This is by far the best Keto pasta. I think anyone who is in this lifestyle still fussing over not having the exact same texture or flavor as our old carb filled sugar filled favorites just needs to get over it already. KETO ANYTHING just won't be the same, and that's for a reason.. ok, rant over. Made this, and it's an absolute win. Even my children think there is no difference, and my partner, who is an absolute pasta fanatic, was in shock. It goes with anything. You can make it into anything. It's our favorite recipe. I like adding garlic to my boiling water. It comes out so tasty. .Thank you
I have been on the keto diet for about 3 months and been eating konjac noodles when I want to eat pasta dishes but the texture and flavor are so different from the real pasta. I will give this a try. Thank you for sharing!
I actually like the Konjac noodles! Expensive as heck,so I dont eat it often. This recipe looks kinda time consuming and I don’t have that pasta attachment for my mixer. Is it expensive? BTW,I have seen tomato powder and spinach powder (I think from Spice House) that would be great to add to the pasta
@@marianneodell7637The dough can be used without the attachment. Many TH-cam instruction videos. Try: How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
Wow!!!! What a revelation a pasta without carbs and it does look delicious. Sounds like two minutes would be ideal Chef bravo on this wonderful cook!!!!!
I was very impressed with how this pasta looked and how it was to handle, I won't pretend that it's as good as the real thing though. A nice alternative all the same
It does have carbohydrates in it, just a lower amount than the usual flours. There are very few things that don’t contain any carbohydrates. I’m a Type I Diabetic and have counted carbohydrates for over five decades. Before that, my parents counted for me.
You are correct by saying that the texture is definitely different than regular pasta. You mentioning that they are too soft, if figured I’ll dry them first. I always used to dry my pasta on a over the door mesh drying rack. Which I did with these.Being impatient I only dried them for about 8 hours since I was too curious how they would be. They had a little bite but I can not mustard the gritty texture. Even though I put the lupin flour through my coffee grinder to make it finer. Unfortunately it’s not for me. But the bread is awesome ❤ Next try will be your keto pastry for quiche. Keep up the good work! Thank you!😊
thanks for that very reasonable point about the pasta, the pastry on the other hand is so good, very tricky to work with as it lacks the gluten strength. But take your time to work it into whatever shaped mould you use and you will be happy I'm sure.
I find flavoring any "real noodle" substitute with appropriate cuisine spices helps wonderfully. (Garlic, parsely, basil, oregano powder for Italian, for example.)
Great video Matt! Keto is very popular right now. the pasta looks good, I would like to try it. Most of the non-gluten pasta I can't stand mostly because of the texture. Thinking about it, there are many dishes here in Spain that could be considered Keto, Italy not so much! haha I hope you are enjoying the last days of spring. it is been very warm here!
Thanks James, I have a few more no carb alternative recipes to create, but as you say some dishes just are low carb not by design. Weather here is pretty nice right now, I've even spent a few hours chllin in the garden with a cold beer. Haven't got the bbq out yet though? I bet is boiling there.
It looks good- I’ve used xanthan gum for different applications like making gravies without flour. I have found the the pasta never has a bite to it even when you get it store bought, however it’s great that someone who trying to stay away from carbs can make this at home. Hope your well.
Thats exactly it Alex, it's a nice substitute. I have found a very nice bread recipe which I've been enjoying just as good as the wheat alternative. I'll be making that video soon 😅
You may find that Dixie’s thick it up works a bit better than straight xanathan gum. Can put this through the kitchen aid pasta extruded? Would you do the keto fries recipe? Sry a lot to unpack in my comment. Lol
Looks absolutely smashing! I wonder How this would be if you kept the Pasta sheets whole and use them for a lasagna? One could even maybe mix in some spinach puree to the dough, and make spinach lasagna noodles. I'm definitely going to try this.
funny you should suggest that, I've been meaning to make a keto lasagne for this channel, I haven't been creating much lately, must get on with that soon.
I've made this a few times now, I think it's best with a sauce but unfortunately it doesn't have that familiar toothsome bite. Next time I'm going to shape and dry the pasta, I've heard this makes a difference
I make this in my Phillips Pastamaker. The recipe I had said for best results, let the pasta dry out before cooking. It is ready as soon as it floats to the top.
I'd not heard of konjac before so just had a quick search, I might well give that a try thanks. I've been using arrowroot powder to thicken my sauces recently which is similar to cornstarch (cornflour). I recently found another recipe which I haven't tried yet where powdered gelatine is used. I also recently made a lasagne with this recipe and I chilled it in the fridge, when reheated the pasta had a much better texture.
I started Kito 2month ago and I tried this recipe today. I don't have any of the applicences you used but still the pasta cane out alright. It broke when I mixed it with the sauce but it tastes alright. A bit on the soft side.
interesting. you say it's a softer pasta. i haven't tried your formula yet but have used a very similar recipe (black tie kitchen's) that has 2 eggs and no xanthan which comes out somewhat rubbery. i suppose somewhere in between there must be a balance that gets closer to the ideal texture.
