Thank you so much for sharing this recipe. I made this to create lasagne and it worked beautifully. I didn't have any of the semolina so made the lupin flour version. Those of you who were asking in the comments about whether or nor to pre-cook the pasta sheets...here is what I did. I created 2 batches. The first I made into lasagne when the sheets were fresh and had not been dried or pre-cooked. The second, was dried in my dehydrator for use later. When I used these dried sheets, I didn't pre-cook them either. Just layered them into the dish in their dried state. Both methods worked wonderfully and tasted great. I'm so delighted to be eating pasta!
This is honestly the best keto pasta I’ve ever made. I’ve tried it with and without Lupin Semolina and they both are great substitutes for real pasta. (Lupin Semolina is slightly more elastic and easier to use.) After making this recipe around 5 times, here are some things that I did to improve my dough: - I use vital wheat gluten to dust my pasta every time it goes through a new dial # and through the cutter. - The dough IS sticky when cutting it, so I don’t recommend using the spaghetti cutter. - After putting it through the fettuccine cutter, I had to pull apart each individual noodle then stretch it to make it thinner/longer to my liking. - I HIIIIIIGLY recommend letting the pasta dry completely before boiling it if you want it to resemble real store bought pasta. #ElDenteForLife
Thank you soooo much, I've been waiting for someone who has tried this recipe. I know that traditional pasta uses the hydration of eggs alone but I know that Lupin flour has a way high absorption rate thus the addition of water. I wonder if an additional egg and less water would make it taste even more like real pasta.
I just made this (without the semolina though - had none). Came out beautifully! Just one thing, let the dough rest for 30 minutes to 1 hour and it will be even better. You my dear are a genius - and I (and all your followers) appreciate everything you do. Next I am going Lupin Flour Bread crazy!
@@barflybzzzzit's quite nice. It has a delicate flavour with a hint of mild cheese, like a young cheddar. I might reduce the salt a bit, 2 tsp left it quite salty - no need to salt the water if using the full measure. I also let it dry out completely because I wasn't using it right away. That was fine, it held up well during cooking. We had it with some butter and a bit of homemade pesto. A keeper for sure!
I made fettuccine Alfredo with Pancetta and Cremini mushrooms today with this recipe. Best substitute for the real thing I have tasted so far. Thanks so much. I would say though for Al Dente even if you dry the pasta over night, it will only take about 6 minutes to cook. Don't cook it longer or it will lose its bite.Thanks Samyah!
Instead of cutting off the edges, you can fold the dough into 3 turn (laminate) and roll again into a perfect rectangle. You can do this a few times till you get your perfect rectangle.
Wow thanks for the recipe! I just made a lasagne with it! I used cream cheese, cream and salt/peer for the béchamel. Melted in a pan. Then mince, mushroom, garlic, onion, tomato for the sauce.
@@agiraffe3673 I was wondering this myself. I think what I'm gonna do to be on the safe side is just roll the sheets as this as possible, then soak them in hot tap water inside a large deep-sided pan for a few minutes before layering to make lasagne.
Thank you for no music during instruction... it's very hard for me to process speaking voices when music is on at the same time. Great and helpful videos! 💕
Agreed - Iove love love your videos, Samaya. But I'm getting a little older, and certain tones are more difficult to hear when there is background noise. Thank you for all you do!
Ok, I feel like I needed to say more about what I like about your show since I said the you guys thing. I love your wonderful find of lupin flour and your many variations on using it in recipes. I like how you are so prepared and specific about making them. You are talented with making the videos editing wise and do it very well, and I wish you the best.
I made ravioli last night, i substitued the samolina lupin flour for bamboo flour, turned out delicious. the ravioli held very well, no leaks or breakage, i was impressed. I also added a tsp of monfruit sweetner along with herbs to hide the slight afterbite. made tuscon style ravioli with shrimp. Yum Yum 😋 tysm
My pasta machine is manual (read: cheaper) and I’ve only made high carb pasta so it may be different, but when I’ve made pasta that didn’t cut well, it was because the dough was too soft. Adding a little more flour or less egg usually fixes that. :)
I just have to say, you really make me feel like I'm in the kitchen with a friend... you are warm and casual yet so experienced. Too many cooking videos feel like an infomercial wanna be 😂🤗
I've made this recipe, but for some reason it always comes out to sticky. I cut back on the water, but it still is way to sticky. I can't get it to even go thru the pasta roller . I don't know what I'm doing wrong.😥
Uncle Matt's Cookery sent me to your channel re your Keto Pasta recipe that he likes. So, I also subscribed to your channel today and am looking forward to watching your other videos. :)
I tried the non semolina version because the lupin semolina is out of stock and it still turned out good. Not too soft. Not rubbery or gritty like other recipes I tried. Can’t wait for lupin semolina.🍜
So glad to hear it turned out..... After a quick look, seems I can’t get the Australian lupin flour with semolina here in Canada for some reason.... Anyway, gonna try it the non semolina version. Hope it turns out too. wonder if there’s much of a difference....
As an italian trying to watch my carbs I can watched hundreds of videos of keto carb noodles and I can tell this is the REAL DEAL, this will taste mostly like real pasta. I'm in California, where do I find lupin semolina, can't use regular semolina because it's higher in carbs right?
