Great recipe, but i wouldnt go 100% lupin flour. Too many brands have a bad bitter taste or spungy structure all over the world. Id mix it with 30% lupin flour and coconut/almond flour. If you insist working with 100% LF, mix plenty Erythirol sugar replacement and salt in there. Works perfect. Xanthan gum or/and Arabic gum is a necessary. Great vid again!
I live in USA and the brand that i got is lupin from Carrington. I used only 1 egg and works! The dougjt is not easy to make to be thin as i wish to have but... work! Thanks so much! Sou brasileira, tentei eacrever em.ingles para ajudar as outras pessoaa pois vi mtas q moram nos estados unidos tb... a marca q tem no brasil nao tem aqui. Mas funciona! Comp disse nao consegui esticar a massa para ficar no ponto fino para espaguete ( linguini ) mas deu certo mesmo ficando uma massa um pouco maos grossa. Faço dieta cetogenica e achei um opcao exclente!
Glad you liked it! With keto recipes sometimes we have to come to some kind of compromise but as you said, even if it's not as easy and thin as 'regular' dough, it's still delicious and best of all ....low in carbs! 😘
Found it extremely hard to work with, with 2 eggs. I had to add a lot of extra flour, and then it was more of a dumpling consistency than a noodle. The more I tried to thin it out, the more sticky it became. Maybe it's the difference of lupin flour ?🤷♀️
I think so. Despite not being as soft as pasta dough made out of 'regular' flour, as you can see from the video, my dough is quite pliable and easy to work with. I think it might be the Lupin flour brand.
The brand I use is called 'Piu' Bene'. I buy it from a shop which sells organic things and is based in Italy .The flour is sweet and not bitter at all.
Hello and sorry if my reply comes somewhat late. You are completely right, some brands of lupin flour are bitter. I live in Italy and I use a brand which is sold in a local store. The brand is called: 'Più Bene'. It's nice and it isn't bitter at all.
This recipe does not work with 2 eggs and Anthony's lupin flour. I am in USA, so Italian lupin flour is not available. Do you think it would work with just one egg with the 60g lupin flour? I'd hate to have another sticky mess on my hands!
I'm so sorry that our flours are different. Yes I agree with you, I think it would be better for you to use only one egg. If it is not enough, then try adding some egg white until the consistency is ok. Let me know on the outcome. Keeping fingers crossed for you!
I make it on a regular basis and it's tasty and turns out fine. Even people who don't usually eat Keto have tried it and liked it. Is it the taste of lupin flour that you don't like?
I'm sure you did. I found a brand which makes sweeter lupin flour, but I'm based in Italy and it's sold in my local supermarket. If you want you can add spices and herbs to make it better.The texture is given by the xanthan gum, which is needed to keep everything binded together. You could try using a little less of it just to see if the texture meets your taste more. Sorry you didn't like it. I only post recipes which I personally use.
Hi! As far as I know, it can be substituted following the ratio 1:1 , but to tell you the truth, I've never tried myself. I don't know if the texture changes.
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Great recipe, but i wouldnt go 100% lupin flour. Too many brands have a bad bitter taste or spungy structure all over the world. Id mix it with 30% lupin flour and coconut/almond flour. If you insist working with 100% LF, mix plenty Erythirol sugar replacement and salt in there. Works perfect. Xanthan gum or/and Arabic gum is a necessary. Great vid again!
Thanks for your feedback and for liking the recipe👍
Thank you for this recipe! Much more simple than the others on RUclips. Can't wait to try it. 😊
Great! Let me know once you've made it. Enjoy!
Che ricetta perfetta! Avresti le informazioni nutrizionali per la pasta per ogni 100g? Specificamente i carboidrati netti? Grazie mille!
Here are the macros for the quantity used in the video: calories: 353 - carbs: 19.8 - protein: 33 - fat: 13. Enjoy ❤️
Very beautiful recipe
Thank you so much!😊
Merci beaucoup
You're welcome 🙂
I live in USA and the brand that i got is lupin from Carrington. I used only 1 egg and works! The dougjt is not easy to make to be thin as i wish to have but... work! Thanks so much!
