Fresh Pasta Using Lupin Flour: Will It Work??

I do a low carb diet most days, with the odd cheat day. I'm always looking into different ways to make high carbohydrate foods. While at my local supermarket I spotted a pack of Lupin flour. I’ve heard good things about it, but had never used it. Lupin flour is extremely low carb and KETO friendly, with only 1 gram of carbs per quarter cup!
Its important to note different lupin flours have different tastes, having a slight bitterness. The one I used was very good and had minimal taste to it. I cooked it in a lasagna and it turned out great!
Recipe link for home made lasagna: • I Show You How to Make...
Looking at a few recipes, I have tweeked my own recipe:
150g lupin flour (plus extra for dusting)
1 teaspoon xanthan gum (this will bind it all)
3 large eggs
I suggest using a pasta machine like I have, it makes it so much easier. This was my first time in years making pasta so please be nice :)
Directions:
1. Stir xanthan gum into the lupin flour
2. Add the eggs and stir to bring together. Add a few drops of water if needed
3. Bring the dough to a ball and cover for 10 minutes
4. Add a little lupin flour to the bench and knead until smooth
5. Roll out the dough so it is more manageable for the pasta machine
6. On the largest setting, roll the dough though 3 times, folding it over each time
7. Roll the dough on the next thinner setting. Cut pasta to make more manageable.
8. Continue rolling and decreasing the setting until you are happy with it. I did mine from setting 1 to setting 7
9. Pasta is now ready to be cooked!Music used:
Music from Upbeat:
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Autumn - FASS
Music from #Uppbeat (free for Creators!):
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Falling - Zayner
Music from #Uppbeat (free for Creators!):
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[@teresaheenan1673]

Looks delicious for a first time thankyou will do this diffinitly worth a try👍👋👋👋👋on your first attempt l personally think you knocked it to a home run yeh!!!

[@leighleighskitchen]

Thank you!

[@PaperMario64]

thank your this. It looks awesome! Do you have to boil it first or just layer with with rest of cooked ingredients?

[@leighleighskitchen]

I used these uncooked in my lasagna. Worked perfectly! Haven't tried it as other pastas yet though.

[@juliecasillas7847]

Could you use a pasta machine like the Phillips pasta maker?

[@leighleighskitchen]

I haven't been able to try it in a pasta maker so not 100% what the outcome would be. So far I have just tried them as lasagna sheets.

[@DommyDoesStuff]

I used this video to make it in my Phillips pasta maker and it came out perfect! kzbin.info/www/bejne/rmrafHqMotR5pdEsi=hGv_gqSPHxtybmKb

[@dianabaines9779]

the question is how it behaves in hot water, how long you can cook it without falling apart, pity you didn't show how to use it, I am sure it is not like a normal pasta

[@leighleighskitchen]

I've only used it in a lasagna as sheets. I have tried boiling them as fettuccine and they do fall apart. They do work out great in a lasagna though!

[@dianabaines9779]

@@leighleighskitchen ah thanks, that's what I thought

[@AldaKeto22]

Serms good

[@leighleighskitchen]

It worked great in my lasagne recipe!

[@delladearest2511]

@@leighleighskitchenhow was the flavor of the pasta? I made a 90 second bread and it had a funny taste even though I added a teaspoon of allulose. What ideas do you have to hide that bean taste? Thanks

[@leighleighskitchen]

@@delladearest2511 You could add a little more sweetness to the sauce to offset the bitterness. But also try different Lupin flours as all have a slightly different taste :)

[@seda3172]

Do ı have to use xanthan gum?

[@leighleighskitchen]

The xanthan gum acts as a binder for the lupin flour. I have not tried any other alternatives as of yet.

[@claudiasalas6510]

Hi, Can I replace the Xanthan gum for agar agar?

[@leighleighskitchen]

Ive never played with agar agar so not too sure! I know some keto recipes use gelatin as as a binder, maybe give it a go.

[@FranklySpeaking.]

@@leighleighskitchen this. gelatin has been a game changer in my keto breads (& my morning coffee) ive stopped using xanthan in all my different breads, subbing 1 Tbsp gelatin for each 1 tsp xanthan. just have to bloom the gelatin in a little warm water before adding... i just have that sitting next to the awakening yeast bowl. in this recipe the water added may not be needed because of the water in the gelatin. will attempt this one over the weekend :)

[@Piccyman1]

@@FranklySpeaking.did it work?