@@blueroseduoHi, I found a store in Canada that sells lupin semolina. It's called I-Nosh. The store she recommended seems to be out of stock most of the time. So I just kept searching & one day I found them. I've ordered from them twice. First time it took about 11 days. Second order about 5 dsys. Good Luck on your Keto pasta journey. Also if you make it, let me know how it turned out. My first time making homemade pasta & it was a fail. My dough was a gum consistency. Too gummy to go through my extruder. I'm gonna keep trying though. Maybe I just need knead a lot longer than she suggested.
Yes I found a few months ago. I got some loop and semolina and I followed a recipe that calls for 3 cups of flour. So I use 1 and 1/2 cups of flour and one and a half cups of lupin and semolina, 4 eggs, tablespoon of olive oil and water until it's the right consistency,,,about 5 tablespoons ...makes great tasting pasta. I roll it out and the pasta maker and you can make pasta sheets or ravioli. Delicious.
@@blueroseduo That's sounds great. Did you leave out vital wheat gluten all together? I 'm going to use your recipe. I hope it turns out delicious to me. Thanks.
So i have been expermenting and making 4 different versions of Low Carb Pasta and dehydrating it for the last couple of weeks in between working my full time job. I am finished with this part of the project. Today, i cooked all 4 versions. Samyah's version with Semolina Lupin Flour won hands down!!!! There was absolutely no comparison to this version. This is the CLOSEST thing to real pasta i have ever eaten. I did this as a project because i have missed pasta so much and have tried so many replacements. i wanted to know which version satifies my desire to eat pasta with this lifestyle. I now know the answer. Thank you Samayah!!!
Did you measure or weigh the ingredients??.... the weight amounts are wrong and the recipe has never been corrected nor have similar comments been addressed by the creator. Very frustrating because I was so hoping this was my answer to having pasta.
Well done! This is exactly the kind of stuff the keto world needs to help keep folks on track while enjoying delicious food. What is the difference between regular lupin and lupin semolina?
Thanks, I tried the pasta using the lupin flour.Best recipe so far so we ordered 2 bags of the semolina from AU. Wasn't cheap but it's part of doing keto. Than you.
I just made this. I am not a fan of gluten flour and was prepared that I would end up throwing this out BUT!!!!!! The gluten flour taste could not really be detected !!!!!! YEH!!!!!! This actually was a very good low carb pasta certainly a lot better than konjac pasta. Will definitely be making this again . Also I used a cheap manual pasta press extruder it worked fine ,I did dust the noodles with white flour to keep them from sticking which washes off when it’s cooked in boiling water and would hardly contribute to increased carb count. Thanks for the recipie
Let the rolled dough dry for a while before running it through the cutter head; All that vital wheat gluten is making it very rubbery/springy and the dough will just pop right back together the second it is cut if you don't Wait about 20 minutes for the tangled gluten protein molecule strands to relax and untangle a bit. This is normal to wait 20-30 minutes after rolling with regular semolina wheat pasta, too. Also, it helps if you dust the cutter head with a little flour (or oat fiber, in this case).
I can’t wait to try this. I love Lupin flour and saw the title and had to watch this. BTW I hate almond flour (and almonds are high in oxalates) and I switched to Lupin flour in my chaffles. Keto twins has the best Chaffle recipe. They r Extra crunchy.
I made the non-semolina lupin flour version and it didn't come together in the stand mixer. I kept adding a little flour a bit at a time, but I finally gave up and just kneaded it by hand. The fettuccini strands separated nicely. My only issue is that the noodles tended to fall apart and break up when cooked. I only cooked them for 3 or 4 minutes. Perhaps they missed the longer kneading. The flavor was perfect. Thank you!
Hi Steven! When making the pasta without Lupin Semolina, I found that letting it dry out overnight helped with the texture. Let me know if this helps. 😊
Your journey along with your creativity has changed my life and food perspective. I will keep you up to date. Many Blessings for your continued good health and success. Thank you so very much.
You always look amazing, but you look fantastic today. No more baggy clothes for you! Soon you will have fashion advice for us as well! Love you and your channel!
Hi I've just made this recipe for the first time, I'm a content creator like you and have recently started losing weight by cutting carbs and sugar. I have to say I was impressed with this pasta, I didn't dry mine like you did, but just cooked it immediately and served with a lovely ragu. Over all this is a great alternative to pasta, perhaps it's not quite as toothsome as I'd like but really good. Good luck to you and thanks for the recipe x
Hi, amazing!!!!! It's unbelievable that just for once that America doesn't have a product used in recipes. In Australia there isn't the great variety you have. Cheers Rosemary Perth Western Australia (71 yrs)
Much easier to hear, and understand, you without the music. But what I really like is that you kept this video to 20 minutes. You cut out a lot of stuff that's repetitive (although I would have liked to see how the pasta got cut into linguine.), You cut the video into two, so that the cooking is in another video. THANK YOU!! I wonder how to make the pasta without an attachment. Thanks for the information on subbing for the lupin semolina. If I can make this without an attachment, then i will try it this way. Sending many virtual hugs!!!
I've been using lupin flour in addition in my bread recipe and I'd love to buy the semolina flour to try to make this pasta but the shipping cost was a lot! I guess I'll just have to wait for amazon to start selling it there! Nice recipe though!