@@unclemattscookerylessons BTK just needs to urgently work on his british accent hehe. so i made your recipe, and i much appreciate both yours and black tie's pretty equally. his pasta comes out quite firm, yours turns out much softer (even if using less water, i used an ounce which worked well for me). i feel that right in the middle would be the holy grail, but i'm wondering which of the 4 variables to tweak in yours to make it a bit more like BTK, but not too much like it: - less olive oil? - less xanthan? - another egg? - using equal parts gluten and lupin flour? i'm thinking it over!
This might be a silly question but I was wondering if there could be any substitute for the vital wheat gluten ? My husband can’t eat gluten due to chronic inflammation in his stomach lining , and I’d love to try this recipe as it will be a win win for us both with me trying to cut carbs . Thanks so much 🙏
Sorry but I don't think so, I know there are gluten free options but those have carbs. I have to be honest as well, this pasta doesn't have the same texture as regular flour based ones. It looks realistic, I've heard that drying it improves the texture however.
I don't have that attachment sorry, is that to make spaghetti? I experimented with a lasagne this week, the texture just out of the oven was still not quite right. However when reheated it was almost the same as regular pasta
My husband is on full keto diet and i do low carb, so i thought lets give it a try😁 it turned out terrible 😮 the texture and taste. We almost gagged at the table. Made Alfredo salmon on the side, thats what we ate after removing the noodles from our view😅 i was 100% sure on the amounts of all ingredients I've put in. And the worst i made a double batch for tomorrow so we could eat more... Well, we tried, it was interesting how the handling of the dough was very close to pasta dough. Not sure if the drying, as some recommended here will help? I will dry the other half dough I didn't cook and see if they turn out differently 👍 rhanks for the recipe though. Glad it turned out good for some😁🙌
I feel bad about that Rebecca, I've made this recipe twice and where I don't hate the texture, I can't say I love it. I've also heard that drying the pasta helps. I did see another similar recipe but the guy added vital oat gluten, I'm thinking about trying it out? th-cam.com/video/epTvIra_0lM/w-d-xo.htmlsi=pbBqp0kSBQxLxaaP
I wish I understood more about these alternatives to flour. Coconut flour is easier to find but it is so different to lupin, so I recommend searching for recipes using other flours. I will say however that this pasta looks and feels just like regular pasta, but when cooked it is softer, not al dente.
Yeah, I prefer bamboo fiber. You can 1 to 1 substitute it. Oat fiber is great too and you can 1 to 1 substitute it as well. Just know that the flavor will change. I recommend trying potato fiber too, as it has a potato taste so you can make low carb gnocchi.
@@unclemattscookerylessons Peut-être, j'ai tenté une recette identique mais sans ajout de gluten...incapable de faire des pâtes, j'en ai fait d'excellents craquelins par contre. 😉
Hi Matt, have you tried her pasta recipe with lupin semolina flour? If not, I would like to see you do a video on that version a long with close ups of the dough during the mixing stages. I finally found a website that sells lupin semolina, but the excitement was deflated after my fail attempt. This version looks great, but I really wanna know if the semolina will get it as close to the real thing along with the drying technique you suggested.
I'll definitely look into the lupin semolina version, I've only made this pasta a couple of times and that is telling as the keto bread I make every week as it's fantastic. I also make the keto pastry recipe as it really is good. So I'd love to find an effective realistic alternative to pasta as that gives plenty more options for dinner.
Flavour is quite bland to me, not that that's bad, it's all about the sauce for me. Texture was quite soft, so I prefer regular pasta. Maybe drying the pasta might be better. I'll definitely make this again
@@unclemattscookerylessons I’ve done this recipe before, and they are usually soft the day you make them. So I hang my pasta until it was hard and cooked it the next day. It seemed to be much better that way.
For this recipe I hear drying it before cooking helps, tbh I haven't made it for a while. I'm thinking of making a keto lasagne recipe, which will go on my keto channel. Uncle Matt does keto, has at least 10 subscribers
@@unclemattscookerylessons Hahahaha funny. I found on "Heavenly Fan" channel an awesome video on keto past. Take a look if you get a chance. Haven't tried it yet but they looked great. I think we just need to stop trying to replicate things and just come up with good delicious food. I call thing a different name to combat that. Hate to say things like "not chicken" or "beyone meat". Just create a delicious plate of food and give it your own individual name. Tigerdeer's Awesome First Class Fancy Valentines' Sweet Treat" !
the recipe i tried recently was just 80g lupin, 80g gluten, 2 eggs, that's it. it's def a firmer noodle, so i went thin with the pasta roller (7 on the marcato atlas 150), boil 3 min, came out good, rather bland as matt says. i'm wondering how it would stack up against using keto flour and egg.
