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

[mhtyler]

Alright, upfront, I've not tried this recipe yet, but I'm dying too because I love pasta. I've got my own Italian pasta-making machine, and I've got a pretty good recipe for lupin flour pasta. However, this recipe is from a YouTube site called, "Serious Keto" and I've learned to trust him a lot. So as soon as I'm off this strict diet, I'm going to hit the chemistry store and make this. It looks like magic. Have a look:

 

[Lucyr]

Why not try out regular pasta and how that effects your blood sugars first before trying these type of alternatives? You can easily fit a smaller portion of normal pasta into a low carb diet, half a recommended serving size portion of Tesco spaghetti is only 28g carb.

 

[Leadinglights]

Alright, upfront, I've not tried this recipe yet, but I'm dying too because I love pasta. I've got my own Italian pasta-making machine, and I've got a pretty good recipe for lupin flour pasta. However, this recipe is from a YouTube site called, "Serious Keto" and I've learned to trust him a lot. So as soon as I'm off this strict diet, I'm going to hit the chemistry store and make this. It looks like magic. Have a look:

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.

 

[Kernow-Debra]

What puts me off is the chemical additives and processed chicken.
If you have a pasta roller then Lupin flour is a great way to go.
Lupin flour, vital wheat gluten and an egg, that’s it. Roll out and hand cut spaghetti/ noodles or leave as sheets for lasagne.

 

[mhtyler]

What puts me off is the chemical additives and processed chicken.
If you have a pasta roller then Lupin flour is a great way to go.
Lupin flour, vital wheat gluten and an egg, that’s it. Roll out and hand cut spaghetti/ noodles or leave as sheets for lasagne.

One is an additive, the other is a water bath process, and the carbs are near zero for a taste-alike pasta. There is an egg version that he links to that is a bit higher in carbs, but still much lower than lupin. She has a version that uses lupin as well, and there's a lagasgna sheet version. I think the process is pretty cool. I can try for a couple of more months though.

 

[Kernow-Debra]

Good luck when you do, I can see the mad scientist appeal.
My Lupin recipe is 2.7g carbs per serving, more than happy with that.

 

[harbottle]

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.

I bought some of this a few years ago and it was delicious.

 

[wantonnoodle]

One trick I was told by a T1 friend of my dad was to cook your pasta, then when done to your liking, wash it in cold water to stop it cooking until it was cold. Then reheat in the microwave. This converts some of the starch to resistant starch and therefore means it doesn't spike BG levels quite so much.

I test my BG and can confirm that this works for me. I do also have a smaller portion of pasta than I used to, but I feel that this cooking, cooling and reheating means I can keep pasta in my diet, whereas not doing this meant that my BG was spiking so was excluding pasta from my diet which was not enjoyable to me.

 

[mhtyler]

I've heard of that trick, but it doesn't work for everyone. What I can tell you is that the recipe I posted, and a related one that I didn't really does have the look, feel, and taste of pasta, but has 1/7the calories, and 1/20th the carbs. Serious Keto on Youtube has a version that uses canned chicken instead of egg yolk and lupin flower, and he lets the, "pasta" set for an hour in the calcium lactate bath. It firms up nicely. If you like al dente, you can freeze it and thaw in warm water. By the way most (myself included) can't taste any chicken, and in any case you can't taste it if there's some sort of sauce like a marinara. Both are great recipes if you're really missing pasta. I can eat the real deal, but the portion has to be so small as to be hardly worth it.

 

[nonethewiser]

One trick I was told by a T1 friend of my dad was to cook your pasta, then when done to your liking, wash it in cold water to stop it cooking until it was cold. Then reheat in the microwave. This converts some of the starch to resistant starch and therefore means it doesn't spike BG levels quite so much.

I test my BG and can confirm that this works for me. I do also have a smaller portion of pasta than I used to, but I feel that this cooking, cooling and reheating means I can keep pasta in my diet, whereas not doing this meant that my BG was spiking so was excluding pasta from my diet which was not enjoyable to me.

Heard about that method before, really pleased it worked for you & can now enjoy pasta.

Don't eat pasta that often but when do always seem to get decent results but need to do extended bolus on pump, mainly because pasta normally comes with mince & sauce so meal is a bit on fatty side.

 

[Drummer]

The 'hairy bikers' had a recipe for lasagne replacing the sheets of pasta with the tubes from a large leek, slit and opened out, the small middle tubes going into the sauce.
The sauce part has to be made dryer than usual as the liquid is not absorbed as with pasta, but the result was well liked.

 

[Lilsis]

Having read Ultra Processed People and learning where Xanthan Gum from.. I'll pass.

 

[mhtyler]

Having read Ultra Processed People and learning where Xanthan Gum from.. I'll pass.

Yes, it appears that this forum is only for recipes people already have.

 

[trophywench]

Yes, it appears that this forum is only for recipes people already have.

Well - it's very nearly Easter, so time to put the sprouts on for Xmas lunch. My mummy would have had a fit at hearing of folk slicing them and basically briefly frying them with lardons to provide the fat. She never served us white cabbage (steamed or boiled) then drained, tossed in butter and well peppered.

There are a good many things I didn't have the recipe for, that I've taught myself to cook - bolognese sauce, chilli con carne, Beef Wellington, pommes dauphinois, profiteroles.

What do you fancy trying a new slant on? None of us know what you know, what you like or what you think you're missing out on,

 

[mhtyler]

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.

I did make it, and then I made the original recipe using egg powder and lupin flour. PERFECT. Its amazing. Just like ordinary egg noodles. What is the difference? 7 carbs instead of 43 per serving. Pasta is back on my menu.

 

[JanetT]

Good luck when you do, I can see the mad scientist appeal.
My Lupin recipe is 2.7g carbs per serving, more than happy with that.

Can you post the recipe please! I have just got all those ingredients. I don't have a past roller though can you roll it by hand?

 

[Kernow-Debra]

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.

 

[mhtyler]

Can you post the recipe please! I have just got all those ingredients. I don't have a past roller though can you roll it by hand?

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

 

[everydayupsanddowns]

I did make it, and then I made the original recipe using egg powder and lupin flour. PERFECT. Its amazing. Just like ordinary egg noodles. What is the difference? 7 carbs instead of 43 per serving. Pasta is back on my menu.

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

 

[SB2015]

Glad you have enjoyed your recipe.

I will stick to my black bean pasta or to courgette from my spiraliser.
So quick and still low carb