Let me caution you - as one of Christopher’s taste testers, it’s not all enjoyment and glory. 😂 He made me taste test toasted beef gelatin. Tastes somewhat like the burnt rubber sole of a tennis shoe.😝 (Not that I’ve ever tasted the burnt rubber sole of a tennis shoe. Based on the smell of the toasted gelatin, this is how I imagine one would taste. 🤣) But like I taught Christopher, any good cook tastes all of their ingredients so they know how they will affect the final outcome. I guess this is payback for all the things I made him taste when he was a child. 😆
Made this tonight. Have some things to tweek with the noodles (not thin enough and adding garlic and herbs de provence), but it was a hit. My oldest who is not a keto or carni fan loved it. I made two batches for leftovers.
I made this last night and I have some thoughts. 1) Taste. Hands down the best KETO pasta substitute I've tried. Most are egg based and don't have enough ingredients to eliminate the egg taste. This has zero egg taste and is very close to pasta. 2) Ease of making. Simple enough. Just mix together, spread on a silicone sheet, cook, roll up, and slice. 3) Ingredients. I hate KETO recipes that require 15+ ingredients. If you have a well-stocked KETO kitchen you'll only need to get cream cheese. No need to hit Amazon for a weird ingredient. 4) Texture/Mouth feel. I never could get mine to be as flexible as the vloggers. I think I was overcooking them. The times will really depend on your oven. My best try was when the edges just looked dry and I didn't do the drying step at 250 degrees. Also, make sure to spread THIN. If they are at all thick they won't want to roll well. 5) Overall. 8/10 These are really close to pasta and really close is all I ask for a low-carb substitute. These will be my pasta substitute until some other KETO savant comes up with something different.
I made mine thick/ had powdered meat I just didn't overcook at all, in fact one side was kinda too soft. but then it hardened up perfect to roll. like a nice thick piece of crepe.
So much fun nice meeting your sweet girl and Tristen, the recipe looks amazing, I cannot wait to start making the noodles and stocking the freezer for family meals. Brilliant adding the dehydration step giving it texture that they were missing. Oh my goodness, thank you again Chef Chris. ♥️ Composer of taste and texture.
Luv your John Cath shirt! Thank you for another recipe! You make it look so easy. I am planning on making this! As the German would say ‘Guten Appetit!’
Thank you so much! Love the man in black! You can do this I promise! With a little practice you’ll be whipping out carnivore noodles without a second thought. 😁
Hi there, I came here from the Keto Twins. My gosh your recipes look great, I'm going to make your tortillas first, then the noodles. Thank you for creating these recipes, you're really a gifted chef! I subscribed, appreciate your hard work. ❤🐶
OHHHHH the PASTA~BILITIES!!! I CANNOT WAIT to try THIS, Chris!!! I will definitely be making the CARniVarBoNarA soon, AND lasagna, AND spaghetti & clams... AND AND AND!! Enjoy whatever Tristan left for the rest of you guys! 😂😂 Ciao!
I recently found this video and I made it the same evening! My husband was over the moon! Instead of black pepper, I added some chili (red pepper) flakes. The tiny splash of lemon juice is a perfect addition to brighten the heavy sauce. Thanks so much for sharing!
So awesome!!! May I ask a question please re: ur bro-in-law’s comment about it being a bit less elasticity texture than regular pasta… Q: Would adding a bit of Xantham Gum (XG) handle that & if so, may I know how much XG u’d recommend using & when & how to add it? 😊 TIA for ur help! 🤗
Of course! I love questions! I’m sure it might help a little. Not totally sure. I’d say begin with 1/4 tsp and mix it with the egg whites powder in a bowl and then incorporate those two together to avoid lumps. That’s just my guess but I admittedly don’t use it myself anymore so I can’t say for sure. That’s where I’d start though. Would love to know if you try it how it goes. 😁
Haha thank you for asking! I plan to do one for sure. Time and resources permitting I’d love to get to do this full time including writing a cookbook. 😊
I want one too! So I can find particular recipes in the Table of Contents right away! Hard Copy page turner old school. One suggestion for your channel, I follow lots of art channels, one of my favs numbers her posts. Makes it easy to refer to and find particular posts. When you do you book, that could also be included! Love you and yours!
I would’ve loved to see your wife’s reaction to eating this! I’ve yet to find a true replacement for ramen, which is the one pasta/noodle that I truly miss since going keto. I know they’re are substitutes out there, and I’ve tried many of them, but they just don’t hit home for me.
@@ChrisCookingNashville There’s a channel I saw a while back called WTF that made a ramen noodle out of shrimp and a small number of other ingredients, but it was one of those molecular gastronomy kind of recipes so I just haven’t made it yet. But there’s so few ingredients that I don’t think would be too overwhelming, so I do plan to try it out at some point because I’m intrigued (and love shrimp). Not that you need any inspiration whatsoever, but maybe there’s another carnivore recipe out there in someone’s head? You’d get to continue blowing peoples minds if you solved this one 🤯😆
I joined your band. I love to cook, but the carnivore diet is so boring...until now! You have literally made my life better. For lunch, I'm having your tortillas with tuna fish salad made with your butter mayo. Can't wait to try the pasta too. Keep up the good work!
