NEXT DAY UPDATE: I just reheated the lasagna for lunch today. The lasagna noodles are still way mushier than I would prefer. It taste really good, but the texture is definitely off, lol....I have calcium chloride on order and will attempt this again soon. Several of you have said that calcium chloride will firm the noodles better, and I'll also leave them in the calcium bath overnight next time to see if that helps.
i left mine in over night and the noodles firmed up perfectly.. No one but me would eat them because the reminded them of worms. a little to much turmeric. I made mine with broth and my own chicken. They were great with sauce but but lacked in flavor. I hate to say it but they needed salt. When I get some spare time the lasagna is next.
That’s one great thing about the PSMF noodles from ketogenic woman they don’t go mushy at all and don’t change their texture after being in boiling soup and stored in soup over night in fridge or in the freezer.
Calcium chloride bath makes the noodles firmer. Calcium lactate bath makes them softer: Go to 2:30 on Keto Asian Flavor's video: ruclips.net/video/x273zTwsOCI/видео.html
I noticed that if I leave my noodles in the bath overnight in the fridge, they are firmer and don't release water when heated up. With these noodles being so thick, I would try letting them sit in the calcium bath for 24 hours. After an hour, you could cut them and then put them all in one bowl with the calcium bath so you don't have to find room for three pans in the fridge.
I left the noodles in the fridge overnight and they were a great texture. They kept their form and texture in the lasagna, and the result was really tasty. My one complaint is the lasagna was kinda watery. It may be from the noodles or the type of sauce, or a combination of the both. Regardless, I could not be more pleased with the results. I formed the noodles in various dishes and even a crepe pan and honestly I didn't need paper. After an hour or so they lifted themselves off the dish or pan. Thanks for the hard work!
Ketogenic Woman makes some great sheet pan noodles. They look good. Your noodles look really good too. I really miss lasagna on Keto, so I must try your recipe!
For firmer sheets you also can use calcium chloride instead of lactate, calcium lactate make softer noodles and calcium chloride make it harder that's why you need to put them in water and limon or baking soda to soft them Ann from Asian food said it on one of her videos
I love your experimentation and even more than that your enthusiasm, it's quite infectious. You've got we wanting to make noodles at 4am and I don't have any of the ingredients. Lol
I made these in vermicelli size. They were perfect for egg drop soup. I loved them. I used Knorr broth, parsley, butter, onion pdr. Made the egg drop , then added the noods. “ Perfect “ I added a pinch of blk pepper.
Looks great! I love watching your channel! I really like my lasagna extra savory so I add garlic and Italian seasoning ,parm cheese and shredded mozzarella to my cottage cheese for my filling. Even my Italian friends love it.
Use a pastry crust perforator to make tiny holes in the noodle right after it starts to firm up. It may help get the solution into the noodle enough to keep it from being mushy in the middle
I made the spaghetti noodles. I wanted them soft so I put 2 tsp vinegar in clean water after bath with baking soda. For a short time. I made the spaghetti. Was great. And the left overs I made chili Mac with blk Eden soy beans and cheese melted over it in oven. Yum.The longer the Speg sat the better it was I waited 3 to 4 days before I ate it. Was wonderful.
Success! Very happy it worked! I have taken a few stabs at this recently and have a few thoughts; 1. Cutting the noodles into thinner strips while they're in the water could cut down on the liquid-y blobs in the middle since you're increasing the surface area of the noodles making contact with the water 2. I like squirting the noodle liquid into the pan as opposed to pouring it, you have better control over the thickness, and you're able to leave a little space in the corner to pour the water in that won't disturb the shape of the noodle if you pour too hard. And making them thinner means you can make more noodles! 3( which I didn't try yet so it's hypothetical). If you were to freeze a thin layer of the calcium water into the bottom of the tray, then pour the noodle liquid into the tray, then cover it with warmer calcium water, the warmer water could thaw the layer of frozen water which will allow it to interact with the bottom of the noodles. Food for thought (and tasty food at that, following your recipe 😊)
For my next attempt, I'm planning to use calcium chloride (which allegedly firms up more) and soaking overnight in the fridge. Once I get it nailed down and perfected, I'll shoot an updated video 😉
Haha, I just saw that....I think it dropped a couple of hours after mine. Crazy! After watching her video, it never occurred to me to squeeze the inside juices out of the noodles.....I wonder if I could take a rolling pin with the larger lasagna noodles! I'll have to try it! LOL
You can use whole boiled eggs instead of egg yok powder. Keto Asian Flavours has a video on her channel. It is in the updated video from the beginning of November 2021.
