Has anyone ever tried making fresh pasta from flax meal? I know flax isn't primal, but sometimes I would like a pasta when everyone else is having some and would have it asmy 20%.
Vegetable and squash substitutes just don't cut it for me, I'm afraid, and any sort of "real" pasta is out of the question for me. I've looked on the internet but can't find any info.
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Can't you just buy some dried gluten-free pasta at a health food store or something? Gluten-free is better than nothing, I guess, and it spares you the pain in the ass of having to make pasta from scratch...
I know this is a frankenfood--but the inulin coated pasta made by Dreamfields does not raise my blood sugar--at all-even two hours later, although YMMV. I only have it once in awhile when I really crave pasta. Most of the time, spaghetti squash or some other veggie works just fine as a carrier for sauce. I use roasted broccoli for my "pasta" when I make "mac" and cheese. But once in a blue moon, Dreamfields is what works for me. If necessary, chalk it up to your 20%. Oh--and cook to al dente to preserve the inulin coating and the low insulin response.
I can't have anything starchy guys as I'm a T1 diabetic, so dreamfields and anything similar is out of the question for me as it raises my blood sugar too much. I can eat flax bread with no raise so that's why I thought pasta made from it might be good.
I wonder how pasta made with flax would turn out? fresh pasta is just flour, eggs and water, right?
tell us if you find out - i'd be interested to know!
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@ Sheba. Hmm, I can feel a kitchen experiment coming on! I've never even made "real" fresh pasta though!
Except for egg noodles, I think it's just wheat and water.
Zone diet on and off for several years....worked, but too much focus on exact meal composition
Primal since July 2010...skinniest I've ever been and the least stressed about food
I'd look up gf recipes and go from there. You may need xantham gum or another binder in place of the gluten. I'd be sure to use a very fine flaxmeal as well. I've made my own gf sprouted pasta in the past (preprimal)--just once. After sprouting and dehydrating them, I ground the grains in a coffee grinder (came out like flour, but a bit more course). I found it hard to work w/ and the pasta was quite gritty--not so good... A finer grind would yeild a much better product IMO.
I'd be interested in hearing how it turns out for you! Good luck!
Also, have you looked into kelp noodles or sea spaghetti (I think that's what its called...)?