Keto Viral PASTA NOODLE Battle 🍝 The BEST Low Carb Noodle Recipe?
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- เผยแพร่เมื่อ 21 พ.ย. 2021
- The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/highfalutinlowcarb11211
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Keto Viral Pasta Noodle Battle - The BEST Low Carb Keto Noodle Recipe?
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RECIPES WE TESTED
Keto Spaghetti & Egg Noodle | Original Keto Pasta Recipe
by Keto Asian Flavours
• 🍝 Keto Spaghetti & Egg...
Updated VIRAL Keto Egg Noodle Recipe & KETO LASAGNA SHEETS!
by Keto Asian Flavours
• 🍜 THE ORIGINAL! Update...
Keto Ramen / Spaghetti - Made from Chicken, Practically Zero Net Carbs!
by Serious Keto
VIDEO: • 🍜 Keto Ramen / Spaghet...
RECIPE: www.seriousketo.com/archives/...
*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Skillshare or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.*
#ketopasta #ketonoodles #ketoasianflavours
--------------
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--------------
PRODUCTS USED IN THIS VIDEO
Eggylicious Egg Yolk Powder: amzn.to/3Cxzy79
Sodium Alginate: amzn.to/3x45uyV
Calcium Lactate: amzn.to/32cVgkh
Wilton Mini Squeeze Bottles: amzn.to/3HDzHda
Ninja Blender: amzn.to/2Z3GD1y
ProTeak Cutting Board: amzn.to/2Qb2dLX
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Music by Epidemic Sound
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THE HIGHFALUTIN' KITCHEN STUDIO GEAR
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The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/highfalutinlowcarb11211
I want to personally thank Skillshare for partnering with me and sponsoring this video!
Keto Viral Pasta Noodle Battle - The BEST Low Carb Keto Noodle Recipe?
---------------
RECIPES WE TESTED
Keto Spaghetti & Egg Noodle | Original Keto Pasta Recipe
by Keto Asian Flavours
th-cam.com/video/a2N1onI7CM8/w-d-xo.html
Updated VIRAL Keto Egg Noodle Recipe & KETO LASAGNA SHEETS!
by Keto Asian Flavours
th-cam.com/video/x273zTwsOCI/w-d-xo.html
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Skillshare or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
#ketopasta #ketonoodles #ketoasianflavours
--------------
GET MY BESTSELLING COOKBOOK
My new book "Ketogenic Diet On A Budget" is available now! Click below to order now!
amzn.to/3jlqTOR
--------------
PRODUCTS USED IN THIS VIDEO
Eggylicious Egg Yolk Powder: amzn.to/3Cxzy79
Sodium Alginate: amzn.to/3x45uyV
Calcium Lactate: amzn.to/32cVgkh
Wilton Mini Squeeze Bottles: amzn.to/3HDzHda
Ninja Blender: amzn.to/2Z3GD1y
ProTeak Cutting Board: amzn.to/2Qb2dLX
My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SIFT Y'ALL MERCHANDISE!
Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
--------------
MY SOCIAL MEDIA LINKS
Website: www.highfalutinlowcarb.com
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
Instagram: instagram.com/highfalutinlowcarb
Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound
--------------
THE HIGHFALUTIN' KITCHEN STUDIO GEAR
Front Camera (Canon 70D): amzn.to/3dQed0a
Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR
Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3
Switti RGB LED Lights: amzn.to/3dV71zX
Neewer LED Ring Light: amzn.to/3kxZwQz
Comica Wireless Lavalier Mics: amzn.to/3ku9uCG
Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
may I suggest a page I found that is a former pastry chef who now cooks Keto? It's Keto Upgrade and I would love to see you comparing her recipes to some of these others. I especially love her because she uses coconut flour instead of almond. Thanks for all your hard work!!
You didn't list the "Calcium Lactate," & the "Gluten Powder," you added to the "Powdered Egg Yolk," mixture in your list of ingredients.
Which one of the recipes was THE BEST?