You are correct....I haven't used hard boiled eggs yet because Ann did mention they have more of an egg smell, lol. And pealing hard boiled eggs is the bane of my existence 😂
Hey Nunya! Sperification and making edible food with sodium alginate has been around for a long time. I posted this in my description box. FUN FACT: The technique for creating "food worms" (or noodles) is not a new concept! I found this video back from 2014, by Imagination Station Toledo, showing how to do this using sodium alginate and calcium (plus a squeeze bottle): ruclips.net/video/zhquUUKw56Y/видео.html Also a good read about the origin of spherification: History of Spherification: www.chefsteps.com/activities/the-science-of-spherification Many of my viewers suggested pouring the batter into a baking sheet to see if lasagna noodles were possible weeks before I personally attempted it. It was a natural progression of thought and an easy leap to make for anyone who misses noodles.
You did a wonderful job and I am eager to try it as soon as my egg yolk powder gets here. Got the other ingredients and can't wait. Like you I miss my pasta and haven't had any that looked this good since about 4yrs. I have been doing low carb now for a while, so this looks promising. I saw your spaghetti video and loved it and had to order all the ingredients. Did some of the other pasta recipes on youtube and I will not do them again as they came out like rubber. My egg yolk powder should be here Monday. Yaaayy! I'll let you know how mine turn out! Stay cooking and experimenting!
Ann at Keto Asian Flavors has a new video showing how she makes the lasagna noodles: ruclips.net/video/06UeUiNS26U/видео.html Try soaking the lasagna noodles in the calcium bath overnight and see if they don't completely gell. I've done this with thicker noodles and it works.
I think your right about the 2 tbs may firm it more. What was it like a few hours later after it cooled down. You save us a lot of time by doing these trial and error videos, thank you.
Haha, happy to help!! I haven't revisited it since it cooled down...been busy editing the video and getting the recipe published on the website, lol I'll try to remember to publish a post on RUclips with how it is the next day as leftovers ;)
Yep! My plan is to try and spread it thinner, but I'm also planning to try Calcium Chloride instead of Calcium Lactate because someone commented that they had firmer noodles with the different calcium (It's on order!). I'll also soak them overnight instead of just 1 hour.
Yes, I've heard many people doing that, but I haven't tried it yet. The powdered egg yolks are my favorite so far :) Plus, I don't have to deal with the pain of peeling eggs, lol
@@HealthyAmbitions great way to peel hard boiled eggs would be to drain them, place them in a dry covered sauce pan and vigorously shake for about 30sec to 1 min. Eggs peel like magic.
New subscriber from Anita! Love your channel have you thought about maybe also taking out the noodle cutting it up and putting it back in the bath for another half an hour?
Thanks so much for visiting from Anita's channel and subscribing, Nicole! 💖💖 I definitely want to leave the lasagna sheets in the calcium bath longer, and doing a precut after an hour is a great idea. I'm also considering using Calcium Chloride as one of my viewers said that calcium solution created a firmer noodle for them.
Ketogenic woman makes a noodle mixture with around 4 basic ingredients blended in her Ninja and spread out on a silpat and baked for like 10 mins. It makes a flat sheet that can be cut into lasagna noodles or rolled up and cut into long noodles, however thick or thin that you want.
It seems like too much work. If I try I’ll do it by parts. Do the noodles one day and the rest the next day. I did make the cabbage lasagna and it was so full of liquid, and I did drain some of the liquid out. No more cabbage lasagna for me. I’m excited to try this out.
Looks great 👍 I added an extra half Tablespoon of the calcium lactate (1 1/2 T total) is to the water bath to firm up the spaghetti noodles. Worked well. Thank you for your bravery venturing into these wonderful recipes and techniques.
I'll definitely leave it in the calcium bath longer next time and slicing them after the initial gelling is a great idea. I've also heard that using calcium chloride produces a firmer noodle. I recently bought some, but haven't tried it yet :)
Why are you making assumptions without watching the video or reading the description box….mentions and links were given. But here is MORE information too. Sperification and making edible food with sodium alginate has been around for a long time. I posted this in my description box. FUN FACT: The technique for creating "food worms" (or noodles) is not a new concept! I found this video back from 2014, by Imagination Station Toledo, showing how to do this using sodium alginate and calcium (plus a squeeze bottle): ruclips.net/video/zhquUUKw56Y/видео.html Also a good read about the origin of spherification: History of Spherification: www.chefsteps.com/activities/the-science-of-spherification Many of my viewers suggested pouring the batter into a baking sheet to see if lasagna noodles were possible weeks before I personally attempted it. It was a natural progression of thought and an easy leap to make for anyone who misses noodles.
They definitely need to go in the calcium bath longer and the mixture needs to be spread thinner too. I also bought some calcium chloride which I hear makes for a firmer noodle, but I haven't tried it yet. Thanks for watching!
