MORE Making Lupin Flour Pasta in the Phillips Pasta Maker

[@Jolene_Morris]

For more videos using Lupin Flour, I have a dedicated Lupin Flour playlist with Keto videos on breads, pasta, chaffles, pastry, and dinners. Let me know what you think: kzbin.info/aero/PLj8VmbmnBzWPIQje9YGy0oZB2CSFgBBxq

[@mohammedalsinan7543]

Thank you for sharing!

[@Jolene_Morris]

My pleasure.

[@Jolene_Morris]

I measured the ingredients exactly when I made pasta this morning (for those of you with a different brand of pasta maker). Obviously, these amounts won't work if you don't have a machine that extrudes the dough -- it's too crumbly to make by hand: Lupin flour: 2 cups or 170g Egg (large, stirred) plus water: 1/2 cup or 115g

[@bostonjackson9384]

This video is very helpful.. I have a popeil pasta maker, so I am going to try to make some lupin flour lasagna noodles. Thank you for this video!!!

[@Solitude11-11]

I was about to comment what an excellent teaching video, so easy to follow and everything needed covered, then read your bio! 😄 Well of course… I hadn’t seen a pasta machine like this before, I have one of the hand rolling ones. And not yet found a decent keto recipe. I’ll try this, I have Lupin flour which I’d not found a use for. I miss macaroni cheese and spaghetti bolognese! Thank you 😊

[@Jolene_Morris]

Thanks for your comment. I hope you'll enjoy the pasta -- it has a very earthy taste, but I love it. Let me know how it works out for you.

[@Jolene_Morris]

Lupin flour has about half the moisture content of wheat flour so it absorbs more moisture. Lupin flour has a higher protein and higher fiber content than wheat flour so it absorbs even more moisture. Lupin flour is gluten free so it needs a binder such as xanthan gum. With all this considered, you may have to experiment a bit to make "perfect" lupin flour pasta. I use a bit more xanthan gum and a bit more water than the standard Phillips instructions tell me to. I also know the humidity in the air makes a slight difference. Be patient -- don't give up. With a Phillips Pasta Maker and a few trials, you will be able to make pasta like a pro -- I promise.

[@Jolene_Morris]

Remember, lupin flour pasta is gluten-free pasta so it is easily overcooked (and it doesn't reheat well). It doesn't really have an al dente stage -- just use plenty of salt and ghee/oil in the water, don't vigorously stir, use an ice bath to stop the cooking process, and drain well. Get it out of the drainer quickly, and add more ghee/oil to the cooked pasta.

[@sabine5603]

Will try this 🎉❤

[@Jolene_Morris]

Hope you like it!

[@febsat]

I am fascinated by this machine and the potential use. Is there an extrusion die to make Manicotti shells? I have need for a large quantity of those shells, but in Keto form. Thanks

[@Jolene_Morris]

I have a shaping disc for paccheri (large tubes). Would that work for Manicotti shells? You can always go to the Phillips website and search for Manicotti.

[@febsat]

@@Jolene_Morris Hi Jolene. I am not familiar with paccheri. Can you tell me the approximate size of those shells? Thanks

[@Jolene_Morris]

Paccheri and manicotti are both tubes. The manicotti tubes have a bit larger diameter and are longer. But both are stuffed. Generally, paccheri are cut off about 1 to 1 1/2 inches long; whereas, manicotti tubes are about 4 inches long. You can always cut your paccheri to be 4 inches long so they would be similar to manicotti. So, paccheri are like mini-manicotti tubes.

[@febsat]

@@Jolene_Morris Thanks for that explanation. I will do some research into finding a machine with the necessary shaping disc.

[@lovesJesus448]

It is Philips with one l .....l will look this up to see the cost...your video was superb and you have a great voice! also I would unplug it each time when I take it apart for safety. Just saw it is 300.00 but they have also a 139.00...I'll think about it . Does your pasta taste pretty much like the real thing, Jolene?

[@Jolene_Morris]

Thanks for watching! No, the pasta doesn't taste the same. It has a richer, earthy flavor. I like it better, but then I like avocados and sardines. Go figure.

[@user-dt1qz1bb7o]

Hello Jolene, thank you for this video, first of all id like to say you can be very proud of yourself doing videos in that age . I wanted to ask you since im from germany and we dont use these measuremenrs, i would like to ask you what are the exact measurements in gram ? And how much water ? Because my philips pasta maker didnt come with the water measure thing :)

[@Jolene_Morris]

I measured the ingredients when I made pasta this morning: Lupin flour: 2 cups or 170g Egg (large, stirred) plus water: 1/2 cup or 480 ml I suspect the weight of the lupin flour may be different depending on the brand lupin flour you are using. If your machine didn't come with a measuring cup, do you have the brand of Phillips machine that weighs the flour and tells you how many cups/ml of water to insert? Use that instead of my measurements.

