Still trying to make this keto thing work better for me, and the big holes have been the bread, which has been kind of sorted, and pasta.
While i have tried using cabbage as pasta substitute it isnt quite on the money on the long term... so here i am trying some new styles and delivering the report on the results.
Now this works quite decently, but there are some differences that may be deal breakers for some.
The structure of the pasta is a bit crumbly, it holds together well enough, but it breaks considerably easily. That being said home made pasta is naturally a bit more crumbly, but this is just that little bit more.
The taste is different, let that be known. This may be a bit much for some, but you can definitely taste the quinoa flour. I tried to combat this with herbs and spices, but what i found was the best solution was the sauce... lots of sauce.
When its drenched in sauce it disguises everything enough to make it seem like legit pasta.
You have to admit it looks pretty cool though huh ?
ok so im sure you want to know how to make this pasta and try it out for yourself so here is the recipe and method;
Ingredients
-1.5 cup quinoa flour
- 0.5 cup of hemp seed flour
- 2 eggs
- 1/4 cup of milk
Additional items i used to chill the flavor
- one pinch of: salt, pepper, oregano, garlic (teaspoon of minced)
Method
- Place flours (and spices if adding them) in a large bowl and mix thoroughly.
- Make well in center of mix and add eggs and milk
- Mix with fork until dough forms then kneed by hand
- Roll out (i use pasta maker machine) and cut to size
- Place boiling water until pasta floats
Now all you have to do is combine it with your favorite pasta sauce and serve. As i said it is a bit different than what 'normal pasta' is like.
I think it is a reasonable substitute that requires some refining, but when it comes down to either having this of nothing im sure many people would rather have something like this.
I will endeavor to keep working at these recipes and get them up to scratch so they are as close to the alternatives as possible.
There's a melted mozzarella + egg + almond flour pasta that is pretty tasty as well.
I tried fat head dough and it was a bit almondy strong TBH, it has kinda put me off trying almond in stuff again any time soon, lol.
but once the taste aversion has worn off i may have another crack at it
This looks delicious!
thanks, it was interesting :)
THAT LOOKS AMAZING! HOW DID IT TASTE. TEXTURE WISE! BE HONEST! DI YOU LIKE IT? WAS IT DIFFERENT? OR DID IT TASTE JUST LIKE PASTA! MARVELOUS
IT HELD TOGETHER LIKE PASTA BUT WAS MUCH MORE CRUMBLY, IT BROKE WHEN TRYING TO WIND IT ON MY FORK... SO IT WAS MORE OF A JAB AT IT AND SEE WHAT YOU CAN GET KINDA DEAL :P
YOU COULD CERTAINLY TASTE THE DIFFERENCE, ITS NOT BAD THOUGH I WOULDNT BE HAVING LOTS OF IT.
BUT IF YOU HAVE LOTS OF SAUCE YOU CANT REALLY TELL THE DIFFERENCE AND IF YOU ARE TRYING TO REDUCE CARBS AND INCREASE VEG AND MEATS ITS PERFECT FOR THOSE KINDS OF MEALS :)
Interesting if you make a different type of noodle. Or Gnocchi style. If it doesn't seem to wanna hold together in long strands maybe it will in short ones. Looked delicious
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ITS JUST A BIT MORE DELICATE PASTA, BUT STILL HOLDS TOGETHER WELL
PS THANKS FOR THE CAPS <3
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