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!
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!
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?
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.
Ok bsc, I stole this from the lowcarb friends forum. Its supposed to be indistinguishable from carb pasta to the non-Italian. =^)
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
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