Hi everyone! I have updated the recipe and process for making Homemade Shirataki Noodles. Check out this video to see a MUCH better way to create these better-than-store-bought noodles: ruclips.net/video/64UiwRb3s-A/видео.html
I just want to thank you for your original video on how to make shirataki noodles! I had the exact same ingredients that you had, Brad names and everything, and I did it three times and it kept getting flopped. The key was to put the pasta maker into the boiling water while you were twisting the pasta maker! I finally made noodles! And they came out fantastic! Thank you thank you thank you so much!
You are a legend! This is the only video on the world wide web / You Tube that shows how to make these! Seeing you do it live is really motivating! Thank you so much for this! I wouldn't have had any idea how to do this if it weren't for your videos. So much better looking and less expensive than what I can find at my local big box in Northern Michigan. I predict your original videos and this one will accumulate many views in the years to come. I am looking forward to trying these with the recipe for Shirataki Noodles with Thai Curry Sauce from Pailin's Kitchen channel, here on RUclips.
Wow! Totally blushing now. I really hope your noodles turn out perfect so I can live up to my new "legend" status... ;) I have been getting into the 3-2-1 sauce recently, probably because it is so simple to make and can be varied by adding other ingredients to taste. It is simply 3 parts soy sauce (I use low-sodium version), 2 parts oyster sauce, and 1 part sesame oil. Yum, yum. For a hotter version, I have been adding various chili sauces to the mix and/or garlic (fresh or powder) and/or onion (fresh or powder), plus a touch of sweetener to balance out the hot pepper.
UPDATE: I have been playing with these, and today I made some 'macaroni' with the 'rope' disc in the Pasta Press. I added some cheddar cheese powder into the water before I added the glucomannan powder and whisked it thoroughly so it was completely dissolved. Then I proceeded as in your video, until I got to the part where you press them into the water. I only made 2-3 turns of the Press before cutting them off so that they were shorter and came out looking a lot like macaroni noodles. I wish YT allowed photos, I'd love to post a pic. Thanks again for your video, I'm having toooo much fun with these, lol!
How cool!! That's wonderful news. Did the taste of the cheddar cheese powder shine through? Do you have PowerPoint? You could make a presentation with some of your pictures and save it as a video. That is how I made my first YT video. I would love to see the pics too. If you have FaceBook, you could post some pics there if you want. I'm so happy you are having so much fun experimenting! Thanks so much for reporting back so we can share in your excitement. :)
Summary: Mix: Water: 2 1/2 cups Glucomannan powder: 1 1/2 tbsp Wait 15 min until mixture is thick but can still flow back together. Microwave for 3-4min, stirring intermittently. Then wait till it drops from 115-120F to ~90F. Mix: Water: 1 tbsp Pickling lime: 1/2 tsp Mix the glucomannan goo with pickling lime slurry for 50-70 strokes. Quickly put mixture into pasta press and squeeze into nearly boiling water at the surface of the water.
This is a wonderful video! I've been addicted to Jun's kitchen and really want to start making my own stuff from scratch, but all the amazing dishes with pasta or noodles don't fit into the whole low-carb thing I got going on. I'm really really excited to try this! Thank you so much for posting!
Just made this. OMG, this is the bomb! While dry frying I threw in some leftover salmon a wedge of laughing cow cheese and sprinkled some dill on top! Sure beats paying $2.50 a bag! Can't wait to try more recipes.
Wonderful news! I am grateful that you took time to share your success with me. I am always happy to hear when people have good luck with the recipe and process. Thanks!
Shiritaki noodles have a consistency that is closer to "cellophane" noodles, which the average person is likely not to consider to be an alternative to regular pasta noodles. You recipe that adds 2T of oat flour yields something with a consistency much closer to wheat pasta or egg noodles. Adding a bit of turmeric will even make them yellow. BTW, there's no reason why the one cup of water cannot consist of a beaten egg plus water to make a cup, for true egg noodles with no carbs! Alternatively, the aquafaba liquid from a can of garbanzo beans can replace about half of the water. Contrary to common belief, the aquafaba is thicker than water primarily from dissolved proteins, not starches. Finally, there's also no reason why some neutral flavored protein powder can't be added to the mix, so that the noodles have some nutrition beyond being just a source of fiber. In fact, adding 2T of whey protein would give about 30 grams of protein in the cup of noodles, compared to 7 grams in a cup of cooked egg noodles.
I was just about to order ziti from Miracle Noodle. Instead I’m ordering the ingredients shown here and pulling out my old pasts press. Looking forward to trying these!
I have two questions I haven’t seen asked, if they already were please forgive me for making you repeat yourself. What is the importance of the press touching the water? I have a Mercado extruder which wouldn’t work for that method. Also have you heard of anyone using an old fashion twist cookie press for this?
@@countrypleasure1 Hello! Sorry for the late reply. I did not get notified of your comment via my inbox. My very first experiments included a cookie press with a plastic nozzle used for writing words on cakes. It worked great, but squeezing one noodle at a time wasn't something I felt like doing. Placing the end of the pasta press on top of the water allows the noodles to harden into the "noodle" form quickly. Otherwise, if the press is held above the water, the noodles could stretch out of shape or break off before hitting the water. There's no rule stating you cannot do that. You just have to accept any strange shapes that might occur. I am sorry to say that I do not know what a Mercado extruder is. If it is a machine that only extrudes horizontally, your noodles will likely all stick together and/or break off as they hang off the end of the device. Hope I answered your questions.
This is awesome! I thought you would have to use a lot more glucomannan. I am going to make this after I get done with my extended fast (I am on day 13 now) and see if I can make tortillas out of it:)
@@speedyflygirl3107 my guess is that probably something more like rice paper wrap for spring rolls would be the closest you could get to tortilla. but IDK would like to know as well :)
Oh, My! Thank you so much! Buying these noodles in the store is quite pricey, and I use glucomannan ALOT, so I always have it on hand. I'm going to get a pasta press, and try your recipe. You have saved me a ton of money!
This is so awesome. Thank you! I want to try it today but I don't have the pasta press yet. You answered all of my questions in the description. The packages in the grocery store look so unappealing, but this looks great.
Hi there! You could still make the recipe but simply place it into a squarish container and let it cool down and firm up that way. This block form is called konnyaku. You can either cut it before or after boiling it. When I first started making the noodles, all I had was a plastic cake decorating set and pressed the noodles out one at a time using the single-hole writing tip. Thanks for watching and for taking the time to leave a comment. I appreciate it!
There are a few other videos showing how to do this and I like the fact that they are short. But I always come back to your videos because they are thorough and show step by step instructions. You are, as some are saying, becoming a legend in this area. Let me encourage you to go further. Please make a video showing your way of making the block form of konjac. I have the feeling that it could serve as a sort of alternative or complement to tofu as it appears to have similar properties with the advantage of no carbs. I also have the feeling that the block form might accept all sorts of additions to make it interesting. Play with it..we will be watching. Also consider showing how Konjac can be used to create a jello or gelatin like substitute which may not be as firm as the block form. Lots of stuff your viewers still want to know about konjac. Lastly, you should be rewarded for your hard work so I encourage you to write an online pamphlet or book and explore ways to take advantage of Google’s ad dollars etc for videos that tend to have larger followings. You deserve it! As a teaser for the book you might say that you reveal how you got started in all this and how it has helped you as you have helped others. Best wishes, Continued Success!
Ditto everything Milo said. You're a goddess! Regarding Gina Poudrier's request for rice about a month ago. I got a gizmo from eBay that might be of use. It's a lattice roller, or docking roller. I actually bought one about 2 years ago, never used it because I didn't have your guide to go by. lol Now all I need is to see how you make your blocks. I'm thinking slice it thin as possible, roll that lattice cutter over the thin sheets, and we've got rice! Check this out on eBay. ..Baking Tool Cookie Pie Pizza Bread Pastry Lattice Roller Cutter Plastic R5L Bless you, bless you, bless you!! Anxiously awaiting your next shirataki post, Tere ps...Can we figure a way to do lasagne noodles?
Wow I made a batch today.Super simple I used a slightly different dye it had a few thicker holes. It boiled up fine. I think the thinner holes come out better. Thanks for the the great video
Wow, I'm so impressed with your stick to it. Thank you so much for sharing. I am also working at losing weight and keeping my blood sugar's under control. I have bought some of the shirataki noodles in the store. But yours look at sound much better when it comes to taste. Again thank you for working hard to do this and share it.