Dude. Guys experiment with less water, vital wheat gluten, hardboiled eggs, lupin flour, xantham gum, and the sodium alginate. I made an actual pasta dough ball in a food processor and then I made the noodles with a manual pasta press that I bought off Amazon. I think I paid about $20 bucks. It wasn't hard to press the noodles out at all and it was so much faster than the squeeze bottle method. More consistent noodles too. I didn't swirl the bath because my hands were busy but I didn't need to. They just dangled into the calcium bath and stayed separated. I used hard-boiled eggs but next time I'm going to reduce or possibly eliminate the water altogether and use raw egg and then cook the noodles after they've solidified in the bath.
Just a side note, I was having trouble swirling the water and squeezing at the same time, I put the solution in my kitchen aid mixer bowl and used the dough hook attachment, it worked perfectly for the swirling of the water, while squeezing the bottle in the water. Hope this helps others
Love the videos!
I'm so glad you liked them, Wes. I've also made spinach noodles by taking a package of frozen chopped spinach, thawing it, and squeezing out the liquid. Coincidentally, that gets you right about 100g (so a perfect 1:1 substitute for chicken).
Thank you, Steve! It’s such a fun technique for us molecular gastronomy noobies! LOL (So, does your spinach noodle recipe have protein in it? I was assuming it was a reaction of the sodium and calcium with a protein, but maybe not? I should probably just go watch your video where you likely explain all of this. LOL)
@@HighfalutinLowCarb I didn't do a video on it. The process is the same as with the chicken, just subbing in spinach. No protein is required to make this reaction happen. In fact, pre-keto, I used to do with grape juice.
I wonder how a can of lump crab would do? Mmm.
@@stevenlord5730 as long as you pick it through *really* well for bits of shell 🙃
@@stevenlord5730 You are pretty much just limited by your imagination. I just shoot for 100g of whatever I'm using. I recall reading, perhaps in the book Modernist Cuisine at Home that this process doesn't work well with dairy products. So don't try to make cheese noodles.
Thank you so much for mention, Wes! I’m happy your ingredients finally arrived and you were able to make it. I’ve recently shared a vegan noodle version too and am now working on udon, flat noodles, and fettuccine :-)
Ann Lin ❤️
THANK YOU, ANN! For bringing such a wonderful technique to the eyes of the keto community. It’s as fun to make as it is to eat! 😄 Can’t wait to try your other creations! XOXO -wes
I'm excited to see that...and what's the possibility of pot stickers? 😍😍😍😁
@@gardenhawk I have a recipe for potstickers. 🥟 I haven’t decided if I will share that recipe yet. I might add it to my product line one day.
@@HighfalutinLowCarb I will definitely tag you or send some recipes your way!
I can't wait to see what you come up with! I would love some wontons! If you can do potstickers, then wontons are possible!
His sheer giggling excitement over this is just so darling to watch. ❤️😍💕😊 Thanks so much for highlighting this recipe! Will try it!
Don't soften, It makes it go back to mush. Just pan fry with butter and parm. Also no need to fridge or mess with the bubbles, just mix and put it in the bottle
I came here to say this very thing.
My wife said, "Is there a Nobel Prize for food?" These noodles are fantastic!
Ha! I like her way of thinking! They are very good!
Which ones?
All of them apparently
Great video. One thing I wish you would have opined on is if the egg yolk powder version was better or worse than the full egg version, thus justifying the higher cost. Actually I wish you ranked them all. I'll likely eventually try all three, but if you had a ranking it would likely help with shopping for my first try.
what I love about this whole process is that it turns a scoop of egg powder into a voluminous plate of noodles that fills you up! The texture is precisely like pasta!!!! I see the shock on your face LOOOOL.
Just s few hints I read...Kitchenaid stand mixer to stir the water. The higher the bottle from the water creates a thicker noodle. Faster...buy the 3 hole squeeze bottle.
Three hole squeeze bottle?!
39 years ago in dental school we used a "Vac-u-spat," it was a spatulater and vacuum combined, to mix plaster when you couldn't have any bubbles in your mix. The negative pressure draws out all the bubbles instantly. They are still used today in some labs. You could easily buy a cheap vacuum pump and draw out all the bubbles in about 5 seconds, save the skimming and straining. Just saying. If anyone's feeling handy, check it out.
Update: This is the first Keto recipe that I found to live up to its billing (besides fat head dough). Most of the time keto items just do not turn out likable. I will be making this on a weekly basis. Thanks Wes!
Which one did you make?
Yes. Which did you make. Thanks
OMG....."Sift your Chicken, Y'all" is precious! 🤣 We've made Steve's version and loved the noodles.
I have not found that pouring it straight from the blender into the squeeze bottles was a problem. Yes, you hit a bubble every once in a while and get 2 ft noodles instead 100 ft long noodles....fine with me. Much easier, one less step. Worked for both the lupin noodles as well as the chicken. Also found that when heated, they soften a bit....no need for the "softening agent".
How long do you heat them ?
I did a lo mein with them...browned the meat first and then added the noodles and cooked about 30 seconds. They don't soften more when I put them in soup (fine the way they are) so I suspect the dry heat makes them lose some water...and they shrink a tiny bit.
I was thinking the same thing!
I was just thinking...baked spaghetti!
💜I do it that way as well...I have no patience for bubble skimming, truthfully I have not had much of a bubble problem anyway- and they store so very well!
😊As a side note to my noodle preparation- I have only made Steve's canned chicken version without lupin, mine was not as thick as the others boiled/powder egg versions❣
Hi Wes! Ditch the sauce bottle and just use a disposable piping bag with a little hole to swirl your noodles into the water swirl :) I prefer to break the flow occasionally so I don't end up with a 20ft long single noodle! Happy Keto cooking x
Cutting the top off a water bottle and flipping it upside down fits perfect in the bottle as a funnel :)
Made “spaghetti “ last night, OMGoodness!! My 10 year old granddaughter ate it up, hubby says this is the best keto friendly “pasta” ever. It was super easy and fun to do. Love your reviews. Thank you
Which one did you make?
Yes please. Which did you make
@Holt333 he made 3 kinds and explains in the video that ones he makes
I did the lemon juice and Bicarb bath with the store bought crunchy kelp noodles and it worked like a charm. They became like soft glass, cellophane, vermicelli, type noodles and it was great.
Wes thanks for the video. These are really a game changer. I have taken a batch of the noodles mixed with garlic salt a little olive oil and air fried them to make noodle strings as the crisp up beautifully! Great for salads or just snaking!
I love the boiled egg method. And even my picky non-keto husband love them and volunteered to be my sous chef as we made it. Thank you so much for making these and mentioning the original creators, as you always do.
“Non-keto hubby approved” is about as good of an endorsement as one could get! LOL Thanks for watching and commenting, Tammy! 💜
What is the exact Recipe
Wesley! I got such a kick out of watching your reaction to these different noodles! I have watched both Ann's and Steve's versions, and come up with my own version, which combines Steve's 1 Tablespoon of the Sodium Alginate, with 1 Tablespoon of Nutritional Yeast instead of the Lupin flour in Ann's recipe. So, 3 cups of water, 3 Tablespoons of the Egg yolk powder, 1 Tablespoon of Nutritional Yeast, 1/2 tsp of xanthan gum, 1/2 tsp of salt, and 1 Tablespoon of Sodium Alginate, blended together in my blender and then let sit for an hour before scraping off the bubbles. Calcium lactate water bath is the same. I found that using only 1 Tablespoon of Sodium Alginate made the noodles firm enough without having to soak them in the lemon juice/baking soda solution.
This truly is a game changer for those of us on a ketogenic diet. Pasta is back on the menu, without the rubbery texture or fishy smell of certain kinds of noodles. I can see this with some sauteed shrimp, butter, and parmesan cheese as well as the classic marinara sauce. As a side note, you said "pudding" so many times for the consistency that I'm wondering if adding some sweetener and flavoring to the original mixture might not make a good pudding. What do you think? Thanks for making your video, I enjoyed it thoroughly.
so how does the yeast change the flavor?
@@NeilMcginnis I was thinking the same thing
@@NeilMcginnis nutritional yeast has a "cheesy" flavor. A lot of people on keto choose not to use lupin so nutritional yeast is a better option. I'm curious about the taste. I bet its tastes really good.🙂 Great idea!
@@NeilMcginnis I personally like nutritional yeast, so I can't really say how it changes the flavor, other than that, to me, it makes it taste more like regular wheat noodles. I only use 1 Tablespoon, so it's very mild.
Thanks so much for your additional methods and exchange of ingredients. Our KETO community is so awesome!
I love your excitement over these! I made these a while back and they are awesome but seeing you make them and so happy makes me want to go again!
Thanks for the video Wes. Keto Asian Flavors also uses sodium alginate as a soup and gravy thickener…about 1 T to 3 cups of liquid. From experience, don’t add more until you give it a chance to thicken initially or it will get like “paste”. Also, research on molecular gastronomy suggests that this can be done with any food item…no “protein” required! So, juices, vegetables, fruits, etc. also work!
Yes!!! Please help spread the word about using sodium alginate as a thickener for gravy, soups and sauces! ❤️
I adore you, Wes. Years ago, when I first discovered keto, you were my go-to source for the best recipes. Now I'm excited to return to keto, and it's an absolute delight to see that not only are you still testing the best recipes for us, but you even have what might be the best keto pasta video I've seen.
THANK YOU, from the bottom of my heart :)
Thank you so much! Glad you’re back. :-)
I am so glad you tried these. I have my ingredients now, I can’t wait to give this a try. Thank you so much.
I'm so glad you made this video. I've been uber curious about this pasta. I have both Steve and Asian's videos saved and yours now too. All ingredients have been chilling in my Amazon cart, lol. Happy you're feeling better. ❤
I made the keto Asian flavors recipe. I added water to thin it out, adding almost a whole cup of water, with no negative effects. I also found that it really didn’t have a lot of bubbles come to the top. I don’t think it’s necessary to refrigerate it while you’re waiting for the bubbles to rise. Came out great…my husband who is not keto, thought it was just like regular pasta.
Same, I have never had problems with bubbles …. I let things sit maybe 15 minutes and I don’t skim any of the recipes. I’ve made pretty much all of them so far (well not Ann’s black garlic ones- I can’t afford that amazing garlic) and tinkered around a lot. Any bubbles that do appear serve as a break point in the noodle length and it’s not bad to have a few noodles that are less than about 10 yards long lol
Are you adding extra water to the mixture while it’s in the blender?
@@doreenmcclendon7322 Sure. It won’t hurt a thing. Just thin it out a bit. You want it to squeeze from your bottle without too much trouble.
I tried the chicken one, and yes, it is amazing. I also made another batch with spinach powder - and the result is again, remarkable.
It's a bit of a work, and making the noodle nice and even requires some practice, but people, IT'S WORTH IT.
Nice! Now I gotta try the spinach version!
I would love to have spinach noodles again! I will look for that. 😊
Hi Wes! For the softening she shows it in her Kelp Noodle recipe. Also after softening, if you stick them in the microwave for less than a minute they are FANTASTIC!
WOW!!! That's fantastic! Thank you so much for testing those recipes.
This is THE video I’ve been waiting for! I knew if anyone would give a thorough unbiased review of these recipes, Mr. Sift Your Chicken would! Love you so much, Wes! 💜
Haha! Thanks, Mona. Glad I could pull through for you! 💜
As someone whose stomach cramps up if I eat a full portion of konjac noodles, this is a REVELATION!
i also have stomach cramps. does this mess with intestinal microbiome?
Thank you soo much for this great video, I love how you commented on the taste, the texture and everything I felt very involved like I was there with you, thanks again
Oh Dearest Wes, THANK YOU for testing out all 3 of these noodle "experiments"! I purchased and received my ingredients last week, but am waiting to have my grandkids over this weekend to help with the experiments! I can hardly wait to try them out! You are awesome!
I agree, these noodles are amazing! I made the egg powder ones a couple weeks ago and I was blown away! Thanks for the great video!
Hi Wes, thanks for testing these recipes! I knew you would get on this, and I waited until you did before trying them myself. I love your enthusiasm about all three recipes, and I can't wait to try them. I've missed my Singapore Noodles, being on Keto for over 2 years, so that will be my first dish once I make them. You're the best and one of my favorite YT channels to watch!
