@@jdmosaics hello...you do need low sodium cheese. You can reference the one you already have. Once dehydrated I freeze mine or it will keep in the fridge wrapped for about 3 days 😊😊😊
Saudações. Sinto muito pela resposta tardia. Eu não recebi uma notificação e por acaso verifiquei os comentários deste vídeo. A mussarela tem muita umidade, mas você pode usar um pedaço de queijo parmesão. vê isto: ruclips.net/user/shortsZ6ZH2H2qMpI
Mel I'm a caucasian male from Ohio (US) that's never traveled abroad and i understand you perfectly. Your accent is absolutely beautiful. Thanks for all the amazing recipes.
I don’t get the language barrier complains when people like you are Godsend. Thank you for providing us with solutions because giving up food after eating it for 33 years is hard but I am determined to compromise enough to stay healthy and still enjoy spoiling my taste buds rotten. Thank you for helping us all through the journey that is keto 💜
I know this was 2 yrs ago but I have to say I am 63 yr old from the US and understood everything you said, I love your sweet accent. You speak clearly. Thank you so much for this recipe I will be trying this one soon.
I'm Korean and I really like this video. In Korea, there are no videos like this, but there are things like konjac noodles. Thank you so much. Keep up the good work. I love you.
Thank you. I made this recipe and I was really shocked at how edible it was!! I was sceptical that a pasta made with powdered parmesan cheese would taste nice but it was mild and complimented the flavours of the pasta sauce and the other stuff I put in it :) The texture was pretty good too, to me it had the texture of slightly overcooked pasta but still firm. Soz I forgot to take a pic
@@CookwithMel1 Yes, I wish more people would try first and then comment. It really helps people like me who would like to see feedback before spending money on ingredients.
Your accent is beautiful and never feel bad about it. We can understand you perfectly. Keep the great work in showing creativity in making new recipes and help many. God bless you! Colette
What I love about your recipes is I don't have to go on Amazon ordering a ton of expensive stuff and waiting for it to arrive. Your recipes are simple; yet freaking genius!
@@sophieg8522 hello nice to meet you. Parmesan or Pecorino. I have found it in regular supermarkets, especially the Kraft brand. Some people also grate a block of cheese with a food processor. Hope that helps.
@@sophieg8522 shredded would be too big. It is very similar to the texture of almond flour. Can you please tell me your location. I will try to find it for you :)
Oh my goodness, thank you so much for taking the time to produce this fantastic video. I Love the details!!! In only 12 minutes you packed it full of so much info I don't see how I can fail when I try it--THANKS!
I'm not sure if anyone else suggested this, but to keep the dough from sticking to the pizza/pasta wheel, spray it with a bit of cooking spray before cutting.
I made the filled ones, with meat. I didn't bake them, i added them in the water as they were. Still, to my surprize, they didn't fall appart, baked well and tasted delicious. Also, i thought because of the cheese they would be too salty, but not, they tasted like spaghetti.
I have already made your pasta using parmesan as my "flour" (from another video where you demonstrated making the noodles with parmesan, almond flour or coconut flour) and it turned out great. I used the pasta in spaghetti but it was a little too thick (the cut) but still met my craving for spaghetti (I need more practice cutting smaller strands). I'm excited to try this recipe because of the dehydration option so I can make my noodles ahead of time and have them on hand when I want to whip up something quick. I love all your videos bc you are so thorough w/o being too wordy and I really enjoy your accent. Great job
Thanks so much Sally ❤️ ❤️ ❤️ I'm so happy you're enjoying the channel. I found that an expandable pasta cutter works great for creating spaghetti. I hope you enjoy this pasta too 😋
Hmmm I had never heard of that so I looked it up on Amazon. I tried to read a few reviews about them but no one mentioned using the 5 or 7 wheels for spaghetti -- if I'm looking at the right tool, it looks like the noodle would be too wide. I'm hoping to find someway to make something like thin spaghetti or angel hair. Maybe I'm not looking at the right tool but it does say expandable dough cutter...
Wow! I am so excited to try this recipe. I have found I have less inflammation and lose weight easier if I don’t eat nuts. Many post menopausal women have to change Keto up a bit because what used to work doesn’t anymore. This will definitely fit into my plan 🤩 Thank you so much for all of your efforts and hard work. I have a few thousand followers on Pinterest, not huge like some, but I share all your videos on my various Keto boards in hopes that they will be viewed and help bring new subscribers your way because I’m so impressed with your recipes and how lovely your videos are 💕 I’m wishing you much success 🤩
Omg Caroline...thank you so much. I am post menopausal too but I didn't realise nuts could affect me badly like that. I have to monitor that better. I think you have mentioned Pinterest before, not sure. A HUGE thank you for helping me. I think your efforts are working because it seems more people are checking out our ideas. Sending much appreciation.
Exactly what I was looking for; thanks so much! A simple keto recipe using basic ingredients is always welcome in this house. Tonight I'm going to make the lasagne noodles and layer with roasted eggplant tomorrow to make a lasagne.
Oh my goodness I love roasted eggplant too. I recently made fake banana with it...such a versatile vegetable. Thank you for finding me, one can always do with more cooking buddies. I hope you enjoy it.. ❤️❤️❤️
I just want to say that I used parmesan cheese and Annie's cheese packet because I didn't have enough parmesan. I put in in my dehydrator andet it go 2 hours. Then I took some and made into small crackers and microwaved until light brown. Made very good crackers!
Hello it's so lovely to meet you and I hope you are enjoying the diet. If you need help navigating keto do check out our tips and tricks video on the home page. Thanks so much for the support and I hope you enjoy the recipes ❤️
No. You don’t have a weird accent. Your accent is almost not even noticeable. You have perfect pronunciation of English language words. You have nothing to worry about. I’m American born and raised. I understand you very clearly.
@@CookwithMel1 I’m from the capital of the United States. Washington DC. I went to school here my whole life. I was born in the 90s. So if I can understand you, there’s no reason why anyone else cannot understand you. You’re fine just the way you are. You have no work to be done on your accent 💪🏽👌🏽☺️
Ja. Her accent is lekker. Strange that I understand it perfectly. 😋. Thank you so much. Was really looking forward to this one. Have been wanting to make ravioli for ages. Have a blessed weekend.🙂
thank you for painfully going through different process in making keto pasta and put it in one video for us to have variety of options to choose from. You just gained one more subscriber 🙂
I'm so excited to try this recipe. I tried a different one and it doesn't freeze well at all. My husband and I drive a semitruck and we're trying to stick with keto. This will be a huge help! Thank you for sharing 😀
English is not my first language and my hearing is starting to go, so sometimes struggle to understand people. But I have absolutely no problem understanding you. You speak very clearly and are easy to understand. So it seems strange to me that people have a hard time understanding, unless they have hearing issues to start with. I think people just like to complain or it’s your typical American who doesn’t like anyone different from them.
Hi M T it's great to meet you...thanks for your kind message and I'm glad you could understand me. I have had a few comments about it but didn't think of a particular nationality. For this recipe I just wanted anyone and everyone to be able to have it 😊
Please don't lump everyone into the "typical American" pile. I think the majority of Americans are not like that. Though surely some are but it's not "typical".