Totally understand. Yes I think any kind of meat flour would probably work. It’s mostly just a texture thing as it gives a little bite. Let me know how it goes. 😊
These look amazing, but I have been Carnivore for so many years that this looks like a lot of work! If you package these, though…I will definitely buy them! ❤
Looks like another winner!!! I see one of your videos and I have to try it immediately, I have no will power. You have ruined my meal prepping for the past few weeks, will you just send me a list of the videos you are going to put out for the next month and I will plan accordingly 😂 In all seriousness, I can not wait to try this. I have made the egg cream cheese version of pasta before, but never ever did it come close to your recipe and hearing the feedback from your brother in law is the ultimate testimony about these recipes. It says a lot that you are willing to give your food to your family, they are your toughest critics. Not only are your recipes amazing, they are so fun to make because you create techniques that transform ingredients into products that produce results that are so outside the box and unbelievable, yet 100% spot on. Thank you so much for sharing your amazing recipes with us. I look forward to what’s next😊
You are so kind and I can’t begin to tell you how much that means. I’m so glad you’re here and I love doing this for you guys. Thank you so much. 😊😊😊 I’ll try to give you some heads up on videos for meal prepping too! 😂😂😂
Sounds great! I'll try it sometime when I make a bolognaise. And I'm sure my kids would like me to make mac & cheese too. Looks like you could cut them thin, then in chunks, and kind of be macaroni.
Christopher’s mom here. Bolognese is my FAVORITE. Have the ingredients sitting in my fridge for it right now and will be making it with the pasta in the near future.
Hands down - if your channel and Indigo Nili's channel had a baby there would be no need for any other Keto channels. I'll be making this recipe Sunday. Question: Can you freeze the noodles?
At the end he does mention freezing them and just preparing the frozen ones by boiling them for 3-4 mins, so this is a great recipe to portion and prepare ahead (same with his tortillas)
I will have to try these. I love that they can be boiled like fresh pasta. Lasagna is definitely something I would make. Layered is fine, but I really liked doing lasagna rolls pre-keto, spreading the filling on the noodle, and rolling them up. Top with a bit of sauce and cheese, then baking in the oven. And 1 roll = 1 serving.
Hope you enjoy! Btw, this is a much newer version that I actually think is even better. Might be interesting for you to see which you would prefer. 😊 ruclips.net/video/wbsU79N7-0I/видео.htmlsi=TgpTQ31yDULAgfJM
Can’t wait to make this. I have pancetta in the refrigerator that I bought to make bolognese (my favorite), but now I’m thinking about making carbonara (Dad’s favorite). Which to do? 🤔
WoW... Carnivore Beef Stroganoff here we go! Now I MUST purchase egg white powder. Thank you Chris, this is so fun! ❤ Ps. This is how you "Play Like Ken!".. teehee🥳
So, you’ve done it again, Chris- so amazing!! I like mashed potatoes okay and will make those for Thanksgiving and Christmas, but this, THIS I will make now- and I don’t particularly like to cook!! I’ve missed pasta- my very favorite dish is Fettuccine Alfredo- and I haven’t had it for many years. I love the way you explain everything so well- you’re a natural teacher!! It makes me feel confident that even I will be able to do this and make it where my family will want me to make it again- which isn’t usually the case!! 😂 I’ve held off monetarily supporting any of the many carnivore cooking channels because there’re so many good ones and funds are limited, but in my opinion, yours stands head and shoulders above the rest because of your outstanding creativity, fun personality, and ability to teach, so I choose to join your band!! Thanks for sharing your knowledge and expertise with us!! 🤗🥰🤗
Luanne your kind words touch me so much!!! I’m so glad you’re here and it is such a privilege to get to do this with you all. Thank you for joining the band!!! My heart is so full. And yes you absolutely can do this! My wife loves fettuccini Alfredo to and when I made this for her with Alfredo she loved it! 😊😊😊
Hahaha Tristan couldn’t stop eating this! 😀 This is the 2nd weekend in a row I’ve planned my meals around your new recipes. Last weekend was fabulous with the tortillas, & now I can’t wait to make these noodles! Have loved every single recipe I’ve tried of your’s-you’re AMAZING! (hope you don’t get tired of hearing this, because it’s true! 😊) 🧡
Haha yes he ate ALL of it and loved it. That’s why I wanted him to blind react to it on camera. Knew he’d love it. 😊 Thank you so much! No I don’t get tired of it. I’m fact it’s what gives me the strength and confidence to keep doing this for you all to know you enjoy it. Never stop giving me the feedback. It keeps me fueled to push forward to the next recipe every time. 😊❤️😊
If it looks like a noodle, behaves like a noodle, & tastes like a noodle, it must be a real noodle, right? Or is it??!! Hmmm. 🤔🤔😂 It’s Chris’ genius recipe & it’s every bit a noodle to me! Made this last night & your recipe did not disappoint! You’ve covered all my favorite comfort foods from my old SAD-rice, potatoes, & pasta. What in the world will you think of next, Chris?? 😃 Patiently waiting…..LOL (thank you!!)
I love all these recipes but it’s sooo much prep. I’d have to make enough to feed us all week and this seems super time consuming. If I could buy this in a store, I would lol but you’re an excellent cook and you make it look so easy.
I think "Ketogenic Woman" made this version a very long time ago on her RUclips Channel. She has about 3 or versions of Keto & Carnivore Pastas. Looks good though 👍😄
Are there any carbs in this recipe? I need to know how much i can eat lol. Looks awesome ! Cant wait to try it. Did you see keto twins made your "mashed potatoes" and loved them❤.
