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  • #16
    Originally posted by theMarvelousMoment View Post
    hey choco, what about pasta from corn+rice?

    Sainsbury's online groceries
    Corn pasta just sounds gross to me. Never had it. Generally, I'd prefer rice over corn since most corn is GMO nowadays.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    • #17
      Originally posted by Satch12879 View Post
      Ha! My mom makes the same thing every year! I did endulge, but the rest of the meal was actually superbly good. Broiled sardines, cod like my grandmother used to make with peppers and onions, and clams with butter, garlic, and dried chillis plus broccoli rabe.

      Meatballs, sausage, on Christmas? Bad Italian!
      My family doesn't like fish. I would kill for 7 fishes. I'm the only one.
      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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      • #18
        Just to answer your question... You probably can't make pasta from almond flour at home. Most pasta requires gluten to develop the slightly stretchy quality necessary to hold it together. But, really, as has been mentioned above, it would be better to kiss it good-by.

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        • #19
          I've been making lasagna using butternut squash sliced thin. Its kind of a pain to get it all cut up right but it sure is worth it.

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          • #20
            Hmm....

            I don't know if it would work or not but I'm tempted to try it. I don't use my almond flour very often at all but every now and again its really nice to have bread-y muffins. I'd love to have pasta-y pasta too! I think I may try that this week. I'll try to remember to post back and let you know how it worked out if I get around to trying it!

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            • #21
              A little late, but yes...it is delicious and nutritious

              Originally posted by zbg935 View Post
              Has anyone ever tried making pasta out of almond flour? You could top with meat sauce for protein.
              I noticed your post when looking for recipes myself. I have done it twice now, with some quantitative adjustments to the second batch. Current recipe as follows:

              500g raw almond flour
              250 grams tapioca flour
              1 tblspoon xantham gum
              8 beaten eggs

              Knead the whole lot together, roll it out thin as possible, slice into tagliatelle or lasagne sheets and hang out to dry.

              Boil for 5-10 minutes to cook.

              That's a big batch by the way, so halve the amounts depending on how many mouths you have to feed! It can be kept in the fridge for weeks though, or frozen forever.

              I hope the original poster sees this. If I were him/her I'd welcome an actual response to my question, rather than a raft of ill-informed and judgemental opinions relating to the nutritional value of almond flour, or why I should just try and forget about pasta (I refer largely to the first page of replies, and not to any of the useful or inquisitive replies that followed). The alternatives I've tried are all nice and tasty, but this is actually like pasta. It has a beautiful nutty aroma, an 'al dente' texture, and only a fraction of the carbs found in other pastas. Good luck, and diet for your health and pleasure, not to be part of an extremist club.
              Last edited by Artyfact; 01-10-2013, 03:30 PM.

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              • #22
                Hey zbg935! I have some great recipes to make your own pasta with almond flour and coconut flour. Very simple recipes just using flour, eggs and seasoning. Don't listen to these other people telling you not to eat it. Almond flour and coconut flour are healthy in moderation. My recipes are awesome. I have made my own sweet potato gnocchi, spaghetti and ravioli, and have a recipe for making ricotta cheese out of macademia nuts (dairy free). If you want pasta, you should have it! Check out my blog keepcalmandpaleoon.blogspot.com for some recipes! Hope this helps :-)

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                • #23
                  Originally posted by Artyfact View Post
                  I noticed your post when looking for recipes myself. I have done it twice now, with some quantitative adjustments to the second batch. Current recipe as follows:

                  500g raw almond flour
                  250 grams tapioca flour
                  1 tblspoon xantham gum
                  8 beaten eggs

                  Knead the whole lot together, roll it out thin as possible, slice into tagliatelle or lasagne sheets and hang out to dry.

                  Boil for 5-10 minutes to cook.

                  That's a big batch by the way, so halve the amounts depending on how many mouths you have to feed! It can be kept in the fridge for weeks though, or frozen forever.

                  I hope the original poster sees this. If I were him/her I'd welcome an actual response to my question, rather than a raft of ill-informed and judgemental opinions relating to the nutritional value of almond flour, or why I should just try and forget about pasta (I refer largely to the first page of replies, and not to any of the useful or inquisitive replies that followed). The alternatives I've tried are all nice and tasty, but this is actually like pasta. It has a beautiful nutty aroma, an 'al dente' texture, and only a fraction of the carbs found in other pastas. Good luck, and diet for your health and pleasure, not to be part of an extremist club.
                  Xanthan gum is an easy thing to add to gluten-free substitute foods, because it give handling properties that are similar in some ways. However, lots of people are sensitive to it, especially those who are already sensitive to gluten. This recipe uses quite a large quantity, relatively speaking, which would cause me multiple symptoms, not to mention that with that much xanthan gum the eater would have to ignore the slimy mouth feel it gives everything.