It is the low carb pasta binder (Xanthan gum) and VWG that causes the cutter not to go through. Keto King had similar experience with his oat fiber, VWG and Xanthan gum pasta.
Just subbed to your channel a bit ago and been watching your videos left and right. You have some of the best baking videos in the keto game and I wish you success
Just received my lupin semolina flour today July 10 in California. I ordered on March 6. I am looking forward to making the semolina pasta. I have already tried the non semolina version and it was pretty good.
love you! Now when I made the pasta too sticky , even when added more flour. Less water and maybe 1 egg? The noodles couldnt go thru any setting but the largest ,so too thick. Thinner setting would stretch andfall apart. Help!!
This is the best keto noodles recipe Ive found, and I've searched through a lot! All the fat head ones are... Ew, and on keto fat head dough in general for me adds waaayy to much fat and I'll easily overeat my calories and fat and not lose weight! Thank you so much!
I bought the Emeril pasta machine that makes the pasta for you. Have you ever tried using this recipe in a pasta maker? I have the kitchen aid attachment, also.
Love your recipes and love that there’s no music. I don’t like music on instructional videos, I need to concentrate on what the person is trying to teach me. So thank you for not putting the music in the background.
I was watching either QVC or HSN. They were demo-ing the Vitamix(noisy), they put a plexiglass box around it with a hinged front to open up while they loaded the mixer, then closed at it was running. On air it was almost silent. I said to myself," I need that box for my house". Im going to actually make one for my viamix and stand mixer. Machines are noisy! But the vitamix if your making soup is noisy. Just an idea if you need to talk over your machine for any length of time.
My dough came out a little too wet I put a little bit of oat bran in to dry the Dell up and it came out beautiful I have the same problem where my pasta cutter pasta machine doesn't cut I use a pizza cutter to separate them out
Thank you for this recipe! I made the non semolina version, since unavailable right now, but it was still amazing. I had it with butter an chicken and the taste and texture was awesome!
Thank you for providing the “non-Semolina” recipe. Will certainly use that one until Lupin Semolina shipping is more reasonable. But can you double check the # of grams of Lupin flour in that recipe? 1/2 + 1/3 cups might equal more than 60 grams combined.
I Don't Sugar Coat No apologies! With all the work you put into developing these recipes, small typos will happen. Just happy to have caught it for you👍🏽
Thank you for giving us Lupin flour recipes. I have two bags and not how to use it. I'm not a big Pasta fan but I watched your video for knowledge. As far as the music goes Thank You so much for not playing it ☺️
I watched this video when it first came out and was determined to make raviolis with it. And I've been following you even longer. I have tried so many of your recipes and they have always been awesome! (Your bagels were out of this world!!!!) But this recipe got away from me. I followed the instructions to the T and it was an epic fail. The dough never came to a ball, no matter how many times I stopped the stand mixer and scraped it down. I finally gave up and took the dough out of the bowl after kneading for 7 minutes and it was a sticky mess. I put it back in, added another TBSP of semolina and a TBSP of lupin. I thought that might do the trick. The dough was a tiny bit less sticky - but NOT dry sticky. I had to use a scoruing pad just to get it off my hands. I tried rolling it out and it was a disaster. I tried sprinkling some semolina, and then lupin and then oat fiber and rolling the dough between sheets of parchment. I was so frustrated I wound up throwing the first half of dough in the trash. The second half had been sitting for a while and seemed to have dried out a tiny bit so I thought that might be the secret, until I went to run it through the past roller and it started to fall apart. An hour wasted and a LOT of product wound up in the trash. I am soooo disappointed. Do you have any idea what I might have done wrong?
I have to say I had the same results. I don't know where I went wrong but I followed to the T also. I am laughing because I literally did everything you mentioned, only difference is I put my in a plastic baggie and will try it again tomorrow as it's late and I am exhausted from fooling with it. I am still so excited to try it but I hate that I am wasting these expensive ingredients. I'm gonna get this right because I so want pasta!!!
I did mine by scraping the dough out of the bowl, dusting my cutting board with lupin semolina and a little bit of lupin flour and kneading it for a bit, adding more flour as needed. I then put the ball in a bowl, saran wrapped it and chilled the dough in the fridge for an hour. It was then pretty easy to flatten between parchment paper and then hit it with the rolling pin. My next batch I plan to use less water to see if that helps. Good luck.
I have been using lupini flour for over 2 years now, just replacing about 1/4 of the nut flour with lupini flour, it was definitely trial & error. Luckily, I have a husband who eats anything😂 I am so glad I stumbled upon your channel! I've never even heard of lupini semolina flour! I have been making glucomannan/konjac root powder & oat fiber to make my own version of zeroodles with oat fiber, since they are so expensive, but I like them because they are so low calorie/carb. I will definitely give these a try. ☺
Do you mean lupini or lupin flour?? Do you substitute 1/4 of the almond flour in any recipe…like pie crust, cookies etc or just certain ones? Thank you!!