I got all the ingredients together and tried my hand at making these. I ordered the pasta press but didn't want to wait until it came in, so I just used a ziploc bag and cut a tiny snip out of one corner, filled it with the mixture and squeezed into boiling water. It worked until the ziploc bag burst, lol. So I just blopped the rest in spoonfuls and am in process of cooking it all for 30 minutes. I'll use the blops to grate for a 'rice' texture. I definitely need the pasta press, however, because my hands were hurting after trying to squeeze the batter through the bag. One question: my mixture set up much faster than the time you suggested, about 5 minutes or so. I also noticed that there were lots of air bubbles in the noodles as they fell into the boiling water, but they seem to have filled in while cooking. Is that typical? Also, they really don't have any taste and I like the 'al dente' mouth feel, but would adding some nutritional yeast to the water before adding the glucomannan add any flavor to the noodles, or would it all just boil away? Your video is very well explained and easy to follow. TFS!
Hi deskjockie49. Sorry if I laughed a little bit. I can tell you REALLY wanted noodles! Sorry about your hands. I did the same thing during my initial experimentation but used a cake decorating bag and tip! I blew the tip off! :) Luckily, you can use this mixture to make any shape you want; it doesn't have to be in noodle form. If you do not have the pasta press yet, either press the mixture into a rectangular plastic container and let it cool before boiling (called konnyaku/yam cake in this form), or you can do as you already did--simply drop the mixture by spoonfuls into the hot water (like gnocchi). Note...the rectangular form will be your best bet when it comes to experimenting with adding flavorings, but be warned that glucomannan dulls the sharpness of any flavorings paired with it, which is why seaweed and other strong flavors are typically used in konnyaku. In the rectangular form, if you add those flavors, you can also skip the boiling step (if you want to). This leaves a very delicate texture and is called "sashimi" konnyaku and is typically sliced thin and dipped in an appropriate sauce. Regarding the time required prior to the spoon test...even though it really does form a gel quite quickly, I like to leave it for at least 15 minutes just to make sure every speck of glucomannan gets the water it needs to form a nice smooth gel (not grainy). Leaving it set longer than 15 minutes (before the addition of heat) won't hurt either. The thing that matters is the spoon test result. Regarding the working time after mixing in the pickling lime...the time before it starts getting hard and un-moldable is literally only minutes. After each passing minute, it is harder and harder to get it to go into the shape you want. This is when you will start to see the bubbles form--where the glucomannan is being stubborn and clumping together as it resists the air that is being pushed into it via the pasta press. The more times you make the recipe, you'll start to get a feel for how much time you have at each step of the process. Regarding adding things to the water...when the noodles hit the hot water, it is like they form an impenetrable shield where no flavor can get through. Because of this, I suggest relying on using great sauces on top of the noodles. Hope that "book" covers everything you inquired about. If not, let me know. Thanks for dropping by and good luck with your future experiments.
Thanks so much for your reply, that does help a lot. I made a ginger/garlic chicken stir fry with the noodles for lunch, and both myself and dh LOVED it. I'll try leaving it for at least 10 minutes before I try the spoon test next time and see what happens. But the process was so simple and so fast that I can see making a batch of noodles for a meal right beforehand. And once I get the pasta press, it has several different plates for different shapes and I am looking forward to playing with it, lol. I did watch a couple of other videos you made and really appreciate the tips on cleaning up the tools used in making the noodles. Don't want any clogged drains, do we? Thanks again!
deskjockie49 Thanks for the feedback. So glad everyone liked it. However, it was probably all due to your sauce-making abilities and not due to the noodles. I recently re-watched the older PowerPoint videos I first created, and they are painfully slow!!! It is SO embarrassing. I want to tell everyone to download the Video Speed Controller extension for Chrome so they can speed it up. Do you make videos at all? I would love to see someone make my recipe, other than me. :)
Sorry, I do not know how to make videos. But my pasta press did come in today and I've already got a batch of noodles simmering on the stove! I tried the linguini disc that came with the pasta press, and plan to try each disc that comes with the press to see how they turn out and which one(s) I like best. So, it's shirataki linguini for dinner tonight, probably with some basil pesto. Yum!
Thanks for the info. Do you think boiling them in bouillon water or actually adding it to the original recipe would give them flavor or work? @@WhiteCatShirataki
Hi Dolores. You're welcome! I always purchase mine online--either Amazon or KonjacFoods.com. The pickling lime can also be found on Amazon, but if you want to purchase locally, try the canning section of grocery stores or hardware stores--especially around canning season. Good luck!
@Busy Busy Soda ash is the only thing I have tried to replace the pickling lime with. However, the results were sub-par so I do not recommend anything else. If you do try soda ash, you will have to experiment by adding at least 2 to 3 times the amount as compared to pickling lime. Soda ash makes much softer noodles. Old Asian recipes that use the actual unprocessed konjak root mention using something called oyster shell powder, but I have never tried it.
I like kelp noodles too, so I did some research and experimenting and made a video for everyone to watch. It shows how to make homemade kelp noodles: ruclips.net/video/0FarjeIGb34/видео.html&ab_channel=WhiteCat
Hi Sylvie! It's a plastic pasta press called Pasta Pronto Gourmet Pasta Press. Sells for under $10 USD on Amazon. www.amazon.com/Pasta-Pronto-Gourmet-Maker/dp/B002L7YBXW/ref=sr_1_1?ie=UTF8&qid=1471203261&sr=8-1&keywords=pasta+pronto
Hello White Cat, thanks for your amazing Shirataki noodle videos amazing video and the updated video as well. Can I make these Shirataki Noodles in my Philips Pasta Maker or that won't work? I was thinking it could do all the extruding and then I have it extruded into boiled water but not sure if it is too gummy of a mix for it to be pushed through automatic pasta making machines. Thanks!
Hi Corey. Sadly, the answer is no. The "dough" would stick all over the inside of your electric pasta maker. Plus, you really don't want to be holding an electric appliance over a pot of boiling water.
Thank you for sharing. If I don't have pickling lime in Thailand (actually, I don't know what it is) can I use some other thing instead? And what it will help in our konjac noodles. Have you ever try adding an egg or two in your shirataki noodles to make konjac egg noodles?
Hi Arunee. I did run across a konnyaku recipe that added egg and okara (aka soy lees, soybean pulp, or tofu dregs); however, I have not tried it, nor have I tried it when making the noodles. It's on my to-do list, though. :) Do you have access to Amazon.com? You should be able to purchase the glucomannan and the pickling lime there. Maybe try an Internet search for "food grade calcium hydroxide" and see what comes up. Pickling lime (calcium hydroxide) is used to raise the pH of the solution. A high pH is necessary to activate the gel and make it firm and thermo-irreversible. Pickling lime, like alum, is sometimes used when home canning pickles, to keep the pickles firm and to help them keep their color. I have read that it is also called "Cal" in Mexican markets or hydrated lime. The only other high pH substitute I experimented with was sodium carbonate (aka, washing soda). I found it was necessary to use at least double the amount versus the calcium hydroxide in order to create a firm enough texture to hold up in the water. Even then, the noodles were not as firm as I would have liked. Did not experiment with adding amounts greater than "double," so maybe the texture would get firmer, but cannot say for sure...
Thank you white Cat for your great explanation, I'll try to find one in my country first (Guess, have to put more effort) as the mailing expense is very expensive. Anyway, if you have tried the egg konjac noodles, please do a VDO for your followers. I will try to do tastier konjac noodles as well.
I saw in another comment that it putting the metal press into the almost-boiling water causes the 'dough' to solidify while still in the press. What did you do differently? I'm having trouble finding a plastic press (I also just generally try to avoid heating up plastic)
@@0SilentStone0 Have you seen the video one of my viewers (Michael Bieber) made using the AeroPress coffee press? It is very exciting! You can see it here: ruclips.net/video/c7h9p8VLZoc/видео.html
+Angie Ngo Sorry, it will not work on the manual roller-type pasta machines. This is a sticky gel and it does not have the dry, pliable properties of flour-based pasta recipes.
As you probably know, the pickling lime is used because it has the highest pH so as to affect the chemical reaction and make the gel very solid. The only other chemical I experimented with that had a high enough pH was soda ash (washing soda/calcium carbonate). You can use it, but you will have to double or triple (must experiment) the amount used compared to the amount used of pickling lime. Even then, the noodles will form but might not be as firm as if you had used the pickling lime. In some of the older recipe information I came across, I noted people who make homemade yam cake (block form of shirataki noodles) from scratch used ground oyster shell flour to raise the pH. I had only experimented with the soda ash but check out this list of bases and their respective pH values for more things to possibly experiment with. You will have to verify edibility (aka, food-grade and not poison) of anything you choose to experiment with, though. For reference, the pH of pickling lime (calcium hydroxide) is high at around 11 or 12. www.aqion.de/site/191#bases
@Nancy Khuu Hey there! Sorry I missed your question. Even though I know the noodles will probably last as long as store-bought shirataki noodles (which is quite a long time), I usually tell people the noodles will last for 2 weeks in the refrigerator--just to be on the safe side.