Yes I did, thank you! There’s a few grams in dairy and eggs, but it’s not a lot. It depends on how big of a portion you eat. I’d say this recipe makes easily 4 portions of pasta. It’s very filling. You’re looking at 2-3 grams per portion of pasta plus whatever you put in your sauce. You could eat the whole thing for about 10-11 carbs. Haha
@ChrisCookingNashville thank you! Great carb count. I don't think I will eat it all in 1 sitting but eventually it will be gone lol. Started carnivore a couple weeks ago. I am trying hard to stay on track, but I have got back on the wagon. Your recipes no doubt will help me so much. I appreciate your hard work, encouragement and positivity! I didn't realize how addicted to carbs I am 😫
Hello! This is the approximate macro breakdown for the whole recipe. I break this into 3-4 servings depending on how much you want to eat, but it’s very filling. These macros are for the whole recipe pasta. Whatever sauce you make will have to be factored in separately. Divide these numbers by however many servings you break this into. 1141g Cal 8g carb 31g protein 109g fat The only one I really pay attention to personally is the carb count, which divided by serving is 2-3 per serving, and some of that is from egg yolks which don’t seem to affect me like other carbs. Hope this is helpful. 😊
High Falutin' sent me here, not from noodles, but from mashed potatoes. :-D I've just been watching your videos. Love them! I so enjoy watching you, learning from you, and watching your taste tests with your wife. (Love Melody, too! Sweet girl!) Sometimes I think, keto is so the way to go, like, I can't do without the onions and garlic; but when your wife can't put down the carni food, I know it's a special winner! Thank you, Chris! (And thanks for your RL job. You be careful out there!)
I'm always amazed at chefs "eyeballing" measurements in their recipes. Any time I try that I either create concrete or gyprock plaster. Needless to say, I really want to try this. Thanks again for the share.
I am just getting into carnivore (have been on keto up to now and want to mix it up a bit to keep my body on its toes 😉). You and your recipes are a life saver. Mashed potatoes, potato salad, rice, pasta, pizza, man I'll not show your videos to my dude or she'll leave me for you! 😂 I'll try them all if I can. I love on a subtropical island and won't find all the ingredients. Egg white powder, beef gelatine, I'm afraid I'll have to hunt that down. Unfortunately I can't order that stuff either, because Amazon and Co just won't deliver here. But if I can find that stuff I'll most certainly give it a go! Cheers, mate! 🙏🏼😎
This is a masterpiece workhorse recipe. So many possibilities! Spaghetti alla carbonara, Linguine con vongole or pesto, aglio e olio. The list is endless! Loved the suggestion of noodles Romanov. Leads to thoughts of Swedish meatballs and Hungarian goulash... And then, ah yes, Tuna Noodle Casserole, the kind with mushroom & celery cream soup base, topped with cheese and "breadcrumbs," drizzled with melted butter -- a childhood favorite. What can I say? So comforting. You will surely be a very busy chef for a long time to come when everyone has finished making suggestions. Congratulations on your delicious and inventive work.
Just made it, though I had neither the time nor the patience to wait 2 hours for the pasta to dry, boiled it straight out of the oven. Suspecting it would be a lot more work than it looks onscreen (and done by smbdy who could def pass for a professional), I decided to double the recipe. It was_murderously_tedious spreading the dough evenly, it kept sticking to the spatula and lifting away from the greased surface - until I clued in to start wetting the spatula regularly. This made things easier, though still way too much work for me to repeat it any time soon. Gotta say, you nailed the noodles, man! Tastes very neutral, just like pasta should. Maybe even better than all the gluten-free pastas I have had to resort to over the last 6 years. Not a fan of the carbonara sauce, though (I didn't do the "chefy" version, my back was already killing me by that time, after more than 2 hours of making this recipe). Won't be making that again. But I'm sure it would work great with my regular trimmings. It is official: Chris, you are a GENIUS!😅
Before keto i was really in to making homemade pasta. I have 2 pasta rolling snd cutting machines and slso hsve an extruder. I just pulled out two pasta books loaded with sauce recipes that so far are all keto. A total game changer here! Now if i csn figure out a way to make extruder shapes... i tried the recipies using the lupine flour...waaay yucky! Thank you again!
I’m so glad!!! That’s awesome. Yes I used to make handmade pasta all the time too. Working to get back to those same things. In time we’ll see what we can accomplish. 😁
13:47 Chris, this looks absolutely amazing! I have been missing pasta so very much and I don’t like using the odd ingredients like xanthum gum either. One quick question - why use egg white powder vs. just fresh egg whites? Does it change up the texture? Thank you so much for your awesome recipes!
Hello! Glad you’re here. Yes using whole eggs will make puffy scrambled eggs basically. Water bound up by protein will steam and create a puffy texture.
Chris great recipe love all your videos and ideas, you have opened up a whole new world for carnivores. When I heard you were releasing this recipe, immediately a pot of Chicken and Noodles popped in my head. How would this pasta hold up? I would say add them at the end of cooking for a few minutes. Would the pasta hold up if leftovers in Chicken in Noodles or even leftover Carbonara? But looking at your tester does not look like there would be a problem with leftovers lol. Thanks again for all your doing for the carnivore community!!
Absolutely great idea!!! I would actually pour the very hot soup over the dry noodles in the bowl and let the soup finish cooking them. Since they cook so quickly it shouldn’t take more and that way you don’t have to worry about the texture being affected after sitting in the liquid. That being said I’m sure these would hold up well even if added into the whole pot of soup. 😊
Man! You guys sure eat a lot of eggs. But comments are saying you are satisfying potato, pasta, and tortilla cravings. There's no way I could eat all those eggs, I would blow you out of the house!
I used to be that way too but once your gut bacteria adjusts properly it’s actually not a problem at all. They become a cheap super food with no bad effects (unless someone has an egg sensitivity and then often that’s just the white part). 😊😊😊
I’m so sad that I’m out of cream cheese all the other ingredients I have 😞otherwise I would be in the kitchen right now making your recipe The pasta looks phenomenal Thank you Chris
So thoughts on using this as lasagna noodles... Do you think I would need to pre-boil the pasta sheets, not dehydrate them at all, or dehydrate them but don't pre-boil them? 🤷🏻♀️
Wow looks delicious. Any thoughts on opening your own keto/carnivore restaurant. I’ve had to make so many recipes at home because stores “keto “ foods still contain a lot of ingredients not clean/good. However because I’m the only one in my house doing keto/carnivore it’s been challenging due to qty of recipe.. I end up throwing stuff out because they go bad before I can eat it all. I know most restaurants you can eat/order keto/carnivore items but if there were exclusive keto/carnivore restaurants that would be awesome. Just saying ❤
Haha thank you so much!!! Yes I think that would be awesome. Startup money and investors and permits and everything in this economy are so hard, but man would it be cool to see a restaurant like that come to fruition. 😊😊😊
There's somebody who does this for every recipe. No one has done it yet, so let me be the first. Can I sub beef gelatin for the unflavored gelatin here? Thanks - waited for this recipe yesterday!!!