I thought I'd already replied to this question sorry about that. I honestly don't know about replacing the egg. Some regular pasta is made with just semolina and water, it would be an experiment though.
I just entered into My Fitness Pal- 4 servings at 185 calories each. Per serving Fat 6.6 grams, Protein 25.8 grams, Carbohydrates 12 total, fiber 9.2, for 2.8 net carbs/serving.
Here's the recipe INGREDIENTS: 80g or 2/3 cup Vital Wheat Gluten 90g or ½ + 1/3 cup Lupin Flour 5g or 2 tsp Salt 1g or ¼ tsp Xanthan Gum 1 large Egg, beaten 12ml or 1 tbsp Extra Virgin Olive Oil 88.7ml / 3oz / 96g Water Sorry you've not been able to find the recipe, to help in the future the description below the video can expand, look for 'show more' click that and any more information the creator provides will then appear. Hope that helps
@@unclemattscookerylessons you’re good this isn’t the video I posted the comment on. I posted this comment on a TH-cam short, oddly enough on a different pasta recipe.
I find avoiding carbs and sugar very difficult when out for food. I give myself days off and this is working well for me. Although I'm not trying to do full keto, I just cut way down and am happy that I've lost and kept off a lot of fat.
@@unclemattscookerylessons Matt, women just have a much more difficult time losing fat than men. There are so many great keto recipes, we women must be careful even when out to eat especially avoiding those seed oils, almost impossible. I can only stray off rarely. 💗
@@janonthemtn seed oils, flour and sugar are everywhere. The only way to be sure is to buy only fresh fruit and veg, plus whole joints of meat, but that isn't convenient at all. Didn't know that about women and losing fat, there's a lot of fat men as well? This could get me in trouble but look at mens and womens health magazines, the men on the cover are always incredible specimens, which encourages men to be better. The womens magazines tend to celebrate unhealthy lifestyles and say you're perfect the way you are, you're a queen and every man that doesn't find you attractive is a bigot or some thing like that? I know that I feel a lot better than `I did a year ago after losing weight and I must not let myself fall back into those bad habbits.
I'm sorry I don't really understand this process, I did link to the channel where I found this recipe and she seems to understand all of that. I do know that net carbs are calculated by subtracting the fibre from total carbs though.
Thanks Linda, do you mean the actual width and length of the pasta noodles, or the recipe please? I have posted the recipe in the description below, regarding the dimensions I used a standard pasta machine and the fettuccine or tagliatelle cutter. I took the dough to the second thinest setting, I didn't measure the noodle length though. I would estimate 12 inches or 30 cm approx but really if you have a try at this I wouldn't worry too much about the exact size, just practice and you'll find your way.
@@unclemattscookerylessons thank you so very much for replying. It's the ingredients and measurements that I need. I am thrilled I found your web site. I appreciate your postings. Thank you...LindaB 😊
It's that vital wheat gluten that makes a comparable Pasta and Sandwich bread. But the only drawback is you gain weight with that vital wheat gluten, I do anyway.
I thought vital wheat gluten was keto, just checked and it's net carbs is 9g, which isn't keto? Although with the other flours being keto, doesn't that bring that down? I'm a bit confused by it all tbh, I tend to trust the channel where I found the recipe. I've been making a keto bread every week with vital wheat gluten, I've found it to be a very good product so far
@@autumnkim4321 I just made another double batch of this yesterday, I cut each loaf in half and keep them in the freezer. It stays soft for days, tastes great and really does feel like real bread. th-cam.com/video/NyRWuIYTHdg/w-d-xo.html I've also found a (not really) white keto bread that I'm planning to make a video for, here's a link to the channel. th-cam.com/video/0KptOpLZH4k/w-d-xo.html
I haven't tried to freeze this pasta but I can't see why not? You could try just water in place of the egg but again I haven't tried that either Out of all the keto recipes I've tried to date this pasta looks great but the texture is a bit soft, if I had space I'd like to try drying it. I hope you like it
My understanding is that vital wheat gluten has 4g not 14 try this link please www.carbmanager.com/food-detail/md:554a06f805305cb08cbf6d28dba548ef/vital-wheat-gluten
@@unclemattscookerylessons yes 4 grams per 30 grams of Wheat gluten . Which works out to roughly 13 for 90 grams plus whatever difference is 10 grams left to make 100
@@ITALO2275 I stand corrected then? I honestly don't understand the carb calculating sorry to say. I found this recipe from a much larger keto channel and this lady really seems to know her stuff and has lost a great deal of weight.
