[Debbie Sue]

I have a Kitchen Aid stand mixer and I want to start using the pasta attachments. Any great low to no carb recipes for spaghetti or other pastas?

[BrianSCohen]

Debbie Sue,

You have me stumped here. Pasta works best with flours with a high gluten content. When I used to make it, I had minimal luck with things like spinach pasta. I have not even attempted it on low carb things. You can get konjac flour, but you are unlikely to get it to work, Shirataki noodles are made by extrusion. I suppose you could use some flours like almond flour, but you really need a binder like the gluten to give the dough some spring. I doubt adding egg will do it. Perhaps others have thoughts.

[princesslinda]

Googled "low carb pasta recipe" and this came up. Sounds like a lot of trouble.....have you tried Dreamfield's brand?

Low carb pasta (machine helpful)

Recipe By ottie
Categories:Other

1 cup protein powder -- plain/zero carb prefered
1/4 cup whole wheat flour
2 each eggs -- extra large
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper -- (optional)
2 tablespoons olive oil
1/4 cup water -- approximate*

I highly recommend either a pasta machine that mixes and extrudes or at
least a pasta press/roller type mnachine for even rolling/cutting.

Mix protein powder, flour, salt and pepper in machine basin or bowl.
Mix wet ingredients well making sure to beat egg into other ingredients, and add according to manufacturers directions OR make a well in the middle of the dry ingredients and mix until it forms a dough that holds together but is not wet. If it's too wet, add a tablespoon more of protein powder and knead in. If it's too dry, add a tablespoon of water and knead in.

Once the dough is formed, extrude in desired pasta shape according to mfg instructions OR divide into 4 pieces, powder with extra protein powder and run through press as directed to desired thickeness and cut OR divide into 4 pieces powder a flat surface and roll with a rolling pin to desired thickenss and cut to desired shape/length.

To cook: drop into rapidly boiling water for approximately 1-2 minutes
depending on thickness and pasta type. Do not overcook. Serve immediately.



479 Calories (kcal); 36g Total Fat; (67% calories from fat); 15g Protein; 25g Carbohydrate; 374mg Cholesterol; 1181mg Sodium



NOTES : This makes 4 main dish sized servings when done with a mix/extrude machine because it forms even sized pieces. When rolling and cutting by hand, it may make less. It also makes 6 side dish servings

[Debbie Sue]

I have not tried Dreamfield's, but after reading that recipe, I'll go find it.

[Scrabblechick]

Dreamfield's is good stuff. It is usually available at most grocery stores, in the same aisle as the rest of the pasta.

[Snark]

I love pasta, ill have to look that up as well.

[cyberus]

Originally Posted by BrianSCohen

Debbie Sue,

You have me stumped here. Pasta works best with flours with a high gluten content. When I used to make it, I had minimal luck with things like spinach pasta. I have not even attempted it on low carb things. You can get konjac flour, but you are unlikely to get it to work, Shirataki noodles are made by extrusion. I suppose you could use some flours like almond flour, but you really need a binder like the gluten to give the dough some spring. I doubt adding egg will do it. Perhaps others have thoughts.

Random thought ... grinder attachment with the small hole plate without the chopper blade can be used to extrude, might be a trick finding the right time to run the gel ie before it totally sets.

[babySlon]

Well, you could follow japanese and make buckwheat pasta, cheakbean flour also works

[BrianSCohen]

Debbie Sue,

I have an idea for you. I have not tried any of these, but if you can find wheat gluten, perhaps you can try a variety of low carb/carb free flours with wheat gluten. Wheat gluten has like 15 g carb and 75 g protein in 100g of flour. There are some recipes here Pasta Recipes - Protein Power Forums. If you try these, let us know how it goes.

[volleyball]

Debbie, I've found that just going whole grain wheat pasta store bought has carbs but the spike is not high. Fresh or homemade regular pasta will spike you more. If you make other type flour, it may not be satisfactory. When I make lasagna, I stuff it thick so there are only a few layers, make sure the sauce has no corn syrup and make sure I don't grab too big a slice.
You may find the other flours acceptable but you might be better off selling your attachment,

[kgm0612]

I've switched from white pasta over to whole grain or whole wheat. I don't get the high "spike" two hours later like I did with traditional pasta.

Karen

[kmac]

This is really not a reply because it won't help you make pasta or make use of your attachment. (attachment sounds fun too!)

I have been making zucchini lasagne for many years from a recipe I originally got from a Weight Watcher cookbook. Now I "wing it" but I found a similar recipe on the web. You can modify to include ingredients that you can tolerate well. The recipe is very forgiving--I make it different every time.

Zucchini Lasagna Recipe

If you like and can eat spaghetti squash without a spike in Blood Sugar, I like spaghetti sauces etc on a portion of spaghetti squash as well.

I haven't tried the Dreamfield's. I am going to try to find it and try it when I go shopping next.

Enjoy that fancy Kitchen Aid. A friend of mine just got one--Wow.

Kathi