I begin a keto diet tomorrow!! I did it once a few years ago, and while it def has some challenges I think I'll be better prepared this time around to be less hangry and likely to cheat. This video has perfect timing! Will be trying this recipe sometime this week! Thanks and I've subscribed in hopes of more healthy stuff to try ☺️
Thank you for your support and please let me know if you have any questions. If you want to see how they turned out for someone else there are pics in the community section of the channel. All the best I hope you enjoy the diet.
Cheese and eggs are wonderful just make sure the cheese is low net carb count like she mentioned. When I started 4 years ago I focused primarily on removing all bread, pasta, potato and rice products from my menu. I then removed virtually all fruit, focus on green leafy vegetables, cauliflower, greens, etc. I did make cake using almond flour and shredded zucchini with erythritol instead of sugar of course. If you use erythritol then please DO get the finely ground version; it is not like sugar and harder to cook with.
@@im2yz4u17 lovely advice. With shortages this past year I used to grind my sweetener so it fine. I hope that's not the only keto cake you've had there are lovely ones out there. I can't stop experimenting with the spongecake recipe on the channel lol.
@@im2yz4u17 I'm actually making egg white frittatas with bell pepper, mushrooms, spinach, turkey bacon, a sprinkle of feta and chives as we speak!! I had my husband do the chopping and I'm about to pop them in :) we are totally on the same page!
@@im2yz4u17 I actually don't have too much of a sweet tooth unless it's "that time of month" but when that hits I either make sugar free pudding or get the bryers carb smart ice cream- only 5 net carbs for half a cup! Way better and cheaper than that Rebel stuff imo
Hello, you're most welcome. I either leave it on my benchtop overnight or place in the oven for an hour. The oven should just have the fan and light on so set the temperature to the lowest setting.
OMG I just loved this recipe. Thank you for your time and dedication. You have gained another subscriber to the channel. Thanks also for the subtitles in Portuguese. Hugs from Brazil.
Thanks so much Amanda and for your support. You're most welcome, I hope you enjoy it. All our recipes have Portuguese subtitles so please feel free to check them out. All the best 😍😍
Thank you for this recipe, I really needed a good pasta recipe 😁 As an aside, in regards to your accent, I live in Australia and am surrounded by Australian and New Zealand accents, and your accent really isn't that different to what I hear every day 😊 It's amazing how some accents from all over the world can have so many similarities.
Thanks so much Annie. I fear my accent is a mix of all 3 countries lol... you're very kind, much appreciated. I love this pasta and I hope you really enjoy it. If you're in Melbourne I get my powdered cheese from La Manna in Essendon Fields 😊❤️😊
Thank you very much for the awesome recipes. Living with diabetes is complicated because we are restricted of many delicious dishes and this is a very creative way to compensate. And your accent is lovely, I can understand every single word, don’t worry about it.
I made this today. It's dehydrating now. I went with whole eggs and found I needed three to get the mixture to hold together nicely for a doubled recipe. I made noodles for stroganoff tomorrow. I will report back. I really hope these turn out great! I am a fan of the Keto Asian Flavour's noodle made with sodium lactate and calcium alginate, but I only like it for making spaghetti. The texture is too far off for making it for other uses.
Thank you for trying it out and love the amount of whole eggs you used. I would be interested to know which noodles shape you made. Unfortunately I have not made the noodles you mention so can't compare. It may be the other noodles are better given this is such a simple recipe. I am curious for sure 😊
So I made Keto alfredo instead of stroganoff. I had a hard time getting the dried noodles to soften in the sauce. Next time I will cook them in boiling water instead. The first day it was good, but the next day it was so much better. The noodles had absorbed some of the sauce and fully softened, and it was amazing! True comfort food. My noodles were a bit too thick, so I will try to get them thinner next time. I have another batch in the oven now. There are bands you can put on the ends of your rolling pin to control thickness, and I need them. Amazing recipe. Thanks for working on this! I wonder if I can swap out some of the parmesan with vital wheat gluten flour as gluten does not bother me. I will try it next time.
@@backtoasimplelife Thanks so much for letting me know. People love reviews from people so I am very grateful. I kept thinking about what you would think as I rhought it might be yourself who loved the viral noodles and I'm hoping you can give us a comparison. I have not made those so I can't. Which noodles shape did you make? This week I had a similar issue, but I hadn't thawed mine for long enough, but managed to fix it by adding water to the sauce and let it simmer. I don't think that's possible with a creamy sauce tho. You did really well to check it out the next day. Thank you so much!!!!
@@CookwithMel1 You're quite welcome. I was waiting to hear other people's experience making your noodles, but got tired of waiting and just went for it. It was totally worth it! I made fettuccini style noodles. The other noodle by Keto Asian Flavours has a perfect texture for spaghetti once the noodles have "cured." You should try it. It's totally worth it for spaghetti. But I don't like the texture for other styles of noodles. I like yours a lot for fetuccini, and it worked well for that so it should work for similar types of noodles. Next week I will use your recipe for ravioli and report back. Thank you!
Your accent was awesome, (I am guessing Australian) and your pasta looks great! I will be trying this recipe soon! I have been trying to get a Keto Pasta recipe! Yours will be my first!
Thanks so much Lee. We actually have a few keto pasta recipes. This one has a floury light cheese taste to it. I enjoy it because pasta is cheesy anyway. But if you think you might not like it we have quite a few others. Please check out our keto pasta playlist. I also highly recommend the Pasta 2.0 ❤️❤️❤️
Love this tutorial, very well done. Are/were you a teacher? The shape of your raviolis remind me of little suns. If after you used your fork to seal them, and then cut them with the proper size biscuit cutter to make them round instead of square, they would look exactly like sun raviolis. Definitely going to try these Ms. Mel. Thank you again, I love your cheerful personality and inspiring recipes.
Aww Nicci, thanks so much. A cookie cutters would've been so much easier than trying to cut straight lines lol... wish I thought of that. Hey we do a live video some Friday afternoon/evenings. I hope you join sometime so we can hang out together 😘
Ive been looking for a keto pasta recipe and this looks amazing!What do you mean by dehydration, baking in the oven? I don't have a dehydrator. Probably a dumb question but nonetheless. Lol.
I can't wait to try this. I don't have Facebook or Instagram to share my photos but I will definitely let you know when I do (not going to store until all the snow passes). I like your accent, and have no problem understanding you, but it was very thoughtful of you to note the CC for those who do. You are a great presenter and you cover so many questions before they are asked! Thanks so much for your hard work :) Much appreciated.
Hello Mel! Your video was absolutely wonderful. A few quick questions, please: 1) How long will the ravioli keep in the freezer? 2) Could this be used for pizza dough? 3) Is there a powdered parmesan cheese you can recommend that has no additives? Maybe one that is 100% parmesan? Thank you!
Thanks so much. 1) I keep mine in an airtight container in the freezer and it should be used within 3 months. 2) Pizza Crust with variations is coming up and will be shared in the next day or two 3) the Kraft brand is nice. If you go to the Community section of my channel our subscriber Michael shared his Ravioli. There is a 2nd pic of the grated Parmesan he used. He said it tasted very close to pasta.
@@margaretcalleja9807 I also don't have a machine. You can leave it on your kitchen counter overnight or place in the oven on the lowest heat setting for an hour.
Thank you Niki ❤️❤️❤️❤️❤️ Please make sure you have a hard, dry cheese. Some people fail with this recipe and after asking I found they used a soft cheese 😊
Another great recipe such a good chef 👩🍳 Thanku for keeping us thin such a lot of work love pasta day or night always a hit.. and we get sauce as well good lord Love the accent clear as crystal
I can't wait to try this! I'll make my own video with my results as well as Instagram and FB, I'll tag you so you can see!!! Thank you so much for putting the work in to make these and you make it look so easy! Keep making awesome videos!!!
You're very welcome. I would love to see your spin on it. I think you're very creative. It's actually very easy, I think cutting the noodles is the hardest part lol. I'm subscribed to your channel so I won't miss it.
Wow, this recipe is SUPER interesting. I am going to have to order some gelatin powder and try it out. I wonder if this would be useful for things like mozzarella sticks, cheese curds, onion rings, etc. I have been trying for a while now to find a good way to do those sides/appetizers in a keto way in the air fryer but I haven't found anything that works well yet. The ravioli got me thinking about cheese curds. Maybe wrap the cheese with this noodle and then roll it in some pork rind crumbs on the outside to crispy in the air fryer. If you figured out how to do keto onion rings in the air fryer that don't fall apart you'd be my hero. Fingers crossed.
Get some parmesan crisps from the store or make your own (more time consuming but cheaper and healthier if you leave out the extra stuff) I made some "fried" chicken wings in the air fryer using egg whites, parmesan crisps- beaten into a rough dust, if that makes sense- as batter with a touch of baking powder sprinkled in to add extra crispness and they came out SO good.
*woohoooodoingthehappydance* I'm the first and I didn't watch the whole video .... but I will😁👍😁👍😁😇!!! Just one question, my dear Mel, do you know how many grams or ml the egg-whites are? As I'm now watching the video another question comes up - can I let it dehydrate over night on the counter or is it better to dehydrate the pasta in the oven? I know that I will try this recipe asap!!! 😁😇☺ Wishing you a beautiful weekend with your beloved ones, Ela 🤗
Haha thank you Ela ❤❤❤❤❤ I had to google. Apparently 1 egg white weighs 30 grams. I learned something new today lol. Sending great happy wishes for today Hugs Mel
@@CookwithMel1 hahaha, you are soooooo welcome, my dear friend, Mel 😋 😋 - you know I love to laugh and I know you do it too - always a pleasure to make someone happy 😁😇☺!! Thank you for the google information (lol 😁😂🤣🤣) about the weight of an egg-white 👍👍!! Just about the *"dehydration"* - do I have to dehydrate the pasta in the oven or is it possible to leave it on the counter of my kitchen over night? It's pretty cold there!
@@StevePerryisthebest sending you a virtual cup of tea! Absolutely...I tested dehydration on my benchtop too. It only took a few hours to dry and worked well. But then...it's blazing hot here :(
@@CookwithMel1 thank you for your fast reply 😘😘 and for the cup of tea!! Now I have to take a look of the ingredients of my parmesan powder if it's ok or if I have to take a look in another supermarket to find a better one!?! Germany is pretty cold right now, windy and wet! 😱 And of course I will make some pics of the pasta and post it on Instagram!! Big hugs, Ela 🤗
@@StevePerryisthebest oh my...you complimented on my fast reply and then I don't reply for hours. But I fell asleep. It's up to you of course friend Thank you!!!
First time watching and it looks great. I would also like to add that your English is flawless so it's nice that you've added the CC but if people are complaining to you don't let them get to you.
Hello thank you it's lovely to meet you. I just want to accommodate everyone so they have this option and I guess we are all different. Thanks for connecting so glad you did 😀
This looks amazing! Thank you for the recipe. I'm doing carnivore right now and this will work for me. I will definitely try it this week. Is it possible to replace the xantham gum with more gelatin?
Hi, thank you for the recipe. You may have answered this, I might just have missed it. Can you cook or bake these noodles fresh after made, or do you have to dehydrate before using? Thank you
Hi there. I tested the lasagna noodles without dehydrating first and they held up beautifully. I do prefer dehydration though as it does help the structural integrity of the pasta when baking or cooking.
Right now in the States, Mel, the price of powdered cheese is off the charts! This is getting so crazy what the shops are charging, let alone online sellers. I do plan to make this one (ravioli). I'm crossing my fingers that we will start to see some price drops on many of our keto lifestyle products. Chickens couldn't have picked a worse time to get sick either! Have a wonderful week.
Hi Mel, I will definitely give this pasta a try! Have you tried the famous molecular noodles, yet? Unfortunately I do not like their consistency very much, they are too “wet” for my taste, they won’t absorb any sauce. Too bad, since I had to buy all of these magic ingredients for those disappointing viral noodles…
Oh Polly I'm so sorry you didn't like them. To be honest I saw the recipe video but I wasn't prepared to spend 4 hours making noodles...and I was also put off buying sodium alginate because I couldn't justify getting just to make noodles, so I didn't try it. I think if I was more into noodles in a broth I would so have gone for it. Thanks for giving this recipe a try. If you don't like it do please me let know because I will go back to the drawing board. I do want people to be happy with their meals. When chasing zero carb some things can get lost. I did like the noodles made with powdered parmesan and I enjoyed working with this dough.
I would try them again, and leave them in the calcium lactate bath longer. They shouldn’t be wet. When I made them we found them to be very similar to pasta, although al dente. I would defy someone who didn’t know how they’d been made to distinguish them from pasta. They also took only a few minutes to make-some of the instructions are not necessary, like making the sodium alginate mix set for at least 30 minutes. These noodle seem, if I understand the instructions, to take a lot longer, because I have to dehydrate them before I use them.
@@cynthiasymons Hi Cynthia, thank you so much for your input! May I ask which recipe you followed? Boiled eggs or egg powder, or Steve’s chicken noodle recipe? I don’t really know how to describe the mouthfeel of these noodles, they were so plump when chewing them, not soft like regular pasta. I did the egg powder recipe by the way…
@@polly6783 Hi, Polly. I used the egg powder recipe. When I made it, I felt it was too thick and was concerned about whether it would flow from my squeeze bottle. So I ended up adding about an extra cup of water to it. That may have made a difference. As I understand the chemical process, sitting in the calcium lactate bath is what firms it up. It is gross if it doesn’t solidify all the way-which may be what you encountered. Try using a bottle with a thinner tip on it, and let it sit in the calcium bath overnight and see if that helps. It’s really worth it if works for you, I think. Others have made good videos on it, including Wes at Hifalutin’ Low Carb and the Keto Twins. Maybe they have some tips that will help you. The lady at Keto Asian Flavours has a good initial video, but I don’t always agree with what she says. It’s helpful to look at some of the other attempts. I haven’t tried Steve’s chicken noodles, just because they don’t sound very good to me. ;)
Hi Mel, thank you for your effort! Is there a big difference between grated or powdered Cheese? Is it necessary to buy powdered or can I pulverize it myself in the blender?
Hi Tuelay you're most welcome. Many people are choosing to make their own to avoid additives. The powdered cheese has the same texture as almond flour.
