Keto Asian Flavours Most Excellent Pasta - A Keeper Recipe

(Nicci) #1

Forgive me if someone posted this before. I did a quick search and couldn’t keyword up any of Anns’ recipes, so don’t think it has?
Anyway, during my short delve into the Keto community and how to newly cook Keto-style, I stumbled across Ann and her most delicious Keto pasta recipe.
Bread is something I can do without. But pasta is a whole other subject. I love pasta, and thinking I’d have to go without it forever was disheartening.
Anns’ recipe changed that. After discovering her on You Tube about a month ago, I went straight to Amazon and ordered some calcium lactate and sodium alginate, the only two out-of-the-way ingredients needed to make this delicious egg pasta. (you also need lupin flour and eggs or egg yolk powder, but I think most of the Keto community will have that)
So for anyone who wants a pasta-that tastes and chews like pasta- try this recipe. The small investment in the s. alginate and c. lactate will be worth it.

Ann of Keto Asian Flavours Pasta Recipe:

*You can make spaghetti noodles with a Condiment squirt bottle. You can make lasagna noodles with a sheet pan. With a long eyedropper or a colander, you can make couscous or risotto style noodles.

*Missing elbow pasta for macaroni and cheese? Use this trick after whipping up a batch of Anns’ pasta
liquid:
You need 2 tall, slender containers, such as one used for an immersion blender. You’ll also need some Swizzle sticks, such as those used for stirring cocktails. Pour the liquid pasta mixture in one, and the calcium lactate bath in the other. Dip the Swizzle sticks into the pasta liquid, then into the calcium bath.
Leave the Swizzle sticks in the bath for at least 2 to 4 hours, then remove and slide the noodles off. Cut up with Kitchen scissors into appropriately sized elbows. Return to calcium bath for storage.
*Note: For a firmer elbow noodle, use calcium chloride for the bath instead of calcium lactate. The pasta will hold the shape better. They will still taste the same.

I store my pre-made pastas of any kind in the calcium bath for up to 1 week. I saw a commentor on Anns’ channel say they can also be frozen, but I have not had any last long enough to do that yet.

This recipe leaves me with the mouth-feel, texture and real, true taste of pasta. It is a keeper, to be sure. After your first go-round, I bet you all clip it and save it too. I hope this helps someone craving pasta and thinking they might never have it again. You will, oh my dear, you will! :slight_smile:

#2

OK.

I am going to seriously look into this when I get my next pay cheque xo.

:+1:

(Nicci) #3

I hope that you do Coopdawg. I have already, in the short time I’ve been Keto; tried several companies
“pasta.” None of them were even close to what Ann has created here. This recipe can be made by us Ketotarians at home, for pennies on the dollar. 30.00 for 3 boxes of pasta is outrageous, to be sure. It’s unsustainable. That Palmini “palm heart” stuff was nasty, yuck!

Many pasta recipes start with eggs as the base. That’s what Ann has done. She just used science to get the texture and feel. She’s truly a genius, lol.

I honestly can’t tell the difference between this pasta recipe and regular grain-filled spaghetti. :slight_smile:

#4

OK, that would be nice if it’s good, and affordable.

I can’t even make keto bread ffs :anguished:

(Bob M) #5

I find the palm heart stuff to be better for “rice”, since it’s small and covered by whatever you’re putting on it. But, like you, I thought the “spaghetti” stuff was kinda gross.

#6

If someone comes up with Keto version of House all in Chinese stir fried rice, (without caulifower rice), I will 100% invest in that company. With Keto gravy. :wink:

(Nicci) #7

I’m with you on that Coopdawg. I’ve been looking for anything close to rice. I love Asian food in particular, and rice is a base for so many dishes.

Giving to a Soup Kitchen a newly opened 20 lb bag of basmati rice was one of the saddest days of my life. :frowning:

Anns’ recipe for the pasta does have me wondering if one could take it and instead of using egg yolk powder, use egg white powder instead, and use the colander trick to make rice-sized drops? I wonder if because egg white is solid protein if that would work or change the texture and it wouldn’t “glob up” like the egg yolk powder does? Egg whites are practically flavorless, as is rice…hmmm…

Since her recipe only calls for 3 tbsp of the stuff, it may well be worth the experiment. If I do it, I promise to report back.

(Nicci) #8

Does the sauce stick to the “rice” or slide off? I still have two bags of the stuff.
(and I don’t think the Soup kitchen will take it, lol)

(Bob M) #9

My limited experience with it is that I put some “rice” into a bowl and put whatever we had made (chicken plus sauce I think) on top, and ate it with a spoon. It was fine.

Personally, I don’t find I miss pasta or rice that much, although sometimes I’d like something to add to a dish. It’s infrequent, and my wife got some of the palm heart stuff from Trader Joe’s, so we tried it. We tossed the spaghetti-like product after trying it, though.

#10

You missed dipping bread.

Even part Italians can’t deny that.
Us Irish are the same, we like to dip bread.