Oh my GOSH! I LOVE Singapore Noodles! I can hardly wait to try this recipe so I can make them!
This is amazing! Thanks for all the testing and reports!
Thank you for working through all the different ways of approaching this recipe. You did the hard work for us in figuring out how to make these noodles.
I love this guy’s videos. He is so positive and fun, breaking down the facts for us culinary lay folks. Thank you!
Thank you, Alexander!
Thanks, Wes, for doing the noodles! I’ve been seeing these and thought it would be much harder than it turned out to be, so passed it by. I think you’re right - the unfamiliar chemical names of the ingredients sort of stops us cold for some reason. But this looks easy and doable!
As always, you bring us what we wanted and even what we didn’t know we wanted!💕
Thanks for testing these!
Love your energy! Thanks for this, can’t wait to try it! 🎉
So glad you did this battle. It blew my mind. I love it with RAO’s spaghetti sauce and I can see Alfredo. Love this noodles
*Your recipes look incredibly appetizing, and it's wonderful to have options that allow us to enjoy pasta dishes without the guilt. Thank you for providing us with these creative and delicious low carb pasta ideas!*
This is amazing👍🏽Thank you!!!! Will definitely be making😉
I was under a keto rock!!! I’m so glad you actually did this for us so thank you ☺️ it looks just like pasta when u were pulling it and eating it, it is so crazy!
What an interesting method! Thank you for showing ... I put the two ingredients in my Amazon cart right away. Now I'm kind of exited.😃
We've tried these three times now and absolutely love it. I did try the lasagna sheets, my only thought on those is eat them the same day, they swell somewhat and get thicker. THe noodles are wonderful. I dry mine off some so the sauce sticks a little better. Mac n cheese, oh hey howdy. Winner winner.
I am so excited to try these! Waiting on my order☺️ Thank you Wes for doing this taste test, I'm using the 2nd method! You are so loved and appreciated ❤️
Thank you so much for the most throughout review. Your video is the only one I found that tells us that they don't taste eggy which I have been wanted to know before I make them. Thanks again!
Funny how you posted this video today, I currently have some sitting in the bath right now. I love them, I could NEVER do the shirataki noodles becuz it just made me feel like I was eating rubber elastic bands. Keto recipes have come a long way through out the yrs! Thank you for all the experiments you do!
Very cool. I love the science of this noodle test. I’m definitely trying recipe #2 with whole eggs but I’m going to do a quick sauté with garlic and olive oil. I wonder if that will help soften the noodles. Thank you for noodle test!
Wow! That was an amazing episode. Thank you for putting out all that effort for us. Keep us posted if you decide to try that softening method, I'm curious about that. I'd also like to see some experiments with different noodle shapes.
Thank you for taking the time to show us this. You rock! From Wisconsin 👍
I’ve made the whole egg version and it is amazingly delicious with my usual Spaghetti sauce… and i made lasagna noodles too! Amazing magic!
What method did you use for lasagne? Spread on a cookie sheet and poured water over?
Yes, please share how you make the lasagna noodles?
In another recipe I’ve seen you spread on a silicone mat in top of a cookie tray and then baking for no more than 10 minutes and then you can cut them and the rest of the “cooking” happens in the oven layered in lasagna.
I was under a rock- you lifted it!! Thanks so much, just was wanting Fettuccine noodles! I’m going to try this with a icing bag and wide flat tip. Happy & Blessed Thanksgiving!
Did it work
@@d56alpine I pulled out my cake tips and the set didn’t have a ribbon tip- so am waiting for the tip; but I think it should work. Made the noodles round as they demonstrated and it worked.
This is most second video of yours and I’m hooked!!! I am loving your channel!!!!
Thank you brother, really needed this.
I love these noodles, I make some every week. She does the softening step in her kelp noodle video ☺️
Good to know! Though, I didn't find these too al dente at all, really!
@@HighfalutinLowCarb Wes - how was the texture in Steve’s recipe by comparison? Was it too soft or just a little less El Dente? I used (like Steve) only one Tablespoon of the Sodium Alginate but used the hard boiled egg recipe. I liked the mouth feel but wondered if using more Sodium Alginate would make it more firm.
