REAL Noodles That Are Low Carb Easy & Great for Keto NO Almond Flour! Good Pasta

[@putnutskitchen9342]

Thank you all so much for watching. I sure hope your family enjoys these noodles as much as we do You can find the information for the secret ingredient in the video in 2 places. One is at the end, the other is in the middle. Or, find it here: pool.netrition.com/lifesource_wheat_protein_8000.html

[@Spadesz93]

For my Canadians, the secret ingredient is available at low carb Canada’s website now :)

[@putnutskitchen9342]

I am glad to hear it is finally available there. Thank for letting us know.

[@rhondasilverman2123]

I wonder if you deep fried or air fryer the noodles could be like Chinese hard noodles to add on top for the crunchy noodle restaurant food

[@putnutskitchen9342]

They would likely be too hard and heavy for that but MAYBE if you added some baking soda to puff them up...

[@margaretchayka6878]

Not sure if I can substitute more vital-w for the secret ingredient. I'm going to give it a shot since I have a TON of vital-w and am not that fond of keto breads so far, which is why I got it in the first place.

[@putnutskitchen9342]

You could add more of the lupin, too. I have made them several times and coconut flour is the only thing you can't add much of. They fall apart.

[@StevePerryisthebest]

Hi Putnut, would lovej to try these noodles but I have just one question what size of eggs do you use - medium or large? Nice greetings from Germany, Ela 🤗

[@putnutskitchen9342]

I use large eggs but the eggs are always a "play it by ear" part of a noodle recipe as even all large eggs are slightly different in size. Add however many it takes. Thanks for watching and asking!

[@StevePerryisthebest]

@@putnutskitchen9342 okay, thank you for your speedy reply - I will give it a try soon!

[@backtoasimplelife]

What is the measurement for the flours? One cup of each?

[@putnutskitchen9342]

Thank you for your interest. It depends on how many noodles you want to make. 1/2 cup each of the three main ingredients will make about 5 cups of noodles Begin with 1 egg for each half cup of dry mix and go from there. It should be non sticky and pliable. (Eggs are not all the same so you will need to guess when you get it right. If you need just a bit more moisture you can add a bit of water to get it there.)

[@backtoasimplelife]

@@putnutskitchen9342 Thank you!

[@grahambate3384]

Can you use a different whey protein other than protein isolate 8000?

[@putnutskitchen9342]

The protein 8000 is not whey protein, it is wheat protein, which is what makes this work. It has a wheat flour flavor and zero carbs plus a stretchiness similar to the gluten. I have not tried whey protein. You can try it (I would definitely recommend xanthan gum with whey protein), and if you do, please come back and let us know.

[@grahambate3384]

@@putnutskitchen9342 thx mate, don't if I can get 8000 here in Australia, I try

[@putnutskitchen9342]

If you can't, using more gluten as a substitute would probably be the best thing.

[@timcornwell4360]

Didn't see the secret ingredient in the video at all would be nice to have that

[@putnutskitchen9342]

I promise you, it is in there. It is also in several comments here. Wheat protein isolate 8000 from Netrition dot com.

[@backtoasimplelife]

Have you ever tried putting this dough through an electric pasta extruder?

[@putnutskitchen9342]

No, I have not as I do not have one. I would make sure it is a little on the dry side to do that, (plus a half tsp of xanthan gum) as this dough will stick back together if left in a pile for a few minutes. Because of that I don't know how well it would hold a shape.

[@backtoasimplelife]

@@putnutskitchen9342 I developed a keto egg pasta recipe which I am able to put through a pasta extruder, so I have a good idea on how the consistency needs to be. I am going to give it a try. Thank you for developing the recipe. My recipe is equal parts oat fiber and VWG to liquid. It holds up to being extruded into macaroni, but the texture is course.

[@putnutskitchen9342]

Yep. many of my early tries used oat fiber, which I love in other uses but it is like sand in noodles. (sorry for the delay. YT did not notify me I had another comment. I found it by accident)

[@karenhager916]

A typed recipe would be awesome in the drop down bar . Like most other recipes .

[@putnutskitchen9342]

It is in the video, but I put it in the description for you.

[@willo8794]

How much salt & xantham gum?

[@putnutskitchen9342]

Thank you for asking. Salt to taste, it is not necessary. For the amount shown, no more than 1/4 teaspoon as noodles are usually used in salty dishes, anyway. Xanthan gum is also not required to make these but does help a lot in pulling them apart. Again, about a quarter to a half teaspoon for the batch size shown.

[@willo8794]

@@putnutskitchen9342 Thank you. I got all my ingredients & am excited to try this!

[@putnutskitchen9342]

Keep that secret ingredient handy as I am working on more uses for it. I hope to have real white bread soon. (low carb, of course.) It has zero carbs so I want to find uses for it. Enjoy!

[@willo8794]

@@putnutskitchen9342 First attempt was a total fail. I missed the add another egg thing. Gonna try again with 1/4 cup portions. It has potential if I can get the mix right. 👍

[@putnutskitchen9342]

The eggs are kind of a play it by ear thing as no two eggs are exactly the same size. You want it to be firm but not overly sticky. If too dry, add a little water or another egg, depending on how much too dry it is, and if too wet, add some more of one of the dry ingredients until it is right. Even if you mess it up you have dumplings.

[@sissieakers615]

Why not for spaghetti?

[@putnutskitchen9342]

Well, These are egg noodles, not pasta. That said, I suppose you could still make spaghetti with them, it just takes so long pulling them apart with the linguini cutter, spaghetti is so much smaller. I don't want to do it.

[@ch784]

You need to put where to get the secret (8000) ingredient at. Not in your description.

[@putnutskitchen9342]

I had the website in print in the video, but at your request it is now also in the description.

[@ch784]

@@putnutskitchen9342 Thank You 😊

[@mmitchell8743]

Constructive feedback: Most difficult recipe to follow.. seems all over the place… it would have just been nice to have a typed recipe with the ingredients.

[@putnutskitchen9342]

Thanks for the tips! This video is from a period of time where I got quite a few clicks but nobody watched very long. (Pay from YT comes mostly from watch time) I was trying to encourage people to watch the video. If I typed it out in the description, some people would click, pause and get the recipe. thereby giving YT the impression they didn't like the video so then YT's algorithm won't offer it to as many other people, then less people watch it and the spiral of death begins for the video. How is that fair for the hard work I put into my recipe? Really, how interesting can one make a recipe video? It is a very simple recipe. If you watch the video it's pretty easy. 1 part gluten, 1 part lupin flour and 1 part of the wheat protein isolate & eggs, of course. I have made them many times and always experiment, and have greatly improved them. watch for an update video.

[@Gggls844]

You didn't tell the secret ingredient.

[@putnutskitchen9342]

I put it in the video, in two places. A little hide n seek if you will.

[@theresebrandser]

It’s a recipe for keto noodles leaving out one ingredient. Totally useless

[@putnutskitchen9342]

The ingredient is there, easily found. It's in more than one place, even.