Single Serve Keto Pasta!

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[@reiben55]

I was hoping this would be a video about homemade pasta with your flour. Would love to see you tackle that when you’re up to it!

[@deanierobinson2089]

Just a suggestion. Salt your zucchini noodles to pull the moisture out of them, let them sit in a strainer and then squeeze them in a cloth, like cauliflower rice. Then cook them in your skillet. Then you shouldn't get all that excess fluid after cooking them.

[@marcellecostanza1777]

I don't bother with the salt. I spiralize my zucchini and put it in a covered container with some paper towel in the bottom and stick it in the fridge. Next day no moisture!

[@annerohrbacker6097]

Yes! I was reading the comments to see if this was going to be suggested before I commented it. 😃

[@ByGGiPaint]

I like spiralized zucchini for salads, but for spaghetti I use Palmini because it's actually more like pasta and they have it as spaghetti, linguine, lasagna and angel hair pasta. They also have a rice version as does Miracle Rice which is wonderful. I do keto to control diabetes type 2. I truly enjoy watching your videos as well as the bamboo/almond flour. :) Blessings!!!

[@leahrowe847]

If you spiral those zucchinis b4 freezing, the water will come out upon thawing, so you can you cook/reheat & add sauce

[@ellenw4762]

When I spiralize the zucchini, I lay it out on several paper towels, salt it, doesn't need much. Lay another layer of paper towels over it. Press it down and leave it sit for about an hour. then squeeze the zucchini to get out any more. or put it in a colander and squeeze it. It comes out so much better and no juice on the bottom of the bowls. Sauté in a little butter, not much and it doesn't take long. Boom you are done!

[@AnitaEtheridge]

you can also slice it thinly long ways and use for lasagne noodles i have made lasagne rool ups with them too

[@djflook9465]

Meat sauce works good too - and as everyone has said - salt - wait - remove / squeeze water out - then cook or freeze. Love zucchini spiralized. I also really like cooked cabbage leaves layered in lasagna . Yum!

[@robinwright5793]

You did not look excited about eating it initially 😂 I'm so use to you being super excited about what you're making.

[@patriciavavra7375]

I don't need another gadget but the spiralizer is on my Amazon list. I like zucchini for spaghetti and lasagne noodles. Adding some seasonings would make it taste better.

[@livinlavidaketo3142]

The best way to do zucchini noodles is to dry them out in the oven at 325 degrees for about 20 mins. Spread the zoodles out on a parchment or silicone mat lined baking sheet. Then you aren’t adding extra salt and you don’t have to wring them out. Toss them a couple of times while they are cooking. Then, you can take them out and toss them with sauce and there’s no extra water and no extra salt.

[@ChrisRedshaw]

I used zoodles for 10 years, and they were okay (spaghetti squash is too sweet and crunchy, and nothing like pasta...I'm with your husband, lol). But now that we have your flours, i make real pasta and no need for zoodles ever again. They are good for a quick meal though. I salt them for 30 mins, and then wrap in a towel to get all the moisture out, since they have a high water content...and just toss them into the warm sauce. For those without a spiralizer, a julienne peeler works great.

[@BeckyA59]

Can't fool me zoodles are not pasta! And cauli rice is not rice but at least I can use the Keto Twins' suggestions and make it edible. I do live spaghetti squash, I just eat it with butter and salt and pepper

[@melissaolvera4935]

It's not about fooling. It's a Healthier option for many reasons.Everyones reason is different!. You can try Banza pasta which is chickpea pasta! Or do whole wheat which is better than enriched pasta but not better than veggie pasta

[@kathypariso6102]

One person here suggested spaghetti squash (which I find preferable to zucchini) and it can easily be cooked in an Instant Pot in 8 minutes. Just slice in half, scrape out the seeds, put the squash on the rack and add 1 cup of water to the pot. High pressure 8 minutes, quick or natural release depending on your timing of other foods.

[@EK--ry3lr]

Another suggestion. If you use tomato paste it is drier and sucks up more of the extra moisture. I like both spaghetti squash and zucchini. The Palmini canned noodles are good in a pinch too.

[@marisolhernandez8933]

Hello 👋 I literally just had zucchini spaghetti 🍝 with the grass fed beef in Rao sauce dinner today.

[@ShadowLightVideos]

I believe you said that we can use VFK in place of all traditional wheat flour recipes. I am thinking about buying a bread machine like you use and a pasta machine. I would love it if you could teach us how to make keto pasta with VKF in an electronic pasta maker. Thanks for all you do. You are so appreciated!

[@melissaolvera4935]

What is VFK? Not sure I've seen that abbreviation!

[@carolynharlan120]

I love zoodles, make them all the time, great with shrimp scampi with added parmesisn cheese and cream, I love them with spaghetti, too. I have one of the original zoodle machines with rubber feet I bought this larger, electric contraption and it was more trouble than it was worth. I do like to drain my zoodles for a while before putting in a dry pan.

[@jenenegreen4731]

I love zoodles, but they're not zero carbs. There's about 8 net carbs in a medium zucchini.