Sou brasileira, tentei eacrever em.ingles para ajudar as outras pessoaa pois vi mtas q moram nos estados unidos tb... a marca q tem no brasil nao tem aqui. Mas funciona! Comp disse nao consegui esticar a massa para ficar no ponto fino para espaguete ( linguini ) mas deu certo mesmo ficando uma massa um pouco maos grossa. Faço dieta cetogenica e achei um opcao exclente!
Glad you liked it! With keto recipes sometimes we have to come to some kind of compromise but as you said, even if it's not as easy and thin as 'regular' dough, it's still delicious and best of all ....low in carbs! 😘
Did you use 60 grams of the flour to the one egg
Hi! No I used 2 eggs to 60g of flour as stated in the video but unfortunately I didn't specify the size of the egg, which was medium size.👍
@@ketolowcarbcook I was asking the comment above how she made hers
Found it extremely hard to work with, with 2 eggs. I had to add a lot of extra flour, and then it was more of a dumpling consistency than a noodle. The more I tried to thin it out, the more sticky it became. Maybe it's the difference of lupin flour ?🤷♀️
I think so. Despite not being as soft as pasta dough made out of 'regular' flour, as you can see from the video, my dough is quite pliable and easy to work with. I think it might be the Lupin flour brand.
@@ketolowcarbcook yes, will try again with a different brand. 😊
Great! Let me know👍😊
@@ketolowcarbcook What brand of Lupin Flour do you use?
The brand I use is called 'Piu' Bene'. I buy it from a shop which sells organic things and is based in Italy .The flour is sweet and not bitter at all.
What brand of flour do you use? I have been told that brands have very different tastes.
Hello and sorry if my reply comes somewhat late. You are completely right, some brands of lupin flour are bitter. I live in Italy and I use a brand which is sold in a local store. The brand is called: 'Più Bene'. It's nice and it isn't bitter at all.
Ive heard Anthonys is one to avoid for lupin flour as its somewhat bitter but thats what Ive seen others say, not tried it personally.
Can you use a pasta machine to cut this?
Yes, you can. It's much easier actually 🙂
@@ketolowcarbcook Thank you!
Welcome!
This recipe does not work with 2 eggs and Anthony's lupin flour. I am in USA, so Italian lupin flour is not available. Do you think it would work with just one egg with the 60g lupin flour? I'd hate to have another sticky mess on my hands!
I'm so sorry that our flours are different. Yes I agree with you, I think it would be better for you to use only one egg. If it is not enough, then try adding some egg white until the consistency is ok. Let me know on the outcome. Keeping fingers crossed for you!
There might be a difference in the size of the egg. Europeans often use size M while American recipes are mainly for size L.
You're spot on. Never thought of that. I will specify the egg size in my next videos. Thank you!🤗
Can you make this without eggs please ?
I think you could, but you will need another binder. Maybe psyllium husk and more xanthan gum. Will do a video in the future😊
@@ketolowcarbcook thank you!
Have you tried this flour for a pizza?
Yes, I have and it tastes good. Will make a video in the future.
This was one of the worst keto recipes I've tried.
I make it on a regular basis and it's tasty and turns out fine. Even people who don't usually eat Keto have tried it and liked it. Is it the taste of lupin flour that you don't like?
@@ketolowcarbcook it’s the texture. It tasted like sawdust. My family said it reminded them of a corn tortilla. I wanted to love it…
I'm sure you did. I found a brand which makes sweeter lupin flour, but I'm based in Italy and it's sold in my local supermarket. If you want you can add spices and herbs to make it better.The texture is given by the xanthan gum, which is needed to keep everything binded together. You could try using a little less of it just to see if the texture meets your taste more. Sorry you didn't like it. I only post recipes which I personally use.
Hi, Can I replace the xanthan gum for agar agar?
Hi! As far as I know, it can be substituted following the ratio 1:1 , but to tell you the truth, I've never tried myself. I don't know if the texture changes.