Pasta con farina di lupini e Glutine di grano.... Ho provato a farla... Non immaginavo non si sentisse il sapore dei lupini. Anche la consistenza è ottima. L'unico problema è che ho dovuto mettere più acqua, ipotizzo dipenda dallo xantano, secondo Google, 1 tsp sono 15 gr.... Molto probabilmente 10... Nonostante tutto... Complimenti!!!
Hi Donna! The link is in the description of the video however, I believe they are currently sold out. You can try getting in touch with Lupin for Life and see if they can help you get some. 😊
@@donnasr1799 They responded to me, I live in Canada so I don't know about your location. They said to place orders for international shipping through sales@lupinsforlife.com.au. Shipping is pretty expensive though, so you would have to buy in a big quantity to make it worth it.
I make without semolina version with my Philips pasta maker and the result after boiled was soft and doubled in size . I didn't wait to dry as this not recommended by the pasta maker. what are you thinking goes wrong?
1.Help! My dough is not mixing- looks like morsels in my dough, way too wet too. So I put in in my food processor to get rid of the clumps, still not even close to forming a ball, and clumps still present. I am adding VWG a T at a time. It is close to a disaster...
Interesting! I have used a similar approach to make pasta sheets for lasagna, but I haven't tried making it into thin noodles yet. Excited to try it. Thanks for the tips!
Thank you for all your work! I prefer no music while you are talking. I didn't have the Semolina so I did substitution with what I had. Mine came out a bit wet but I incorporated some oat fiber into while kneeding by hand at the end and it worked out great. I used my manual pasta machine to roll out and cut the noodles. After I got it a bit drier, it went thru the machine just like my regular flour pasta used to work. Thanks again! I was afraid I was going to have to get rid of my pasta gear when we made the switch and now I know we can keep it in the mix!
I heard that the lupin flour is a bit bitter. Did you notice anything like that after you made it? I like your channel. Your warmth and honesty makes me want to watch!
Thank you so much for your wonderful videos :). I am in Australia and just got my first order of lupin flour and was searching for ideas on what the heck to do with it. I fell into your channel and I've been watching for a few hours now' 😂 Im gonna make a lemon (lupin) semolina cake tonight and the pasta tomorrow.
Can you clarify the lupin flour measurements 1/2 c lupin flour is 60 grams ? 1/3 cup of lupin semolina is 70 grams ? the 1/3 c. Weighs more than the 1/2 c. Is the semolina a heavier flour ?
Can you describe what is different about the semolina variant? Their website doesn't explain. Is it just a coarser grind, link semolina pasta flour would be?
Do you think that grinding up some ground lupin further would mimic semolina? I love your channel and love that everything I have tried came out great and delicious!
I just emailed with the company that makes the Lupin Semolina, the difference between regular lupin flour is the flour is milled to 350 micron and the courser semolina is milled to 630 micron. So Semolina Flour is actually bigger grains. Definitely worth the purchase. I made her pizza dough recipe with the Lupin Semolina and it works even better than regular lupin flour.
Thank you so much for sharing this recipe. I made this to create lasagne and it worked beautifully. I didn't have any of the semolina so made the lupin flour version. Those of you who were asking in the comments about whether or nor to pre-cook the pasta sheets...here is what I did.
I created 2 batches. The first I made into lasagne when the sheets were fresh and had not been dried or pre-cooked. The second, was dried in my dehydrator for use later. When I used these dried sheets, I didn't pre-cook them either. Just layered them into the dish in their dried state.
Both methods worked wonderfully and tasted great.
I'm so delighted to be eating pasta!
This is honestly the best keto pasta I’ve ever made. I’ve tried it with and without Lupin Semolina and they both are great substitutes for real pasta. (Lupin Semolina is slightly more elastic and easier to use.)
After making this recipe around 5 times, here are some things that I did to improve my dough:
- I use vital wheat gluten to dust my pasta every time it goes through a new dial # and through the cutter.
- The dough IS sticky when cutting it, so I don’t recommend using the spaghetti cutter.
- After putting it through the fettuccine cutter, I had to pull apart each individual noodle then stretch it to make it thinner/longer to my liking.
- I HIIIIIIGLY recommend letting the pasta dry completely before boiling it if you want it to resemble real store bought pasta. #ElDenteForLife
Thank you soooo much, I've been waiting for someone who has tried this recipe. I know that traditional pasta uses the hydration of eggs alone but I know that Lupin flour has a way high absorption rate thus the addition of water. I wonder if an additional egg and less water would make it taste even more like real pasta.
I just made this (without the semolina though - had none). Came out beautifully! Just one thing, let the dough rest for 30 minutes to 1 hour and it will be even better.
You my dear are a genius - and I (and all your followers) appreciate everything you do. Next I am going Lupin Flour Bread crazy!
What is the taste like, if you don't mind me asking? Thanks!
@@barflybzzzzit's quite nice. It has a delicate flavour with a hint of mild cheese, like a young cheddar. I might reduce the salt a bit, 2 tsp left it quite salty - no need to salt the water if using the full measure. I also let it dry out completely because I wasn't using it right away. That was fine, it held up well during cooking. We had it with some butter and a bit of homemade pesto. A keeper for sure!
I made fettuccine Alfredo with Pancetta and Cremini mushrooms today with this recipe. Best substitute for the real thing I have tasted so far. Thanks so much. I would say though for Al Dente even if you dry the pasta over night, it will only take about 6 minutes to cook. Don't cook it longer or it will lose its bite.Thanks Samyah!