After watching her make the noodles in the blender with the leftovers, I had the same thought you had. My observation was that hers were too thin and yours are too thick. If you were to use an acrylic painting technique where you pour a puddle in the middle and tilt the pan to spread the "dough" around the pan, you can get it to roughly the thickness of a crepe` I would try using a high walled cookie sheet and then pouring the calcium chloride over the top. You shouldn't need the parchment paper. It will be thin enough to pernitrate all the way through. I would use a new non-stick (ceramic) cookie sheet. Just my thoughts.
I am the weird one because I love my noodles extremely soft. Also if you ever seen a potato ricer pour the batter into it at the church to keep cutting it really fast into the water and you have rice
I wonder if freezing the lasagna noodles would help keep them from mushing up. maybe dipping parchment paper in the mixture would help make thinner sheets.
Maybe, but would they re-mush (I don't think that's a word) once unfrozen? For my next attempt, I'm planning to use calcium chloride (which allegedly firms up more) and soaking overnight in the fridge. Once I get it nailed down and perfected, I'll shoot an updated video 😉
@@HealthyAmbitions I did my first attempt at noodles last night. I used a mixture of yolk powder and canned chicken. I didn't put any zanthan gum and no nutritional yeast. I used calcium chloride. they firmed up right away. I did a taste test and it was very disappointing. It had the texture and taste of bitter bean sprouts. I'm hoping spaghetti sauce will help it taste better.
Ohhhhh noodles pasta yummy. I love Italian dishes as well as rice. I can’t handle those noodles in the store or zucchini noodles or cauliflower rice I’ve tried never heard of the calcium chloride.
The noodles will puff up a bit, even using a flat tip (or so I hear, lol).....Next time, I plan to omit the xanthan gum (for a thinner batter) and use calcium chloride (instead of lactate) to see how that does.
These are still a work in progress, but I definitely recommend using calcium chloride instead of calcium lactate, and leave them setting in the calcium bath overnight.
My first attempt making the noodle batter - I used a food processor (because that's all I had) - FAIL. Was so thick it was nearly impossible to pour and squeeze out the bottle.
I just reheated the lasagna for lunch today. The lasagna noodles are still way mushier than I would prefer. It taste really good, but the texture is definitely off, lol
You did great only you made it too thick that's why the sheets didn't stabilize well with calcium bath. That was my mistake the first time I tried. Have made that suçcessfully many times since that mistake, and have always been al dente. Best to soak it overnight with calcium bath in the ref. Made adjustment with the sodium alginate too so it wont be too gummy. Calcium lactate works well especially if you want to keep it for over a week. But calcium chloride makes the settling faster
I haven't tried oat fiber in any of my recipes. It's a "questionable" ingredient among keto-enthusiast, lol...for myself, too much fiber really bloats me.
I had seen others with different Ingredients not the same so I am unsure but they make them thin by using a big cookie sheet. 11x17 or 13x17 not sure of the size but I think you just need to thin them out. Jus guessing of course
I definitely need to spread them thinner....I didn't use a cookie sheet because I needed room to pour the Calcium Bath over the noodles. If I get the noodles exactly how I want them, I'll make an updated video 😉
What would happen if one adds 1 Tbs oat fiber to firm it up for lasagna. Not noodles . I’m over the moon with excitement to make these. And experiment. This in skinny noods made a great egg drop soup with chkn broth, knorr chkn broth. Parsley butter.
OMG....To funny Keto Asian Flavors just came out with a video today! As for using a food processor, you can use it. My blender doesn't let me take the top off while it is running so I was having a hard time adding the ingredients so my first time didn't work. The only thing with the food processor is due to the water level being high it does seep out, but it did work. Now I just use my blender and stop it as I need to when adding my ingredients.
Yes! I saw her video! I never would have thought to squeeze out the "juice" to flatten the noodle. I wonder if I could use a rolling pin across the entire lasagna sheet, lol
Yep, I saw her video. I'll definitely keep experimenting this this recipe. My husband said he'd be happy to eat lasagna every week until I'm happy with the noodles 😂
i bet you could use whole eggs, just figure out how much liquid they are and remove that much water from the noodles recipe. im going to try that when i get some of the science experiment ingredients. chuckles.