I promise you, the recipe is in the description, but I'll paste it here. Here's the recipe INGREDIENTS: 80g or 2/3 cup Vital Wheat Gluten 90g or ½ + 1/3 cup Lupin Flour 5g or 2 tsp Salt 1g or ¼ tsp Xanthan Gum 1 large Egg, beaten 12ml or 1 tbsp Extra Virgin Olive Oil 88.7ml / 3oz / 96g Water
Hi, I'm no scientist but from my basic research it shows lupin flour as very low carbs. Something to do with the fibre content. Do a few Google searches, I'm sure they will confirm. Re this pasta, it looks and feels just like regular pasta. It doesn't however have the same mouth feel I have to admit.
Not only is lupin flour naturally gluten-free, making it an excellent option for those with gluten sensitivity or celiac disease, but it also comes with an impressive nutritional profile that outshines other low carb options like almond flour and coconut flour.
Sorry about that, I've seen some strange versions using parmesan that look nice but I don't like the idea. Are there no versions using rice flour or some alternative? Wouldn't be low carb though
I know what you mean, but I did like this alternative to pasta. Tbh though most days I just avoid carbs and don't miss bread and pasta, but this recipe worked well for me.
That’s the stupidest thing you can ever say. If you don’t eat pasta, why did you play this video in the first place? Maybe you were on your periods when you wrote this comment. No other explanation, honestly
Thank you, I have to say in retrospect and after making this pasta for a second time that I think if you can dry the pasta before cooking that it will be easier. The reason is that the cooking time in very short from fresh. I also don't think this can never be as good as wheat based pasta but if you're cutting back on the carbs then I think you will like this recipe.
This is by far the best Keto pasta. I think anyone who is in this lifestyle still fussing over not having the exact same texture or flavor as our old carb filled sugar filled favorites just needs to get over it already. KETO ANYTHING just won't be the same, and that's for a reason.. ok, rant over. Made this, and it's an absolute win. Even my children think there is no difference, and my partner, who is an absolute pasta fanatic, was in shock. It goes with anything. You can make it into anything. It's our favorite recipe. I like adding garlic to my boiling water. It comes out so tasty. .Thank you
Thanks for the recipe. I just ordered all the ingredients from amazon. I can’t wait to try to make it
Try drying it out overnight it'll make taste more like reg pasta also you could let the dough rest for 30mins before handling it.
thanks and yes I agree that drying would help a lot, I should buy one of those spaghetti tree things?
I have been on the keto diet for about 3 months and been eating konjac noodles when I want to eat pasta dishes but the texture and flavor are so different from the real pasta. I will give this a try. Thank you for sharing!
Y’a où I’ll love these as they are much better than konjak
I actually like the Konjac noodles! Expensive as heck,so I dont eat it often. This recipe looks kinda time consuming and I don’t have that pasta attachment for my mixer. Is it expensive? BTW,I have seen tomato powder and spinach powder (I think from Spice House) that would be great to add to the pasta
@@marianneodell7637The dough can be used without the attachment. Many TH-cam instruction videos. Try: How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
*It's amazing how you've managed to create a low-carb alternative that still looks incredibly delicious. Can't wait to cook it for my family!*
Perfect. I am definitely going to be trying this. My husband is trying not eat pasta, my kids love it so this seems a great solution! Thank you🤗
Wow!!!! What a revelation a pasta without carbs and it does look delicious. Sounds like two minutes would be ideal Chef bravo on this wonderful cook!!!!!
I was very impressed with how this pasta looked and how it was to handle, I won't pretend that it's as good as the real thing though. A nice alternative all the same
It does have carbohydrates in it, just a lower amount than the usual flours.
There are very few things that don’t contain any carbohydrates.
I’m a Type I Diabetic and have counted carbohydrates for over five decades. Before that, my parents counted for me.
You are correct by saying that the texture is definitely different than regular pasta. You mentioning that they are too soft, if figured I’ll dry them first. I always used to dry my pasta on a over the door mesh drying rack. Which I did with these.Being impatient I only dried them for about 8 hours since I was too curious how they would be. They had a little bite but I can not mustard the gritty texture. Even though I put the lupin flour through my coffee grinder to make it finer. Unfortunately it’s not for me.
But the bread is awesome ❤
Next try will be your keto pastry for quiche. Keep up the good work! Thank you!😊
thanks for that very reasonable point about the pasta, the pastry on the other hand is so good, very tricky to work with as it lacks the gluten strength. But take your time to work it into whatever shaped mould you use and you will be happy I'm sure.
I wonder if grinding it in a vitamix would have helped make it finer?
I find flavoring any "real noodle" substitute with appropriate cuisine spices helps wonderfully. (Garlic, parsely, basil, oregano powder for Italian, for example.)
Sounds great, I like that idea
Great video Matt! Keto is very popular right now. the pasta looks good, I would like to try it. Most of the non-gluten pasta I can't stand mostly because of the texture. Thinking about it, there are many dishes here in Spain that could be considered Keto, Italy not so much! haha I hope you are enjoying the last days of spring. it is been very warm here!