Instead of cutting off the edges, you can fold the dough into 3 turn (laminate) and roll again into a perfect rectangle. You can do this a few times till you get your perfect rectangle.
Thanks for converting everything to grams and for not having any annoying background music!
Wow thanks for the recipe! I just made a lasagne with it! I used cream cheese, cream and salt/peer for the béchamel. Melted in a pan. Then mince, mushroom, garlic, onion, tomato for the sauce.
Did you dry the noodles? I made these, dehydrated them, and now am wondering if I should boil them before putting in lasagna?
@@agiraffe3673 I was wondering this myself. I think what I'm gonna do to be on the safe side is just roll the sheets as this as possible, then soak them in hot tap water inside a large deep-sided pan for a few minutes before layering to make lasagne.
Thank you for no music during instruction... it's very hard for me to process speaking voices when music is on at the same time. Great and helpful videos! 💕
Agreed - Iove love love your videos, Samaya. But I'm getting a little older, and certain tones are more difficult to hear when there is background noise. Thank you for all you do!
Ok, I feel like I needed to say more about what I like about your show since I said the you guys thing. I love your wonderful find of lupin flour and your many variations on using it in recipes. I like how you are so prepared and specific about making them. You are talented with making the videos editing wise and do it very well, and I wish you the best.
I made ravioli last night, i substitued the samolina lupin flour for bamboo flour, turned out delicious. the ravioli held very well, no leaks or breakage, i was impressed. I also added a tsp of monfruit sweetner along with herbs to hide the slight afterbite. made tuscon style ravioli with shrimp. Yum Yum 😋 tysm
I love your blue jumper.
Bamboo fiber is a great alternative to oat fiber. It's flavorless, light and fluffy. Looking forward to trying this!
My pasta machine is manual (read: cheaper) and I’ve only made high carb pasta so it may be different, but when I’ve made pasta that didn’t cut well, it was because the dough was too soft. Adding a little more flour or less egg usually fixes that. :)
by far the best texture noodles, I love this recipe, thanks for posting it
I just have to say, you really make me feel like I'm in the kitchen with a friend... you are warm and casual yet so experienced. Too many cooking videos feel like an infomercial wanna be 😂🤗
Yes I can focus better without the music.
So anxious to try this !
I've made this recipe, but for some reason it always comes out to sticky. I cut back on the water, but it still is way to sticky. I can't get it to even go thru the pasta roller . I don't know what I'm doing wrong.😥
Uncle Matt's Cookery sent me to your channel re your Keto Pasta recipe that he likes. So, I also subscribed to your channel today and am looking forward to watching your other videos. :)
I tried the non semolina version because the lupin semolina is out of stock and it still turned out good. Not too soft. Not rubbery or gritty like other recipes I tried. Can’t wait for lupin semolina.🍜
So glad to hear it turned out..... After a quick look, seems I can’t get the Australian lupin flour with semolina here in Canada for some reason.... Anyway, gonna try it the non semolina version. Hope it turns out too. wonder if there’s much of a difference....
As an italian trying to watch my carbs I can watched hundreds of videos of keto carb noodles and I can tell this is the REAL DEAL, this will taste mostly like real pasta. I'm in California, where do I find lupin semolina, can't use regular semolina because it's higher in carbs right?
@@blueroseduoHi, I found a store in Canada that sells lupin semolina. It's called I-Nosh. The store she recommended seems to be out of stock most of the time. So I just kept searching & one day I found them. I've ordered from them twice. First time it took about 11 days. Second order about 5 dsys. Good Luck on your Keto pasta journey. Also if you make it, let me know how it turned out. My first time making homemade pasta & it was a fail. My dough was a gum consistency. Too gummy to go through my extruder. I'm gonna keep trying though. Maybe I just need knead a lot longer than she suggested.
Yes I found a few months ago. I got some loop and semolina and I followed a recipe that calls for 3 cups of flour. So I use 1 and 1/2 cups of flour and one and a half cups of lupin and semolina, 4 eggs, tablespoon of olive oil and water until it's the right consistency,,,about 5 tablespoons ...makes great tasting pasta. I roll it out and the pasta maker and you can make pasta sheets or ravioli. Delicious.
@@blueroseduo That's sounds great. Did you leave out vital wheat gluten all together? I 'm going to use your recipe. I hope it turns out delicious to me. Thanks.
So i have been expermenting and making 4 different versions of Low Carb Pasta and dehydrating it for the last couple of weeks in between working my full time job. I am finished with this part of the project.
Today, i cooked all 4 versions. Samyah's version with Semolina Lupin Flour won hands down!!!! There was absolutely no comparison to this version. This is the CLOSEST thing to real pasta i have ever eaten.
I did this as a project because i have missed pasta so much and have tried so many replacements. i wanted to know which version satifies my desire to eat pasta with this lifestyle. I now know the answer. Thank you Samayah!!!
Did you measure or weigh the ingredients??.... the weight amounts are wrong and the recipe has never been corrected nor have similar comments been addressed by the creator. Very frustrating because I was so hoping this was my answer to having pasta.