Maybe soak them longer with the extra sodium alginate, then let them dry out for a while after soaking. You need to let the lasagna rest for at least 30-45 minutes. I know you will perfect these!! 🥰 WOOHOO!!! ❤ 💙 💜
I'm so impatient when it comes to food, lol I'm planning to soak them for a full 24 hours, in the fridge next time.....I need to make room for them. Once I get the recipe nailed down and perfected, I'll shoot an updated video 😉
Ann at Keto Asian Flavors tried this and, no matter how flat the noodles look initially, they will round up after soaking in the calcium bath. She has a new video showing how she makes udon noodles, lasagna noodles, and fettucinni noodles. ruclips.net/video/06UeUiNS26U/видео.html
I just watched that video last night....it never occurred to me to squeeze the inside juices out of the noodles.....I wonder if I could take a rolling pin with the larger lasagna noodles! I'll have to try it! LOL
Yes, and use a spatula to spread it out thinner too. I also think I need to let the batter rest longer as mine is retaining too many bubbles. My husband said he would be happy to eat lasagna every week until I'm happy with the lasagna noodles, lol
Oh no! I'm still planning to revisit these lasagna noodle to hopefully improve them, but I know a fathead dough based lasagna noodles works great, it's just way more calories than this.
Yes I did! I reached out directly to Modernist Pantry since they sell the product and here's what they said: "The sodium alginate only pulls in the calcium ions, and it is almost negligible to count because the bath can be used to produce hundreds of spheres. There’s no exact way to measure how much calcium is taken in per noodle that we have found."
Haha….don’t ever suggest to an Italian that they put cottage cheese in their lasagna! Gasp! My Italian mom taught me how to make lasagna using ricotta mixed with an egg and parsley, home made sauce, and Italian sausage (no ground beef). And lots of mozzarella and some Parmesan. But I also add provolone because I love it! Mmmmm……I think I might try this very soon!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
NEXT DAY UPDATE: I just reheated the lasagna for lunch today. The lasagna noodles are still way mushier than I would prefer. It taste really good, but the texture is definitely off, lol....I have calcium chloride on order and will attempt this again soon. Several of you have said that calcium chloride will firm the noodles better, and I'll also leave them in the calcium bath overnight next time to see if that helps.
i left mine in over night and the noodles firmed up perfectly.. No one but me would eat them because the reminded them of worms. a little to much turmeric. I made mine with broth and my own chicken. They were great with sauce but but lacked in flavor. I hate to say it but they needed salt. When I get some spare time the lasagna is next.
That’s one great thing about the PSMF noodles from ketogenic woman they don’t go mushy at all and don’t change their texture after being in boiling soup and stored in soup over night in fridge or in the freezer.
I wonder if adding a bit of psyllium would work?
Hey Erica! So sorry, I just saw this comment/question. Psyllium husk might work...I'll have to try it!
Calcium chloride bath makes the noodles firmer. Calcium lactate bath makes them softer: Go to 2:30 on Keto Asian Flavor's video: ruclips.net/video/x273zTwsOCI/видео.html
I noticed that if I leave my noodles in the bath overnight in the fridge, they are firmer and don't release water when heated up. With these noodles being so thick, I would try letting them sit in the calcium bath for 24 hours. After an hour, you could cut them and then put them all in one bowl with the calcium bath so you don't have to find room for three pans in the fridge.
Great idea! I will definitely let them site for 24 hours next time.....it will be a practice in patience 😂
I agree. I waited 2 days and they were spot on!
I left the noodles in the fridge overnight and they were a great texture. They kept their form and texture in the lasagna, and the result was really tasty. My one complaint is the lasagna was kinda watery. It may be from the noodles or the type of sauce, or a combination of the both. Regardless, I could not be more pleased with the results. I formed the noodles in various dishes and even a crepe pan and honestly I didn't need paper. After an hour or so they lifted themselves off the dish or pan. Thanks for the hard work!
Calcium chloride will give you a much firmer texture noodle. It works within minutes instead. Of hour[s). Good job!
Ketogenic Woman makes some great sheet pan noodles. They look good. Your noodles look really good too. I really miss lasagna on Keto, so I must try your recipe!
I was looking for this recipe. I just knew someone had it. Glad I found you.
For firmer sheets you also can use calcium chloride instead of lactate, calcium lactate make softer noodles and calcium chloride make it harder that's why you need to put them in water and limon or baking soda to soft them Ann from Asian food said it on one of her videos
I was just reading up on calcium chloride today. Thanks for the tip! I'll order some calcium chloride today.
I love your experimentation and even more than that your enthusiasm, it's quite infectious. You've got we wanting to make noodles at 4am and I don't have any of the ingredients. Lol
😂😂 These noodles definitely need a little work to perfect them, but the regular noodles are down right addictive!
I made these in vermicelli size. They were perfect for egg drop soup. I loved them. I used Knorr broth, parsley, butter, onion pdr. Made the egg drop , then added the noods. “ Perfect “ I added a pinch of blk pepper.
Nice job! I tried the original recipe it in my food processor and it worked.
So glad it worked for you in the food processor!
Looks great! I love watching your channel! I really like my lasagna extra savory so I add garlic and Italian seasoning ,parm cheese and shredded mozzarella to my cottage cheese for my filling. Even my Italian friends love it.