Thanks for this demo, it's a life saver for Keto diets! I have a question, have you heard of Konnyaku Jelly? It's a popular Asian dessert that is made with konjac powder. But the problem is that most recipes online use a certain blend of Konjac powder made of carrageenan, vegetable gum, and glucomannan. I tried to recreate it using pure glucomannan powder but have not had good results, it doesn't firm up well looks like it does in this video at 1:26. Do you know if pure glucomannan powder will work for Konnyaku Jelly or must I use the carrageenan, vegetable gum, glucomannam blend?
You can reproduce the Konnyaku Jelly Powder using Xanthan Gum powder and Glucomannan powder. The two items work together synergistically. Glucomannan alone will not produce the nice jelly texture. Plus, during my experimentation, I found the carrageenan was not really necessary. I have not posted the recipe because, in the US as well as some other countries, the jellies are against the law due to some past fatalities. If the laws were different, I would definitely have uploaded info and videos on that recipe as well. The price of those tiny packets is a racket!
Oh I see! I asked because I wanted to recreate the texture of the jellies used in bubble tea. Also, how do gelatin based jellies compare with konnyaku jellies?
Doing a quick Google search, the "tapioca pearls" are made out of cassava starch. Tapioca pearls can be bought online. I imagine it would be a real chore to make them by hand. See this link for a recipe for the bubble tea drink: whatscookingamerica.net/BubbleTea.htm There are many, many types of gelatins and starches in the world. However, I can say that konnyaku jellies are really firm, a bit like Jello Jigglers, but much, much firmer.
Hi Noriko Hlgginbotham. Pickling lime is the ingredient that raises the pH of the water. Glucomannan needs a very high pH to bond with the water. If you mix glucomannan powder into plain water, you will only make a gravy.
Thanks for the reply, no problem on the timing, have you ever made regular noodles in this machine? I wanna buy one that I can make both. I wanna take this fiber before a meal, for weight loss also. My dad use to make homemade noodles, I miss them, once in awhile. Thanks.
Great video! How long can I store them for and should I store them in a fridge? I want to make it in bulk for the month/ week of meal plans but don't know if it will last. Thanks
@Sian Jusiak Hi there! I typically tell people to use them before 2 weeks, but that is just to save my butt legally. Personally, if kept in the a bag of water in the refrigerator, I feel they will last as long as the store-bought variety, which is quite a long time. You should have no problems with them lasting a month in the fridge.
Hi rozezcohen. Sorry for the late reply. No, you cannot use an automatic pasta machine to make the noodles. The dough is sticky and will muck up the mixing bin of your machine. You also do not want to put an electrical machine anywhere near water due to electrocution risk. Lastly, the noodles need to be extruded directly into boiling water so they do not stick together as they come out of the pasta press. Hopefully these points are useful. Thanks for asking! :)
Impressive. I got to the point of boiling and then they just glopped into a snotty ball. I am thinking my mistake is the Bernardin brand of the pickling lime which is like little pellets. Perhaps the measure of pellet-like pickling lime versus a powdered product would mean I haven't been using enough of the pickling solution . I will buy some pickle crisp and let you know if I succeed. I would do a happy dance if I did succeed after close to ten tries!
@Sharon Roe Hi Sharon! I typically recommend up to 2 weeks (just to cover my butt), but with routine water changes, that length of time can be easily extended. Just be sure to check the texture with each water change.
@Le Petite Mouton The pickling lime raises the pH of the mixture. A high pH is necessary to create the chemical reaction that makes the GM and the water form a thermo-irreversible bond that does not come apart when boiled in water. Without the pickling lime, you just have a recipe for making gravy, and if you squirted it into boiling water, it would simply dissolve. If you look at the ingredients list on a bag of store-bought plain shirataki noodles, you will see 3 ingredients listed: Water, Glucomannan, and pickling lime.
Can you somehow make the rice (miracle rice) without a pasta maker? Also, what about putting bullion in the water when you make them? How much did your recipe make? Also, I don't have a microwave. Do you think I could use a double-boiler? Thank you so much for the video!
@Believe 3.0 Hello again! Others have tried to make the rice using a couple pulses of their blender and others have tried a potato ricer. I, personally, have not tried to make the rice form, but I would assume you could make the noodle version and just chop them up. Or you could made the block form (yam cake) and slice/chop, but the block form can be a bit too firm for cutting into tiny bits. Some people squish and tear yam cake into meat-like shreds. The recipe makes 1 pound of noodles. I have other videos which show me heating the mixture up in a saucepan on top of the stove. See them for reference.
Hi A j mw! Best way to store the noodles is in water, in a plastic bag, in the refrigerator. I think they can keep for a long time, but I usually tell people up to 2 weeks. Do not store them in the freezer because that will make them disintegrate.
Hi Heather. The glucomannan is very aggressive and dulls/hides any flavoring added to the recipe. I have tried adding many flavorings, and none had a satisfactory effect. It's best to depend on anything you put on top of the noodles for flavor.
Rays_Galaxyz -- Did I answer your question yet? Sometimes RUclips just drops Q&A posts willy-nilly. If I did not, I apologize! Unfortunately, no. Eggs cannot be used to thicken the noodles. The glucomannan is what thickens the noodles, and its chemical properties are very different from those of eggs.
@Kamsart Thong Hi! I never had luck with using a potato ricer because, when I squeezed the ricer, the gel squished out the sides. However, other people have commented that they used it. I cannot tell you how it turned out for them so feel free to experiment and let everyone know how it turned out. :)
@@WhiteCatShirataki Thank you so much for your response. I didn't attempt to do this with a potato ricer. I ordered a plastic noodle maker from Amazon for $12 and it works like a charm. 👍
Great video. Can someone please explain why pickling lime (calcium hydroxide / lime) is added? Does it do anything in regards to the chemical reaction or is it for flavour only? Will it work without pickling lime?
Hi Kat Lavry! The pickling lime is required to raise the pH of the water so the gel-producing chemical reaction happens. If the water pH is not raised, you will basically end up with gravy. For reference, if you look on the ingredient list of the store-bought shirataki noodles, you will see calcium hydroxide listed along with glucomannan and water.
My main goal of experimentation was to get the recipe to work. Since that was my focus, I have only used the plain noodle dies of the Pasta Pronto pasta press. I figured there were other experimenters out there who would take over the "noodle shapes" portion of the process and report back their successes/failures. I can only assume the recipe would have to be tweaked to make the noodles firmer. With a firmer version of the recipe, I have made konnyaku (block form of the recipe) but just have been too busy/lazy to make and post a video showing how to do that.
@ DR. MORSE greek wellville Hello! Whether made at home or in the factory, the noodles must be exposed to hot/boiling water in order for the noodles to hold their shape. You can, however, make a raw version by putting the gel into a squarish container and letting it set (no boiling). They call that sashimi konnyaku. It is very delicate (less firm). See this video on how the shirataki noodles are manufactured: ruclips.net/video/IDdRM_ojDEY/видео.html
thank you ... thank you.. THANK YOU!!!! I love miracle noodles BUT hate the stinky smell from the ones in the bags yuou can buy.plus they are expensive! ... I can't wait to try this! Soooo easy!!!!! one note: I made spaghetti sauce and used the noodles..I froze it BUT THAT WAS A NO. NO... the noodles shrank up and got all wrinkled. UGH. so fresh is the way to go!
Hey Barbara. You discovered shirataki noodles' only weakness! They hate the cold. The chemical bonds created during the original heat-based process break down when exposed to freezing temperatures. One interesting factoid I discovered during my research was that the popular konjac/konnyaku facial sponge utilizes freezing temperatures to give the sponge its open-celled features. :)
After pressing out the gel dough, soak all your utensils in HOT water, including the pasta press and press dies. The hot water will harden all the remaining gel bits and allow you to simply swish them off with a dish sponge. Do not let the gel bits go down the drain (could cause pipe problems later if the bits dry out down in your drain trap. Use a wire mesh strainer to capture the gel bits as you drain the water. Throw the gel bits into the trash.
Thank you for sharing this great recipe. For the pasta press, do I have to use plastic pasta press or can I also use stainless steel pasta press also. The plastic pasta press has tendency of breaking easier. What is your opinion?