[@lisawilliams3355]

1:04 I love your videos. I thank you so much for cooking for us and giving us your recipes. I've tried several with and without success. I have always been a terrible cook, but I keep trying. God bless you

[@didig3020]

Spaghetti squash is also another nice option. Just bake it and scrape the inside out. I like it better than most other options 😊

[@autaum6536]

Just a little FYI....all those scraps from veggies....Chickens love all that :)

[@annfairfax1]

I’ll give it a try!! Thanks for sharing

[@karenwinkler3069]

Please do a video making spaghetti with VKF.

[@Travelin_Gal]

Right?! I’m disappointed this is just about zucchini.

[@freddyheynssens1950]

To spaghetti sauce I add celery, red pepper and mushrooms.

[@nickgarciacrawford]

They look pretty good! Personally, I blend the sauce and reduce it slowly as much as i can so it's les watery and the sauce covers all the zucchini and it tastes amazing!!

[@dotti6383]

Some ground meat would go along very well with it 😊

[@einstein6905]

freezing will destroy the texture.

[@ladyflimflam]

Zucchini isn’t no carbs. It’s almost 2g net carbs per 100 grams raw. That doesn’t sound like a lot, but can add up quickly when you are cooking zucchini in a recipe.

[@newbeginningcogic2209]

🎉😊😮ok, I'm doing this ASAP. ❤❤ Love this.

[@melissaolvera4935]

Try spaghetti squash! You can make and freeze single servings of it!

[@Lucinda_Jackson]

I guess I'm weird or I just got used to all the old original substitutes for things. I love zoodles and I also love using canned French cut green beans (Del Monte tastes best to me) as a pasta sub. With sauce and cheese, the green beans don't taste like pasta, but are delicious and have the right sort of texture. I was desperate one day and discovered my zucchini had gone off so I used the green beans and loved them! Super easy, too! Just drain them and heat in a skillet to drive the extra "juice" off and warm them and they're ready in two minutes.

[@DonnaKWeaverAuthor]

There are a lot of vitamins and minerals in the skin.

[@moe9265]

I didn’t know that about soaking veggies in baking soda. How much do you put in the water and for how long do you soak them.

[@cherylschneider3294]

A while back, you posted a keto pasta recipe using your standard keto flour. Have updated that recipe without any Einkorn flour?

[@Hookem4863]

I was initially okay with zucchini noodles but now, not so much. Reason I am chiming in is, most people have a kitchen aid and they sell a spiralizer for it that works very well for zucchini. Sorry Victoria 😇

[@tonimodafferi1906]

Hello there, I am from Australia and am really enjoying your flour. I wanted to use it to make various Italian recipes but not sure how the measurements work. Can I use the flour 1:1 ratio of any flour recipes? Hope that makes sense,lol? In other words if a non keto recipe asks for 1 cup of flour can I substitute it for 1 cup of your flour? Thanks kindly

[@KetoCookbooksCorner]

🥰🤤🥰

[@SewMuchFunLady]

Oddd, question. What kind of counter tops do you have? I don't think the spiral thing would stick to my countertop.

[@larryvet53]

I am getting ready to make your self rising flour. Almond flour, oat fiber, xanthum gum, baking soda. I have seen you use bamboo powder in some. What is your most current ingredient recommendation? I am getting back into keto cooking. Thank you

[@larryvet53]

You already answered my question in another video. Nice kitchen!!

[@RunAway99963]

I wonder if you could spiral and freeze?

[@paulaoyedele2081]

Have you ever tried the egg, cream cheese etc baked carnivore noodles?

[@annieknight71]

Can you eat cheese? I think I might like it with enough cheese on it.

[@denadunkin6221]

Victoria, do you have a place where we can ask questions of you that is not on a particular video (as my question does not relate to this or another video, it is a question about a particular flour)? I didn't want to ask a question "off topic". I know you have a Facebook site...would that be a better place?

[@victoriasketokitchen]

Yes Facebook 👍🏼

[@cyndy-synchrotherapybishop2453]

How much do you pay for bamboo flour in the states? It is $30-35 cad$/pound [that is $22-30 US Dollars/pound] here in Canada...if we can even get it as our govt has not approved it. Same with allulose

[@mercedesblanco7470]

✨👍✨

[@VikoolyaLV]

I'm looking for a Low Carb/Keto flower for Dumplings, can you help?

[@victoriasketokitchen]

kzbin.info/www/bejne/Znq7mIWlZpyXi5Isi=UWiVhbudIppgtSye

[@VikoolyaLV]

@@victoriasketokitchen thank you! Can you make ravioli with it?

[@judyduran2306]

❤️🥰❤️

[@user-dt9gj6gp1k]

Steamed black radish is a lot better.

[@jillbarnettstadler]

Leave the skin on. It’s fine.

[@palsat5173]

oh my gosh, get rid of that big 'ol machine and just get yourself a zoodler--very small and faster, hardly any cleanup. Been using one for years.

[@crackerjack010101]

I’ve been making zucchini noodles for awhile. I just shred them with a cheese grater. I salt them very generously and let them sit then use a dishcloth to squeeze out all the excess liquids until reduced to half. No extra watery anything in my sketti bowl. It really doesn’t require cooking. After that, I do warm them some then add sauce and enjoy. It’s phenomenal. 😊 perfect texture as a noodle, sans starchy satisfaction. Nothing is going to replace that imo.