That sounds so good!!!
Use a pastry crust perforator to make tiny holes in the noodle right after it starts to firm up. It may help get the solution into the noodle enough to keep it from being mushy in the middle
Apparently it's better to freeze the sheets then let them deforst in Bath of calcium chloride after
I made the spaghetti noodles. I wanted them soft so I put 2 tsp vinegar in clean water after bath with baking soda. For a short time. I made the spaghetti. Was great. And the left overs I made chili Mac with blk Eden soy beans and cheese melted over it in oven. Yum.The longer the Speg sat the better it was I waited 3 to 4 days before I ate it. Was wonderful.
Success! Very happy it worked! I have taken a few stabs at this recently and have a few thoughts;
1. Cutting the noodles into thinner strips while they're in the water could cut down on the liquid-y blobs in the middle since you're increasing the surface area of the noodles making contact with the water
2. I like squirting the noodle liquid into the pan as opposed to pouring it, you have better control over the thickness, and you're able to leave a little space in the corner to pour the water in that won't disturb the shape of the noodle if you pour too hard. And making them thinner means you can make more noodles!
3( which I didn't try yet so it's hypothetical). If you were to freeze a thin layer of the calcium water into the bottom of the tray, then pour the noodle liquid into the tray, then cover it with warmer calcium water, the warmer water could thaw the layer of frozen water which will allow it to interact with the bottom of the noodles.
Food for thought (and tasty food at that, following your recipe 😊)
I've found that just soaking the noodles overnight in the calcium bath helps them firm all the way through.
I've noticed the same but forgot to mention it. Thanks for sharing
For my next attempt, I'm planning to use calcium chloride (which allegedly firms up more) and soaking overnight in the fridge. Once I get it nailed down and perfected, I'll shoot an updated video 😉
Ya she just released her video on lasagna, fettuccine and wontons.
Haha, I just saw that....I think it dropped a couple of hours after mine. Crazy!
After watching her video, it never occurred to me to squeeze the inside juices out of the noodles.....I wonder if I could take a rolling pin with the larger lasagna noodles! I'll have to try it! LOL
You can use whole boiled eggs instead of egg yok powder. Keto Asian Flavours has a video on her channel. It is in the updated video from the beginning of November 2021.
You are correct....I haven't used hard boiled eggs yet because Ann did mention they have more of an egg smell, lol.
And pealing hard boiled eggs is the bane of my existence 😂
Yes, I thought she was the actual inventor.
Hey Nunya! Sperification and making edible food with sodium alginate has been around for a long time. I posted this in my description box.
FUN FACT: The technique for creating "food worms" (or noodles) is not a new concept! I found this video back from 2014, by Imagination Station Toledo, showing how to do this using sodium alginate and calcium (plus a squeeze bottle): ruclips.net/video/zhquUUKw56Y/видео.html
Also a good read about the origin of spherification:
History of Spherification: www.chefsteps.com/activities/the-science-of-spherification
Many of my viewers suggested pouring the batter into a baking sheet to see if lasagna noodles were possible weeks before I personally attempted it. It was a natural progression of thought and an easy leap to make for anyone who misses noodles.
you have to let them set in the water for over night to firm up totaly and that is why she says to soften them in lemon water
Thanks for the tip :)
*Looks really good. Thank you for sharing* 😊
You can use boiled eggs blend with water
You did a wonderful job and I am eager to try it as soon as my egg yolk powder gets here. Got the other ingredients and can't wait. Like you I miss my pasta and haven't had any that looked this good since about 4yrs. I have been doing low carb now for a while, so this looks promising. I saw your spaghetti video and loved it and had to order all the ingredients. Did some of the other pasta recipes on youtube and I will not do them again as they came out like rubber. My egg yolk powder should be here Monday. Yaaayy! I'll let you know how mine turn out! Stay cooking and experimenting!
Thank you!!! Hopefully your egg yolk powder will arrive soon so you can try it!
If you want to try it tomorrow you could try the boiled egg version.
Steve at #seriousketo will be so proud of you!
Love his channel!
I used my food processor and it didn’t juice up as I needed so I put it in my ninja biggest cup blender. It held the 3 cups. That worked fine
Ann at Keto Asian Flavors has a new video showing how she makes the lasagna noodles:
ruclips.net/video/06UeUiNS26U/видео.html
Try soaking the lasagna noodles in the calcium bath overnight and see if they don't completely gell. I've done this with thicker noodles and it works.
Thanks for the tip!
i am sure she got her experiment from keto asian so she know
I think your right about the 2 tbs may firm it more. What was it like a few hours later after it cooled down. You save us a lot of time by doing these trial and error videos, thank you.