Thanks James, I have a few more no carb alternative recipes to create, but as you say some dishes just are low carb not by design.
Weather here is pretty nice right now, I've even spent a few hours chllin in the garden with a cold beer. Haven't got the bbq out yet though?
I bet is boiling there.
I’ve made this and it tastes great
Looks great. I may try and sub Bamboo flour in place of the lupin flour...its what I have on hand. Thanks for sharing.
Fantastic! I can enjoy pasta without guilt again!!!
Bring on the Carbonara!!❤
What a lovely video. Cant wait to try this
It looks good- I’ve used xanthan gum for different applications like making gravies without flour. I have found the the pasta never has a bite to it even when you get it store bought, however it’s great that someone who trying to stay away from carbs can make this at home. Hope your well.
Thats exactly it Alex, it's a nice substitute. I have found a very nice bread recipe which I've been enjoying just as good as the wheat alternative. I'll be making that video soon 😅
You may find that Dixie’s thick it up works a bit better than straight xanathan gum. Can put this through the kitchen aid pasta extruded? Would you do the keto fries recipe? Sry a lot to unpack in my comment. Lol
Looks absolutely smashing! I wonder How this would be if you kept the Pasta sheets whole and use them for a lasagna? One could even maybe mix in some spinach puree to the dough, and make spinach lasagna noodles. I'm definitely going to try this.
funny you should suggest that, I've been meaning to make a keto lasagne for this channel, I haven't been creating much lately, must get on with that soon.
@@unclemattscookerylessons I hope to see some footage! Cheers 😁
Here's a link to 'I don't sugar coat' video, many more low carb recipes there, from this wonderful lady
th-cam.com/video/M9qDj4O8yqg/w-d-xo.html
Whether your lupin flour is bitter depends on where its grown. Ive never noticed bitterness in our Australian grown lupins
I have heard that, thanks 👍
What is the brand and is it organic and can it be bought in the USA?
@@delladearest2511 no idea. Just know I've never had bitter lupin flour here
Will definitely try!!
Thanks!
Am definitely going to give this recipe a try as soon as I get my next batch of lupin flour!
I've made this a few times now, I think it's best with a sauce but unfortunately it doesn't have that familiar toothsome bite.
Next time I'm going to shape and dry the pasta, I've heard this makes a difference
I make this in my Phillips Pastamaker. The recipe I had said for best results, let the pasta dry out before cooking. It is ready as soon as it floats to the top.
good advice thank you
Phillips pasta maker needs very specific ratio of ingredients. Would you please share your recipe. Thanks
"I Don't Sugar Coat" YT channel recipe for Keto pasta that is referred to in Uncle Matt's video:
th-cam.com/video/M9qDj4O8yqg/w-d-xo.html
Thank you, I meant to share that link
Yummy! My favorite keto pasta is the hearts of palm spaghetti from Natural Heaven!
I love I Don't Sugar Coat, her recipes are truly amazing! i wonder if you could remedy the softness by adding some konjac powder?
I'd not heard of konjac before so just had a quick search, I might well give that a try thanks. I've been using arrowroot powder to thicken my sauces recently which is similar to cornstarch (cornflour).
I recently found another recipe which I haven't tried yet where powdered gelatine is used. I also recently made a lasagne with this recipe and I chilled it in the fridge, when reheated the pasta had a much better texture.
I started Kito 2month ago and I tried this recipe today. I don't have any of the applicences you used but still the pasta cane out alright. It broke when I mixed it with the sauce but it tastes alright. A bit on the soft side.
It is a bit soft, sorry. Apparently if you dry it first it is better
interesting. you say it's a softer pasta. i haven't tried your formula yet but have used a very similar recipe (black tie kitchen's) that has 2 eggs and no xanthan which comes out somewhat rubbery. i suppose somewhere in between there must be a balance that gets closer to the ideal texture.
I've seen the black tie kitchen channel, I love the style of his videos. Sort of film noir?
@@unclemattscookerylessons BTK just needs to urgently work on his british accent hehe. so i made your recipe, and i much appreciate both yours and black tie's pretty equally. his pasta comes out quite firm, yours turns out much softer (even if using less water, i used an ounce which worked well for me). i feel that right in the middle would be the holy grail, but i'm wondering which of the 4 variables to tweak in yours to make it a bit more like BTK, but not too much like it:
- less olive oil?
- less xanthan?
- another egg?
- using equal parts gluten and lupin flour?
i'm thinking it over!
This might be a silly question but I was wondering if there could be any substitute for the vital wheat gluten ? My husband can’t eat gluten due to chronic inflammation in his stomach lining , and I’d love to try this recipe as it will be a win win for us both with me trying to cut carbs . Thanks so much 🙏
Sorry but I don't think so, I know there are gluten free options but those have carbs.