Well done! This is exactly the kind of stuff the keto world needs to help keep folks on track while enjoying delicious food. What is the difference between regular lupin and lupin semolina?
Thanks, I tried the pasta using the lupin flour.Best recipe so far so we ordered 2 bags of the semolina from AU. Wasn't cheap but it's part of doing keto. Than you.
Charles, if you are located in the states, Lupin flour is available on Amazon.
I just made this. I am not a fan of gluten flour and was prepared that I would end up throwing this out BUT!!!!!! The gluten flour taste could not really be detected !!!!!! YEH!!!!!! This actually was a very good low carb pasta certainly a lot better than konjac pasta. Will definitely be making this again . Also I used a cheap manual pasta press extruder it worked fine ,I did dust the noodles with white flour to keep them from sticking which washes off when it’s cooked in boiling water and would hardly contribute to increased carb count. Thanks for the recipie
How do you store the unused part of the pasta do you freeze it do you keep it in the fridge can it be stored on the counter how do you keep it fresh 🤔
Let the rolled dough dry for a while before running it through the cutter head; All that vital wheat gluten is making it very rubbery/springy and the dough will just pop right back together the second it is cut if you don't Wait about 20 minutes for the tangled gluten protein molecule strands to relax and untangle a bit. This is normal to wait 20-30 minutes after rolling with regular semolina wheat pasta, too. Also, it helps if you dust the cutter head with a little flour (or oat fiber, in this case).
Definitely a game changer in the keto world. Thank you for sharing. You look great btw 😉
Wow thank you for mentioning me I still love lupin! Take care and keep on Keto it on! Ps you got my name right!
Have used these for making fettuccine linguine and even lasagna just leaving them is large sheets thank you so much
I can’t wait to try this. I love Lupin flour and saw the title and had to watch this. BTW I hate almond flour (and almonds are high in oxalates) and I switched to Lupin flour in my chaffles. Keto twins has the best Chaffle recipe. They r Extra crunchy.
I know this is a bit late, but I do prefer the video without the music. I am definately going to get some of the lupin semolina.
This looks so incredible! Lupin is so versatile, I love it!
I made the non-semolina lupin flour version and it didn't come together in the stand mixer. I kept adding a little flour a bit at a time, but I finally gave up and just kneaded it by hand. The fettuccini strands separated nicely. My only issue is that the noodles tended to fall apart and break up when cooked. I only cooked them for 3 or 4 minutes. Perhaps they missed the longer kneading. The flavor was perfect. Thank you!
Hi Steven! When making the pasta without Lupin Semolina, I found that letting it dry out overnight helped with the texture. Let me know if this helps. 😊
Your journey along with your creativity has changed my life and food perspective. I will keep you up to date. Many Blessings for your continued good health and success. Thank you so very much.
Hi Diana! Thank you so much for your kind words. 🥰
You always look amazing, but you look fantastic today. No more baggy clothes for you! Soon you will have fashion advice for us as well! Love you and your channel!
With these being high in protein I will try to meal prep and freeze this for gym and hiking days.
Hi I've just made this recipe for the first time, I'm a content creator like you and have recently started losing weight by cutting carbs and sugar. I have to say I was impressed with this pasta, I didn't dry mine like you did, but just cooked it immediately and served with a lovely ragu.
Over all this is a great alternative to pasta, perhaps it's not quite as toothsome as I'd like but really good.
Good luck to you and thanks for the recipe x
Hi, amazing!!!!! It's unbelievable that just for once that America doesn't have a product used in recipes. In Australia there isn't the great variety you have. Cheers Rosemary Perth Western Australia (71 yrs)
Much easier to hear, and understand, you without the music.
But what I really like is that you kept this video to 20 minutes. You cut out a lot of stuff that's repetitive (although I would have liked to see how the pasta got cut into linguine.), You cut the video into two, so that the cooking is in another video. THANK YOU!!
I wonder how to make the pasta without an attachment.
Thanks for the information on subbing for the lupin semolina. If I can make this without an attachment, then i will try it this way. Sending many virtual hugs!!!
Thanks for the info about the lupin Australian semolina!
I've been using lupin flour in addition in my bread recipe and I'd love to buy the semolina flour to try to make this pasta but the shipping cost was a lot! I guess I'll just have to wait for amazon to start selling it there! Nice recipe though!
I like to watch without music. So excited to try the lupin recipes.... I bought some a while back but didn't make anything. Thanks!
It is the low carb pasta binder (Xanthan gum) and VWG that causes the cutter not to go through. Keto King had similar experience with his oat fiber, VWG and Xanthan gum pasta.
Just subbed to your channel a bit ago and been watching your videos left and right. You have some of the best baking videos in the keto game and I wish you success
Question how can we dry these and store them before cooking and how long can they last? And do they need to be refrigerated?
You have to watch what vital wheat gluten you use, the stuff you buy in the uk would make turn that mixture into elastic bands
Just received my lupin semolina flour today July 10 in California. I ordered on March 6. I am looking forward to making the semolina pasta. I have already tried the non semolina version and it was pretty good.
I'm in California where do you order lupin semolina, I've looked everywhere
love you! Now when I made the pasta too sticky , even when added more flour. Less water and maybe 1 egg? The noodles couldnt go thru any setting but the largest ,so too thick. Thinner setting would stretch andfall apart. Help!!