@@HighfalutinLowCarb In my opinion is not about softening so it is not al dente, it is because if u soften for say, 3/5 minutes, it feels exactly like an al dente pasta.
Been watching since I started keto two years ago. You inspired me to start testing my own recipes, to create the best keto dessert recipes possible. Love your videos and love that spoon, I have the measuring cups and measuring spoons!
That is awesome! Good luck on your channel. I just subscribed! ❤️🙂
@@HighfalutinLowCarb thank you and thank you! Hope you enjoy!
Would someone please be kind enough to explain how to sore these?
My sweet tooth appreciates your channel as well as Wes', Alicia!
@@oldladyfromnm7590 so glad I can help, you're very welcome!
Yay! I watched Steve make this and have the ingredients now, can't wait to try these recipes! It looks like so much fun too.
Finally, I have been waiting for you to test these so I can decide if they are worth trying. THANK YOU!!!!
Great video! I just my order from Amazon in and looking forward to making these. Did you notice a difference in texture between the first two recipes and Steve’s recipe with the chicken? You mentioned it used about half of the sodium alginate so I’m wondering that made a difference in the texture.
I love that you did all three. I did the same thing and have made a few discoveries within my journey. With the first recipe (egg yolk powder) I combined all the dry ingredients for the noodle part and blended them through a funnel and let my Ninja run for a total of 3 min. On high. I also didn’t do the bowl bubble rising thing - poured it straight away into my Dollar Store (2 for $1) squeeze bottles and let it set for 30-45 min. I did tap the bottle several times after I poured the mixture to “help” the bubbles rise - and had no breaking issues when I went to squeeze into the bath. Did the same for the other 2 versions and had no troubles. Whole egg version was prob my least favorite. I loved the chicken version in my homemade chicken noodle soup. True magic! We did experience a little tummy cramping - probably cause of consuming copious amounts of noodles when we first tried them out. SOOOOO GOOD!!! SO MUCH FUN to make too! I hope everyone get’s to enjoy them. We’ve had them with Ramos and turkey meatballs, home made Alfredo and grilled salmon, and did a “tuna casserole” using canned tuna vs chicken, I know sound weird - but if you’re a fan of tuna casserole - you’ll love this!
Thx so much for sharing this. Good info for me
Would love recipe for tuna casserole
Love this will have to try making these ! Thank you so much !
I got all the ingredients to do the first recipe you tried!! I’m so excited!!! Thank you Wesley!! I love your content sooooo much!! Love you!!! ❤️❤️🎉🎉
Keto Asian Flavours noodles (first recipe) are so good! Note: I fill the mixture into a storage bag and clip the corner after filling it up. It's super easy to pipe it into the condiment bottle.
That is so clever!!! 😃
Can’t wait to try this!! Thank you!!
This great video cannot wait to try these recipes myself! Thank you for what you do
Wes & Steve... my favorite low carb/keto content creators. Great video!
I use the baking soda & acid step to soften Kelp noodles too so it makes sense. DO NOT leave it in too long otherwise it will soften to mush. Put in a bit of each (I'd say... 1/2 tsp Baking Soda & 1 tsp of acid maybe???), stir it for a few seconds just so you cash start to feel it soften & drain. I made the mistake of leaving my kelp noodles in a like long before putting it into my pho. Never again. Lol!
I have been making this for months. It gets easier after you make it a couple of times. I make it once or twice a week. It takes me about 10 /15 minutes to prep + cooling and soaking time. It keeps really well in sauce or a pasta bake or salad. Fabulous left overs. Make sure you soften it like Ann shows and keep an eye on it every minute cause the softening time changes (for me) every single time. Also I pour the batter from the processor straight into the squeeze bottle and when i wash everything i add water and calcium to the containers used and it makes it into sheets of pasta and that makes it into almost no washing up for me :)
Exactly what I was wondering…baked casseroles! Thanks
Exactly what I was wondering…baked casseroles! Thanks
Thank you Wes for showing us all three! Love it!
Wow thank you for filming this video. I am so interested in making this recipies
Great video! I had bought stuff to make Serious Keto’s version but hadn’t tried it yet. I chose his version because I already had canned chicken in the pantry. I think adding a little tumeric would look better, since I already have it on hand. I’m glad to know any of these three versions would be good.
