After my first go at lasagne noodles which was epic but dough a bit dry, and difficult to roll
I meddled with a receipe and here it is, amazing no idea if it was the increased hydration or the vital wheat gluten, or both, who knows?
300g UF FF
250 g mix of eggs, egg yolks and water
1 tsp fine salt
15g vital wheat gluten
i mixed it all up in my kenwood mixer with the dough hook and let it knead for 10 mins, rested at room temp for 30 mins, and used my macato atlas 150 pasta roller rolled to thickness 7
Made enough noodles for 6 portions
I’m very impressed
I was interested to read your post about the noodles / tagliatelle – I have been experimenting with recipes for noodles and pasta and I have found that a ratio of 9:1 UFFF to vital wheat gluten produces great pasta and a ratio of 4:1 produces excellent egg noodles (the extra gluten giving these a ‘springier’ texture than the pasta).
I add one large egg per 100g of the flour mix (with a little salt) – I will wet my hands a couple of times to help bind it when I’m kneading but that is it as far as extra liquid is concerned. It produces quite a stiff dough but I use an extruder (a ‘Bigolaro’) and it is better to have quite a hard dough for this. Maybe some extra water would make your dough easier to use in the roller machine?
You seem to have produced quite a few portions from the look of your photos – I had a go at producing pasta & noodles all day a few weeks ago to see how much I could make. With one thing and another I didn’t start until lunchtime but I managed to make four batches each using a 500g UFFF / gluten mix. This produced 15 large portions and a further 8 smaller portions (I sometimes have pasta with a sauce as a side – I would probably be arrested in Italy for even suggesting such a thing but I find them great with some mains such as fish).
Making all this pasta was quite a workout - I kneaded by hand and the extruder is hard work – however it was worth it – I have enough pasta / noodles for a couple of months at least. Did you dry any of your pasta? I found it doesn’t dry well – however it freezes very well and a portion defrosts in less than an hour. I dust it with coconut flour as I extrude it – this does a great job of stopping it sticking – whether fresh or defrosted.
I see you have one of those Mercato Atlas pasta makers – Santa is bringing me one of those so I can make tortelloni & ravioli in the New Year……………can’t wait to try this.
I didn’t dry it as I didnt have a dryer thingy, used some that day and froze the rest just as you see it, was perfect defrosted. As this was my second attempt and I had some idea of what I wanted the texture of the Dough to be I just upped the liquid content and added the vital wheat gluten, may have accidentally hit on the correct combination of both as the result was excellent , doing a batch next week as want to make spinach and ricotta cannelonI. Prior to this attempt I also froze lasagne noodles between sheets of grease proof paper and they also defrosted well and made another epic lasagne!
Great recipe! Made some amazing spaghetti (and fusilli) using my new pasta press for my kitchenaid stand mixer! Won't get 6 portions out of it though so it looks like I'll be making some more very soon!
Your food looks fantastic - making me want an early lunch! I'm working my way through 'The Classic Pasta Cookbook' by Giuliano Hazan at the moment - it's the best Italian cookbook I have seen so far by a country mile (out of print but available on Ebay).
I do believe that freezing keto food is the way to bring it to a much wider section of the public and improve the collective health of the population. If keto food such as the delicious looking examples in your pics were available in the freezer cabinets of supermarkets it would be a game changer.......
So my manual extruder arrived from Italy (eBay find) and I made macaroni and fusilli I did find when cooked it was a bit doughy, so you (michaelmcmain2) said you used a particular receipe for the extruder, can you run over it again for me so I can experiment, thanks Rachel
@Rachel Thompson Hi Rachel - for the pasta I use in the extruder I mix 450g of UFFF with 50g of gluten. To be honest it is much better with the finer pasta shapes. The extruder that I got came with Rigatoni and Bigoli (a fatter version of spaghetti) dies. I didn't like the rigatoni - it is too thick and chewy for my liking. The Bigoli was OK but I sent off for two more dies - a tagliatelle (which I use for for side portions with pre-prepared sauces) and a talgiolini die. The tagliolini die is the one I use the most - it substitutes for any spaghetti / linguini recipe and it is also great for egg noodles (I up the gluten to 100g for these). It takes some effort to squeeze the dough through the tagliolini die - along with the hand kneading of the dough it is quite a workout!
Thanks! I also have some ravioli cutters so bracing myself for that experiment
All FF creations
They all look fabulous - you are obviously a talented cook
Made some more FF pasta noodles and made spinach and ricotta canneloni was sooooo good, plenty of raw pasta left to freeze
They look delicious - I notice one of your previous pics (the burger) looks like it has what looks like fries or chips on it - are these 'keto fries'?
I mention this because there has been a 'hoo har' concerning recipes for these on the internet recently - using flour substitutes such as almond & lupin with added xanthan gum. I was going to give a couple of them a try soon - I'm sure any advice you have would be helpful though.......
Yes they are the fake keto fries, ones next to bun are coconut flour and others almond flour, I’ve also made a batch with coconut and almond flour I just combined the two receipes, they also benefit from mixing seasoning into the mix and I also added a tbsp of vinegar. To get that salt and vinegar fries taste. The pros and cons, coconut when hot are the most like fries but when cold are limp and soggy, the almond however are still crisp when cold and would be good for dipping in a baked Brie etc, so combining the two flours seemed the way forward, frying is way to labour intensive I baked in the oven in goose fat and also once in left over beef fat tand also pork fat left over from a roast o give extra flavour, give them a try fairly easy to make
This looks amazing. Thank you for sharing. Can you confirm how many eggs, yolks and water the 250g mixture is made up of please. Can't wait to try this!
Depends on the size of eggs so I usually do two whole eggs two egg yolks and if I can get another yolk and a bit of water to make up to 250 g then that’s what usually goes in, if very large eggs then two whole eggs two yolks and water