The mats were a gift so I’m not actually sure what size they are but any kat will work. The size of the mat doesn’t matter really. Just spread the mixture to the thickness of pasta on one or two or three sheets however is necessary. Any silicon mat or even parchment will work. That’s part of why this paste texture is so important. I split this into four very filling servings. It’s high protein and fat so it’s much more filling than regular pasta noodles would be. 😊
I can’t wait to make this! What’s the storage like for this pasta? Can you leave it for like a week in the fridge before the final stage cooking in the boiled water? Does it freeze ok?
Absolutely you can! I haven’t frozen it but I see no reason why you couldn’t. I’d say 3-4 minutes in boiling water if frozen instead of the 1-2 from the fridge. 😊
How do you think these would work as ravioli. Maybe cut them, fill them, dehydrate, then boil ??? I plan on making a double batch today or tomorrow for your chicken soup and Mediterranean pasta with meatballs.
The only issue I see is that it won’t stick to itself like a starchy pasta so it may take some creativity to make that work. I’m contemplating how to do it. 😊
Mine were a gift but that’s probably correct. Any silicone baking mat should work. The mixture isn’t a liquid so it’s way to work with and as long as you spread it thin or thick enough to your liking it should work fine regardless. 😊
I am SO glad High Falutin Low Carb did the mash potatoes recipe. I'm definitely going to try out these noodles. I'm keto but I miss that noodle texture. I can't stand miracle noodles and stuff.
Double check the recipe. Written instructions say 325 for 15 minutes to bake the batter initially and then 250 for another 10-15 minutes for dehydrating after cutting the sheets into noodles like in the video. 👍🏼
Is the silicone a swiss roll mat? Also, noticed you don't use measuring spoon. Wondering how your spoon measures in a traditional measuring spoon... I can see me messing up bigtime because I'm using a measuring spoon. Non measuring spoon tablespoon sizes vary.
It probably is but it was honestly just a gift so I’m not sure what they’re actually labeled. No worries. I have measurements in the recipe in the description box so you don’t have to eyeball it like I do. 😊😊😊
I'm going to try this in a few minutes. Speaking of lack of elasticity, what if you added something like a tbs of psyllium husk powder, or arrowroot, or acacia powder? Just guessing.....I might throw some psyllium in half of the recipe to see. Unless you warn me before I start mixing!
Haha I think it’s very likely to add a little elasticity for sure. I don’t use them myself but there’s no reason you couldn’t if you like to. 😊 if you so please let me know how it goes.
Can these noodles be frozen? I also have a dehydrator, wondering if fully dehydrated if they can be stored longer? I’m all about batch cooking to save time another day.
Frozen works for sure. I’m not sure about dehydrating further as protein won’t absorb water like a starch so I’m not sure they would boil soft like dry pasta noodles do. Then again I could be wrong as I haven’t tried myself.
I make hollandaise in a blender (from Julia Child’s Mastering the. Art of French Cooking Vol. 1) so I would probably make the chef-y version that way. Less work, no chance of it breaking. I can’t wait to try it.
I'm sorry if this was already asked (I looked), but can you run this through a pasta machine cutter or would it stick? I'd also like to try making ravioli with this. Thank you for the recipe and thorough instruction video!
You know I’m not sure as I agent tried. It’s quite possible. It would work. If you try let me know as I’d be curious to know if it works. Yes I’m contemplating how to do ravioli as well. 😊 And you’re welcome. Thank you for watching and supporting. 😊
Good question. No not at all. There’s not enough to make a difference. Any finally ground Parmesan will work. It’s just there in a small amount for the sublet umami flavor of Parmesan cheese.
Looks DELICIOUS!! Will be making it soon. Can you do a recipe for shrimp scampi, like Red Lobster? I've tried but most recipes call for white wine and i can't get past the alcohol smell and taste ( I don't drink and the one at Red Lobster doesn't taste that way)... I've looked through your recipes and unless I've missed it, i haven't seen any shrimp recipes, other than your birthday cake. REALLY enjoying your channel!! Thanks so much!! 💜
I can't wait to try these noodles. Question can you freeze as a ready made meal with the sauce mixed in and maybe microwave it?? I live alone and freeze my leftovers to have at later meals.
I haven’t tried myself but I would imagine you could easily freeze the noodles. My personal suggestion would be to keep the sauce separate as I would suggest throwing a portion of frozen noodles into boiling water for a few minutes and then saucing and serving them that way for the best result.
Yes! Dehydrate, potion, and ziploc. In the fridge for 3-5 days at least or in the freezer. If fridge cold, boil 1-2 minutes to serve. If frozen, probably 3-4.
I would like to nominate myself as a taste tester. I am certified by the taste buds association and my soul is ready 😋. Looks so yummy
Haha thank you! 😁😁😁
Let me caution you - as one of Christopher’s taste testers, it’s not all enjoyment and glory. 😂 He made me taste test toasted beef gelatin. Tastes somewhat like the burnt rubber sole of a tennis shoe.😝 (Not that I’ve ever tasted the burnt rubber sole of a tennis shoe. Based on the smell of the toasted gelatin, this is how I imagine one would taste. 🤣) But like I taught Christopher, any good cook tastes all of their ingredients so they know how they will affect the final outcome. I guess this is payback for all the things I made him taste when he was a child. 😆
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Made this tonight. Have some things to tweek with the noodles (not thin enough and adding garlic and herbs de provence), but it was a hit. My oldest who is not a keto or carni fan loved it. I made two batches for leftovers.
