Pasta for the rest of us (with diabetes that is)

[JanetT]

Hi @JanetT
My version is a lot simpler. I do use a roller, but no reason you couldn’t use a rolling pin. You might need to dust quite well with extra Lupin flour, it’s a sticky dough.
I bung the ingredients into the food processor, but again could be done by hand.
Just enough till it all comes together, don’t overwork or it will be chewy.

80g vital wheat gluten
80g Lupin flour
2 eggs.

Should add, I only use half the batch, pop the other half in the freezer for future use, saves faffing.
Drop into salted boiling water for about 2/3 minutes. When it floats it’s done.
I make lasagne sheets or noodles.

Thank you so much! I have tried various versions of pasta but not found anything which was easy and has right texture. I've recently discovered vital wheat gluten which I used to make bread which turned out brilliantly. Going to try yours

 

[Leadinglights]

Thank you so much! I have tried various versions of pasta but not found anything which was easy and has right texture. I've recently discovered vital wheat gluten which I used to make bread which turned out brilliantly. Going to try yours

Have you tried the edamame bean or black bean pasta like the Explore brand, low carb gluten free 15g carbs per 100g dry weight.

 

[JanetT]

If you can't be bothered to make it then try edamame bean or black bean pasta which is very low carb, gluten free 15g carbs per 100g dry wt. 25g dry weight per portion is usually sufficient.

Thank you! I'll look at that too.

 

[mhtyler]

Glad you’ve found a recipe that works for you @mhtyler 🙂

this isn't the original recipe with egg powder, its much better.

 

[JanetT]

Hi @JanetT
My version is a lot simpler. I do use a roller, but no reason you couldn’t use a rolling pin. You might need to dust quite well with extra Lupin flour, it’s a sticky dough.
I bung the ingredients into the food processor, but again could be done by hand.
Just enough till it all comes together, don’t overwork or it will be chewy.

80g vital wheat gluten
80g Lupin flour
2 eggs.

Should add, I only use half the batch, pop the other half in the freezer for future use, saves faffing.
Drop into salted boiling water for about 2/3 minutes. When it floats it’s done.
I make lasagne sheets or noodles.

Made this tonight and it's great! The closest to real pasta - going to get a pasta roller now as mine was a bit thick and took ages to roll! Thanks again.

 

[CathyFP]

I don’t really have the time to make my own pasta but as a newly diagnosed Type 1 I am really missing pasta rice and noodles. I know I can have small amounts if I can get the carb counting right but I am not doing well with this. What low or no carb pasta options easily available at supermarkets have people found that don’t spike their BG too much?

 

[JanetT]

Hi @JanetT
My version is a lot simpler. I do use a roller, but no reason you couldn’t use a rolling pin. You might need to dust quite well with extra Lupin flour, it’s a sticky dough.
I bung the ingredients into the food processor, but again could be done by hand.
Just enough till it all comes together, don’t overwork or it will be chewy.

80g vital wheat gluten
80g Lupin flour
2 eggs.

Should add, I only use half the batch, pop the other half in the freezer for future use, saves faffing.
Drop into salted boiling water for about 2/3 minutes. When it floats it’s done.
I make lasagne sheets or noodles.

Thank you - I tried it- really good!!

 

[JanetT]

Yes you can roll it out. i have an atlas 150 pasta maker, and it's actually fun to use, but the first few times I made it, I used a roller. This recipe is great. If you want to know the source, its Black Tie Kitchen on youtube. That guy is amazing. The most brilliant thing he did was the sea-water boil: It takes the bitterness from the lupin flour, and the resulting pasta is so close to what you're used to that you'll never go back! PS: I never use the oat version, the lupin flour is just too good. One more tip: make sure your lupin flour is very fine. Courser lupin flour will do, but it won't look the same.