Get yourself a new set of funnels with larger spouts & it makes it easy to fill your condiment bottle. (I used a SIracha bottle because it was easier for my old hands to squeeze than my condiment bottles) Also, I added all dry ingredients at once to the water (not while the blender was running because My blender doesnt have a 'hole' in the top. After I made it the first time I got braver and now I dont skim the bubbles & dont think it made any difference. I like the noodles.
All great tips! Thanks for sharing! (I like the sriracha bottle idea. I squeezed one of the little condiment bottles so hard the top flew off into the water! LOL)
@@HighfalutinLowCarb haha 😊😂
@@HighfalutinLowCarb lol me too!
Hi, Just curious, your blender top should have a centered knob or handle that "twists" and sort of unlocks and pops off and then you have a center hole. Sometimes if purchased a while ago people forget or don't realize it's there. I lost mine, like a sock in the dryer and had to re order. Tip don't loose the "cap" on the blender top! Thanks for your tips. Great Ideas! Very helpful.
Thanks, I was wondering exactly what you tried, I thought mixing all the dry ingredients together, then adding them all at once, would be better because the xanthan gum wouldn't clump.
I love it! This is your best video every, not only have you shown me some new form of noodle replacement but you have don it in a highly entertaining science experiment way. I mean that was amazing! And I can't wait to try it. Thank you.
Great review. Appreciate you.
Have a great Thanksgiving everyone, from Tampa Florida.. 🦃
Thanks, Michael! Same to you! :-)
@@fleshmoreblood That's your response? You need a life
Thank you same to you 🦃🍗
Thank you! Happy Thanksgiving to you, too! 😃
Thanks Wes- ‘ right back at you’ love to you both!
Super interested in doing this. I can never stick to a low carb diet very long but this looks like something that could really help me bc pasta is a real weakness for me
I’m shocked at how convincing it was! I think you’ll be pleasantly surprised. Good luck!
Thank you for trying all 3 recipes Wes. And thanks also for sharing how much of the alginate and calcium was used. Can't wait to try!
Wow!!!! I've watched you make slot of food but this is the most interesting one by far!! Love it! Thanks for sharing!
I’m so intrigued. I’ve put all the ingredients on my Amazon list. I’m going to try this. I’m mostly interested in the powdered egg white with liquid egg noodle version which makes a rice less vermicelli. I want someone to make Vietnamese rice paper wrappers this way. I’m also wondering if this can be made into wonton wrappers and deep fried.
Triple bonus! Thank YOU Wes for testing these out for all of us! I was sooo curious to see what you thought of the taste & texture before I ordered the products. And I just saw you had a Sift Y’all apron…going to ask for that as my Christmas present! 😁
Yay! Thanks, Tracey! Let me know what you think when you make them!
I need 2 lol
@@gardenhawk and I saw the merch add when I watched the video, and now I can’t find it….I’ll have to do some hunting lol
@@HighfalutinLowCarb sure will! Now that they got your stamp of approval, I know I will enjoy them. Soooo excited….”pasta” is back on ‘da table 😋
Great thank you for testing all 3
Great video, thank you for sharing!
Hey Wes, Steve told me that you can sub out the liquid for Stock, so I'm thinkin about boosting the flavor with beef or chicken....should be interesting!
I didnt have chicken so I used a can of tuna, worked perfectly, and then a can of smoked salmon, also worked perfectly. I think just about anything , like tofu, would work. An amazingly forgiving and very acceptable noodle recipe.
What’s your favorite protein to use?
@@naughty7817 canned salmon I think, mild flavour and better quality than most canned chicken or tuna
Thank you!
How can all those chemicals be good for you? I’ll stick to my keto noodles made with almond flour, eggs and xanthan gum
what was your recipe? I want to try making this but he didn't say how much of each ingredient? thanks!
Wes, I love your enthusiasm! Your facial expressions just kill me🤣🤣. You always bring a smile to to this granny's face. Thank you.
I just love your videos Wes. Thanks for doing this one! I've got all the ingredients to make these. So excited! How do they hold sauce?