Thank you so much, Mel! It sure looks delicious and probably diabetes-friendly, I suppose?! Also, I love your accent, it's so cute (and completely intelligible, for me). Are you Australian by any chance? Edit: Yep, just read your bio, you are!!
Hello, thanks so much. I always worry about being understandable lol. Yes it is diabetic friendly but that is dependent on the cheese one uses. Most are good but some add flour to grated cheese.
Crazy question. For spaghetti, do I need to cook it for the 1 min, or just add it to the sauce in the frying pan? I love the simplicity of the recipe. I'll get the cheese and get to trying it. Thanks for the informative video. Very well presented 😜
You are very clearly spoken and perfectly understandable. I’m from the UK and hail from the North East of England. I’m what they call a Geordie, even other English spoken people can’t understand that lmao. You are fine xx
I thought I didn’t have an accent. I told my teacher friend who’s Irish. He said yes you do. I said no I pronounce my words perfectly. He said if you are in another part of the us or world you will sound different. They will be able to tell that you are not from around the area. Thus you have an accent. I was blown away and I said oh my gosh you are right!!!
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Ladies and Gentlemen. If you have tested this recipe and love it...do share with your keto community so they have this solution too. Take pics lol!!!
can i use cheddar cheese powder?
@@carmenaviles4547 yes. As long as you like the taste it will work.
@@jdmosaics hello...you do need low sodium cheese. You can reference the one you already have. Once dehydrated I freeze mine or it will keep in the fridge wrapped for about 3 days 😊😊😊
Boa Noite. Moro no Brasil aqui não si encontra queijo em pó pode ser o queijo mussarela ou parmesão ralado?
Saudações. Sinto muito pela resposta tardia. Eu não recebi uma notificação e por acaso verifiquei os comentários deste vídeo. A mussarela tem muita umidade, mas você pode usar um pedaço de queijo parmesão. vê isto:
ruclips.net/user/shortsZ6ZH2H2qMpI
Mel I'm a caucasian male from Ohio (US) that's never traveled abroad and i understand you perfectly. Your accent is absolutely beautiful. Thanks for all the amazing recipes.
Oh wow, thanks so much Paul. I'm relieved because so people find me difficult to understand. ❤️❤️❤️
I don’t get the language barrier complains when people like you are Godsend. Thank you for providing us with solutions because giving up food after eating it for 33 years is hard but I am determined to compromise enough to stay healthy and still enjoy spoiling my taste buds rotten. Thank you for helping us all through the journey that is keto 💜
Really appreciate that...thank you so much ❤️❤️❤️
With a father and a daughter with diabetes, this recipe is perfect! They love pasta, so this will be a welcome treat! Thank you!
Aww Nicole. This makes me want to cry. Just to know I can help someone means the world to me.
JESUS is LORD , he has the power to heal , I pray for you in JESUS name to be healed .
Props to this woman for making an absolutely GREAT tutorial video.
THANK YOU!!!
I know this was 2 yrs ago but I have to say I am 63 yr old from the US and understood everything you said, I love your sweet accent. You speak clearly. Thank you so much for this recipe I will be trying this one soon.
Oh thank you so much. I hope you enjoy it but please let me know your thoughts ❤️ ❤️ ❤️
I'm Korean and I really like this video. In Korea, there are no videos like this, but there are things like konjac noodles. Thank you so much. Keep up the good work. I love you.
Aww thank you so much. I'm so happy to hear that. Really appreciate your support 😊😊😊
I want those konjac noodles so much but I can’t find any in my country.
Have you seen this?
ruclips.net/video/8rf8eJnM0W0/видео.htmlsi=HBGAXXdvlIDx1Gls
Love it when cooking channels do chapters. Very comprehensive, cheers.
Thanks so much!
Her accent is NOT weird. I love hearing different accent. Love this recipe gonna try it!
Thanks so much Kara ❤️
Thank you. I made this recipe and I was really shocked at how edible it was!! I was sceptical that a pasta made with powdered parmesan cheese would taste nice but it was mild and complimented the flavours of the pasta sauce and the other stuff I put in it :) The texture was pretty good too, to me it had the texture of slightly overcooked pasta but still firm. Soz I forgot to take a pic
What a great result most of all I'm so happy you liked it and thank you for coming back to let everyone know of your experience ❤️❤️❤️
@@CookwithMel1 Yes, I wish more people would try first and then comment. It really helps people like me who would like to see feedback before spending money on ingredients.
@@wayjamus2775 100% me too. I even mentioned this in one of my recent videos 😊😊😊
@@CookwithMel1 Great minds think alike! 🤠
Your accent is beautiful and never feel bad about it. We can understand you perfectly. Keep the great work in showing creativity in making new recipes and help many. God bless you! Colette
Thank you very much Colette ❤️❤️❤️❤️❤️
What I love about your recipes is I don't have to go on Amazon ordering a ton of expensive stuff and waiting for it to arrive. Your recipes are simple; yet freaking genius!
Oh Ahava you bless my heart. Thank you so much I always think of time, convenience and expense. I hope you enjoy 😍
Which cheese powder are you using? This isn't easily findable...
@@sophieg8522 hello nice to meet you. Parmesan or Pecorino. I have found it in regular supermarkets, especially the Kraft brand. Some people also grate a block of cheese with a food processor. Hope that helps.
@@CookwithMel1 but then it's not a powder...So are you saying to use 180 grams of shredded cheese (any kind)?
@@sophieg8522 shredded would be too big. It is very similar to the texture of almond flour. Can you please tell me your location. I will try to find it for you :)
Thank you very much for posting this video! Very excited to have a new keto pasta recipe. Hope you never change your accent. It is absolutely lovely.
Thanks a Mil 🥰🥰🥰
The noodles were delicious 😋 even the grandkids loved them! Thank you. Subscribed 🇨🇦
Yay!! Soooo happy you and the kids enjoyed them 😀 😊
Oh my goodness, thank you so much for taking the time to produce this fantastic video. I Love the details!!! In only 12 minutes you packed it full of so much info I don't see how I can fail when I try it--THANKS!
Thank you so much for the appreciation ❤❤❤❤
Only that you will need a low sodium, hard dry chhese
Thank you so much for a fantastic recipe and tutorial. I’m Italian and I miss my pasta terribly… I’ll be trying this in the next few days ❤
You're most welcome Bella. I hope you enjoy it. We have other keto pasta recipes available too. They're in the Keto pasta playlist. ❤❤
Great job, Mel! Love your voice and accent… Very easy to understand! I appreciate all the hard work you put into this video. God bless!
Thanks so much Lorena, God bless you too ❤️❤️❤️
I'm not sure if anyone else suggested this, but to keep the dough from sticking to the pizza/pasta wheel, spray it with a bit of cooking spray before cutting.
Thanks so much...great tip!!
im a Scotsman living in england but i lived in SA for 20 plus years and i love listening ti your accent.
LEKKER LEKKER !
Lmao Thanks Andrew. 😊
Nothing wrong with your South African accent my sister from another mister !
Thanks so much ❤️
I haven't made any of these yet but wanted to comment on your delightful accent and presentation. Everything is very clear. Thank you very much.
Oh thank you so much for your kind words ❤️ ❤️ ❤️
I made the filled ones, with meat. I didn't bake them, i added them in the water as they were. Still, to my surprize, they didn't fall appart, baked well and tasted delicious. Also, i thought because of the cheese they would be too salty, but not, they tasted like spaghetti.
