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Old Mon, Jul-16-18, 11:38
Meetow Kim Meetow Kim is offline
Senior Member
Posts: 166
 
Plan: Atkins Concept
Stats: 225/190/175 Male 70.5"
BF:
Progress: 70%
Location: Central Virginia
Default LC Pasta Flour

Anyone have experience with this product? Or any other suggestions of recipes or other products are also welcome.

My first batch was a real learning experience. They say you can use pasta machine but at first it was a disaster for me. They tell you the dough should be dry, but no details of what "dry" means. I have an old school real Italian hand crank pasta machine...that I have adapted to use a cordless drill with!

What I found is, just like any other pasta, you need "bench flour". A constant coating of flour to make it get through the pasta rolling and cutting process. Cutting spaghetti was not possible even then, but I did get some fettuccine to cut fairly well, which is good.

This is the closest to real pasta I have made so far but it never seems to get tender...its like permanently al dente. boiling longer didn't change this.

I'm making more tonight for a sort of "Swedish meatballs" meal. Should be good, but I was wondering if anyone had the same experience with these noodles never really softening up.


https://www.holdthecarbs.com/low-ca...arb-pasta-flour
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