That’s awesome! So glad y’all enjoyed it! Yes it’s so versatile and can be tweaked a thousand ways. 😊
I made this last night and I have some thoughts. 1) Taste. Hands down the best KETO pasta substitute I've tried. Most are egg based and don't have enough ingredients to eliminate the egg taste. This has zero egg taste and is very close to pasta. 2) Ease of making. Simple enough. Just mix together, spread on a silicone sheet, cook, roll up, and slice. 3) Ingredients. I hate KETO recipes that require 15+ ingredients. If you have a well-stocked KETO kitchen you'll only need to get cream cheese. No need to hit Amazon for a weird ingredient. 4) Texture/Mouth feel. I never could get mine to be as flexible as the vloggers. I think I was overcooking them. The times will really depend on your oven. My best try was when the edges just looked dry and I didn't do the drying step at 250 degrees. Also, make sure to spread THIN. If they are at all thick they won't want to roll well. 5) Overall. 8/10 These are really close to pasta and really close is all I ask for a low-carb substitute. These will be my pasta substitute until some other KETO savant comes up with something different.
Thank you for the review.
This is a great review. ty!
😊
I made mine thick/ had powdered meat I just didn't overcook at all, in fact one side was kinda too soft. but then it hardened up perfect to roll. like a nice thick piece of crepe.
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Chris constantly knocks it out of the park with his recipes!!!!!
Haha thank you! I’m trying. 😁😊😊
Just Wow! You are changing the keto carnivore world one recipe at a time.
Thank you! That’s so kind of you to say. 😊 I just love helping people. ❤️
Right? Thank you so much Chris! God bless you, yours and anyone reading this!
Thank you so much ❤️😊
So much fun nice meeting your sweet girl and Tristen, the recipe looks amazing, I cannot wait to start making the noodles and stocking the freezer for family meals. Brilliant adding the dehydration step giving it texture that they were missing. Oh my goodness, thank you again Chef Chris. ♥️ Composer of taste and texture.
You’re so kind!!! Thank you so much!!! I hope you enjoy it as much as I do! 😊😊😊
Can't wait to make those noodles!! By the way, maybe selling an apron would be good. The kind where you can adjust the top😊
Thank you so much!
I actually have a whole selection of them in my shop here: chriscookingnashville.myspreadshop.com/accessories+aprons/all?q=P49
😊😊😊
Watching your S.A.D. brother-in-law dig in while you did your closing just said it all. 😂
Haha yes he ate it ALL!!! Figured that would be the best testament on camera I could get. 😊
Luv your John Cath shirt! Thank you for another recipe! You make it look so easy. I am planning on making this! As the German would say ‘Guten Appetit!’
Thank you so much! Love the man in black! You can do this I promise! With a little practice you’ll be whipping out carnivore noodles without a second thought. 😁
Definitely thinking "egg" noodles to eat with boursin Chicken (all the sauce!).
Absolutely!!! Yum. 😊
Hi there, I came here from the Keto Twins. My gosh your recipes look great, I'm going to make your tortillas first, then the noodles. Thank you for creating these recipes, you're really a gifted chef! I subscribed, appreciate your hard work. ❤🐶
I’m so glad you’re here! They are so kind for sending folks my way. Thank you for your support. 😊😊😊
Surprised seeing the shirt "This Shirt Saves Lives." My wife and I both have it, and wear it often. Great recipe!
Thanks so much 😊
OHHHHH the PASTA~BILITIES!!! I CANNOT WAIT to try THIS, Chris!!! I will definitely be making the CARniVarBoNarA soon, AND lasagna, AND spaghetti & clams... AND AND AND!! Enjoy whatever Tristan left for the rest of you guys! 😂😂 Ciao!
Haha I’m so glad! Yes the possibilities seem endless! Thank you so much for watching. 😊
I recently found this video and I made it the same evening! My husband was over the moon! Instead of black pepper, I added some chili (red pepper) flakes. The tiny splash of lemon juice is a perfect addition to brighten the heavy sauce. Thanks so much for sharing!
Sounds great! So glad y’all enjoyed it so much. 😊😊😊
I think you should have a cooking show with people invited as guests to sample the dish you are making.
That’s a fun idea! 😊
So awesome!!! May I ask a question please re: ur bro-in-law’s comment about it being a bit less elasticity texture than regular pasta…
Q: Would adding a bit of Xantham Gum (XG) handle that & if so, may I know how much XG u’d recommend using & when & how to add it? 😊
TIA for ur help! 🤗
Of course! I love questions!
I’m sure it might help a little. Not totally sure. I’d say begin with 1/4 tsp and mix it with the egg whites powder in a bowl and then incorporate those two together to avoid lumps. That’s just my guess but I admittedly don’t use it myself anymore so I can’t say for sure. That’s where I’d start though. Would love to know if you try it how it goes. 😁
Young man (and I’m sorry if this is a ‘millionthe time’ asked & answered ?tion) BUT👉🏽 do you have a cookbook?
If not…when you do-I’m down.🙌🏽
I am as well, his recipes really take it to the next level, texture and taste.
Haha thank you for asking! I plan to do one for sure. Time and resources permitting I’d love to get to do this full time including writing a cookbook. 😊
Thank you Karen! 😊😊😊
I want one too! So I can find particular recipes in the Table of Contents right away! Hard Copy page turner old school. One suggestion for your channel, I follow lots of art channels, one of my favs numbers her posts. Makes it easy to refer to and find particular posts. When you do you book, that could also be included! Love you and yours!