Fantastic!!! Thanks for trying out the recipe 😋
I have already made your pasta using parmesan as my "flour" (from another video where you demonstrated making the noodles with parmesan, almond flour or coconut flour) and it turned out great. I used the pasta in spaghetti but it was a little too thick (the cut) but still met my craving for spaghetti (I need more practice cutting smaller strands). I'm excited to try this recipe because of the dehydration option so I can make my noodles ahead of time and have them on hand when I want to whip up something quick. I love all your videos bc you are so thorough w/o being too wordy and I really enjoy your accent. Great job
Thanks so much Sally ❤️ ❤️ ❤️
I'm so happy you're enjoying the channel. I found that an expandable pasta cutter works great for creating spaghetti. I hope you enjoy this pasta too 😋
Hmmm I had never heard of that so I looked it up on Amazon. I tried to read a few reviews about them but no one mentioned using the 5 or 7 wheels for spaghetti -- if I'm looking at the right tool, it looks like the noodle would be too wide. I'm hoping to find someway to make something like thin spaghetti or angel hair. Maybe I'm not looking at the right tool but it does say expandable dough cutter...
Wow! I am so excited to try this recipe. I have found I have less inflammation and lose weight easier if I don’t eat nuts. Many post menopausal women have to change Keto up a bit because what used to work doesn’t anymore. This will definitely fit into my plan 🤩 Thank you so much for all of your efforts and hard work. I have a few thousand followers on Pinterest, not huge like some, but I share all your videos on my various Keto boards in hopes that they will be viewed and help bring new subscribers your way because I’m so impressed with your recipes and how lovely your videos are 💕 I’m wishing you much success 🤩
Omg Caroline...thank you so much. I am post menopausal too but I didn't realise nuts could affect me badly like that. I have to monitor that better. I think you have mentioned Pinterest before, not sure. A HUGE thank you for helping me. I think your efforts are working because it seems more people are checking out our ideas. Sending much appreciation.
Women supporting each other: we love to see it!! Slay 👑 Queens!
@@3arthIsGhetto thanks Tequila:))) I'm sure you are too
SO informative!! No problem with your accent; I follow several other channels whose creators have SA accents and enjoy listening to all of you.
Oh wow thank you so much ❤️
Exactly what I was looking for; thanks so much! A simple keto recipe using basic ingredients is always welcome in this house. Tonight I'm going to make the lasagne noodles and layer with roasted eggplant tomorrow to make a lasagne.
Oh my goodness I love roasted eggplant too. I recently made fake banana with it...such a versatile vegetable. Thank you for finding me, one can always do with more cooking buddies. I hope you enjoy it.. ❤️❤️❤️
Thanks!
You're welcome Irina 😊
I just want to say that I used parmesan cheese and Annie's cheese packet because I didn't have enough parmesan. I put in in my dehydrator andet it go 2 hours. Then I took some and made into small crackers and microwaved until light brown. Made very good crackers!
Ohhhh wow. I didn't think of crackers at all so my compliments to you. I was thinking pizza crust and pie casings. Mmmm
I put mine in dehydrator but was worried how they would turn out. They are still dehydrating so I'm excited to try them!
You are not hard to understand. Congratulations on your excellent English!! 👏👏👏
Lol thank you so much.
This was an awesome video for a pasta lover just starting my keto journey. Thank you and I had no problem understanding you😉. New subbie!!
Hello it's so lovely to meet you and I hope you are enjoying the diet. If you need help navigating keto do check out our tips and tricks video on the home page. Thanks so much for the support and I hope you enjoy the recipes ❤️
ur accent is not weird and you are not that hard to understand! you are totally lovely and fun and lively. keep up the good work!
Thank you so much, that means the world to me :)
I am going to try to use this dough to make Polish pierogies.
This dough is great for pierogies. Hope you enjoy 😊
Mel, I am new to you. You, your accent and recipes are so sweet and keto champs!
Thanks so much Tracy...thanks for the support too ❤️
Your voice is lovely and clear, people need to listen properly.
Thanks Mat. I do try to speak clearly these days. But i think I got better at it
No. You don’t have a weird accent. Your accent is almost not even noticeable. You have perfect pronunciation of English language words. You have nothing to worry about. I’m American born and raised. I understand you very clearly.
Oh wow thanks so much and thanks for saying you're from the U.S because it's important that Americans understand me ❤️❤️❤️
@@CookwithMel1 I’m from the capital of the United States. Washington DC. I went to school here my whole life. I was born in the 90s. So if I can understand you, there’s no reason why anyone else cannot understand you. You’re fine just the way you are. You have no work to be done on your accent 💪🏽👌🏽☺️
@@DylanBegazo thanks so much, you made my day. You're awesome!
I am so excited to have found you. I am not a Keto person but have gluten issues that are getting worse. I am so excited to find a pasta...Yayyyyyyyy
Oh man I'm so happy you can have it again. I couldn't survive without it ❤️❤️❤️
There's nothing wrong with her accent, it's really nice. I watch these videos just to hear her say, lets go.
Yes “let’s go “ love it 😂 😘
Ja. Her accent is lekker. Strange that I understand it perfectly. 😋. Thank you so much. Was really looking forward to this one. Have been wanting to make ravioli for ages. Have a blessed weekend.🙂
*** BLUSH ***
You have an adorable accent and I find you very easy to understand.
Thank you so much 💐💐💐
I actually love your accent. It is so charming.
Thanks so much 😊😊😊
I love your friendly voice and adorable accent. And definitely the recipes!!
Thanks so much Dawn ❤️
thank you for painfully going through different process in making keto pasta and put it in one video for us to have variety of options to choose from. You just gained one more subscriber 🙂
Aww thanks so much for the appreciation and support Rachel 💗
Amazing recipe..and your English is pretty good. Stay happy
Thanks so much 😊 ❤
Thank you Mel. Yes, yes I have all the ingredients and equipment. Looks delicious and very doable
Yay!! It's so nice when that happens. Thanks Paula
You don’t have a weird accent. I think your accent is very lovely!
Thanks so much ❤️
So well explained, thank you for the recipe and all directions to make it easier. Great video!
Thanks so much! 😊😊😊
I'm quite surprised about this pasta, but convinced it works well! All your recipes were great. Thank you Mel! 😊
Thanks so much Aleta, happy you like it. You're most welcome 😊😊😊
Danke Mel!
@aletalaveaux244 ohhh you're South African???
I'm so excited to try this recipe. I tried a different one and it doesn't freeze well at all. My husband and I drive a semitruck and we're trying to stick with keto. This will be a huge help! Thank you for sharing 😀
You're most welcome I hope you enjoy it! 😊
I am so curious. How do you drive and do keto? Do you take food with you on the road or come home every night?
English is not my first language and my hearing is starting to go, so sometimes struggle to understand people. But I have absolutely no problem understanding you. You speak very clearly and are easy to understand. So it seems strange to me that people have a hard time understanding, unless they have hearing issues to start with. I think people just like to complain or it’s your typical American who doesn’t like anyone different from them.