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                  • #24
                    No worries gum wise

                    Originally posted by eKatherine View Post
                    Xanthan gum is an easy thing to add to gluten-free substitute foods, because it give handling properties that are similar in some ways. However, lots of people are sensitive to it, especially those who are already sensitive to gluten. This recipe uses quite a large quantity, relatively speaking, which would cause me multiple symptoms, not to mention that with that much xanthan gum the eater would have to ignore the slimy mouth feel it gives everything.
                    I've tried this without the gum and it still works, with a little more effort on getting it all to stick together. However, it's worth noting that it definitely doesn't impart any slimy texture when used in this recipe. The pasta is solid. A sauce with Xantham often has an unappealing texture, but that's because it's sauce! As I mentioned, the pasta has an al dente texture, like guess what....PASTA! If you're not sensitive to it medically speaking you won't notice it. I'd recommend and welcome criticism from the point of view of experience rather than speculation, since the word slimy might put off inquisitive minds who may otherwise have tried the recipe and enjoyed as much as I do on a regular basis. I can now eat pasta (and all the wonderful sauces that go with it) with the rest of my family and friends, regardless of whether they're on the same diet as me.

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                    • #25
                      You could do it I guess, although it sounds like a hassle.
                      Personally, I like kelp noodles as a replacement for pasta. Yes, the texture is crunchy and all the cooking in the world won't make them soft, but an acid will so really they're perfect for marinara sauce.

                      Spaghetti squash is okay too.

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                      • #26
                        Thanks for the recipe suggestion!

                        Originally posted by Artyfact View Post
                        I noticed your post when looking for recipes myself. I have done it twice now, with some quantitative adjustments to the second batch. Current recipe as follows:

                        500g raw almond flour
                        250 grams tapioca flour
                        1 tblspoon xantham gum
                        8 beaten eggs

                        Knead the whole lot together, roll it out thin as possible, slice into tagliatelle or lasagne sheets and hang out to dry.

                        Boil for 5-10 minutes to cook.

                        That's a big batch by the way, so halve the amounts depending on how many mouths you have to feed! It can be kept in the fridge for weeks though, or frozen forever.

                        I hope the original poster sees this. If I were him/her I'd welcome an actual response to my question, rather than a raft of ill-informed and judgemental opinions relating to the nutritional value of almond flour, or why I should just try and forget about pasta (I refer largely to the first page of replies, and not to any of the useful or inquisitive replies that followed). The alternatives I've tried are all nice and tasty, but this is actually like pasta. It has a beautiful nutty aroma, an 'al dente' texture, and only a fraction of the carbs found in other pastas. Good luck, and diet for your health and pleasure, not to be part of an extremist club.

                        I know you posted this 2 years ago but I was searching the forum for an almond flour lasagna noodle recipe and became discouraged reading this thread, until I came to your post. Love it! Thank you for the recipe suggestion, I will be trying it out soon. I also agree with the sentiments of your last sentence.

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                        • #27
                          I've been strict primal for 5 months now. Used to eat pasta 2-3 times per week and lots of bread daily. Went cold turkey. My wife decided to give it a try after seeing the results I've had, and she's been scouring the net for recipes and is constantly trying to find ways to implement Replacement Therapy for all her comfort foods with Almond Flour and Coconut Flour and Arrowroot Flour, and different sugar substitutes as well. She's mentioned the Pasta dilemma as well on a few occasions. I always try to encourage her to just stop thinking in old ways and enjoy whole foods without resorting to replacing one processed food with a different processed food.

                          Almond, coconut and arrowroot flours do have some advantages over grain-based flours but all are still pretty heavy hitters in terms of carbs and it's best to just change your food choices when you go Paleo/Primal. I never, and I do mean NEVER crave or think about sugar, sweet treats, pasta or bread. And for someone that would routinely eat Spaghetti, pasta salad, mac and cheese and lasagne in the same week, and had 3 sandwiches or a whole pizza for lunch a few days a week and bread with EVERY single meal, that should be a testament to the fact that giving it all up and not looking back REALLY DOES work.

                          The nature of carbs is that they perpetuate a cycle of wanting carbs. Giving them up (except for the ones you get in vegetables) stabilizes your blood sugar and insulin levels to the point that your cravings disappear. Every time you consume carbs you're only delaying blood sugar stability and thus the cycle of wanting carbs continues.

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