😊👍🏼❤️
I first had carbonara at a Japanese Italian restaurant. I eat it with chopsticks. Only way to go.
Haha very cool
You bring fun to carnivore like I haven’t had since January!! So doable. So carnivorous. Looks absolutely delicious!!!!
I’m so glad!!! If you’re not having fun what’s the point of feeling better right? 😁
Carbonara was always one of my favorite dishes. Now I make a omelette with the meat and cheese as a filling, which I now call "Omelet Carvonara" 😊
Sounds great! 😊
I would’ve loved to see your wife’s reaction to eating this! I’ve yet to find a true replacement for ramen, which is the one pasta/noodle that I truly miss since going keto. I know they’re are substitutes out there, and I’ve tried many of them, but they just don’t hit home for me.
Totally understand. I’ll see what I can do. They’re tough because they’re such a firm noodle but I’ll see what I can do. 😊
@@ChrisCookingNashville There’s a channel I saw a while back called WTF that made a ramen noodle out of shrimp and a small number of other ingredients, but it was one of those molecular gastronomy kind of recipes so I just haven’t made it yet. But there’s so few ingredients that I don’t think would be too overwhelming, so I do plan to try it out at some point because I’m intrigued (and love shrimp). Not that you need any inspiration whatsoever, but maybe there’s another carnivore recipe out there in someone’s head? You’d get to continue blowing peoples minds if you solved this one 🤯😆
Haha, thank you. I'll have to check it out and see what I can do. 😊
Chris, I think this is my favorite of your recipes !!!! I’m thinking. I can have Cacio e Pepe again!!!!! Thank you Chris!!!!
You’re very welcome! Yes you can. 😁
Your cooking is over the top! Your brother-in- law is a great advertisement for the pasta! He could not resist eating it!😉
Haha thank you! Yes he ate it ALL! I knew there’d be no better example of how good it is than to have him blind taste test it. 😁
Cooking this now as I type. Can't wait to see how it turns out!
Hope you enjoy 😊😊😊
I joined your band. I love to cook, but the carnivore diet is so boring...until now! You have literally made my life better. For lunch, I'm having your tortillas with tuna fish salad made with your butter mayo. Can't wait to try the pasta too. Keep up the good work!
I’m so glad!!! Welcome to the band! I’m so glad to hear this. It makes my heart full to know it means so much to people like you. ❤️😊
Je n'étais pas trop convaincue au début, mais là j'ai bien envie d'essayer ses pâtes. Il me reste à me procurer la gélatine en poudre
I think you’ll really enjoy the pasta. 😊
@@ChrisCookingNashville est-ce que je dois à tout prix avoir la gélatine de bœuf en poudre ou bien la gélatine tout simplement
Any type of gelatin powder will work. I just think beef tastes the best and works the best, but any gelatin powder should do the trick.
I believe you may need a burger for dinner because I think Tristan ate all of your pasta. 🤪🤣 It looks so delicious!!!!!
I think so too! He wasn’t slowing down on that at all! 😂😂😂 Thank you so much! 😊
Well dang! Now I want to make this pasta and I haven't had a chance to do the tortillas yet. 🙄😂🎉🎉🎉
Haha I feel ya on that! 😁
Nice recipe. Do you think chicken flour can be subbed for pork rind crumbs. Can’t have anything porky due to religious beliefs. :)
Totally understand. Yes I think any kind of meat flour would probably work. It’s mostly just a texture thing as it gives a little bite. Let me know how it goes. 😊
Yum!!!
😁😁😁
Brilliant!
😊😊😊
These look amazing, but I have been Carnivore for so many years that this looks like a lot of work! If you package these, though…I will definitely buy them! ❤
Totally understand 👍🏼
Thank you thank you thank you!! Just looks so yummy. I promise I’m going to make this
Hope you enjoy 😊😊😊
Looks like another winner!!! I see one of your videos and I have to try it immediately, I have no will power. You have ruined my meal prepping for the past few weeks, will you just send me a list of the videos you are going to put out for the next month and I will plan accordingly 😂 In all seriousness, I can not wait to try this. I have made the egg cream cheese version of pasta before, but never ever did it come close to your recipe and hearing the feedback from your brother in law is the ultimate testimony about these recipes. It says a lot that you are willing to give your food to your family, they are your toughest critics. Not only are your recipes amazing, they are so fun to make because you create techniques that transform ingredients into products that produce results that are so outside the box and unbelievable, yet 100% spot on. Thank you so much for sharing your amazing recipes with us. I look forward to what’s next😊
You are so kind and I can’t begin to tell you how much that means. I’m so glad you’re here and I love doing this for you guys. Thank you so much. 😊😊😊
I’ll try to give you some heads up on videos for meal prepping too! 😂😂😂
Sounds great! I'll try it sometime when I make a bolognaise. And I'm sure my kids would like me to make mac & cheese too. Looks like you could cut them thin, then in chunks, and kind of be macaroni.
Absolutely! You’re reading my mind. I hope you enjoy. 😊
Christopher’s mom here. Bolognese is my FAVORITE. Have the ingredients sitting in my fridge for it right now and will be making it with the pasta in the near future.
😊😊😊
This dish is DELICIOUS 😋🤩 🍝
Thank you!!! 😃
Hands down - if your channel and Indigo Nili's channel had a baby there would be no need for any other Keto channels. I'll be making this recipe Sunday. Question: Can you freeze the noodles?
At the end he does mention freezing them and just preparing the frozen ones by boiling them for 3-4 mins, so this is a great recipe to portion and prepare ahead (same with his tortillas)
@@nataliajimenez1870 TY
Haha. Thank you so much! Her breads are fantastic! 😊
Absolutely right!