You’re so good. I should have 100,000 plus followers. Great video. Will try this. I love Lupin flour.
This is the best keto noodles recipe Ive found, and I've searched through a lot! All the fat head ones are... Ew, and on keto fat head dough in general for me adds waaayy to much fat and I'll easily overeat my calories and fat and not lose weight! Thank you so much!
I bought the Emeril pasta machine that makes the pasta for you. Have you ever tried using this recipe in a pasta maker? I have the kitchen aid attachment, also.
Been preparing to try your pasta system. Can't wait!
Love your recipes and love that there’s no music. I don’t like music on instructional videos, I need to concentrate on what the person is trying to teach me. So thank you for not putting the music in the background.
I was watching either QVC or HSN. They were demo-ing the Vitamix(noisy), they put a plexiglass box around it with a hinged front to open up while they loaded the mixer, then closed at it was running. On air it was almost silent. I said to myself," I need that box for my house". Im going to actually make one for my viamix and stand mixer. Machines are noisy! But the vitamix if your making soup is noisy. Just an idea if you need to talk over your machine for any length of time.
You look amazing, well done
My dough came out a little too wet I put a little bit of oat bran in to dry the Dell up and it came out beautiful I have the same problem where my pasta cutter pasta machine doesn't cut I use a pizza cutter to separate them out
Thank you for this recipe! I made the non semolina version, since unavailable right now, but it was still amazing. I had it with butter an chicken and the taste and texture was awesome!
Love the video especially with no music, but this is the way I feel about all TH-cam videos. Thanks again.
I can hear you no music is better. New mixer love the roses in the window!
Very interesting!!
Thank you for providing the “non-Semolina” recipe. Will certainly use that one until Lupin Semolina shipping is more reasonable. But can you double check the # of grams of Lupin flour in that recipe? 1/2 + 1/3 cups might equal more than 60 grams combined.
Hi Sheila! Sorry about that. It should be 100g. I made the correction. Thank you for being that to my attention. 😊
I Don't Sugar Coat No apologies! With all the work you put into developing these recipes, small typos will happen. Just happy to have caught it for you👍🏽
Hi Maya happy to see you I'm so excited to try the recipe thank you very much for sharing 💐🇬🇧💐🥰😋😋😍
Thank you for giving us Lupin flour recipes. I have two bags and not how to use it.
I'm not a big Pasta fan but I watched your video for knowledge.
As far as the music goes Thank You so much for not playing it ☺️
So excited to try this recipe😁 thanks a bunch!!
I cannot wait to try this recipe. I just placed an order for the flour.
Where to buy the lupin semolina
You look amazing! Just wanted to say that 🙂 Thanks for your amazing recipes!
Thank you! 🥰
I watched this video when it first came out and was determined to make raviolis with it. And I've been following you even longer. I have tried so many of your recipes and they have always been awesome! (Your bagels were out of this world!!!!) But this recipe got away from me. I followed the instructions to the T and it was an epic fail. The dough never came to a ball, no matter how many times I stopped the stand mixer and scraped it down. I finally gave up and took the dough out of the bowl after kneading for 7 minutes and it was a sticky mess. I put it back in, added another TBSP of semolina and a TBSP of lupin. I thought that might do the trick. The dough was a tiny bit less sticky - but NOT dry sticky. I had to use a scoruing pad just to get it off my hands. I tried rolling it out and it was a disaster. I tried sprinkling some semolina, and then lupin and then oat fiber and rolling the dough between sheets of parchment. I was so frustrated I wound up throwing the first half of dough in the trash. The second half had been sitting for a while and seemed to have dried out a tiny bit so I thought that might be the secret, until I went to run it through the past roller and it started to fall apart. An hour wasted and a LOT of product wound up in the trash. I am soooo disappointed. Do you have any idea what I might have done wrong?
I have to say I had the same results. I don't know where I went wrong but I followed to the T also. I am laughing because I literally did everything you mentioned, only difference is I put my in a plastic baggie and will try it again tomorrow as it's late and I am exhausted from fooling with it. I am still so excited to try it but I hate that I am wasting these expensive ingredients. I'm gonna get this right because I so want pasta!!!
I did mine by scraping the dough out of the bowl, dusting my cutting board with lupin semolina and a little bit of lupin flour and kneading it for a bit, adding more flour as needed. I then put the ball in a bowl, saran wrapped it and chilled the dough in the fridge for an hour. It was then pretty easy to flatten between parchment paper and then hit it with the rolling pin. My next batch I plan to use less water to see if that helps. Good luck.
I watch these at 1.5x speed, and it seems completely normal.
🤣
haha. Thanks for the tip. I needed that.
😆 thanks
Love your channel. You look awesome.