Haha, happy to help!! I haven't revisited it since it cooled down...been busy editing the video and getting the recipe published on the website, lol
I'll try to remember to publish a post on RUclips with how it is the next day as leftovers ;)
Wowzers, as always I'm impressed... I'll be attempting this as well soon... thank you for the experiment and the fantastic success!!
Blessings
Thank you!! These noodles definitely need some tweaking....once I get it nailed down and perfected, I'll shoot an updated video 😉
@@HealthyAmbitions in the tweaking are you attempting to make them thinner?
Blessings
@@HealthyAmbitions in the tweaking are you attempting to make them thinner?
Blessings
Yep! My plan is to try and spread it thinner, but I'm also planning to try Calcium Chloride instead of Calcium Lactate because someone commented that they had firmer noodles with the different calcium (It's on order!). I'll also soak them overnight instead of just 1 hour.
@@HealthyAmbitions awesomeness... I look forward to the updates 😊... thanks so much for the willingness to test.
Blessings
Love your attitude
Thank you! 💖
You can pour this batter over the back of a large spoon and you will not crater the batter
Keto Asian flavors has a new video out using sheet pans to make lasagna noodles and won ton wrappers and fettuccine.
Yes, I saw! So cool!
May add dry ingredients like ground chia or flax to strengthen the pasta. Will add fibre too. Bx
Interesting idea!
I tried processor. Did not work well.
My kind of playing in the kitchen and experimenting. I've made all these and love them. Bx
So much fun, right??!!
you can use two and a half hard boiled eggs liquified in place of powdered eggs or canned chicken
Yes, I've heard many people doing that, but I haven't tried it yet. The powdered egg yolks are my favorite so far :) Plus, I don't have to deal with the pain of peeling eggs, lol
@@HealthyAmbitions great way to peel hard boiled eggs would be to drain them, place them in a dry covered sauce pan and vigorously shake for about 30sec to 1 min. Eggs peel like magic.
hello - she did up her game and put them on baking sheets and they turned out great if you haven't seen it. I'm sure you have by now.
Wondering if you dry them for some time if they would turn out firmer in the end.
Because the reaction between the sodium and calcium creates a gelling effect, I don't think they would really dry out, but I haven't tried it either.
New subscriber from Anita! Love your channel have you thought about maybe also taking out the noodle cutting it up and putting it back in the bath for another half an hour?
Thanks so much for visiting from Anita's channel and subscribing, Nicole! 💖💖
I definitely want to leave the lasagna sheets in the calcium bath longer, and doing a precut after an hour is a great idea. I'm also considering using Calcium Chloride as one of my viewers said that calcium solution created a firmer noodle for them.
Ketogenic woman makes a noodle mixture with around 4 basic ingredients blended in her Ninja and spread out on a silpat and baked for like 10 mins. It makes a flat sheet that can be cut into lasagna noodles or rolled up and cut into long noodles, however thick or thin that you want.
I've tried her noodles, and they are okay, but these egg noodles are more like the wheat noodles, imho.
I've seen her noodles, but haven't tried them yet. I definitely need to! She has a ton of great PSMF recipes :)
It seems like too much work. If I try I’ll do it by parts. Do the noodles one day and the rest the next day. I did make the cabbage lasagna and it was so full of liquid, and I did drain some of the liquid out. No more cabbage lasagna for me. I’m excited to try this out.
Looks great 👍 I added an extra half Tablespoon of the calcium lactate (1 1/2 T total) is to the water bath to firm up the spaghetti noodles. Worked well. Thank you for your bravery venturing into these wonderful recipes and techniques.
You are so welcome and thanks for the tip!
Bet you could put sliced ones in and leave a while to help
I'll definitely leave it in the calcium bath longer next time and slicing them after the initial gelling is a great idea. I've also heard that using calcium chloride produces a firmer noodle. I recently bought some, but haven't tried it yet :)
Yummy! My favorite keto pasta is the hearts of palm spaghetti from Natural Heaven!
I really enjoy hearts of palm spaghetti too!
Brilliant idea!
Thanks!
Great! Keep us posted.
Will do!
Why do you do not mention or linked to the original founder of that recipe?
Why are you making assumptions without watching the video or reading the description box….mentions and links were given.
But here is MORE information too.
Sperification and making edible food with sodium alginate has been around for a long time. I posted this in my description box.
FUN FACT: The technique for creating "food worms" (or noodles) is not a new concept! I found this video back from 2014, by Imagination Station Toledo, showing how to do this using sodium alginate and calcium (plus a squeeze bottle): ruclips.net/video/zhquUUKw56Y/видео.html
Also a good read about the origin of spherification:
History of Spherification: www.chefsteps.com/activities/the-science-of-spherification
Many of my viewers suggested pouring the batter into a baking sheet to see if lasagna noodles were possible weeks before I personally attempted it. It was a natural progression of thought and an easy leap to make for anyone who misses noodles.