😊
I will have to try these. I love that they can be boiled like fresh pasta. Lasagna is definitely something I would make. Layered is fine, but I really liked doing lasagna rolls pre-keto, spreading the filling on the noodle, and rolling them up. Top with a bit of sauce and cheese, then baking in the oven. And 1 roll = 1 serving.
Absolutely! Wow those sound good and this would definitely work. 😊
Awesome pasta substitute idea. I definitely want to try it. Then top it with your Alfredo sauce. Yum!
Hope you enjoy! Btw, this is a much newer version that I actually think is even better. Might be interesting for you to see which you would prefer. 😊
ruclips.net/video/wbsU79N7-0I/видео.htmlsi=TgpTQ31yDULAgfJM
@@ChrisCookingNashville Awesome! Thank you!
You’re very welcome 😊
recently found your channel and subscribed. Just did the mashed today and they were amazing! Can’t wait to try the pasta 😋. You sir, are a genius!🙌
Thank you so much! I’m so glad you’re here and found me! Thank you for subscribing. I appreciate your support so much. 😊
Can’t wait to make this. I have pancetta in the refrigerator that I bought to make bolognese (my favorite), but now I’m thinking about making carbonara (Dad’s favorite). Which to do? 🤔
Haha sounds great! Both would be good. 😊
Ooooo, skills! Thanks for educating! I’ve been waiting for this one, thank you so much!
Thank you so much!!! I hope you enjoy. 😊
WoW... Carnivore Beef Stroganoff here we go! Now I MUST purchase egg white powder. Thank you Chris, this is so fun! ❤ Ps. This is how you "Play Like Ken!".. teehee🥳
Oh yesss! Stroganoff for sure!
Haha yesss!!! My wife will laugh when I tell her that. 😁😁😁
It's what's for dinner...
TONIGHT! Thanks Chris😊
Haha thank you! I hope you enjoy! 😊
So, you’ve done it again, Chris- so amazing!! I like mashed potatoes okay and will make those for Thanksgiving and Christmas, but this, THIS I will make now- and I don’t particularly like to cook!! I’ve missed pasta- my very favorite dish is Fettuccine Alfredo- and I haven’t had it for many years.
I love the way you explain everything so well- you’re a natural teacher!! It makes me feel confident that even I will be able to do this and make it where my family will want me to make it again- which isn’t usually the case!! 😂
I’ve held off monetarily supporting any of the many carnivore cooking channels because there’re so many good ones and funds are limited, but in my opinion, yours stands head and shoulders above the rest because of your outstanding creativity, fun personality, and ability to teach, so I choose to join your band!!
Thanks for sharing your knowledge and expertise with us!! 🤗🥰🤗
Luanne your kind words touch me so much!!! I’m so glad you’re here and it is such a privilege to get to do this with you all. Thank you for joining the band!!! My heart is so full. And yes you absolutely can do this! My wife loves fettuccini Alfredo to and when I made this for her with Alfredo she loved it! 😊😊😊
You are SO right! He is a master at teaching.
Very thorough in covering every detail!
Love it!
SO happy I found your channel!!!👏🏼🙌🏼
Thank you so much! I’m glad you found me too. 😊😊😊
I appreciate how you demonstrate each step. To see your care in spreading on the silicone mat gives me hope i could do that.
You can do it! It takes a little practice but there’s no need to rush it. Just enjoy and take your time and it can be done. 😊
Great idea including the gelatin to provide glycine.
Glad you liked it!
Hahaha Tristan couldn’t stop eating this! 😀 This is the 2nd weekend in a row I’ve planned my meals around your new recipes. Last weekend was fabulous with the tortillas, & now I can’t wait to make these noodles! Have loved every single recipe I’ve tried of your’s-you’re AMAZING! (hope you don’t get tired of hearing this, because it’s true! 😊) 🧡
Haha yes he ate ALL of it and loved it. That’s why I wanted him to blind react to it on camera. Knew he’d love it. 😊
Thank you so much! No I don’t get tired of it. I’m fact it’s what gives me the strength and confidence to keep doing this for you all to know you enjoy it. Never stop giving me the feedback. It keeps me fueled to push forward to the next recipe every time. 😊❤️😊
If it looks like a noodle, behaves like a noodle, & tastes like a noodle, it must be a real noodle, right? Or is it??!! Hmmm. 🤔🤔😂 It’s Chris’ genius recipe & it’s every bit a noodle to me! Made this last night & your recipe did not disappoint! You’ve covered all my favorite comfort foods from my old SAD-rice, potatoes, & pasta. What in the world will you think of next, Chris?? 😃 Patiently waiting…..LOL (thank you!!)
Haha I’m so glad!!! Thank you so much! I guess we’ll find out soon. 😁😁😁
I love all these recipes but it’s sooo much prep. I’d have to make enough to feed us all week and this seems super time consuming. If I could buy this in a store, I would lol but you’re an excellent cook and you make it look so easy.
Thank you 😊
Would you Fed-Ex a plateful of that? Oh, well! It was worth a shot.
Haha thank you. 😊😊😊
I think "Ketogenic Woman" made this version a very long time ago on her RUclips Channel. She has about 3 or versions of Keto & Carnivore Pastas. Looks good though 👍😄
This is my own recipe. Similar to hers but not the same.
Looks delicious! A suggestion: please let viewers know the size of the silicone mats. Good job Chris!
Thank you for the tip! I’ll have to measure. I’ve also added some similar ones to my Amazon affiliate store now. 😊
Are there any carbs in this recipe? I need to know how much i can eat lol. Looks awesome ! Cant wait to try it. Did you see keto twins made your "mashed potatoes" and loved them❤.
