Keto Ramen / Spaghetti Follow-Up - Your Questions Answered!

[@KetoAsianFlavours]

Great video Steve! Will share this to my followers. I’m working on an updated version for my original noodle recipes and will be doing a Q and A as well! I’ve experimented with every question that’s being answered in this video a few months back. There’s a way to make flat noodles :-) I have posted sneak peeks about it on my FB and community tab. I will share the technique after I upload a few updated versions and some fun variations. Thanks for the mention again and the support!

[@SeriousKeto]

We should have a Zoom call or chat via email. I think if we put our brains together, we could come up with even cooler stuff than we could on our own.

[@brendaforevergreen7436]

@@SeriousKeto thank you for following up!

[@stevenlord5730]

@Keto Asian Flavours and @Serious Keto I will happily be keeping an eye out to see what both of you do with this. One question: what blender would you each recommend? One batch of kelp noodles and it stripped my motor on my Ninja Blender 😢

[@SeriousKeto]

@@stevenlord5730 I have had a BlendTec for over 10 years and it still runs like a champ. If it were to die on me, it would be a tough choice between getting another or getting a VitaMix.

[@KetoAsianFlavours]

@@SeriousKeto Sorry I missed this comment! I never got a notification. We can definitely do a call to discuss further collaboration. It’ll be fun! I’m putting together some samples (noodles and lasagna sheets) for my business for a small group of people to review + 1 celebrity. Would you like to review too? Let me know!

[@AmberMichelleAmber]

I appreciate all of testings and recipes you do. It is nice to have recipes that work without all of the experimenting hassles. Oodles and oodles of noodles. 🍜

[@amytowery6616]

"That's a no, right there. I'll be spitting that out." 🤣Thank you for the honesty and the much needed laugh!

[@kazoopate]

The tests before he nibbled to test. This one I thought "that's a big bite". And then.....

[@MarkLowCarb]

Already some "other" Tubers copying this recipe as their own and click-baity title. Kudos to you Steve for taking things up a notch and referencing Keto Asian Flavours. Hoping that making this comment will make the KZbin search algorythm better :)

[@SeriousKeto]

It's going to be like Heavenly Fan's fries or Diedre's bread. People are going to copy it and claim it as their own. Sad....

[@benvaron5629]

Patiently waited for the additive packets to arrive. Finally arrived and made a batch this afternoon. Worked great in the chicken soup! Threw a butch into the air fryer with some garlic salt and a quick spray of olive oil. Let them get nice and toasted! Oh Steve what game changer! Will be great for salads out just that replacement for that crispy snack. Can't wait to try with BBQ seasoning Thank you Mr. Steve and Keto Asian Flavours.

[@SeriousKeto]

Glad you liked them

[@gratefulhikes]

Hey Steve. Great video. I think if you grabbed a pastry bag and used icing tips you could get tons of different shapes. I have a flat tip that would make a great wide noodle. Thanks again for all you do for the community. Be well.

[@geethaparasuram6338]

Hi. I asked this question over at Asian flavors and she said "if only it was that easy" Her point was that the batter would collapse back into a round shape on emerging from the nozzle. But she has promised a video about making a flat shape soon.

[@cheryljones6332]

How about expelling the batter from a flat tip moving underneath (in) the liquid ?

[@claudettezieschang3700]

I agree a pastry bag would work I thought the same thing 🤔

[@gman1185]

@@cheryljones6332 my thought also

[@QuebecDiner87]

I think the batter might be too runny for a piping bag.

[@ma-ma-mamary3946]

I almost died when you said, "just to anger the soy police." 🤣🤣🤣 Loved the vocal cameo of your grandson. ♡♡♡

[@mscorliss1]

Me too!!!🤣😍

[@luanneneill2877]

Best part of the video!!! 😍🤣

[@marymiller3424]

that look on his face when he tried the rehydrated noodles is priceless. That was hysterical!! I love your videos. Thank you for all of your research!

[@sandym.6389]

Mary Miller, I absolutely agree with you about the priceless reaction by Steve@seriousketo! Oh goodness...that 100% genuine belly laugh made my day! 🤣

[@mojoredbeakgr8mojo]

Great Video. You seriously had me laughing out loud. The noodles are a game changer. I now make my childhood comfort food again. Olive oil garlic and tuna sautéed and tossed with pasta. Sicilian thing I think. You rock!

