@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!

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.......

They all look fabulous - you are obviously a talented cook

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.......

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.