[@user-dt1qz1bb7o]

Thank you very much appreciate you and your content. ❤️

[@d56alpine]

Made the pasta in the elbow shape. It was a little dense/chewy due to the thickness of the elbow wall but the taste was nice and neutral and the process of making in the Philips pasta maker was simple. Your flat noodles looked fairly tender. Will try a different shape next time to see if it has a better mouthfeel. Very filling. I used the Lupina flour since it was all that I had but next time will have Anthony's organic. Overall pleased but hopeful it will improve as I learn to perfect the texture of the dough. I should add that I have the autoweigh Philips and it called for 130ml of liquid which ended up being the same as your 2/3 C suggestion.

[@Jolene_Morris]

Thanks for the feedback. I look forward to hearing from you as you perfect your pasta.

[@justodaverio6710]

do you think it is neccesary to use a cooking robot? for example cecotech mambo. and another thing is it only antony lupin flour needed? or i can try another one? i am from another country thats why

[@Jolene_Morris]

No, it's not necessary to use a multi-cooker to cook the pasta. A large pot on the stove would work. I just prefer using an Instant Pot because it heats the water -- I have a very, very small kitchen so I don't use the stove top burners at all -- I have them covered with a cutting board so I have more room to prepare food.

[@Jolene_Morris]

No, Anthony's lupin flour is not required. You can use any brand of lupin flour; however, some brands are more bitter than others.

[@justodaverio6710]

@math_keto_office or more Harder. Is it neccesary the machine?

[@Jolene_Morris]

@@justodaverio6710 No, see my reply above.

[@justodaverio6710]

@@Jolene_Morris I mena the pasta machine

[@lavellnutrition]

What do you do with the excess dough left over from cleaning the machine? It looks like quite a bit of wasted dough...

[@Jolene_Morris]

Yes, there is about 1-2 ounces of excess dough. I deal with that question in the following video: kzbin.info/www/bejne/rmrafHqMotR5pdE Let me know if that completely answers your question.

[@dizziechef9502]

I have a dehydrator Excalibur, can I use this to dry and how long should I dehydrate pasta ? Can you give us a carb count on a serving ?

[@Jolene_Morris]

I dry my pasta for 4-5 hours in my dehydrator. It's better to over dry it than leave it moist (which causes it to form mold). One serving (1/4 of the pasta) is 2 grams carbs. However, lupin flour is so filling, I generally make 6-8 servings out of one bath, which means 1 carb per serving. That's up to you.

[@betsycormie5720]

Do you need to dry the pasta or can you cook and eat it after the 30 minute rest time?

[@Jolene_Morris]

You have four choices. Yes, you can cook it after the 30-minute rest time. My preferred choice is drying it -- that way I can make several double batches at a time (as long as I have the machine out, I just as well use it), and dried pasta cooks up better than fresh. kzbin.info/www/bejne/h3i6q62BYrSKopY

[@Peregrin3]

Does lupin pasta have a bitter taste?

[@Jolene_Morris]

Some people report a slight bitter taste. I use Anthony's Organic (not Premium) lupin flour. I don't taste any bitterness, but lupin pasta does have an earthy taste as opposed to the neutral taste of white wheat flour pasta.

[@d56alpine]

My phillips cup has no markings since the machine weighs the flour. Would you mind posting how much total liquid goes in the machine? I tried using it by weight but the pasta was way too thick.

[@Jolene_Morris]

I can't help because I've never seen or used that version of the Phillips Pasta Maker. Does anyone else have experience with this model of the Phillips Pasta Maker? What I would suggest is to look at the gluten-free pasta recipes in the recipe book that comes with the machine and use those measurements as a guide. Can you measure the flour and bypass the weighing scale? If so, start with 2 cups flour/xanthan gum and 2/3 cups egg+water. See how much that weighs and see how that works out.

[@d56alpine]

Thanks! Those measurements are what I needed. I also ordered the Anthony’s to see if it has a different level of moisture absorption from the Lupina that I was using

[@Jolene_Morris]

I measured the ingredients exactly for another user: Lupin flour: 2 cups or 170g Egg (large, stirred) *plus* water: 1/2 cup or 115g

[@johnrieder7579]

how may grams is a Phillips cup? My Phillips pasta maker didn't come with one of those. It weighs the flour as you put it in. Any help would be greatly appreciated.

[@Jolene_Morris]

The lupin flour I use (Anthony's Organic) is 165g per Phillips cup.

[@johnrieder7579]

@@Jolene_Morris Thank you!

[@Jolene_Morris]

I measured the ingredients exactly for another user: Lupin flour: 2 cups or 170g Egg (large, stirred) *plus* water: 1/2 cup or 115g