I would think you could let them dry a bit after doing the higher alginate and longer bath
They definitely need to go in the calcium bath longer and the mixture needs to be spread thinner too. I also bought some calcium chloride which I hear makes for a firmer noodle, but I haven't tried it yet.
Thanks for watching!
Can you use the calcium lactate water for more than 1 batch of noodles? And would they get firmer using 2 tablespoons of the lactate instead of 1?
After watching her make the noodles in the blender with the leftovers, I had the same thought you had. My observation was that hers were too thin and yours are too thick.
If you were to use an acrylic painting technique where you pour a puddle in the middle and tilt the pan to spread the "dough" around the pan, you can get it to roughly the thickness of a crepe`
I would try using a high walled cookie sheet and then pouring the calcium chloride over the top. You shouldn't need the parchment paper. It will be thin enough to pernitrate all the way through. I would use a new non-stick (ceramic) cookie sheet. Just my thoughts.
I am the weird one because I love my noodles extremely soft. Also if you ever seen a potato ricer pour the batter into it at the church to keep cutting it really fast into the water and you have rice
Bought a real blender - will be trying this lasagna noodle idea. Maybe use calcium chloride to get the firmer noodle (per Ann)
I wonder if freezing the lasagna noodles would help keep them from mushing up. maybe dipping parchment paper in the mixture would help make thinner sheets.
Maybe, but would they re-mush (I don't think that's a word) once unfrozen? For my next attempt, I'm planning to use calcium chloride (which allegedly firms up more) and soaking overnight in the fridge. Once I get it nailed down and perfected, I'll shoot an updated video 😉
@@HealthyAmbitions I did my first attempt at noodles last night. I used a mixture of yolk powder and canned chicken. I didn't put any zanthan gum and no nutritional yeast. I used calcium chloride. they firmed up right away. I did a taste test and it was very disappointing. It had the texture and taste of bitter bean sprouts. I'm hoping spaghetti sauce will help it taste better.
Ohhhhh noodles pasta yummy. I love Italian dishes as well as rice. I can’t handle those noodles in the store or zucchini noodles or cauliflower rice I’ve tried never heard of the calcium chloride.
Could you use a pastry bag with a wide fat tip like the ones used for cake frosting?
The noodles will puff up a bit, even using a flat tip (or so I hear, lol).....Next time, I plan to omit the xanthan gum (for a thinner batter) and use calcium chloride (instead of lactate) to see how that does.
I haven’t tried these yet, but I’m interested in comparing them to the Egglife wraps that I currently use for lasagna.
These are still a work in progress, but I definitely recommend using calcium chloride instead of calcium lactate, and leave them setting in the calcium bath overnight.
You can use whole hard boiled eggs.
That's what I've heard, but I haven't tried it yet. I have a terrible time pealing boiled eggs 😂😂
My first attempt making the noodle batter - I used a food processor (because that's all I had) - FAIL. Was so thick it was nearly impossible to pour and squeeze out the bottle.
Yeah, it seems using a food processor is a bit hit or miss, depending on the brand.
Great job !!! thank you 😊
Thank you too!
How long do they keep in frig?
Let us know how it holds up the next day from fridge to reheating? Amazing so far!🎉
Will do!
I just reheated the lasagna for lunch today. The lasagna noodles are still way mushier than I would prefer. It taste really good, but the texture is definitely off, lol
You did great only you made it too thick that's why the sheets didn't stabilize well with calcium bath. That was my mistake the first time I tried. Have made that suçcessfully many times since that mistake, and have always been al dente. Best to soak it overnight with calcium bath in the ref. Made adjustment with the sodium alginate too so it wont be too gummy. Calcium lactate works well especially if you want to keep it for over a week. But calcium chloride makes the settling faster
Love the ability to make lasagna noodles. Have you ever tried using Oat Fiber?
I haven't tried oat fiber in any of my recipes. It's a "questionable" ingredient among keto-enthusiast, lol...for myself, too much fiber really bloats me.
I had seen others with different Ingredients not the same so I am unsure but they make them thin by using a big cookie sheet. 11x17 or 13x17 not sure of the size but I think you just need to thin them out. Jus guessing of course
I definitely need to spread them thinner....I didn't use a cookie sheet because I needed room to pour the Calcium Bath over the noodles. If I get the noodles exactly how I want them, I'll make an updated video 😉
@@HealthyAmbitions awesome. Love the videos
What would happen if one adds 1 Tbs oat fiber to firm it up for lasagna. Not noodles . I’m over the moon with excitement to make these. And experiment. This in skinny noods made a great egg drop soup with chkn broth, knorr chkn broth. Parsley butter.