I have to be honest as well, this pasta doesn't have the same texture as regular flour based ones. It looks realistic, I've heard that drying it improves the texture however.
It seems as if I was tasting it too great show
Perfect!
Have you tried it in an extruder attachment? If so let me know how it went please
I don't have that attachment sorry, is that to make spaghetti? I experimented with a lasagne this week, the texture just out of the oven was still not quite right. However when reheated it was almost the same as regular pasta
Wow! That looks yummy! I’m inviting you over to make dinner. 😂
My husband is on full keto diet and i do low carb, so i thought lets give it a try😁 it turned out terrible 😮 the texture and taste. We almost gagged at the table. Made Alfredo salmon on the side, thats what we ate after removing the noodles from our view😅 i was 100% sure on the amounts of all ingredients I've put in. And the worst i made a double batch for tomorrow so we could eat more... Well, we tried, it was interesting how the handling of the dough was very close to pasta dough. Not sure if the drying, as some recommended here will help? I will dry the other half dough I didn't cook and see if they turn out differently 👍 rhanks for the recipe though. Glad it turned out good for some😁🙌
I feel bad about that Rebecca, I've made this recipe twice and where I don't hate the texture, I can't say I love it. I've also heard that drying the pasta helps. I did see another similar recipe but the guy added vital oat gluten, I'm thinking about trying it out? th-cam.com/video/epTvIra_0lM/w-d-xo.htmlsi=pbBqp0kSBQxLxaaP
Can you replace the lupine flour? I can't find it at the stores. I have to order it.
I wish I understood more about these alternatives to flour.
Coconut flour is easier to find but it is so different to lupin, so I recommend searching for recipes using other flours.
I will say however that this pasta looks and feels just like regular pasta, but when cooked it is softer, not al dente.
@@unclemattscookerylessons thank you!
Yeah, I prefer bamboo fiber. You can 1 to 1 substitute it. Oat fiber is great too and you can 1 to 1 substitute it as well. Just know that the flavor will change. I recommend trying potato fiber too, as it has a potato taste so you can make low carb gnocchi.
Bonjour puis-je espérer que ces pâtes ait une meilleur tenue à cause du gluten ajouter à la recette😊??😮
Merci, this pasta is not as firm as normal pasta. But it is good.
@@unclemattscookerylessons Peut-être, j'ai tenté une recette identique mais sans ajout de gluten...incapable de faire des pâtes, j'en ai fait d'excellents craquelins par contre. 😉
Hi Matt, have you tried her pasta recipe with lupin semolina flour? If not, I would like to see you do a video on that version a long with close ups of the dough during the mixing stages. I finally found a website that sells lupin semolina, but the excitement was deflated after my fail attempt. This version looks great, but I really wanna know if the semolina will get it as close to the real thing along with the drying technique you suggested.
I'll definitely look into the lupin semolina version, I've only made this pasta a couple of times and that is telling as the keto bread I make every week as it's fantastic. I also make the keto pastry recipe as it really is good.
So I'd love to find an effective realistic alternative to pasta as that gives plenty more options for dinner.
@@unclemattscookerylessonsdid you ever try drying this recipe?
Looks good! Does it taste any different from wheat pasta?
Flavour is quite bland to me, not that that's bad, it's all about the sauce for me.
Texture was quite soft, so I prefer regular pasta. Maybe drying the pasta might be better. I'll definitely make this again
@@unclemattscookerylessons I’ve done this recipe before, and they are usually soft the day you make them. So I hang my pasta until it was hard and cooked it the next day. It seemed to be much better that way.
@@jnilbear2009 thank you I will give it another try
Any fresh ideas on this Matt to make it a bit more al dante like real pasta? Maybe more gluten or eggs or something?
For this recipe I hear drying it before cooking helps, tbh I haven't made it for a while. I'm thinking of making a keto lasagne recipe, which will go on my keto channel. Uncle Matt does keto, has at least 10 subscribers
@@unclemattscookerylessons Hahahaha funny. I found on "Heavenly Fan" channel an awesome video on keto past. Take a look if you get a chance. Haven't tried it yet but they looked great. I think we just need to stop trying to replicate things and just come up with good delicious food. I call thing a different name to combat that. Hate to say things like "not chicken" or "beyone meat". Just create a delicious plate of food and give it your own individual name. Tigerdeer's Awesome First Class Fancy Valentines' Sweet Treat" !
the recipe i tried recently was just 80g lupin, 80g gluten, 2 eggs, that's it. it's def a firmer noodle, so i went thin with the pasta roller (7 on the marcato atlas 150), boil 3 min, came out good, rather bland as matt says. i'm wondering how it would stack up against using keto flour and egg.
Cool!!
Can I make this without egg or what can I replace egg with? Thanks
I thought I'd already replied to this question sorry about that.