Hi there Ruby! Sorry for the delay in replying to your post. Yes, unfortunately, a plastic press is necessary. Metal presses heat up, stay hot, and basically "cook" the gel mixture while it is still inside the press. Metal presses get particularly hot at the point where the boiling water and pasta press meet. As such, with a metal press, you end up with plugged holes due to a half-inch or so layer of hardened shirataki dough sitting at the holed end of the press. I agree that plastic presses tend to break easier IF using regular flour-based pasta doughs. However, because this dough is gel-like and squirts through the holes easily, there is hardly enough internal pressure to make the plastic crack. Hope that helps. :)
@Your Healthy Food Uk Hi there! The pickling lime raises the pH of the water. A high pH is necessary to cause the chemical reaction that binds the GM powder with the water. Without a high pH, you just get gravy. If you look at the ingredients on a store-bought bag of shirataki noodles, you will see it listed there too (calcium hydroxide).
Hi rockin roadways. Please forgive my late reply. I always suggest using the noodles within 2 weeks after making them. However, that is just to cover my bottom, which means you can probably keep them longer than that but I cannot "officially" recommend that. If you look at store-bought shirataki noodles, they last a very long time while kept in their bag of water. If you look at the section underneath the video, you will see links to the products I use. The Pasta Pronto Pasta Maker was the first noodle maker I found that works great for making shirataki noodles, but then I also found a nice solid potato ricer that I also like. Each item has its pluses and minuses but I still recommend both of them--but lean more towards the potato ricer due to my wrist problems and due to the fact it is made from steel and is potentially unbreakable.
+Gina Poudrier Hi Gina, Sorry, but I was never able to find a device to easily make the "rice" form. The only options I could think of were too time consuming to pursue, like cutting the "dough" into very short lengths (rather than leaving it in long strands) as it drops from the pasta press into the boiling water. Otherwise, painstakingly cutting the noodles into very short lengths after they have been boiled. I'm a relatively patient person, but even I have limitations in that area! :)
@@rainandpetalsss6244 Hey there! Although I haven't pulsed them in a food processor, I have had several people leave comments stating they had success using a food processor.
What is the brand of Glucomannan powder you use? I can't find that exact bag on Amazon. Thanks for posting this, my 3 year old grandson has PW, and he LOVES these noodles, but they are very expensive to buy. Love that I can make them for him!!!
@ubiewan Hi! I had someone mention earlier this week that they also could not find the Konjac Glucomannan Powder (blue/yellow bag). At that time, I directly called Konjac Foods (konjacfoods.com), and they said they were temporarily out of stock and should be back in stock in a couple weeks. I hope that helps. Otherwise, you will find some other brands selling on Amazon if you do a search on the phrase "bulk glucomannan powder," but I have not personally tried those brands. Maybe I should do that, just in case!
Do these by themselves have the same taste as in the store bought forms? Its kind swanky, lightly wierd taste. Do you think these are tasteless and how is the texture and bite compared to regular pasta? thanks
Hi Tammy. Since shirataki noodles are technically a very firm "gel," their texture is definitely different from regular pasta, as is their taste. There are also differences between these homemade noodles and the store-bought variety. This homemade variety is more tender and easier to chew, and depending on how long you boil them, I think the usual "fishy" smell and taste are less as well. See my other videos which feature shirataki noodle recipes that have even better textures--especially the shirataki noodle recipe with oat bran.
@DatGidGirl S Hello! The technical name for "pickling lime" is "calcium hydroxide." It is a food-grade lime, and it's a key ingredient in the recipe. It causes the pH of the water to increase. Without a high pH, the water and glucomannan powder will not form an irreversible gel. If you left the pickling lime out of the mix, you would simply have a thick gravy. Hope that answers your questions. Thanks for stopping by!
Hi Suzanne! Thanks for dropping by. It was definitely not my idea; I take no credit for the invention or creation of these types of noodles--just for figuring out how to easily create them at home. If you have ever purchased a package of these from the store, the ingredients list shows pickling lime (calcium hydroxide) as one of the main ingredients. Also, if you search Google patents for shirataki noodles, an alkalizing agent (usually calcium hydroxide) is always listed as an essential ingredient in the noodle-making process. An alkalizer raises the pH of the solution. A high pH is absolutely necessary to get the glucomannan-plus-water mixture to set into a hard gel that does not break down when heat is applied.
I love this! I pay anywhere from $1.99-$2.49 for a 6-8 oz package of Shirataki Noodles but one bag is never enough...lol.. Do you know what your cost is for the amount of Glucomanan powder and picking lime powder you used in this recipe and how many ounces of noodles it yielded? Thanks so much!
+Slow Carb Contessa Hello! You're welcome! So many questions...where do I start? My very first video answered a lot of these questions ( ruclips.net/user/edit?o=U&video_id=f1WfqdViceQ ) starting at 5:16. Homemade cost, at that time, was $1.05 USD per pound, and each batch yielded 1 full pound. Hope that helps! Thanks for dropping by. :)
Hi everyone! I have updated the recipe and process for making Homemade Shirataki Noodles. Check out this video to see a MUCH better way to create these better-than-store-bought noodles: ruclips.net/video/64UiwRb3s-A/видео.html
I just want to thank you for your original video on how to make shirataki noodles! I had the exact same ingredients that you had, Brad names and everything, and I did it three times and it kept getting flopped. The key was to put the pasta maker into the boiling water while you were twisting the pasta maker! I finally made noodles! And they came out fantastic! Thank you thank you thank you so much!
I need rice recipe
Never in my life did I expect myself to be here, but here I am. Thank you for this video!
You are a legend! This is the only video on the world wide web / You Tube that shows how to make these! Seeing you do it live is really motivating! Thank you so much for this! I wouldn't have had any idea how to do this if it weren't for your videos. So much better looking and less expensive than what I can find at my local big box in Northern Michigan. I predict your original videos and this one will accumulate many views in the years to come. I am looking forward to trying these with the recipe for Shirataki Noodles with Thai Curry Sauce from Pailin's Kitchen channel, here on RUclips.
Wow! Totally blushing now. I really hope your noodles turn out perfect so I can live up to my new "legend" status... ;)
I have been getting into the 3-2-1 sauce recently, probably because it is so simple to make and can be varied by adding other ingredients to taste. It is simply 3 parts soy sauce (I use low-sodium version), 2 parts oyster sauce, and 1 part sesame oil. Yum, yum. For a hotter version, I have been adding various chili sauces to the mix and/or garlic (fresh or powder) and/or onion (fresh or powder), plus a touch of sweetener to balance out the hot pepper.
I re-edited for brevity! Was so excited to see it and it is the only one on the www!
😈
considering it's 2021 and I'm watching this, you were absolutely right!! lol
UPDATE: I have been playing with these, and today I made some 'macaroni' with the 'rope' disc in the Pasta Press. I added some cheddar cheese powder into the water before I added the glucomannan powder and whisked it thoroughly so it was completely dissolved. Then I proceeded as in your video, until I got to the part where you press them into the water. I only made 2-3 turns of the Press before cutting them off so that they were shorter and came out looking a lot like macaroni noodles. I wish YT allowed photos, I'd love to post a pic. Thanks again for your video, I'm having toooo much fun with these, lol!
How cool!! That's wonderful news. Did the taste of the cheddar cheese powder shine through? Do you have PowerPoint? You could make a presentation with some of your pictures and save it as a video. That is how I made my first YT video. I would love to see the pics too. If you have FaceBook, you could post some pics there if you want. I'm so happy you are having so much fun experimenting! Thanks so much for reporting back so we can share in your excitement. :)
Wow! Film it on your phone and post to RUclips! Really important information!
This is awesome! I will check out your updated recipe video next!
I just made my first batch of shirataki noodles following these steps - all went as you described!! I am so excited! Thank you! :)
Oh wow, mind blown! I had no idea you could make these! Thanks so much!!!
Summary:
Mix:
Water: 2 1/2 cups
Glucomannan powder: 1 1/2 tbsp
Wait 15 min until mixture is thick but can still flow back together.
Microwave for 3-4min, stirring intermittently. Then wait till it drops from 115-120F to ~90F.
Mix:
Water: 1 tbsp
Pickling lime: 1/2 tsp
Mix the glucomannan goo with pickling lime slurry for 50-70 strokes.
Quickly put mixture into pasta press and squeeze into nearly boiling water at the surface of the water.
Thank you so very much I'm curious what is the pickling lime for
This is a wonderful video! I've been addicted to Jun's kitchen and really want to start making my own stuff from scratch, but all the amazing dishes with pasta or noodles don't fit into the whole low-carb thing I got going on. I'm really really excited to try this! Thank you so much for posting!
That was Outstanding through and through! Thank you for sharing with such detail. Fantastic video.