[@leek4994]

Can't wait to see what you come up with next! This is really keeping keto fun for me. I'm glad we have creators like you and Ann that give your R&D to the people instead of constantly suggesting ridiculously expensive perishable products, meal services, and subscriptions.

[@tangomcphearson74]

Steve, I am SO SO very thankful for these recipes. I've made it 2x now, and it turned out PERFECTLY. All I know is I had not had "pasta" for over 8 mos., and these were SO amazing. I am very thankful to you for posting more information. I also like that the recipe is quick and easy to put together.

[@DrShwifty]

I've been obsessed with these noodles since your first video. I've done the noodle with Rao's Arabiata, a Chicken Alfredo, Ramen, and even a butter and herb. They are so versatile and it definitely hits the spot when I'm having a noodle craving. I already realize I will need more ingredients! Good stuff, Sir!

[@SeriousKeto]

Awesomenes!

[@carboholickim]

"leather shoestrings".... not a win. lol Can't wait to try the stir fry....As always, great video

[@dawnfisher9260]

Hey, Steve 👋🏼 I’m glad you covered the different ways you can prepare these noodles. I still haven’t had a chance to order the special ingredients, but I’ll definitely be trying them! I think they’d probably work well with a baked tuna or turkey tetrazzini 😋

[@tammyjohnson258]

I use a piping bag to dispense. This allows varying sizes. This is also easier than using the condiment dispenser as the opening is wider. I made a thick version and cut it into small pieces to use for mac and cheese.

[@SeriousKeto]

I'm no good with a piping bag 😬

[@sherylfisher6441]

I really miss Singapore noodles and haven't found a keto recipe that impresses me...but now I have hope! Thank you for this version of the viral noodles! 🥰

[@amysmith2265]

Thank you Steve for all your testing! It's very appreciated.

[@geethaparasuram6338]

Wow ! Wow ! Wow! I woke up with these questions in mind.I want to try them out this weekend and my free time is severely budgeted. No time for experiments.. Thanks Steve for reading everyone's mind ! Yes please. Would love to see you use these noodles in a few recipes.

[@cathyhamilton5131]

I've laughed so much hearing your descriptions of the noodle fails! Thanks for the research and the entertainment! 🤣

[@evanhart5537]

I did wind up trying beef, and it worked. I cooked beef stew meat in my cast iron, weighed 105 grams. Used Three cups of kettle and fire bone broth. And followed the other parts of the original recipe. The beef did take a little longer to blend and make smooth before the Xanthan gum and sodium alginate. I also didn't strain through the sieve, I would agitate the mixture during the 30 minutes for the calcium bath. And poured into my condiment bottles pretty far away making a thinner ribbon. That aided in breaking a lot of the bubbles that were trapped. (A method used with paint to remove bubbles after mixing.) Thinking about pulling a vacuum on the mixture to completely remove any air, and see if the texture changes.

[@SeriousKeto]

I have a VacMaster. I didn’t think about using that for the bubbles. Great idea!

[@cindymoore8848]

Yay!!! I believe you can take a regular squeeze bottle and just cut off some of the tapered nozzle to get a bigger noodle size. =)

[@quiquileroux7856]

Making my second batch today!! My husband and I had the same discussion about the flatter noodle last night while devouring home made hot and sour soup over keto ramen and we also think the squeeze mayo bottle may be the way. I have a feeling I'm going to need the 'noodle maniac' size bags of ingredients.

[@NeilMcginnis]

good idea.. they also have piping bags for icing and tips that are flat that might possibly work if you squirt it out inside the calcium lactate water bath

[@quiquileroux7856]

@@NeilMcginnis I was thinking about that too. I’m making my fourth batch of this goodness today. I’ll do a double batch and try the piping bag. My worry is if it’s too thick then mushy inside.

[@NeilMcginnis]

@@quiquileroux7856 if you can plz let me know what your results are.. yes mushy inside is possible.. when i was making the noodles i accidentally made a few larger "dumplings" and one of them, the largest, was mushy inside but most of them were fine so I think it would be ok as long as its a relatively thin noodle you are trying to make.. I think even udon will work but i never was a big fan of udon, too much noodle for me so i dont plan on trying.

[@bostonjackson9384]

@@quiquileroux7856 How did the thicker noodles turn out? Did you find a way to do them successfully? If so, please pst your method. Thank you.