I honestly don't know about replacing the egg.
Some regular pasta is made with just semolina and water, it would be an experiment though.
Per favore mi scrivete gli ingredienti e le dosi in italiano? Grazie. Ho capito solo farina di lupini
has anyone calculated the macros - like how many carbs? thanks!
Sorry Marjorie, I don't know how to calculate that, I'm a bit dim x
I just entered into My Fitness Pal- 4 servings at 185 calories each. Per serving Fat 6.6 grams, Protein 25.8 grams, Carbohydrates 12 total, fiber 9.2, for 2.8 net carbs/serving.
I wonder if this recipe would extrude out of the Philips Pasts machine.
I'm not familiar with the Philips pasta machine, sorry can't comment
I am going insane because I literally can’t find this recipe and I want to eat it so bad
Here's the recipe
INGREDIENTS:
80g or 2/3 cup Vital Wheat Gluten
90g or ½ + 1/3 cup Lupin Flour
5g or 2 tsp Salt
1g or ¼ tsp Xanthan Gum
1 large Egg, beaten
12ml or 1 tbsp Extra Virgin Olive Oil
88.7ml / 3oz / 96g Water
Sorry you've not been able to find the recipe, to help in the future the description below the video can expand, look for 'show more' click that and any more information the creator provides will then appear. Hope that helps
@@unclemattscookerylessons you’re good this isn’t the video I posted the comment on. I posted this comment on a TH-cam short, oddly enough on a different pasta recipe.
Can someone share me the ingredients and recipe please I can't find it
I promise the recipe is in the description, you need to click where it says 'more' to expand
Why are there no keto restaurants that make these recipes??(esp here in USA)
I find avoiding carbs and sugar very difficult when out for food. I give myself days off and this is working well for me. Although I'm not trying to do full keto, I just cut way down and am happy that I've lost and kept off a lot of fat.
@@unclemattscookerylessons Matt, women just have a much more difficult time losing fat than men. There are so many great keto recipes, we women must be careful even when out to eat especially avoiding those seed oils, almost impossible. I can only stray off rarely. 💗
@@janonthemtn seed oils, flour and sugar are everywhere. The only way to be sure is to buy only fresh fruit and veg, plus whole joints of meat, but that isn't convenient at all.
Didn't know that about women and losing fat, there's a lot of fat men as well?
This could get me in trouble but look at mens and womens health magazines, the men on the cover are always incredible specimens, which encourages men to be better. The womens magazines tend to celebrate unhealthy lifestyles and say you're perfect the way you are, you're a queen and every man that doesn't find you attractive is a bigot or some thing like that?
I know that I feel a lot better than `I did a year ago after losing weight and I must not let myself fall back into those bad habbits.
@@unclemattscookerylessons Thanks for great recipes!
May i obtain the carb & fiber stats
I'm sorry I don't really understand this process, I did link to the channel where I found this recipe and she seems to understand all of that.
I do know that net carbs are calculated by subtracting the fibre from total carbs though.
Thank you!
Please the measurements for the fresh pasta
Thanks Linda, do you mean the actual width and length of the pasta noodles, or the recipe please? I have posted the recipe in the description below, regarding the dimensions I used a standard pasta machine and the fettuccine or tagliatelle cutter. I took the dough to the second thinest setting, I didn't measure the noodle length though. I would estimate 12 inches or 30 cm approx but really if you have a try at this I wouldn't worry too much about the exact size, just practice and you'll find your way.
@@unclemattscookerylessons thank you so very much for replying. It's the ingredients and measurements that I need. I am thrilled I found your web site. I appreciate your postings. Thank you...LindaB 😊
@@unclemattscookerylessons I would like the ingredients to make the pasta if you 🙏 please
Has anyone found a way to get rid of the "tackiness" of the dough without adding a bunch of lupin flour ad hoc?
It is a sticky dough for sure
It's that vital wheat gluten that makes a comparable Pasta and Sandwich bread. But the only drawback is you gain weight with that vital wheat gluten, I do anyway.
I thought vital wheat gluten was keto, just checked and it's net carbs is 9g, which isn't keto?
Although with the other flours being keto, doesn't that bring that down?
I'm a bit confused by it all tbh, I tend to trust the channel where I found the recipe.
I've been making a keto bread every week with vital wheat gluten, I've found it to be a very good product so far
@@unclemattscookerylessons I learned that gluten inflames your gut (leaky gut)?
@@unclemattscookerylessons
Which keto bread recipe do you like? I’ve been testing several to see what we like. Still looking for my go to.
@@autumnkim4321 I just made another double batch of this yesterday, I cut each loaf in half and keep them in the freezer. It stays soft for days, tastes great and really does feel like real bread. th-cam.com/video/NyRWuIYTHdg/w-d-xo.html
I've also found a (not really) white keto bread that I'm planning to make a video for, here's a link to the channel. th-cam.com/video/0KptOpLZH4k/w-d-xo.html
does it smeels bad like chickpea? if yes i wont buy
My sense of smell isn't very good, but I don't remember it smelling bad.