Poke the sheet with tooth pick while still soak in calcium lactate.
OMG....To funny Keto Asian Flavors just came out with a video today! As for using a food processor, you can use it. My blender doesn't let me take the top off while it is running so I was having a hard time adding the ingredients so my first time didn't work. The only thing with the food processor is due to the water level being high it does seep out, but it did work. Now I just use my blender and stop it as I need to when adding my ingredients.
Yes! I saw her video! I never would have thought to squeeze out the "juice" to flatten the noodle. I wonder if I could use a rolling pin across the entire lasagna sheet, lol
Actually I believe her actual noodle recipe came out first.
I tried to make broccoli and cauliflower soup in the bullet and my food processor and it was awful. I want to buy a ninja. It made the soup so creamy.
I'm a die-hard BlendTec fan, but I've heard good things about the ninja :)
I used a regular blender and it worked fine.
Good to know!
Oh wow! Thanks
You bet!
Using calcium chloride in the solution will make them firmer and harder (perfect for lasagna )
I bought some calcium chloride about a month ago but haven't' tried it yet. I need to get back to that! 😀
This is awesome! I'm glad to see this experiment! You rock!
Glad you enjoyed it!
Ann from Keto Asian Flavours has a new video on how to make lasagna. Check out her new video.
Yep, I saw her video. I'll definitely keep experimenting this this recipe. My husband said he'd be happy to eat lasagna every week until I'm happy with the noodles 😂
i bet you could use whole eggs, just figure out how much liquid they are and remove that much water from the noodles recipe. im going to try that when i get some of the science experiment ingredients. chuckles.
LOL, kitchen chemistry!
Maybe soak them longer with the extra sodium alginate, then let them dry out for a while after soaking. You need to let the lasagna rest for at least 30-45 minutes. I know you will perfect these!! 🥰 WOOHOO!!! ❤ 💙 💜
I'm so impatient when it comes to food, lol
I'm planning to soak them for a full 24 hours, in the fridge next time.....I need to make room for them. Once I get the recipe nailed down and perfected, I'll shoot an updated video 😉
Go girl !!! Make me a happy lady . Xx manny thanks. X
LOL 🙌🙌
I think a cookie press with a flat blade into the water would make a good noodle.
Ann at Keto Asian Flavors tried this and, no matter how flat the noodles look initially, they will round up after soaking in the calcium bath. She has a new video showing how she makes udon noodles, lasagna noodles, and fettucinni noodles.
ruclips.net/video/06UeUiNS26U/видео.html
I just watched that video last night....it never occurred to me to squeeze the inside juices out of the noodles.....I wonder if I could take a rolling pin with the larger lasagna noodles! I'll have to try it! LOL
Nice, bu these noodles need to be far thinner, which I’m sure is possible.
maybe if you pour it out on a sheet pan it might be thinner.
Yes, and use a spatula to spread it out thinner too. I also think I need to let the batter rest longer as mine is retaining too many bubbles. My husband said he would be happy to eat lasagna every week until I'm happy with the lasagna noodles, lol
@@HealthyAmbitions LOL What time is dinner?? We can all come over. LOL
😂
Keto Asian adds alittle lupin flour to her noodle recipe that might help
Wow, I just made lasagna with the chicken sandwich meat. I wish I would of seen this video before 😳 it was good but not the same.
Oh no! I'm still planning to revisit these lasagna noodle to hopefully improve them, but I know a fathead dough based lasagna noodles works great, it's just way more calories than this.
Cathy, did you ever get a confirmation of the carb count for the noodles made this way? Thank you for your informative, fun, transparent videos.
Yes I did! I reached out directly to Modernist Pantry since they sell the product and here's what they said:
"The sodium alginate only pulls in the calcium ions, and it is almost negligible to count because the bath can be used to produce hundreds of spheres. There’s no exact way to measure how much calcium is taken in per noodle that we have found."
Definitely try ricotta cheese in your lasagna! And the pasta sauce is pronounced RAY-O's. :)
I’ve made lasagna with ricotta plenty of times too 😉 I did not know the proper pronunciation though! 😂
@@HealthyAmbitions I prefer cottage cheese as well!
Haha….don’t ever suggest to an Italian that they put cottage cheese in their lasagna! Gasp! My Italian mom taught me how to make lasagna using ricotta mixed with an egg and parsley, home made sauce, and Italian sausage (no ground beef). And lots of mozzarella and some Parmesan. But I also add provolone because I love it! Mmmmm……I think I might try this very soon!
I’d put the xanthan gum back in
I don’t have a blender, but my food processor worked just fine.
Good to know! Maybe it depends on the food processor because I'm hearing mixed reviews on that.
2 whole fresh uncooked eggs to 2 1/2 cups water. Everything else is the same.
Dehydrate them