[@quiquileroux7856]

@@bostonjackson9384 we ended up buying generic squeeze bottles (ketchup style) and cutting the tips to different sizes.

[@jasonmurray7604]

Al dente sounds great to me. Makes it very efficient too to make a bunch and portion it into singe serve baggies in the freezer. I will definitely be ordering this soon. I will also be trying my darnedest to get a lasagna noodle out of this. I may have to 3D print a tool specifically to dispense it thin and wide enough into the bath, but I know it can be done. Lasagna will be back on the menu!!!

[@SeriousKeto]

Please keep me up to date with your experiements.

[@francisvlatko2834]

Hey Jason 🙂 Since the noodle is chicken in noodle shape, have you considered just using chicken deli meat as a lasagna sheet replacement? It's truly a brilliant idea, effortless and tastes great!

[@SeriousKeto]

Another possibility would be to use transglutaminase (meat glue), perhaps with a combination of chicken and egg. I use that in this video: kzbin.info/www/bejne/hqS1goWmgZZ5nq8 The question is whether the end result would justify the work required...

[@stacieshannon9555]

What about freezing a thin layer of batter and then laying that in the water bath?

[@rcmccas]

Loved the chop sticks!

[@Menditha]

WOW! Thank you SO MUCH for doing these experiments and filming the results for us!!! Received my sodium alginate last week and my calcium lactate arrived yesterday...of course while I'm out of town! So excited to get back and make noodles! Choodles? : )

[@terryross4436]

Have all my ingredients and will noodle up over the weekend. It will be a fun family project. Wish I had a sweet little voice to show up in the background like you did. 😁

[@gendoll5006]

Steve! I’ve lost 100 lbs so far since Jan 18th on keto! Thank you for your videos! It’s been really tough not cheating the past 3 months. I’ve gone off and on literally like 6 times and so far I’m 9 days on and STILL not in nutritional ketosis. Highest my ketones have gotten is 0.7 and I’m eating less than 1,500 calories and less than 20 carbs. This is why I keep giving up but I’m determined to stick it out and lose another 50 lbs! I’m trying to make some keto videos myself to help young girls who struggle with weight problems. I was 320 lbs at age 13 and luckily that was my highest and starting weight this time around. I lost 100 lbs before over years by diet and exercise but then had a baby and PCOS wrecked my hormones. Keto has been the only thing to make my weight even budge! Thank you for trying these things!

[@SeriousKeto]

Glad I could help. 🙂

[@sandra.phillips]

Congratulations Gen Doll on the weight loss. Just remember how much better you feel on keto. That's encouragement to keep going... even when the pounds aren't coming off. Menopause slowed my loss down, but I feel like I'm young again. I'm checking out learning PSMF with the Keto Naturopath. They do keto and PSMF. Like me they have the MFHFR gene mutation and it causes them many health issues and food sensitivities. Check into that... it may help bring some relief for your PCOS. In the meantime keep doing what you are. What you put in your body makes a world of difference. Steve has made that more fun on keto. Best of luck to you Gen!

[@Aurora3242]

💜🤩🥰 I spit out my coffee when you said the texture was somewhere between jellyfish & mucus🤣

[@lucindasommer720]

Best ewwww-laugh I’ve had all day! ‘Nuff said. Won’t be trying that.🤣🤣🤣

[@ascalpone]

THANK YOU so much for doing all these experiments to save us the hassle of doing them ourselves! I always get so excited about your new or adapted recipes and always have those questions! The ingredients to try the noodles myself are on the way! I can't wait!

[@biggreenfish3267]

Cannot wait to try these! I have tried hearts of palm which was okay as stir fry, but not a big hit with spaghetti. Tried some other low carb noodles, but would rather just make a meatball with marinara than eat the noodles.

[@toddshook1765]

Like others said thanks for what bring to us. In one of your podcast, I think vacation recap, about happy people. I got to thinking about the “Innovation of Foodies”. Years ago we all had colorful meals of meat, maybe potatoes, green veggies, yellow veggies, etc., most colors represented. Then people became vegans or vegetarian but wanted to make meat and bacon out of veggies so they get their fix without breaking their principles. Here we are today as keto lovers trying to make food (starch, bread, ice cream…) into healthy foods we can enjoy. All in fun and joy of cooking. Kind of a paradigm shift: Food for thought. Please keep up the fun!