If you put some vinegar into the cooking water the awful smell will disappear.
Can you freeze the pasta?
I haven't tried to freeze this pasta but I can't see why not? You could try just water in place of the egg but again I haven't tried that either
Out of all the keto recipes I've tried to date this pasta looks great but the texture is a bit soft, if I had space I'd like to try drying it.
I hope you like it
@@unclemattscookerylessons many thanks.
Hi, I am not sure how this is pasta without carbs? Vital Wheat glutem has 14 grams of Carbs per 100 grams.
My understanding is that vital wheat gluten has 4g not 14 try this link please www.carbmanager.com/food-detail/md:554a06f805305cb08cbf6d28dba548ef/vital-wheat-gluten
@@unclemattscookerylessons yes 4 grams per 30 grams of Wheat gluten . Which works out to roughly 13 for 90 grams plus whatever difference is 10 grams left to make 100
@@ITALO2275 I stand corrected then? I honestly don't understand the carb calculating sorry to say. I found this recipe from a much larger keto channel and this lady really seems to know her stuff and has lost a great deal of weight.
@@ITALO2275It's 3 grams for 30. 90 grams of VWG is 9 net carbs.
Subs still climbing.. cheers
Where s the recipe ?
It’s listed in the description
I promise you, the recipe is in the description, but I'll paste it here.
Here's the recipe
INGREDIENTS:
80g or 2/3 cup Vital Wheat Gluten
90g or ½ + 1/3 cup Lupin Flour
5g or 2 tsp Salt
1g or ¼ tsp Xanthan Gum
1 large Egg, beaten
12ml or 1 tbsp Extra Virgin Olive Oil
88.7ml / 3oz / 96g Water
Thought you were Piers Morgan for a second there lol.
How very dare you sir 😆 I usually get called Ricky Gervais? Hope you like my content and I'd love it if you checked out some more videos x
Anyone have a good vital wheat gluten? I find they taste gross...
Schade, keine Übersetzung
Verzeihung 😕
A lot of keto recipes just change the recipe just to change it.
Dang I have to eat gluten free.
sorry
If you cook it an extra minute it will be more elastic. Too long, and you've got rubber bands tho.
That's interesting thanks, seems counter logical tho?
@@unclemattscookerylessons It does, but try it and see. I've stopped looking for keto pasta recipes since finding this one. I love it.
Lupin is a legume, how is that keto?
Hi, I'm no scientist but from my basic research it shows lupin flour as very low carbs. Something to do with the fibre content. Do a few Google searches, I'm sure they will confirm. Re this pasta, it looks and feels just like regular pasta. It doesn't however have the same mouth feel I have to admit.
Not only is lupin flour naturally gluten-free, making it an excellent option for those with gluten sensitivity or celiac disease, but it also comes with an impressive nutritional profile that outshines other low carb options like almond flour and coconut flour.
It’s not about what it is it’s about the amount of carbs that’s in there, some legumes are low carb, for example black soy bean is another one
Perhaps for those going by net carbs, it is acceptable.
Please traduce a Spanish.
Dang Nabit all these keto pastas have gluten😩
Sorry about that, I've seen some strange versions using parmesan that look nice but I don't like the idea. Are there no versions using rice flour or some alternative? Wouldn't be low carb though
@@unclemattscookerylessons yeah I don’t like those weird ones either 😫 I’ll prob keep looking!!
Check out visual mathematics with keto tips here on youtube. Her recipe has no gluten
Lupine date back to the Romans
Yes I looked into that, it's also a really pretty flower
Grear video. But it's like coke zero. Why? Control the impulse and anything is possible.
I know what you mean, but I did like this alternative to pasta. Tbh though most days I just avoid carbs and don't miss bread and pasta, but this recipe worked well for me.
That’s the stupidest thing you can ever say. If you don’t eat pasta, why did you play this video in the first place? Maybe you were on your periods when you wrote this comment. No other explanation, honestly
Most of us have gluten sensitivity
Sorry about that, I do know there are gluten free recipes out there, this one is for those avoiding carbs
This Is a prank , showing us smoke with no ingredients to make it
The recipe is in the description, you have to expand the description by clicking 'more'.
Don't know how I missed this one!
Thank you, I have to say in retrospect and after making this pasta for a second time that I think if you can dry the pasta before cooking that it will be easier. The reason is that the cooking time in very short from fresh.
I also don't think this can never be as good as wheat based pasta but if you're cutting back on the carbs then I think you will like this recipe.
Yummy! My favorite keto pasta is the hearts of palm spaghetti from Natural Heaven!
I just bought palm pasta from Trader Joes. Excited to try it!