Loving the pasta recipes and thank you for the semolina Lupin flour link as it reveals the store is just 10 min away 😊
Just love your channel! Someone mentioned it in the comments section of another keto channel and I just subbed to you! 💕
Hi! Thanks for subscribing! I’m so happy to have you here. 🥰
I have been using lupini flour for over 2 years now, just replacing about 1/4 of the nut flour with lupini flour, it was definitely trial & error. Luckily, I have a husband who eats anything😂 I am so glad I stumbled upon your channel! I've never even heard of lupini semolina flour! I have been making glucomannan/konjac root powder & oat fiber to make my own version of zeroodles with oat fiber, since they are so expensive, but I like them because they are so low calorie/carb. I will definitely give these a try. ☺
Do you mean lupini or lupin flour?? Do you substitute 1/4 of the almond flour in any recipe…like pie crust, cookies etc or just certain ones? Thank you!!
What is the serving size?
This is great! I found it on Amazon selling from $12.99 to $18.99.
it’s easy to find a samolina floor in usa just look at any Arabic store or Mediterranean grocery
Just found your channel and now I’m a sub. Can’t wait to try this recipe. Thanks for sharing
Can't wait to try this recipe. Thanks for all your creations. I like the videos much better without music. BTW, you look fantastic!
I like video with 🎶 great recipe I will try this
Hi James! Thank you! 😊
Pasta con farina di lupini e Glutine di grano.... Ho provato a farla... Non immaginavo non si sentisse il sapore dei lupini. Anche la consistenza è ottima. L'unico problema è che ho dovuto mettere più acqua, ipotizzo dipenda dallo xantano, secondo Google, 1 tsp sono 15 gr.... Molto probabilmente 10... Nonostante tutto...
Complimenti!!!
This is absolutely awesome, and I can get the semolina, have already ordered some and look forward to making this pasta. Thank you so much!
Can you please tell me where you ordered the Lupin Semolina from? TY
Donna SR No worries, from Lupins for Life in NSW, Australia. Hope this helps 😃
Hi Donna! The link is in the description of the video however, I believe they are currently sold out. You can try getting in touch with Lupin for Life and see if they can help you get some. 😊
@@IDontSugarCoat Thanks but I already tried them. They won't ship it.
@@donnasr1799 They responded to me, I live in Canada so I don't know about your location. They said to place orders for international shipping through sales@lupinsforlife.com.au. Shipping is pretty expensive though, so you would have to buy in a big quantity to make it worth it.
I add some MCT oil powder to my sauce to up the fat. Great video and glad I found you!
Wow! I cant believe how much it looks like regular pasta dough!!
My kitchen aid pasta cutter doesn’t do a good job cutting pasta either.
I use a herb cutter to cut ribbons!
I make without semolina version with my Philips pasta maker and the result after boiled was soft and doubled in size . I didn't wait to dry as this not recommended by the pasta maker. what are you thinking goes wrong?
Lawd!!! So happy!
1.Help! My dough is not mixing- looks like morsels in my dough, way too wet too. So I put in in my food processor to get rid of the clumps, still not even close to forming a ball, and clumps still present. I am adding VWG a T at a time. It is close to a disaster...
Interesting! I have used a similar approach to make pasta sheets for lasagna, but I haven't tried making it into thin noodles yet. Excited to try it. Thanks for the tips!
Thank you for all your work! I prefer no music while you are talking. I didn't have the Semolina so I did substitution with what I had.
Mine came out a bit wet but I incorporated some oat fiber into while kneeding by hand at the end and it worked out great. I used my manual pasta machine to roll out and cut the noodles. After I got it a bit drier, it went thru the machine just like my regular flour pasta used to work. Thanks again! I was afraid I was going to have to get rid of my pasta gear when we made the switch and now I know we can keep it in the mix!
I heard that the lupin flour is a bit bitter. Did you notice anything like that after you made it? I like your channel. Your warmth and honesty makes me want to watch!
Thanks for sharing! Can I add vegetables to this dough without consequences??
How to store after overnight outside ? How much they last ?
Thank you so much for your wonderful videos :). I am in Australia and just got my first order of lupin flour and was searching for ideas on what the heck to do with it. I fell into your channel and I've been watching for a few hours now' 😂 Im gonna make a lemon (lupin) semolina cake tonight and the pasta tomorrow.
Hi Samme, I live in Perth Western Australia where did you buy the lupin semolina???? Cheers Rosemary Perth Western Australia (71 yrs)
Thank You!!!! I cannot wait to try it
What does it taste like?
can you use this recipe in the pasta machine?
Just ran across your video. I subscribed right away bc I LOVE your channel name!! So cute!
Thank you so much April! 🥰
Can you clarify the lupin flour measurements 1/2 c lupin flour is 60 grams ? 1/3 cup of lupin semolina is 70 grams ? the 1/3 c. Weighs more than the 1/2 c. Is the semolina a heavier flour ?
Can you describe what is different about the semolina variant? Their website doesn't explain.
Is it just a coarser grind, link semolina pasta flour would be?
This is so needed, I really do miss Pasta while doing Keto and Konjac Miracle Noodles are Awful. Can't wait to try this!
Do you think that grinding up some ground lupin further would mimic semolina? I love your channel and love that everything I have tried came out great and delicious!
I just emailed with the company that makes the Lupin Semolina, the difference between regular lupin flour is the flour is milled to 350 micron and the courser semolina is milled to 630 micron. So Semolina Flour is actually bigger grains. Definitely worth the purchase. I made her pizza dough recipe with the Lupin Semolina and it works even better than regular lupin flour.
YEA!!! Also your outfit is fabulous and you look great!