[@DirtyHairy84]

I think we made sheets of alginate liquids before and the way you do it is make the thin layer on the silt pat and freezer it. Then cut it into sheets or ribbon noodles and from there place the bath in a large bowl or 9x13 pan and let the frozen noodle batter thaw in the room temp bath.

[@SeriousKeto]

Good tip. That’s how I used to do larger fruit caviar spheres. I didn’t think of that for sheets.

[@Eogeaux]

Wow awesome tip!

[@MikeWoodTruss]

Interesting video. Thanks for testing so many things so I know what not to do when I finally get around to making noodles.

[@kimleon-guerrero9980]

Thanks for all the culinary investigation Steve. ❤️

[@mocordell4506]

I bought a Ninja Creami yesterday, now time to get the noodle ingredients...this channel is helpful...

[@Susan_McG]

ALWAYS look forward to watching your videos!

[@dorisvsgjourney3627]

My husband made them! They are a game changer! We loved them.

[@SeriousKeto]

Fantastic!

[@darkpatches]

I don't know if I'll be trying to make these noodles, but this is high-level, high-value content. You deserve a Creami today. Re low carb sauces, inexplicably, Aldi's low-end marinara (sub $1) has no added sugar and is quite good. Same for their organic marinara (sub $2). Rao's is undeniably awesome, but it's finer pleasures are lost on my kids....

[@SeriousKeto]

Good info. I’ll need to look for that the next time I’m at Aldi. Thanks!

[@sandra.phillips]

I can second that. You beat me in mentioning it to Steve.

[@craigslitzer4857]

I can't see myself going through the trouble of sourcing the ingredients to make these noodles, but man they look good. These are surely a game changer for some people.

[@Visshaldar]

amazon sells the sodium alginate and calcium lactate. everything else is pretty common pantry stuff.

[@craigslitzer4857]

@@Visshaldar Yeah but personally I hate buying stuff online, and I really like "zoodles" and don't see the need to upgrade to these. So there's that.

[@tangomcphearson74]

I felt the same way until I decided I needed a lower carb version of noodles. The only thing I had tried that were half passable were the Palmini noodles (hearts of palm) - but even they are/were higher in carbs than I wanted and they have a slightly crunchy texture. I also love these because I feel I can include them in my carnivore diet the way steve makes them - the fact that they are so low carb and yet so tasty just blows my mind. I've prepared and eaten these 3x now and they seem like a real miracle to me. I honestly cannot tell the difference between them and real pasta. This "pasta" was well worth purchasing the special ingredients to create them.

[@wge621]

So cute hearing your kid say hi. Thanks for sharing your findings and for giving credit to others!

[@ahammer8740]

I laughed pretty hard at your reaction to the dehydrated noodles being rehydrated.

[@anneknight3875]

Answered a lot of questions, I might try cutting them up rice size.

[@yb3106]

Awesome! Yay! Thank you for answering all those questions I was asking myself!

[@alanandjess7516]

I found Ann by accident. She's great at what she does but she has her strengths and you have yours. Please continue to bring her ingenuity down to earth. 😍

[@robertligas250]

Thanks Steve appreciate you. God Bless you and your Family.

[@loveleroy3]

LOL your reaction to rehydrating the noodles was excellent 🤣! Thank you for sharing.. blessings 🙏🏾

[@vartikv]

What an amazing life experience to have a grandpa, that is actually a youtube sensation :-) anyway, this "chicken pasta" is life changing, many thanks Steve again, keep doing this great job

[@SeriousKeto]

I’m not sure I’d call myself a “sensation”. 😄 But thank you nevertheless. 😉

[@ShaneZettelmier]

Awesome. I also saw a video of someone making keto oyster sauce and oyster sauce and fish sauce are kind of the basics fort chow mein/lo mein. This opens up a lot of options come up before Keto are used to get rid of leftovers that way, if I had vegetables that needed to be used a chop them up throw in some chicken or shrimp with some soy sauce and oyster sauce and chow mein noodles. I kind of thought that was gonna be something I would lose going keto but not now. 🙌🏼🍾🎉

[@roweboy1974]

I haven't made these yet but I do have the stuff on hand. I will be making these on Monday when I have time. Thank you so much for the recipe!

[@RRW_HomeGrown.Keto.Cookin]

Yum. Great video. My daughter & I made the regular version of these noodles & they were good, but I'm really looking forward to your chicken version & trying to make a Schezuan Chicken dish. Thanks again for all the recipe testing you do, so we don't have to!