Just made this. OMG, this is the bomb! While dry frying I threw in some leftover salmon a wedge of laughing cow cheese and sprinkled some dill on top! Sure beats paying $2.50 a bag! Can't wait to try more recipes.
Wonderful news! I am grateful that you took time to share your success with me. I am always happy to hear when people have good luck with the recipe and process. Thanks!
Shiritaki noodles have a consistency that is closer to "cellophane" noodles, which the average person is likely not to consider to be an alternative to regular pasta noodles. You recipe that adds 2T of oat flour yields something with a consistency much closer to wheat pasta or egg noodles. Adding a bit of turmeric will even make them yellow.
BTW, there's no reason why the one cup of water cannot consist of a beaten egg plus water to make a cup, for true egg noodles with no carbs! Alternatively, the aquafaba liquid from a can of garbanzo beans can replace about half of the water. Contrary to common belief, the aquafaba is thicker than water primarily from dissolved proteins, not starches. Finally, there's also no reason why some neutral flavored protein powder can't be added to the mix, so that the noodles have some nutrition beyond being just a source of fiber. In fact, adding 2T of whey protein would give about 30 grams of protein in the cup of noodles, compared to 7 grams in a cup of cooked egg noodles.
Only recipe/technique that works and makes sense. Thank you!🍜
You have saved me so much money with this video 😭😭😭 tysm
@potato potato So cute! You are very welcome!
thank you love this noodles buying them all the time can be expensive
I was just about to order ziti from Miracle Noodle. Instead I’m ordering the ingredients shown here and pulling out my old pasts press. Looking forward to trying these!
I have two questions I haven’t seen asked, if they already were please forgive me for making you repeat yourself. What is the importance of the press touching the water? I have a Mercado extruder which wouldn’t work for that method. Also have you heard of anyone using an old fashion twist cookie press for this?
@@countrypleasure1 Hello! Sorry for the late reply. I did not get notified of your comment via my inbox. My very first experiments included a cookie press with a plastic nozzle used for writing words on cakes. It worked great, but squeezing one noodle at a time wasn't something I felt like doing.
Placing the end of the pasta press on top of the water allows the noodles to harden into the "noodle" form quickly. Otherwise, if the press is held above the water, the noodles could stretch out of shape or break off before hitting the water. There's no rule stating you cannot do that. You just have to accept any strange shapes that might occur.
I am sorry to say that I do not know what a Mercado extruder is. If it is a machine that only extrudes horizontally, your noodles will likely all stick together and/or break off as they hang off the end of the device. Hope I answered your questions.
Im so impressed‼❤ I was talking about shiritaki noodles an hour ago...saying I love them but can't have much soy. THANK YOU
This is awesome! I thought you would have to use a lot more glucomannan. I am going to make this after I get done with my extended fast (I am on day 13 now) and see if I can make tortillas out of it:)
Hello Kevin, one year later I wonder if you were able to make tortillas out of it ?
Yes I'm curious did you ever make the tortillas?
@@speedyflygirl3107 my guess is that probably something more like rice paper wrap for spring rolls would be the closest you could get to tortilla. but IDK would like to know as well :)
im doing tortillas out of it today
And... did anyone try the tortillas? @@Hosedinho
Fantastic video, so well explained and demonstrated.
Really appreciate your sharing this.
Jim
No prob! Glad to do it.
Oh, My! Thank you so much! Buying these noodles in the store is quite pricey, and I use glucomannan ALOT, so I always have it on hand. I'm going to get a pasta press, and try your recipe. You have saved me a ton of money!
You're welcome! Glad to be of service :)
Thank you so much for this wonderful video. My pasta press was just delivered yesterday. Can't wait to try this later today!
Thanks this is much cheaper than buying the noodles pre made.
Definitely!
This is so awesome. Thank you! I want to try it today but I don't have the pasta press yet. You answered all of my questions in the description. The packages in the grocery store look so unappealing, but this looks great.
Hi there! You could still make the recipe but simply place it into a squarish container and let it cool down and firm up that way. This block form is called konnyaku. You can either cut it before or after boiling it.
When I first started making the noodles, all I had was a plastic cake decorating set and pressed the noodles out one at a time using the single-hole writing tip.
Thanks for watching and for taking the time to leave a comment. I appreciate it!
There are a few other videos showing how to do this and I like the fact that they are short. But I always come back to your videos because they are thorough and show step by step instructions. You are, as some are saying, becoming a legend in this area. Let me encourage you to go further. Please make a video showing your way of making the block form of konjac. I have the feeling that it could serve as a sort of alternative or complement to tofu as it appears to have similar properties with the advantage of no carbs. I also have the feeling that the block form might accept all sorts of additions to make it interesting. Play with it..we will be watching. Also consider showing how Konjac can be used to create a jello or gelatin like substitute which may not be as firm as the block form. Lots of stuff your viewers still want to know about konjac. Lastly, you should be rewarded for your hard work so I encourage you to write an online pamphlet or book and explore ways to take advantage of Google’s ad dollars etc for videos that tend to have larger followings. You deserve it! As a teaser for the book you might say that you reveal how you got started in all this and how it has helped you as you have helped others. Best wishes, Continued Success!
Ditto everything Milo said.
You're a goddess!
Regarding Gina Poudrier's request for rice about a month ago. I got a gizmo from eBay that might be of use. It's a lattice roller, or docking roller. I actually bought one about 2 years ago, never used it because I didn't have your guide to go by. lol Now all I need is to see how you make your blocks. I'm thinking slice it thin as possible, roll that lattice cutter over the thin sheets, and we've got rice! Check this out on eBay. ..Baking Tool Cookie Pie Pizza Bread Pastry Lattice Roller Cutter Plastic R5L
Bless you, bless you, bless you!!
Anxiously awaiting your next shirataki post,
Tere
ps...Can we figure a way to do lasagne noodles?
IM LEARNING ALL KIND IF COOL THINGS THIS IS AWESOME 👏
Very entertaining. We're I live, we can buy these easily, but I always enjoy seeing people cooking from scratch.
Awesome, thanks so much for this video. :) I just wish I had a pasta press and glucomannan powder at hand
Lol. My thoughts exactly. Now where did I put that shopping list? 😉
Outstanding!
Awesome! Thank you!
Wow I made a batch today.Super simple I used a slightly different dye it had a few thicker holes. It boiled up fine. I think the thinner holes come out better. Thanks for the the great video
Awesome! So happy to hear the noodles turned out for you. I think the smaller holes work better too.
Such a neat video!
Wow, I'm so impressed with your stick to it. Thank you so much for sharing. I am also working at losing weight and keeping my blood sugar's under control. I have bought some of the shirataki noodles in the store. But yours look at sound much better when it comes to taste. Again thank you for working hard to do this and share it.
Brilliant video!
Awesome!
Hi..nice tutorial video
can anyone tell me what do you use pickling lime for?
Excellent video! Can I ask why you need a plastic press instead of metal?
I appreciate this share 🙏
I got all the ingredients together and tried my hand at making these. I ordered the pasta press but didn't want to wait until it came in, so I just used a ziploc bag and cut a tiny snip out of one corner, filled it with the mixture and squeezed into boiling water. It worked until the ziploc bag burst, lol. So I just blopped the rest in spoonfuls and am in process of cooking it all for 30 minutes. I'll use the blops to grate for a 'rice' texture. I definitely need the pasta press, however, because my hands were hurting after trying to squeeze the batter through the bag. One question: my mixture set up much faster than the time you suggested, about 5 minutes or so. I also noticed that there were lots of air bubbles in the noodles as they fell into the boiling water, but they seem to have filled in while cooking. Is that typical? Also, they really don't have any taste and I like the 'al dente' mouth feel, but would adding some nutritional yeast to the water before adding the glucomannan add any flavor to the noodles, or would it all just boil away? Your video is very well explained and easy to follow. TFS!
Hi deskjockie49. Sorry if I laughed a little bit. I can tell you REALLY wanted noodles! Sorry about your hands. I did the same thing during my initial experimentation but used a cake decorating bag and tip! I blew the tip off! :)
Luckily, you can use this mixture to make any shape you want; it doesn't have to be in noodle form.
If you do not have the pasta press yet, either press the mixture into a rectangular plastic container and let it cool before boiling (called konnyaku/yam cake in this form), or you can do as you already did--simply drop the mixture by spoonfuls into the hot water (like gnocchi).
Note...the rectangular form will be your best bet when it comes to experimenting with adding flavorings, but be warned that glucomannan dulls the sharpness of any flavorings paired with it, which is why seaweed and other strong flavors are typically used in konnyaku. In the rectangular form, if you add those flavors, you can also skip the boiling step (if you want to). This leaves a very delicate texture and is called "sashimi" konnyaku and is typically sliced thin and dipped in an appropriate sauce.