Hi M T it's great to meet you...thanks for your kind message and I'm glad you could understand me. I have had a few comments about it but didn't think of a particular nationality. For this recipe I just wanted anyone and everyone to be able to have it 😊
Please don't lump everyone into the "typical American" pile. I think the majority of Americans are not like that. Though surely some are but it's not "typical".
I begin a keto diet tomorrow!! I did it once a few years ago, and while it def has some challenges I think I'll be better prepared this time around to be less hangry and likely to cheat. This video has perfect timing! Will be trying this recipe sometime this week! Thanks and I've subscribed in hopes of more healthy stuff to try ☺️
Thank you for your support and please let me know if you have any questions. If you want to see how they turned out for someone else there are pics in the community section of the channel. All the best I hope you enjoy the diet.
Cheese and eggs are wonderful just make sure the cheese is low net carb count like she mentioned. When I started 4 years ago I focused primarily on removing all bread, pasta, potato and rice products from my menu. I then removed virtually all fruit, focus on green leafy vegetables, cauliflower, greens, etc. I did make cake using almond flour and shredded zucchini with erythritol instead of sugar of course. If you use erythritol then please DO get the finely ground version; it is not like sugar and harder to cook with.
@@im2yz4u17 lovely advice. With shortages this past year I used to grind my sweetener so it fine. I hope that's not the only keto cake you've had there are lovely ones out there. I can't stop experimenting with the spongecake recipe on the channel lol.
@@im2yz4u17 I'm actually making egg white frittatas with bell pepper, mushrooms, spinach, turkey bacon, a sprinkle of feta and chives as we speak!! I had my husband do the chopping and I'm about to pop them in :) we are totally on the same page!
@@im2yz4u17 I actually don't have too much of a sweet tooth unless it's "that time of month" but when that hits I either make sugar free pudding or get the bryers carb smart ice cream- only 5 net carbs for half a cup! Way better and cheaper than that Rebel stuff imo
Your English is perfect! Don’t worry about it. Thanks for this video 😉
Thanks so much Riz and you're most welcome.
Mel you are such an adorable person thanks for these simple recipes,, for 3 years I have been eating raw keto foods,, this is my turn over point! 🤗
Thank you so much, I'm glad you can enjoy more dishes and have more options available to you 😊
Thank you for the recipe!! Can you explain the dehydration? What do you use?
Hello, you're most welcome. I either leave it on my benchtop overnight or place in the oven for an hour. The oven should just have the fan and light on so set the temperature to the lowest setting.
Oh, Mel!!! Thank you so much for this recipe, you are brilliant!!
You're most welcome Eleen ☺ 😊 I hope you enjoy it.
I love your accent! It is very charming. Thank you for your great recipes. It's just what I've been needing!
Many thanks Elizabeth...hope you enjoy the recipes 😊
OMG I just loved this recipe. Thank you for your time and dedication. You have gained another subscriber to the channel.
Thanks also for the subtitles in Portuguese.
Hugs from Brazil.
Thanks so much Amanda and for your support. You're most welcome, I hope you enjoy it. All our recipes have Portuguese subtitles so please feel free to check them out. All the best 😍😍
So you actually made the pasta?
@@backtoasimplelife please check out the community section of the channel to see other people's pics and their review of this recipe
@@CookwithMel1 Where would I find that?
@@backtoasimplelife there is a menu bar at the top of each channel. Headers are Home/Videos/Playlists/Community
Thank you for this recipe, I really needed a good pasta recipe 😁 As an aside, in regards to your accent, I live in Australia and am surrounded by Australian and New Zealand accents, and your accent really isn't that different to what I hear every day 😊 It's amazing how some accents from all over the world can have so many similarities.
Thanks so much Annie. I fear my accent is a mix of all 3 countries lol... you're very kind, much appreciated. I love this pasta and I hope you really enjoy it. If you're in Melbourne I get my powdered cheese from La Manna in Essendon Fields 😊❤️😊
such an amazing recipe, Mel! i need to make these this week!
Thanks so much Molly...lovely to meet you. I hope you enjoy it 😊
Thank you very much for the awesome recipes. Living with diabetes is complicated because we are restricted of many delicious dishes and this is a very creative way to compensate. And your accent is lovely, I can understand every single word, don’t worry about it.
Thank you Enrique, I'm happy that this recipe is useful for you. I hope you enjoy it, thanks again 😊
I made this today. It's dehydrating now. I went with whole eggs and found I needed three to get the mixture to hold together nicely for a doubled recipe. I made noodles for stroganoff tomorrow. I will report back. I really hope these turn out great! I am a fan of the Keto Asian Flavour's noodle made with sodium lactate and calcium alginate, but I only like it for making spaghetti. The texture is too far off for making it for other uses.
Thank you for trying it out and love the amount of whole eggs you used. I would be interested to know which noodles shape you made. Unfortunately I have not made the noodles you mention so can't compare. It may be the other noodles are better given this is such a simple recipe. I am curious for sure 😊
So I made Keto alfredo instead of stroganoff. I had a hard time getting the dried noodles to soften in the sauce. Next time I will cook them in boiling water instead. The first day it was good, but the next day it was so much better. The noodles had absorbed some of the sauce and fully softened, and it was amazing! True comfort food. My noodles were a bit too thick, so I will try to get them thinner next time. I have another batch in the oven now. There are bands you can put on the ends of your rolling pin to control thickness, and I need them. Amazing recipe. Thanks for working on this! I wonder if I can swap out some of the parmesan with vital wheat gluten flour as gluten does not bother me. I will try it next time.
@@backtoasimplelife Thanks so much for letting me know. People love reviews from people so I am very grateful. I kept thinking about what you would think as I rhought it might be yourself who loved the viral noodles and I'm hoping you can give us a comparison. I have not made those so I can't. Which noodles shape did you make? This week I had a similar issue, but I hadn't thawed mine for long enough, but managed to fix it by adding water to the sauce and let it simmer. I don't think that's possible with a creamy sauce tho. You did really well to check it out the next day. Thank you so much!!!!
@@CookwithMel1 You're quite welcome. I was waiting to hear other people's experience making your noodles, but got tired of waiting and just went for it. It was totally worth it! I made fettuccini style noodles. The other noodle by Keto Asian Flavours has a perfect texture for spaghetti once the noodles have "cured." You should try it. It's totally worth it for spaghetti. But I don't like the texture for other styles of noodles. I like yours a lot for fetuccini, and it worked well for that so it should work for similar types of noodles. Next week I will use your recipe for ravioli and report back. Thank you!
@@backtoasimplelife Thanks so much. You made my day!!! So happy you like them. 😍😍😍
YOUR ACCENT IS AMAZING!!! LOVE IT!!!
Thanks so much 😊😊
*Perfect for a guilt-free pasta night.*
Thanks so much ❤️
Your accent was awesome, (I am guessing Australian) and your pasta looks great! I will be trying this recipe soon! I have been trying to get a Keto Pasta recipe! Yours will be my first!
Thanks so much Lee. We actually have a few keto pasta recipes. This one has a floury light cheese taste to it. I enjoy it because pasta is cheesy anyway. But if you think you might not like it we have quite a few others. Please check out our keto pasta playlist. I also highly recommend the Pasta 2.0 ❤️❤️❤️
Love this! Thank you 💓 Will be nice to use instead of zucchini noodles
Thank you Zanna and you're most welcome. Yes absolutely!