[@nanaszu]

Love your honesty!

[@KnittingmommyArts]

Great follow up video! The answers will come in handy. My stuff to make the noodles should be here next weekend. I can't wait to try making noodles. I also went to Keto Asian Flavors to see the original video. I'm definitely trying both your recipe and hers. They both look good and would be a nice addition to meal planning.

[@punkyfeathers1639]

Ooh! Just in time. I was just going to make these.

[@dianelambert2285]

Thank you! Appreciate your help with these questions we all have. Can't wait until I have everything to make them.

[@juliejohnson3835]

Thank you! I have ordered my stuff to make them.

[@carrotcake1375]

Salutations Steve; Great Vid! Very informative. I hadn't even considered freezing the noodles, great idea. You have a very imaginative mind. Very creative. Thank so much. I cant wait to see your next vids. Good work.

[@MarkLowCarb]

What I like at a Thai restaurant is the deep-fried crunchy ramen noodles. For making tube-like noodles, maybe a 3D printed nozzle, just a thought.

[@mariatamburro]

Commenting because of the algorithm. Can't wait to try it. I was also thinking pastry bag and different tips as well. I am a bit horrified at the thought of softer noodles. It's making my ancestors roll over in their graves. lol

[@chaserock4675]

Another incredible video! Thanks keto bro.

[@michelemarch8606]

Waiting for the spinach noodle video!

[@lovingitonketo]

We make a lot of our noodles in KETO fashion after adding a few things for flavor,, but have never frozen them. I think I'm going to take a portion of them the next time we make them and freeze them. Great video

[@Ohiotruckerkat]

I just asked the frying question in your first video. Than I seen this video. Thank you for sharing.

[@kathy32850]

You're right...freezing did improve the tooth feel greatly! I still haven't tried the original recipe.

[@stacyhackney6100]

Thanks Steve. Very interesting.

[@discoversustainable]

Awesome video, Steve! As soon as I can get the work to ease up, I want to play with this technique. I'm excited!

[@lennewarz1931]

Looks delicious! I'll try this with the hearts of palm rice from Natural Heaven, thanks for the video!

[@andriagoneketo9784]

Thanks for testing the noodles- maybe you could get a wider noodle with a cake decorating bag and a flat tip- I know that Keto Asian Flavor was hinting that she was working on a wider noodle method - curious to see the technique she comes up with. Defiantly going to be trying both your recipe and hers

[@joyfulsongstress3238]

I was going to suggest the same thing!

[@home.and.heart.]

Me too!😊

[@valeriesmith477]

I love the al dente texture. So frozen sounds great! I plan to make a double batch and get some in the freezer as well as for dinner in a few days. Thanks again

[@ksavage8851]

Awesome video, thanks Steve

[@francisvlatko2834]

Steve, I have serious tong envy! I've seen you use them in a few videos now. It's hard to find good flat nose tongs!

[@ratsonfavor3850]

I tried the chicken noodles yesterday. Results were not bad at all. Thank you.

[@Lola-jt5dx]

Steve, maybe a wider noodle can be dispensed from a frosting decorator bag with the wide ribbon tip attached. Love the video!

[@SeriousKeto]

Maybe

[@shanl7759]

Thanks so much Steve! This was super helpful 😊👍

[@lizkeith1356]

wonderful. i'll give it another go. thanks for the video

[@JoniBonnette]

You had me laughing so hard. I needed it thanks. Well detailed, great video.

[@jonsmith527]

love all your videos Steve you do a great job! thank you.your a smart guy, really value your experience

[@SeriousKeto]

I appreciate that!

[@NorthOlbo]

I tried making the ramen noodles, but only had canned tuna handy instead of chicken. It worked perfectly. I added a tablespoon of psyllium powder to give the noodles a bit more body, Worked perfectly fresh, frozen and added back into a ramen, and frozen and then stir fried back into a chicken/shrimp pad thai. Delicious! Looks like you can almost make anything into these noodles. Tofu make work well.

[@SeriousKeto]

Outstanding!

[@2bbossfree]

Tuna and noodle casserole!

[@Paula-po9kx]

Thank you Steve. I like my pasta a little on the softer side, I think that’s the main reason I have a hard time with spaghetti squash. I appreciate you testing to find the best recipe, all these ingredients can be expensive.