Regarding the time required prior to the spoon test...even though it really does form a gel quite quickly, I like to leave it for at least 15 minutes just to make sure every speck of glucomannan gets the water it needs to form a nice smooth gel (not grainy). Leaving it set longer than 15 minutes (before the addition of heat) won't hurt either. The thing that matters is the spoon test result.
Regarding the working time after mixing in the pickling lime...the time before it starts getting hard and un-moldable is literally only minutes. After each passing minute, it is harder and harder to get it to go into the shape you want. This is when you will start to see the bubbles form--where the glucomannan is being stubborn and clumping together as it resists the air that is being pushed into it via the pasta press.
The more times you make the recipe, you'll start to get a feel for how much time you have at each step of the process.
Regarding adding things to the water...when the noodles hit the hot water, it is like they form an impenetrable shield where no flavor can get through. Because of this, I suggest relying on using great sauces on top of the noodles.
Hope that "book" covers everything you inquired about. If not, let me know.
Thanks for dropping by and good luck with your future experiments.
Thanks so much for your reply, that does help a lot. I made a ginger/garlic chicken stir fry with the noodles for lunch, and both myself and dh LOVED it. I'll try leaving it for at least 10 minutes before I try the spoon test next time and see what happens. But the process was so simple and so fast that I can see making a batch of noodles for a meal right beforehand. And once I get the pasta press, it has several different plates for different shapes and I am looking forward to playing with it, lol. I did watch a couple of other videos you made and really appreciate the tips on cleaning up the tools used in making the noodles. Don't want any clogged drains, do we? Thanks again!
deskjockie49 Thanks for the feedback. So glad everyone liked it. However, it was probably all due to your sauce-making abilities and not due to the noodles.
I recently re-watched the older PowerPoint videos I first created, and they are painfully slow!!! It is SO embarrassing. I want to tell everyone to download the Video Speed Controller extension for Chrome so they can speed it up.
Do you make videos at all? I would love to see someone make my recipe, other than me. :)
Sorry, I do not know how to make videos. But my pasta press did come in today and I've already got a batch of noodles simmering on the stove! I tried the linguini disc that came with the pasta press, and plan to try each disc that comes with the press to see how they turn out and which one(s) I like best. So, it's shirataki linguini for dinner tonight, probably with some basil pesto. Yum!
Thanks for the info. Do you think boiling them in bouillon water or actually adding it to the original recipe would give them flavor or work? @@WhiteCatShirataki
Muito obrigada por ensinar a receita! A muito tempo eu procurava essa receita! Abraços do Brasil🌻🌷🇧🇷
interesting, thanks
Hi I would like to know where to buy picking lime
Thanks so much for your vid. I will definately try.
Cool! Great video! What is pickling lime??? Never heard of it
Teresa thanks so much for this video I hope you I find the powder to try it. Subscribed thumbs up
Hi Dolores. You're welcome! I always purchase mine online--either Amazon or KonjacFoods.com. The pickling lime can also be found on Amazon, but if you want to purchase locally, try the canning section of grocery stores or hardware stores--especially around canning season. Good luck!
Very good video, please tell me what to use if i dont find calcium hydroxid? Can i use something else?
@Busy Busy Soda ash is the only thing I have tried to replace the pickling lime with. However, the results were sub-par so I do not recommend anything else. If you do try soda ash, you will have to experiment by adding at least 2 to 3 times the amount as compared to pickling lime. Soda ash makes much softer noodles.
Old Asian recipes that use the actual unprocessed konjak root mention using something called oyster shell powder, but I have never tried it.
Awesome, thanks for the vid
what can we use if we dont have pickling lime in canada?
In the US it's also called "slaked lime", "hydrated lime" and "calcium hydrate" It has many uses, but is all the exact same ingredient!
Thank you!!
Hi , I try kelp noodles and i very like the texture. Do you have recipes for kelp noodles ?
I like kelp noodles too, so I did some research and experimenting and made a video for everyone to watch. It shows how to make homemade kelp noodles: ruclips.net/video/0FarjeIGb34/видео.html&ab_channel=WhiteCat
Wow, thank you 🎉
Hi, thank so much for the video. Amazing. What kind of pasta press do you use?
Hi Sylvie! It's a plastic pasta press called Pasta Pronto Gourmet Pasta Press. Sells for under $10 USD on Amazon. www.amazon.com/Pasta-Pronto-Gourmet-Maker/dp/B002L7YBXW/ref=sr_1_1?ie=UTF8&qid=1471203261&sr=8-1&keywords=pasta+pronto
Hello White Cat, thanks for your amazing Shirataki noodle videos amazing video and the updated video as well. Can I make these Shirataki Noodles in my Philips Pasta Maker or that won't work? I was thinking it could do all the extruding and then I have it extruded into boiled water but not sure if it is too gummy of a mix for it to be pushed through automatic pasta making machines. Thanks!
Hi Corey. Sadly, the answer is no. The "dough" would stick all over the inside of your electric pasta maker. Plus, you really don't want to be holding an electric appliance over a pot of boiling water.
@@WhiteCatShirataki Thank you so much. I really appreciate you responding to me. I don't take it lightly.
Thx a Ton.
How much of the cool water added in the first place ?
Thank you for sharing. If I don't have pickling lime in Thailand (actually, I don't know what it is) can I use some other thing instead? And what it will help in our konjac noodles. Have you ever try adding an egg or two in your shirataki noodles to make konjac egg noodles?
Hi Arunee. I did run across a konnyaku recipe that added egg and okara (aka soy lees, soybean pulp, or tofu dregs); however, I have not tried it, nor have I tried it when making the noodles. It's on my to-do list, though. :)
Do you have access to Amazon.com? You should be able to purchase the glucomannan and the pickling lime there. Maybe try an Internet search for "food grade calcium hydroxide" and see what comes up. Pickling lime (calcium hydroxide) is used to raise the pH of the solution. A high pH is necessary to activate the gel and make it firm and thermo-irreversible.
Pickling lime, like alum, is sometimes used when home canning pickles, to keep the pickles firm and to help them keep their color. I have read that it is also called "Cal" in Mexican markets or hydrated lime.
The only other high pH substitute I experimented with was sodium carbonate (aka, washing soda). I found it was necessary to use at least double the amount versus the calcium hydroxide in order to create a firm enough texture to hold up in the water. Even then, the noodles were not as firm as I would have liked. Did not experiment with adding amounts greater than "double," so maybe the texture would get firmer, but cannot say for sure...
Thank you white Cat for your great explanation, I'll try to find one in my country first (Guess, have to put more effort) as the mailing expense is very expensive. Anyway, if you have tried the egg konjac noodles, please do a VDO for your followers. I will try to do tastier konjac noodles as well.
Pickling lime is calcium hydroxide. It's a readily available chemical. Just make sure you use one rated for food usage.
Подскажите пожалуйста а пищевая сода подойдет?
i'm stumped as to why a metal one isn't recommended. i used my metal one, and it worked perfectly fine. love this recipe.
I saw in another comment that it putting the metal press into the almost-boiling water causes the 'dough' to solidify while still in the press. What did you do differently? I'm having trouble finding a plastic press (I also just generally try to avoid heating up plastic)
@@0SilentStone0 Have you seen the video one of my viewers (Michael Bieber) made using the AeroPress coffee press? It is very exciting! You can see it here: ruclips.net/video/c7h9p8VLZoc/видео.html
This is awesome. Do you know if I can achieve making the noddles using a manual pasta machine?
+Angie Ngo Sorry, it will not work on the manual roller-type pasta machines. This is a sticky gel and it does not have the dry, pliable properties of flour-based pasta recipes.
Love your video Can you tell me if there is any way around the pickling lime? I can't find this where I live.
As you probably know, the pickling lime is used because it has the highest pH so as to affect the chemical reaction and make the gel very solid. The only other chemical I experimented with that had a high enough pH was soda ash (washing soda/calcium carbonate). You can use it, but you will have to double or triple (must experiment) the amount used compared to the amount used of pickling lime. Even then, the noodles will form but might not be as firm as if you had used the pickling lime.
In some of the older recipe information I came across, I noted people who make homemade yam cake (block form of shirataki noodles) from scratch used ground oyster shell flour to raise the pH.