Love this tutorial, very well done. Are/were you a teacher?
The shape of your raviolis remind me of little suns. If after you used your fork to seal them, and then cut them with the proper size biscuit cutter to make them round instead of square, they would look exactly like sun raviolis.
Definitely going to try these Ms. Mel. Thank you again, I love your cheerful personality and inspiring recipes.
Aww Nicci, thanks so much. A cookie cutters would've been so much easier than trying to cut straight lines lol... wish I thought of that.
Hey we do a live video some Friday afternoon/evenings. I hope you join sometime so we can hang out together 😘
@@CookwithMel1 I wouldn't miss it. I have the little Bell on, so I will hopefully get your notification. :)
@@niccidee782 omg excited 😍
Ive been looking for a keto pasta recipe and this looks amazing!What do you mean by dehydration, baking in the oven? I don't have a dehydrator. Probably a dumb question but nonetheless. Lol.
Thanks. Yes exactly. Oven is good.
I can't wait to try this. I don't have Facebook or Instagram to share my photos but I will definitely let you know when I do (not going to store until all the snow passes).
I like your accent, and have no problem understanding you, but it was very thoughtful of you to note the CC for those who do. You are a great presenter and you cover so many questions before they are asked! Thanks so much for your hard work :) Much appreciated.
Thanks so much Norma. I hope you enjoy it and it's great to meet you.
Well done .. a next level of keto diet ❤️ love you for all your efforts ✌️
Thanks so much Ash ❤️ ❤️ ❤️
This is an amazing video!!! I absolutely HAVE to try this!!
Thanks so much 🩷🩷🩷
Hello Mel! Your video was absolutely wonderful. A few quick questions, please:
1) How long will the ravioli keep in the freezer?
2) Could this be used for pizza dough?
3) Is there a powdered parmesan cheese you can recommend that has no additives? Maybe one that is 100% parmesan?
Thank you!
Thanks so much.
1) I keep mine in an airtight container in the freezer and it should be used within 3 months.
2) Pizza Crust with variations is coming up and will be shared in the next day or two
3) the Kraft brand is nice. If you go to the Community section of my channel our subscriber Michael shared his Ravioli. There is a 2nd pic of the grated Parmesan he used. He said it tasted very close to pasta.
@@CookwithMel1 Thank you!
@@Jumbaride anytime. You're welcome.
@@CookwithMel1 Side note: Your accent is not weird. It's fabulous just like you. Happy Sunday!
@@Jumbaride thanks much hope you have a great day 😀
Un grand merci pour toutes ces recettes... l'anglais est parfait pour ma compréhension 😊
Merci beaucoup. Il devrait également être disponible en Français
that is a great video, I will definetely try it 🤤
Thanks so much
How do I Hydrate the pasta I haven’t got the machine is another way thank you
@@margaretcalleja9807 I also don't have a machine. You can leave it on your kitchen counter overnight or place in the oven on the lowest heat setting for an hour.
You have a lovely accent ;) I will make your pasta recipe! Thank you!
Thank you Niki ❤️❤️❤️❤️❤️
Please make sure you have a hard, dry cheese. Some people fail with this recipe and after asking I found they used a soft cheese 😊
Can we make pasta with your chicken flour recipe?
Another great recipe such a good chef 👩🍳 Thanku for keeping us thin such a lot of work love pasta day or night always a hit.. and we get sauce as well good lord
Love the accent clear as crystal
Thank you thank you so much!!
Love your accent and excited about your recipes!
Thanks Phyllis, lovely to meet you 😊
This pasta looks amazing!
Thanks so much Jazzy!!! Lovely to meet you 😊
Hi , great ideas!
Xantan gum is not digestible and it’s not healthy for digestion system is there any substitute for it? Thanks
Hi 👋
Thanks so much. Agar agar is a good substitute but it's not as strong as xanthan gum. You will need double the amount. ❤️❤️❤️
@@CookwithMel1
Thanks for quick response!
So do I need to use agar and gelatin both? Thanks
@S D yes...without those two binders the dough will turn out crumbly. You're welcome 😊
I can't wait to try this! I'll make my own video with my results as well as Instagram and FB, I'll tag you so you can see!!! Thank you so much for putting the work in to make these and you make it look so easy! Keep making awesome videos!!!
You're very welcome. I would love to see your spin on it. I think you're very creative. It's actually very easy, I think cutting the noodles is the hardest part lol. I'm subscribed to your channel so I won't miss it.
@@CookwithMel1 🥰🥰🥰
Appreciate your hard work
Yay you found this one! Thanks alot ❤️
Wow, this recipe is SUPER interesting. I am going to have to order some gelatin powder and try it out. I wonder if this would be useful for things like mozzarella sticks, cheese curds, onion rings, etc. I have been trying for a while now to find a good way to do those sides/appetizers in a keto way in the air fryer but I haven't found anything that works well yet. The ravioli got me thinking about cheese curds. Maybe wrap the cheese with this noodle and then roll it in some pork rind crumbs on the outside to crispy in the air fryer. If you figured out how to do keto onion rings in the air fryer that don't fall apart you'd be my hero. Fingers crossed.
Thanks so much. I love your ideas!!!!
Can we connect on Facebook..maybe send a message? I would like to work through your wish list. Thanks
Get some parmesan crisps from the store or make your own (more time consuming but cheaper and healthier if you leave out the extra stuff) I made some "fried" chicken wings in the air fryer using egg whites, parmesan crisps- beaten into a rough dust, if that makes sense- as batter with a touch of baking powder sprinkled in to add extra crispness and they came out SO good.
Great video with perfect Instructions.... 👍👍👍👍Keep up... 👍👍👍👍👏
Aww thank you so much for your kind words Ravi.
*woohoooodoingthehappydance* I'm the first and I didn't watch the whole video .... but I will😁👍😁👍😁😇!!!
Just one question, my dear Mel, do you know how many grams or ml the egg-whites are?
As I'm now watching the video another question comes up - can I let it dehydrate over night on the counter or is it better to dehydrate the pasta in the oven?
I know that I will try this recipe asap!!! 😁😇☺
Wishing you a beautiful weekend with your beloved ones,
Ela 🤗
Haha thank you Ela ❤❤❤❤❤
I had to google. Apparently 1 egg white weighs 30 grams. I learned something new today lol.
Sending great happy wishes for today
Hugs
Mel
@@CookwithMel1 hahaha, you are soooooo welcome, my dear friend, Mel 😋 😋 - you know I love to laugh and I know you do it too - always a pleasure to make someone happy 😁😇☺!!
Thank you for the google information (lol 😁😂🤣🤣) about the weight of an egg-white 👍👍!!
Just about the *"dehydration"* - do I have to dehydrate the pasta in the oven or is it possible to leave it on the counter of my kitchen over night?
It's pretty cold there!
@@StevePerryisthebest sending you a virtual cup of tea!
Absolutely...I tested dehydration on my benchtop too. It only took a few hours to dry and worked well.
But then...it's blazing hot here :(
@@CookwithMel1 thank you for your fast reply 😘😘 and for the cup of tea!!
Now I have to take a look of the ingredients of my parmesan powder if it's ok or if I have to take a look in another supermarket to find a better one!?!