Keto Pasta Noodles
Yes, these are real. Yes, they are low-carb and keto. Yes, you can cook them. Yes, you can use
your pasta machine. Yes, they are al-dente. Yes, they are awesome.
PREP TIME
15 minutes
COOK TIME
3 minutes
ADDITIONAL TIME
30 minutes
TOTAL TIME
48 minutes
Ingredients
½ cup (80g) Vital Wheat Gluten
½ cup (80g) White Lupin Flour
2 large eggs
Oat Fiber (optional)
Hardware
Pasta Machine
Rolling pin
Instructions
1. Combine the wheat gluten and lupin flower either by hand or in a food processor.
2. Add the 2 eggs and mix. If the dough is too dry, add a few drops of water.
3. Sprinkle some oat fiber or lupin flour on your surface and knead the dough until it is
consistent and slightly smooth but also stretchy.
4. Cover with plastic wrap and let rest on the counter at room temperature for at least 30
minutes.
5. Cut the ball into 4 and roll out into a disc.
6. Using a pasta machine (or a rolling pin), roll our the dough until it gets to your the thinnest
you can get it without it falling apart.
7. Cut your dough to your desired size (typically 12-16 inches for standard noodle length).
To Cook:
1. Bring a pot of water to a boil and heavily salt - it should taste like sea water.
YIELD: 4 SERVINGS
2/13/24, 10:20 AM Keto Pasta Noodles - Black Tie Kitchen
https://www.blacktiekitchen.com/wp-json/mv-create/v1/creations/40/print 2/2
2. Cook the noodles for 3 minutes exactly. No more, no less. Trust me - 3 minutes is the perfect
time.
3. Remove and use in whatever you want to use. Ive cooked noodles and eaten them the next
day as leftovers =)
4. Enjoy!
Notes
3 minutes in boiling water. Im not kidding when I say no more and no less!
Did you make this recipe?
Did you make this? Tag @blacktiekitchen on IG so that I can see!
4
1 serving
Amount Per Serving
146
6.4g
1.1g
8.2g
2.7g
5.5g
0.6g
20.6g
Nutrition
Information
Yield
Serving Size
Calories
Total Fat
Saturated Fat
Carbohydrates
Net Carbohydrates
Fiber
Sugar
Protein
© Black Tie Kitchen
CUISINE: Italian American / CATEGORY: Pasta

Keto Pasta Noodles – Black Tie Kitchen

www.blacktiekitchen.com

Thank you so much!!!

 

[Leadinglights]

I don’t really have the time to make my own pasta but as a newly diagnosed Type 1 I am really missing pasta rice and noodles. I know I can have small amounts if I can get the carb counting right but I am not doing well with this. What low or no carb pasta options easily available at supermarkets have people found that don’t spike their BG too much?

You may be confusing the carb information as to what is dry weight and cooked weight as sometimes it is not too clear on the packaging.
There are a couple of low carb pastas, edamame bean or black bean which is 15g carbs per 100g dry weight. I find 25g dry weight when cooked is about the right amount but you would have to see how much would give you the portion you want.
If you are taking insulin then there should be no problem with the foods you mention as long as you work out what bolus insulin dose you need for the carbs.

 

[mhtyler]

Thank you so much!!!

You're welcome, and since the nutrition info didn't come out right I'll try and post a jpg of that part now. FYI, whether you are rolling or using a pasta machine I strongly recommend you make the pasta as thin as you can. You'll like the result. BTW, the Black Tie Kitchen guy is not only brilliant, but funny. His videos are a lot of fun.

 

[Leadinglights]

You're welcome, and since the nutrition info didn't come out right I'll try and post a jpg of that part now. FYI, whether you are rolling or using a pasta machine I strongly recommend you make the pasta as thin as you can. You'll like the result. BTW, the Black Tie Kitchen guy is not only brilliant, but funny. His videos are a lot of fun.

This is obviously American, clue is Fiber not Fibre as in UK which is already deducted from the carbs on UK packaging.

 

[mhtyler]

I am American, and therefore obvious ;-) BTW, this is a recipe not a packaged product. The author has provided the macros as a courtesy since most viewers will be diabetic. As a T2D I find the deduction of fibre not useful in most cases, but each to his taste. Here in the US it's used nefariously to trick people into using packaged products that are about as keto as my left foot....which come to think of it would be keto, so...bad example.

 

[Lucyr]

As a T2D I find the deduction of fibre not useful in most cases, but each to his taste. Here in the US it's used nefariously to trick people into using packaged products that are about as keto as my left foot....which come to think of it would be keto, so...bad example.

It’s standard to deduct the fibre in the uk (it’s already separated out on the packaging for us so we don’t subtract it as such, but the US equivalent is that it’s subtracted), so if any UK readers are using USA recipes then they need the fibre deducted to be comparable to their standard UK basis.