I had only experimented with the soda ash but check out this list of bases and their respective pH values for more things to possibly experiment with. You will have to verify edibility (aka, food-grade and not poison) of anything you choose to experiment with, though. For reference, the pH of pickling lime (calcium hydroxide) is high at around 11 or 12.
www.aqion.de/site/191#bases
Nice Vedio, pls can u let know about how many grams of net noodles u would get after draining...thank u
+Janarth Ramakrishna Hello. The recipe yields 1 pound or roughly 500 grams.
Does the kind of pickling lime matter
You are a legend THANK YOU! How long do they stay good in the fridge for?
@Nancy Khuu Hey there! Sorry I missed your question. Even though I know the noodles will probably last as long as store-bought shirataki noodles (which is quite a long time), I usually tell people the noodles will last for 2 weeks in the refrigerator--just to be on the safe side.
Kinda wanted to see how the mix is pushed through the pasta maker. I've never seen one. I need these noodles.
I want to try this but I want to see if I can make them into lasagna sheets.
Thanks for this demo, it's a life saver for Keto diets! I have a question, have you heard of Konnyaku Jelly? It's a popular Asian dessert that is made with konjac powder. But the problem is that most recipes online use a certain blend of Konjac powder made of carrageenan, vegetable gum, and glucomannan. I tried to recreate it using pure glucomannan powder but have not had good results, it doesn't firm up well looks like it does in this video at 1:26. Do you know if pure glucomannan powder will work for Konnyaku Jelly or must I use the carrageenan, vegetable gum, glucomannam blend?
You can reproduce the Konnyaku Jelly Powder using Xanthan Gum powder and Glucomannan powder. The two items work together synergistically. Glucomannan alone will not produce the nice jelly texture. Plus, during my experimentation, I found the carrageenan was not really necessary.
I have not posted the recipe because, in the US as well as some other countries, the jellies are against the law due to some past fatalities. If the laws were different, I would definitely have uploaded info and videos on that recipe as well. The price of those tiny packets is a racket!
Oh I see! I asked because I wanted to recreate the texture of the jellies used in bubble tea. Also, how do gelatin based jellies compare with konnyaku jellies?
Doing a quick Google search, the "tapioca pearls" are made out of cassava starch. Tapioca pearls can be bought online. I imagine it would be a real chore to make them by hand.
See this link for a recipe for the bubble tea drink: whatscookingamerica.net/BubbleTea.htm
There are many, many types of gelatins and starches in the world. However, I can say that konnyaku jellies are really firm, a bit like Jello Jigglers, but much, much firmer.
How long does this last in the fridge ?
what pickling lime dose ? taste or consistancy ? Thank you
Hi Noriko Hlgginbotham. Pickling lime is the ingredient that raises the pH of the water. Glucomannan needs a very high pH to bond with the water. If you mix glucomannan powder into plain water, you will only make a gravy.
@@WhiteCatShirataki I saw other your video and you already explain that ! Sorry ! But Thank you so much!
Thank you! thank you!!!!
You are so welcome! Let me know how it goes and if you need any assistance. Good luck. :)
Thanks for the reply, no problem on the timing, have you ever made regular noodles in this machine? I wanna buy one that I can make both. I wanna take this fiber before a meal, for weight loss also. My dad use to make homemade noodles, I miss them, once in awhile. Thanks.
I have not used it for making regular pasta. I picked up a used Popeil pasta machine off Craigslist for making real pasta.
Great video! How long can I store them for and should I store them in a fridge? I want to make it in bulk for the month/ week of meal plans but don't know if it will last. Thanks
@Sian Jusiak Hi there! I typically tell people to use them before 2 weeks, but that is just to save my butt legally. Personally, if kept in the a bag of water in the refrigerator, I feel they will last as long as the store-bought variety, which is quite a long time. You should have no problems with them lasting a month in the fridge.
@@WhiteCatShirataki great! Thanks for your fast reply. I'll be sure to check them at the one month mark just incase.
I was wondering if you can make this is in an automatic pasta machine. Just to press them out ie: philips
Hi rozezcohen. Sorry for the late reply. No, you cannot use an automatic pasta machine to make the noodles. The dough is sticky and will muck up the mixing bin of your machine. You also do not want to put an electrical machine anywhere near water due to electrocution risk. Lastly, the noodles need to be extruded directly into boiling water so they do not stick together as they come out of the pasta press. Hopefully these points are useful. Thanks for asking! :)
Impressive. I got to the point of boiling and then they just glopped into a snotty ball. I am thinking my mistake is the Bernardin brand of the pickling lime which is like little pellets. Perhaps the measure of pellet-like pickling lime versus a powdered product would mean I haven't been using enough of the pickling solution . I will buy some pickle crisp and let you know if I succeed. I would do a happy dance if I did succeed after close to ten tries!
Do you think using a potato ricer to make noodles would work? I'm vegan and usually make it in blocks with seaweed and slice and use like fish.
How long can I keep these bagged in the fridge ? Thank you for this wonderful video ! ! ! !
@Sharon Roe Hi Sharon! I typically recommend up to 2 weeks (just to cover my butt), but with routine water changes, that length of time can be easily extended. Just be sure to check the texture with each water change.
thank you soooooo much. LU
Why do you use pickling lime??Here in Greece we don’t have nothing like this can I skip it?
@Le Petite Mouton The pickling lime raises the pH of the mixture. A high pH is necessary to create the chemical reaction that makes the GM and the water form a thermo-irreversible bond that does not come apart when boiled in water.
Without the pickling lime, you just have a recipe for making gravy, and if you squirted it into boiling water, it would simply dissolve.
If you look at the ingredients list on a bag of store-bought plain shirataki noodles, you will see 3 ingredients listed: Water, Glucomannan, and pickling lime.
Can you somehow make the rice (miracle rice) without a pasta maker? Also, what about putting bullion in the water when you make them? How much did your recipe make? Also, I don't have a microwave. Do you think I could use a double-boiler? Thank you so much for the video!
@Believe 3.0 Hello again! Others have tried to make the rice using a couple pulses of their blender and others have tried a potato ricer. I, personally, have not tried to make the rice form, but I would assume you could make the noodle version and just chop them up. Or you could made the block form (yam cake) and slice/chop, but the block form can be a bit too firm for cutting into tiny bits. Some people squish and tear yam cake into meat-like shreds.
The recipe makes 1 pound of noodles.
I have other videos which show me heating the mixture up in a saucepan on top of the stove. See them for reference.
Thank you!
why do you add pickling lime?
hi can I make ahead of time and store it and what's best way and how long can i keep it thx
Hi A j mw! Best way to store the noodles is in water, in a plastic bag, in the refrigerator. I think they can keep for a long time, but I usually tell people up to 2 weeks.
Do not store them in the freezer because that will make them disintegrate.
thx oxox
I wonder if you could use broth as the base instead of water? Have you tried that? does it ruin the chemical reactions?
Hi Heather. The glucomannan is very aggressive and dulls/hides any flavoring added to the recipe. I have tried adding many flavorings, and none had a satisfactory effect. It's best to depend on anything you put on top of the noodles for flavor.
HI I was wondering if I can replace eggs as a thickening agent, thanks for the recipe!
Rays_Galaxyz -- Did I answer your question yet? Sometimes RUclips just drops Q&A posts willy-nilly. If I did not, I apologize! Unfortunately, no. Eggs cannot be used to thicken the noodles. The glucomannan is what thickens the noodles, and its chemical properties are very different from those of eggs.
@@WhiteCatShirataki madam can you please tell what can we use instead of pickling lime?
@@dont_talk2me Here you go: ruclips.net/video/dm53ramvRr8/видео.html&ab_channel=WhiteCat
Can I use a potato ricer for this?
@Kamsart Thong Hi! I never had luck with using a potato ricer because, when I squeezed the ricer, the gel squished out the sides. However, other people have commented that they used it. I cannot tell you how it turned out for them so feel free to experiment and let everyone know how it turned out. :)
@@WhiteCatShirataki Thank you so much for your response. I didn't attempt to do this with a potato ricer. I ordered a plastic noodle maker from Amazon for $12 and it works like a charm. 👍
Great video. Can someone please explain why pickling lime (calcium hydroxide / lime) is added? Does it do anything in regards to the chemical reaction or is it for flavour only? Will it work without pickling lime?
Hi Kat Lavry! The pickling lime is required to raise the pH of the water so the gel-producing chemical reaction happens. If the water pH is not raised, you will basically end up with gravy. For reference, if you look on the ingredient list of the store-bought shirataki noodles, you will see calcium hydroxide listed along with glucomannan and water.
@@WhiteCatShirataki I see. So pickling lime is a must . Thank you!
How hot was the microwave
can you make linguini or ziti shapes?