Awesome video! One TH-camr used pickling salts instead of the pricey calcium lactate and said it worked just as well and is much cheaper.
Hi, could you please tell me the TH-cam channel name for that, or the amount of pickling salt to water ratio?
Please tell us which youTube channel used the pickling salt and its ratio. Thanks!
I make these weekly. softening them with the bking soda& lemon makes a far better texture. without softening them, to me, they have the slight texture of bean sprouts that sort of pop when u bite , which I love in a bean sprout but sort of grosses me out when Im expecting a pasta texture. The softening gets rid of the pop. I love the egg ones but the chicken ones always have a terrible bitter aftertaste to them. I tried 3 different chicken brands but always end up bitter. I msde the egg yolk ones yesterday and a daughter showed up just as I was dishing it up. I made her a plate and she refused to believe they were not normal pasta noodles. So make sure you do that extra step of softening them cuz its worth it.
Steve at Serious Keto only uses 1 Tablespoon of the Sodium Alginate, and I tried his version. No softening needed!
@@deskjockie4948 For the chicken recipe, I DID follow his recipe and only used 1 tablespoon of the Sodium Alginate and MAYBE that's why they have the crunch to them?? But that doesn't explain the bitter aftertaste.
But now that you mention it, I was tempted to try the egg powder recipe using only 1 tablespoon of the aliginate because of how expensive it is, but now Im thinking that that may be the cause of the 'crunch' so I'll stick to Keto Asian flavores recipe.
I am fascinated by this! I'll definitely be trying it!
Wow. What a trip. Loved watching you do this. I don't know if I could do this. Amazing. Thx !!!
Fascinating! The only thing about making this is it's time consuming, with the resting in the fridge for an hour. However, like you said, make them in advance and store them, then reheat them. I'm a cake decorator, so having different shaped tips could make for some interesting shaped noodles, too. It would certainly be a fun experiment. Color me intrigued! 🤔
yea im curious about the cake decorating tips and if they would work.. dont want to have to buy them just to try it. lol
It doesn't matter what shape they are extruded into the calcium bath, they will round up as they harden.
I was thinking about the tips we use for hair/ grass with multiple openings, too. So many possibilities...
now that you have the egg yolk powder you should do the psmf bread
Thanks for your videos and reviews 😊 👍
Lol, I'm one of those Keto people who's apparently been living under a rock . First time hearing about these noodles. This will be a game changer in my household. My hubby is Italian and missing his pasta. Your enthusiasm is infectious, I'm so glad I saw your video. Thx!
YAY! I've been waiting for you to try this out. I've made these noodles twice using different variations. The 2nd time I made this, I followed her recipe exactly minus the turmeric powder (and only using 2tbs of the sodium since she puts it wrong in the actual vid) and the mixture is too thick as is. You need to add a little more water to thin it out.
Also, while out of the calcium bath (after the hour), they still have a rubbery-ish texture, someone mentioned doing her technique to soften them with lemon juice (or vinegar) and baking soda. I have tried that yet, but it might help make them less rubbery.
I enjoyed them though. Not really to chew, but to help with a noodle craving and slurping them down.
The softening method works beautifully
@@ursuladozier3296 I need to soften it, even just a little. I’m glad you like it too!
I've found that if you only use 1 Tablespoon of the Sodium Alginate, the noodles are firm enough without having to soak them in the softening solution. Give it a try!
@@deskjockie4948 Does this remove the rubber texture? I used the chicken based one. Not impressed. The noodles after draining still held on to the water. After being in the fridge, the noodles leaked even more and made the spaghetti sauce turn into a soup.
We’ve made the chicken version and the hardboiled egg version. Both are good. I just got my egg yolk powder so we’ll try it next, minus the optional lupin flour and turmeric.
Which one is the best?
@@mizzboss505 It was a tie. I preferred the hard boiled egg version and my husband preferred the chicken.
Thanks for this battle, Wes! I’ve been hoping you’d give this technique & recipe(s) a whirl.
Wes this was a brilliant video. I'm excited to order the supplies and very much looking forward to a "pasta" meal! What a great holiday gift! Love your channel!