I believe I have nailed keto pasta


(jketoscribe) #166

It takes some practice to get it right: right Pan, right temperature, right timing, right trimming and right slicing.

I always triple the batch so I have plenty of batter to play with. Today I had pretty good results and it’s my 4th time doing it. But still some duds.

Hint: err on the side of a little more thickness.


(Anne Brodie) #167

These look beautiful! I made two batches when I first learned about them and it was kind of clunky. You have motivated me to try again a bit thicker.


(Wendy) #168

I’m really hoping this recipe will be the missing ingredient to get my son to follow Keto.


(Karen) #169

That would be fantastic! One of the frustrating things out in Denver is that there’s a number of things that you cannot get. You cannot get Fox Hill bread here. You can’t even have it shipped to you.


(Jane) #170

I pre-ordered the cookbook. Are you still targeting it to come out in July?


(Deborah ) #171

Oh Yum! That makes my mouth water. I love buttered noodles. :slight_smile: