Carl, I made your pasta last night, and love it! It was easy and delicious, topped it with Raos Marinara sauce and ground beef with butter. Could not believe how delicious your noodles taste! Bring on winter, I have my new comfort food!
I believe I have nailed keto pasta
I canāt find my Bzoodles cookbook? I know I down loaded it because I had read some of it before. I also donāt have any of the updated recipes. When I looked for the emails I only find one from PayPal with my receipt.
Iāve been looking for Carlās email address to contact him but canāt find it listed anywhere. Iāve heard him give it on the podcast but I canāt remember it. Something @. Carl?
If anyone can help me Iād really appreciate it.
Not sure where to post this. Help!
Yes, I know an old conversation.
But I have a question. Hopefully Carl will see this and respond, or even someone who has knowledge of Transglutaminase and Sodium alginate.
Anyone whose looked up Ann on YouTube and her noodle recipes, knows the base of her recipe is egg yolks and lupin flour, a KETO-friendly alternative to wheat flour.
But for her āhardener,ā she uses Sodium alginate to gell the mixture together.
So my question is, could Sodium alginate be substituted for the Transglutaminase?
Iād love to know if anyone has tried this. I love Annās noodles, but would now like to try Carls. They seem simpler to make, and with less carbs than the Lupin flour would present.
Thanks for reading KETOtarians. If anyone has any thoughts on this, Iād love to hear.
Sodium Alginate works like a gum / thickener, basically like Xanthan gum does, TG literally glues proteins together, hence the āmeat glueā nickname. I remember Carl talking about how he tried basically EVERYTHING during all his trials to get them right and thatās what he landed on, but thereās only one way to find out, you may be able to dig up that episode where he talked about them, assuming Bazoodles was in the title or shownotes, should be easy enough to find. I only made them twice, pretty decent though.