[@johankarlsson9720]

Great Steve! 😊👍

[@llamasugar5478]

Love the Duck Puppy t-shirt!

[@rebecca3745]

Very well done! Thank you!

[@clbudd]

haha. Love the face on the re-hydratyed noodles!! How about using a cookie press for wanting different shapes?

[@SeriousKeto]

The problem is the liquid nature of this batter. No matter what shape you push it through, it want's to be round.

[@presouz5]

Thank you so much for these two videos! Hi finally got all my items in so I’m gonna give it a try tomorrow.

[@daviddidonato8186]

If you put the batter in one of those fat-separators with bottom release, you can both fill the squeeze bottle easily and keep the bubbles out, since they rise to the top

[@SeriousKeto]

Good tip. Unfortunately I have one of the “watering can” styles of fat separator.

[@daviddidonato8186]

@@SeriousKeto Facebook message me… I’ll gift you one. I owe you more than that, my friend

[@alanschaller5869]

To dry the noodles try this way. When the noodles are just made or been refrigerated make single serve packets either folded like regular dried Ramin or little single swirls like in pasta...

[@KETO.n.WRESTLING]

Those noodles seem quite versatile under the right conditions

[@nancyhickman9789]

I loved the toaster oven to cook the noodles with sauce and cheese.

[@ArchaeanDragon]

I would tend to think the problem with making thicker/wider noodles is going to be the penetration of the calcium lactate into the noodle. It seems like from observing the process, that the penetration is only about 0.5-1mm at most, so a thicker noodle, like a lasagna noodle, is not going to get enough penetration to properly "cure". Now, if you could make a wide/thing flat-noodle dispenser nozzle that had a consistent flow rate all along its length, and use some kind of circulator in the water bath, you might be able to make a really thin lasagna noodle strip, but that would be an awful lot of work to manufacture, adjust, and use. I'd think the same issue would be required for making any other kind of noodle. You have to make sure to get the calcium lactate solution at sufficient strength to all parts of the noodle, and the thickness at any part of the sructure's cross-section would have to not exceed the limit of the penetration.

[@SeriousKeto]

All true

[@MissShell1975]

For different shape pasta, could you use an icing piping bag with different nozzles to pipe it into the water bath? It's not the shapes people are asking for but it's still something different. You can get flat nozzles, star nozzles and so on.

[@donnaeldridge2806]

You could use a cake decorating kit that you can use of the tips that you can make the long spaghetti.

[@goodnewsketo178]

I can't wait to try these!! ❤ 💙 💜

[@marvellashook3600]

Thank you so much first all your testing can't wait to try these you made me laugh today🤣😂 thank you for that😘

[@irenefrom5248]

Lol…”that’s a no. I so enjoy these.

[@arachne1969]

I purchasedy a flat squirter bottle on Temu sold as a condiment bottle. They sell many different types of containers. I purchased one with 3 holes then modified it to get a wide flat noodle.

[@SeriousKeto]

Nice

[@DelightfullyDoe]

You could get creative with shapes for it with icing piping ends. I know I’m late to the party but I’m so excited to try these. Is the chicken optional? Can we use different ingredients, like say powdered spinach or coconut flower?

[@SeriousKeto]

For better or worse, however you dispense this batter, it pulls into a cylindrical form.

[@ntur117]

Anger the keto soy police!!!! Bahhh hahahaaaaa I’m dying. You crack me up. Love that you keep it real. Thanks for taking one (some) for the team with the tests and trials. I love all your videos! 💕

[@andyalexander8064]

Just a note on a variation I did. I saw on another channel where they used Keto Chow instead of the chicken. It looked interesting. Since I also just got the ingredients for this, I made the noodles using mostly your recipe, with the chicken, but then added a half scoop of Keto Chow. Turned out great. And it really didn't get foamy. By the way, I hadn't seen anything like this until your video.

[@SeriousKeto]

I haven't tried keto chow in the noodles yet, but plan to.

[@roxanneosburn584]

Just thinking you could use a frosting tip I think they have a flat one and use a frosting bag to put your noodles cook into and that might make a really nice flat noodle

[@andrewstewart1217]

If you have a piping bag, there are several nozzles you can use to change the shape. Piping that way would be easiest with 2 people though.

[@cookshackcuisinista]

Somewhere between jellyfish and mucus....🤣 Steve you are a hoot!