are carbs: serving size is 2 oz/56 g dry," = 43 grams. The fiber seems to make it good on the glycemic scale, so a small serving of the pasta with meat, salad, veggies, works for me.
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Permalink Reply by Brian (bsc) on -
Ya know, you can tell me that this stuff is a "substitute" for pasta. But, I used to make pasta from scratch, I not only have a hand cranked machine, I have an actual f*gg*n electric machine. While I can certainly make wonderful dishes with spaghetti squash or bean sprouts, it is just not the same. So I am throwing down the kitchen mitt. I'm going to post a question for the chef over on his blog. How can you make homemade pasta that is both a true pasta and very low carb?
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Permalink Reply by Gerri on -
I've seen pasta recipes using eggs & soy flour that claim to be passable. Bleech. Soy flour tastes dreadful. Pasta has to have the elastic properties of gluten to be pasta. There's vital wheat gluten, but I haven't found a way this works well without being leaden. Substitutes flours can't replicate semolina no matter how many eggs or binders are added. Almond flour & flaxseed meal tend to fall apart when they hit boiling water. I tried to make spinach gnocchi using a tiny amount of wheat flour, almond meal, vital wheat gluten, spinach, grated parmesan & eggs. Was a disaster when boiled. Actually came up with a good spinach gnocchi recipe that's just baked, but it's not "real" gnocchi. Tastes great because it's broiled in browned sage butter.
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Permalink Reply by onesaint on -
Now that my certification classes are over for the year, Ill get cracking on the pasta mix (be it calzone or spaghetti). Im thinking Bob's Red Mill Low Carb Baking Mix and WPI 5000 might be a good place to start. The low carb baking mix being the odd man out. There is also WPI 8000 that is more elastic like than the 5000.
I use the WPI 5000 with some almond flour to replace flour in country style gravy. That works like a charm. Boiling though is a different story!
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Permalink Reply by Gerri on
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Please, please start the great calzone experiment. Fame, fortune & my undying gratitude await you. Bob's mix might work for a calzone, but not for pasta. You know what happens when fiber hits water:) It's a lot of fiber & has similar ingredients to net zero carb bread. Not much chewiness or density in low carb bread.
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Permalink Reply by onesaint on
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What I might end up doing is making multiple mini batches to see what works where, but the faux flour order is in, so Ill start playing when it arrives. =^)
If I can figure this out, it will just be repayment for your bisque recipe!
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Permalink Reply by Gerri on
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Deal. Some low carb breads have chicory root. Maybe that adds some heft, or maybe it's there for more fiber. I was playing around with WPI & vital wheat gluten the other day. Rolls I made were horrid. You know it's bad when dogs wouldn't eat it. It had this funky off flavor, kind of stale tasting. I wonder if the WPI or gluten has gone bad.
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Permalink Reply by onesaint on
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LOL. They are the ultimate connoisseurs. "Why this roll isn't fit for a Dog!"
Curious about the flavor. I tend to toss in some flax or almond flour to give some flavor as the WPI is usually stiff tasting. Do those flours go bad?
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Permalink Reply by Gerri on
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Especially when their favorite snack is grazing in the cat's litter box! Gee, I don't know if these go bad. Didn't smell off, but there was a stale taste. Had some almond flour in the experiment gone bad, but I may have used too much of the others. Stiff tasting--that's it. Also somewhat flat tasting.
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Permalink Reply by Brian (bsc) on
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I've never found an adequate very low carb pasta recipe. The vital wheat gluten may be a useful core in a successful recipe, but I've never found it. You can't make pasta from a regular baking mix, it has to have enough gluten to get the right consistency. I've posted a challenge question to the Chef. Lets see what he suggests.
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Permalink Reply by onesaint on
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Im curious to see what he has to say as well. Although, I think this one is going to be a bit substitute game.
What Im thinking is the WPI as the bulk and the baking mix or something else with some gluten to it to just get the consistency were looking for. I just ordered some more WPI and what not so Ill play with it soon.
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Permalink Reply by onesaint on
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Ok bsc, I stole this from the lowcarb friends forum. Its supposed to be indistinguishable from carb pasta to the non-Italian. =^)
"Pasta"
Note: all these powders were packed down with the back of a butter knife and then scraped across measuring cup level with the back of butter knife.
1/2 cup + 1/8 cup of WPI
1/8 cup white flour
1/8 cup semolina flour
1 Tbsp soy protein isolate
dash salt
1 Tbsp olive oil
1 large beaten egg
Put all dry ingredients in food processor (3 cup size), turn on food processor a hair before you add the 1 T oil (have the oil already measured out when you do this part) then slowly add the beaten egg . Wait for it to turn into a ball then stop machine. Powder your cutting board and hands with plain protein powder first, because this dough is very sticky. Cut the ball of dough into 4 sections, cover with bowl so it doesn't dry out. Using hand crank pasta maker, take one section at a time and roll through pasta maker.....Start with #1 and work your way up to # 7. Before putting it through cutter rub protein powder on it so it cuts easy. If you cook it fresh then cook about 2 minutes in rapid boiling water, stir the noodles the whole time, drain but don't rinse. If you dry it and cook at a later time it takes about 10-15 minutes
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