Germany is pretty cold right now, windy and wet! 😱
And of course I will make some pics of the pasta and post it on Instagram!!
Big hugs,
Ela 🤗
@@StevePerryisthebest oh my...you complimented on my fast reply and then I don't reply for hours. But I fell asleep.
It's up to you of course friend
Thank you!!!
First time watching and it looks great. I would also like to add that your English is flawless so it's nice that you've added the CC but if people are complaining to you don't let them get to you.
Hello thank you it's lovely to meet you. I just want to accommodate everyone so they have this option and I guess we are all different. Thanks for connecting so glad you did 😀
This looks amazing! Thank you for the recipe. I'm doing carnivore right now and this will work for me. I will definitely try it this week. Is it possible to replace the xantham gum with more gelatin?
Thanks that is fantastic! Yes please double the amount of Gelatin instead 😊
Wow- you asked what I was planning to make and I stumbled on your vid on how to make pasta which is what I mentioned earlier. Amazing!
Thanks so much ❤️ I wasn't sure whether you had already seen it 😊
Hi, thank you for the recipe. You may have answered this, I might just have missed it. Can you cook or bake these noodles fresh after made, or do you have to dehydrate before using? Thank you
Hi there. I tested the lasagna noodles without dehydrating first and they held up beautifully. I do prefer dehydration though as it does help the structural integrity of the pasta when baking or cooking.
This looks interesting and I may try soon and, of course, post the results. Thanks again!
Hi Justin, thanks so much. Yes please do 😊😊😊
Right now in the States, Mel, the price of powdered cheese is off the charts! This is getting so crazy what the shops are charging, let alone online sellers. I do plan to make this one (ravioli). I'm crossing my fingers that we will start to see some price drops on many of our keto lifestyle products. Chickens couldn't have picked a worse time to get sick either! Have a wonderful week.
@@JustinElkinsII oh I didn't know that thanks for letting me know. I hope it gets better soon, and also that you enjoy the ravioli! ❤❤❤
Hi Mel, I will definitely give this pasta a try! Have you tried the famous molecular noodles, yet? Unfortunately I do not like their consistency very much, they are too “wet” for my taste, they won’t absorb any sauce. Too bad, since I had to buy all of these magic ingredients for those disappointing viral noodles…
Oh Polly I'm so sorry you didn't like them. To be honest I saw the recipe video but I wasn't prepared to spend 4 hours making noodles...and I was also put off buying sodium alginate because I couldn't justify getting just to make noodles, so I didn't try it. I think if I was more into noodles in a broth I would so have gone for it.
Thanks for giving this recipe a try. If you don't like it do please me let know because I will go back to the drawing board. I do want people to be happy with their meals. When chasing zero carb some things can get lost. I did like the noodles made with powdered parmesan and I enjoyed working with this dough.
I would try them again, and leave them in the calcium lactate bath longer. They shouldn’t be wet. When I made them we found them to be very similar to pasta, although al dente. I would defy someone who didn’t know how they’d been made to distinguish them from pasta. They also took only a few minutes to make-some of the instructions are not necessary, like making the sodium alginate mix set for at least 30 minutes. These noodle seem, if I understand the instructions, to take a lot longer, because I have to dehydrate them before I use them.
@@cynthiasymons great advice. Thank you
@@cynthiasymons Hi Cynthia, thank you so much for your input! May I ask which recipe you followed? Boiled eggs or egg powder, or Steve’s chicken noodle recipe? I don’t really know how to describe the mouthfeel of these noodles, they were so plump when chewing them, not soft like regular pasta. I did the egg powder recipe by the way…
@@polly6783 Hi, Polly. I used the egg powder recipe. When I made it, I felt it was too thick and was concerned about whether it would flow from my squeeze bottle. So I ended up adding about an extra cup of water to it. That may have made a difference. As I understand the chemical process, sitting in the calcium lactate bath is what firms it up. It is gross if it doesn’t solidify all the way-which may be what you encountered. Try using a bottle with a thinner tip on it, and let it sit in the calcium bath overnight and see if that helps. It’s really worth it if works for you, I think. Others have made good videos on it, including Wes at Hifalutin’ Low Carb and the Keto Twins. Maybe they have some tips that will help you. The lady at Keto Asian Flavours has a good initial video, but I don’t always agree with what she says. It’s helpful to look at some of the other attempts. I haven’t tried Steve’s chicken noodles, just because they don’t sound very good to me. ;)
So excited to try this recipe. I think your accent is lovely.
Aww thanks Kathy. I hope you enjoy it and if you have any questions please let me know.
Hi Mel, thank you for your effort! Is there a big difference between grated or powdered Cheese? Is it necessary to buy powdered or can I pulverize it myself in the blender?
Hi Tuelay you're most welcome. Many people are choosing to make their own to avoid additives. The powdered cheese has the same texture as almond flour.
Thanks Mel . Do I dehydrate cheese before I blend it to make my own cheese flour?
Great tutorial, thanks! I love your accent by the way😋
Thank you 😊
Thank you so much, Mel! It sure looks delicious and probably diabetes-friendly, I suppose?!
Also, I love your accent, it's so cute (and completely intelligible, for me). Are you Australian by any chance? Edit: Yep, just read your bio, you are!!
Hello, thanks so much. I always worry about being understandable lol. Yes it is diabetic friendly but that is dependent on the cheese one uses. Most are good but some add flour to grated cheese.
Love your accent! Thanks for sharing!
Thank you! 🥰
Crazy question. For spaghetti, do I need to cook it for the 1 min, or just add it to the sauce in the frying pan? I love the simplicity of the recipe. I'll get the cheese and get to trying it. Thanks for the informative video. Very well presented 😜
Hi Carol thank you. I would just add it to the sauce. Should only need a couple of tosses.
New subscriber. Nice to meet you sunshine. Thanks for sharing your hard work. Great tips and demos. 🌞💚🇨🇦
Thanks so much Elise, it’s lovely to meet you too 😊
We understand you JUST FINE!!! We love you!!!
THANK YOU SO MUCH ❤️❤️❤️
You are very clearly spoken and perfectly understandable. I’m from the UK and hail from the North East of England. I’m what they call a Geordie, even other English spoken people can’t understand that lmao. You are fine xx
Yay thanks so much Lyndsey! It's great to meet you 😊
And meeting you. Looking forward to your next post.x
@@lyndseybeaumont7301 thanks so much...working on it lol
I just subscribed to your channel! And I can’t stop watching all your videos, so many ideas
Thanks so much for the support ileana ❤️❤️❤️
Glad you're enjoying the channel 😊😊😊
I cant wait to try these. I have been looking for a keto pasta recipe and the way you explain it is so simple. Thank you.
Thank you Linda. I hope you enjoy it 😊
You are welcome
Your accent is beautiful, as are you. 💓🌸 Thank you for this recipe!
Thank so much Charlotte 😍😍😍 you're most welcome too
I thought I didn’t have an accent. I told my teacher friend who’s Irish. He said yes you do. I said no I pronounce my words perfectly. He said if you are in another part of the us or world you will sound different. They will be able to tell that you are not from around the area. Thus you have an accent. I was blown away and I said oh my gosh you are right!!!
Lol Cyndi I am curious to know what accent you have now 😊