My main goal of experimentation was to get the recipe to work. Since that was my focus, I have only used the plain noodle dies of the Pasta Pronto pasta press. I figured there were other experimenters out there who would take over the "noodle shapes" portion of the process and report back their successes/failures. I can only assume the recipe would have to be tweaked to make the noodles firmer.
With a firmer version of the recipe, I have made konnyaku (block form of the recipe) but just have been too busy/lazy to make and post a video showing how to do that.
Are store bought konjac noodles raw or the process contains boiling?
@ DR. MORSE greek wellville Hello! Whether made at home or in the factory, the noodles must be exposed to hot/boiling water in order for the noodles to hold their shape.
You can, however, make a raw version by putting the gel into a squarish container and letting it set (no boiling). They call that sashimi konnyaku. It is very delicate (less firm).
See this video on how the shirataki noodles are manufactured: ruclips.net/video/IDdRM_ojDEY/видео.html
thank you ... thank you.. THANK YOU!!!! I love miracle noodles BUT hate the stinky smell from the ones in the bags yuou can buy.plus they are expensive! ... I can't wait to try this! Soooo easy!!!!! one note: I made spaghetti sauce and used the noodles..I froze it BUT THAT WAS A NO. NO... the noodles shrank up and got all wrinkled. UGH. so fresh is the way to go!
Hey Barbara. You discovered shirataki noodles' only weakness! They hate the cold. The chemical bonds created during the original heat-based process break down when exposed to freezing temperatures.
One interesting factoid I discovered during my research was that the popular konjac/konnyaku facial sponge utilizes freezing temperatures to give the sponge its open-celled features. :)
Do you have a recipe on how to make shirataki rice from scratch?
See this video. It was the best I could come up with when trying to make shirataki rice: ruclips.net/video/zfmsybyGihg/видео.html
How's that pasta press going to be cleaned?
After pressing out the gel dough, soak all your utensils in HOT water, including the pasta press and press dies. The hot water will harden all the remaining gel bits and allow you to simply swish them off with a dish sponge. Do not let the gel bits go down the drain (could cause pipe problems later if the bits dry out down in your drain trap. Use a wire mesh strainer to capture the gel bits as you drain the water. Throw the gel bits into the trash.
Thank you for sharing this great recipe. For the pasta press, do I have to use plastic pasta press or can I also use stainless steel pasta press also. The plastic pasta press has tendency of breaking easier. What is your opinion?
Hi there Ruby! Sorry for the delay in replying to your post. Yes, unfortunately, a plastic press is necessary. Metal presses heat up, stay hot, and basically "cook" the gel mixture while it is still inside the press. Metal presses get particularly hot at the point where the boiling water and pasta press meet. As such, with a metal press, you end up with plugged holes due to a half-inch or so layer of hardened shirataki dough sitting at the holed end of the press.
I agree that plastic presses tend to break easier IF using regular flour-based pasta doughs. However, because this dough is gel-like and squirts through the holes easily, there is hardly enough internal pressure to make the plastic crack. Hope that helps. :)
What is the purpose of the pickling lime? Can you make without? Thanks
@Your Healthy Food Uk Hi there! The pickling lime raises the pH of the water. A high pH is necessary to cause the chemical reaction that binds the GM powder with the water. Without a high pH, you just get gravy. If you look at the ingredients on a store-bought bag of shirataki noodles, you will see it listed there too (calcium hydroxide).
Hi
How long I can keep if I precooked the noodles?
What is the noodle maker you like to recommend? Thank you.
Hi rockin roadways. Please forgive my late reply. I always suggest using the noodles within 2 weeks after making them. However, that is just to cover my bottom, which means you can probably keep them longer than that but I cannot "officially" recommend that. If you look at store-bought shirataki noodles, they last a very long time while kept in their bag of water.
If you look at the section underneath the video, you will see links to the products I use. The Pasta Pronto Pasta Maker was the first noodle maker I found that works great for making shirataki noodles, but then I also found a nice solid potato ricer that I also like. Each item has its pluses and minuses but I still recommend both of them--but lean more towards the potato ricer due to my wrist problems and due to the fact it is made from steel and is potentially unbreakable.
Thank you for the video! do you know how many grams of noodles we can have with this recipe? thanks
Hi Cristiani. The recipe makes 1 pound or around 450 to 500 grams of finished noodles.
How u make rice with konjac please can you show us thanks
+Gina Poudrier Hi Gina, Sorry, but I was never able to find a device to easily make the "rice" form. The only options I could think of were too time consuming to pursue, like cutting the "dough" into very short lengths (rather than leaving it in long strands) as it drops from the pasta press into the boiling water. Otherwise, painstakingly cutting the noodles into very short lengths after they have been boiled. I'm a relatively patient person, but even I have limitations in that area! :)
@@WhiteCatShirataki Habe you tried putting the noodles in a food processor and pulsing them a little?
@@rainandpetalsss6244 Hey there! Although I haven't pulsed them in a food processor, I have had several people leave comments stating they had success using a food processor.
What is the brand of Glucomannan powder you use? I can't find that exact bag on Amazon. Thanks for posting this, my 3 year old grandson has PW, and he LOVES these noodles, but they are very expensive to buy. Love that I can make them for him!!!
@ubiewan Hi! I had someone mention earlier this week that they also could not find the Konjac Glucomannan Powder (blue/yellow bag). At that time, I directly called Konjac Foods (konjacfoods.com), and they said they were temporarily out of stock and should be back in stock in a couple weeks. I hope that helps.
Otherwise, you will find some other brands selling on Amazon if you do a search on the phrase "bulk glucomannan powder," but I have not personally tried those brands. Maybe I should do that, just in case!
Do these by themselves have the same taste as in the store bought forms? Its kind swanky, lightly wierd taste. Do you think these are tasteless and how is the texture and bite compared to regular pasta? thanks
Hi Tammy. Since shirataki noodles are technically a very firm "gel," their texture is definitely different from regular pasta, as is their taste. There are also differences between these homemade noodles and the store-bought variety. This homemade variety is more tender and easier to chew, and depending on how long you boil them, I think the usual "fishy" smell and taste are less as well. See my other videos which feature shirataki noodle recipes that have even better textures--especially the shirataki noodle recipe with oat bran.
Thank you for making this video!
Glad you stopped by! Thanks for leaving a nice comment. :)
Can I make it without the pickling lime and is ''pickling lime'' the same as lime?
@DatGidGirl S Hello! The technical name for "pickling lime" is "calcium hydroxide." It is a food-grade lime, and it's a key ingredient in the recipe. It causes the pH of the water to increase. Without a high pH, the water and glucomannan powder will not form an irreversible gel.
If you left the pickling lime out of the mix, you would simply have a thick gravy.
Hope that answers your questions. Thanks for stopping by!
@@WhiteCatShirataki Got it. Thanks
How did you ever come up with adding the pickling lime idea?? I'm trying this now :)
Hi Suzanne! Thanks for dropping by. It was definitely not my idea; I take no credit for the invention or creation of these types of noodles--just for figuring out how to easily create them at home. If you have ever purchased a package of these from the store, the ingredients list shows pickling lime (calcium hydroxide) as one of the main ingredients. Also, if you search Google patents for shirataki noodles, an alkalizing agent (usually calcium hydroxide) is always listed as an essential ingredient in the noodle-making process. An alkalizer raises the pH of the solution. A high pH is absolutely necessary to get the glucomannan-plus-water mixture to set into a hard gel that does not break down when heat is applied.
White Cat these turned out great! and i tried a bit through the ricer and it makes little gluc "rice"! awesome!!
Yay! Fabulous!! What style/brand ricer did you use?
How long can you store these noodles in the refrigerator?
Hi Carolyn. To be safe, I typically tell people 2-3 weeks; however, theoretically, they could last as long as store-bought shirataki noodles.
I love this! I pay anywhere from $1.99-$2.49 for a 6-8 oz package of Shirataki Noodles but one bag is never enough...lol.. Do you know what your cost is for the amount of Glucomanan powder and picking lime powder you used in this recipe and how many ounces of noodles it yielded? Thanks so much!
+Slow Carb Contessa Hello! You're welcome! So many questions...where do I start? My very first video answered a lot of these questions ( ruclips.net/user/edit?o=U&video_id=f1WfqdViceQ ) starting at 5:16. Homemade cost, at that time, was $1.05 USD per pound, and each batch yielded 1 full pound. Hope that helps! Thanks for dropping by. :)
White Cat Wow!!! So a quarter of the cost or less....that's wonderful!
Is it possible to make this without pickling lime? Or can i use something instead of the pickling lime?
@Anna Baehring Hey there. Please see the video I just made regarding this very popular question: ruclips.net/video/9cO52i0PztI/видео.html