Yes I did, thank you! There’s a few grams in dairy and eggs, but it’s not a lot. It depends on how big of a portion you eat. I’d say this recipe makes easily 4 portions of pasta. It’s very filling. You’re looking at 2-3 grams per portion of pasta plus whatever you put in your sauce. You could eat the whole thing for about 10-11 carbs. Haha
@ChrisCookingNashville thank you! Great carb count. I don't think I will eat it all in 1 sitting but eventually it will be gone lol. Started carnivore a couple weeks ago. I am trying hard to stay on track, but I have got back on the wagon. Your recipes no doubt will help me so much. I appreciate your hard work, encouragement and positivity! I didn't realize how addicted to carbs I am 😫
I totally get it. I was too. So severely. But there’s is light and life at the end of that tunnel. You can do it!!! Here for you! 😊
@ChrisCookingNashville Thanks Chris I appreciate you !!
I appreciate you as well 😊😊😊
Great job! I'll be using this to put clam sauce on I have missed linguine and clam sauce.
That sounds amazing!!! I hope you enjoy! 😊
This looks interesting. Do you know the macros and how many servings your recipe makes? Thanks
Hello! This is the approximate macro breakdown for the whole recipe. I break this into 3-4 servings depending on how much you want to eat, but it’s very filling. These macros are for the whole recipe pasta. Whatever sauce you make will have to be factored in separately. Divide these numbers by however many servings you break this into.
1141g Cal
8g carb
31g protein
109g fat
The only one I really pay attention to personally is the carb count, which divided by serving is 2-3 per serving, and some of that is from egg yolks which don’t seem to affect me like other carbs. Hope this is helpful. 😊
High Falutin' sent me here, not from noodles, but from mashed potatoes. :-D I've just been watching your videos. Love them! I so enjoy watching you, learning from you, and watching your taste tests with your wife. (Love Melody, too! Sweet girl!) Sometimes I think, keto is so the way to go, like, I can't do without the onions and garlic; but when your wife can't put down the carni food, I know it's a special winner! Thank you, Chris!
(And thanks for your RL job. You be careful out there!)
Awesome! Thank you! I’m so glad you’re here! I really appreciate that support. 😊❤️
I'm always amazed at chefs "eyeballing" measurements in their recipes. Any time I try that I either create concrete or gyprock plaster. Needless to say, I really want to try this. Thanks again for the share.
Haha it takes some practice but that’s why I make sure to add the measurements because I know it’s a learned skill. 😊
Ooh, not having good pasta while on keto has been hard, but this may be a game changer. Thanks!
Totally understand! I hope you enjoy this one! As we tweak this as a community I think we can get better and better pasta. 😊
I am just getting into carnivore (have been on keto up to now and want to mix it up a bit to keep my body on its toes 😉). You and your recipes are a life saver. Mashed potatoes, potato salad, rice, pasta, pizza, man I'll not show your videos to my dude or she'll leave me for you! 😂 I'll try them all if I can. I love on a subtropical island and won't find all the ingredients. Egg white powder, beef gelatine, I'm afraid I'll have to hunt that down. Unfortunately I can't order that stuff either, because Amazon and Co just won't deliver here. But if I can find that stuff I'll most certainly give it a go! Cheers, mate! 🙏🏼😎
Thank you so much! I hope you enjoy. 😊
Can you dehydrate the pasta and then store some of it in the fridge or freezer for a few days
Absolutely! Just boil 1-2 minutes from fridge or 3-4 minutes from freezer.😊
I'm hoping to make the "foodie" version for valentines dinner for me and my honey!!!
I hope y’all enjoy! 😊😊😊
Just starting my ketovore journey and was thinking how would I live without pasta . This looks so good 🥰
Hope you like it! 😊😊😊
I can't believe the food you are coming up with and they all so delicious. Keep it coming I am trying them little by little!!!🍲😋
Haha thank you! Yes more to come! I appreciate your support. 😊
This is a masterpiece workhorse recipe. So many possibilities! Spaghetti alla carbonara, Linguine con vongole or pesto, aglio e olio. The list is endless!
Loved the suggestion of noodles Romanov. Leads to thoughts of Swedish meatballs and Hungarian goulash... And then, ah yes, Tuna Noodle Casserole, the kind with mushroom & celery cream soup base, topped with cheese and "breadcrumbs," drizzled with melted butter -- a childhood favorite. What can I say? So comforting.
You will surely be a very busy chef for a long time to come when everyone has finished making suggestions. Congratulations on your delicious and inventive work.
Yes the list seems endless! Thank you so much! Haha yes I have a fast growing list of ideas and suggestions daily. 😊
Just made it, though I had neither the time nor the patience to wait 2 hours for the pasta to dry, boiled it straight out of the oven.
Suspecting it would be a lot more work than it looks onscreen (and done by smbdy who could def pass for a professional), I decided to double the recipe.
It was_murderously_tedious spreading the dough evenly, it kept sticking to the spatula and lifting away from the greased surface - until I clued in to start wetting the spatula regularly. This made things easier, though still way too much work for me to repeat it any time soon.
Gotta say, you nailed the noodles, man! Tastes very neutral, just like pasta should. Maybe even better than all the gluten-free pastas I have had to resort to over the last 6 years.
Not a fan of the carbonara sauce, though (I didn't do the "chefy" version, my back was already killing me by that time, after more than 2 hours of making this recipe). Won't be making that again. But I'm sure it would work great with my regular trimmings.
It is official: Chris, you are a GENIUS!😅
Thank you so much! Glad you enjoyed it! 😊
These look AMAZING! I can’t wait to try them, so impressed by how you come up with these things! Thank you for sharing, I’m joining your band 🎶😊
Thank you so much!!! I’m so glad! Welcome to the band. 😊😊😊
This looks like winner winner carni-bonara dinner!
Haha thank you! I sure think so. 😁
Before keto i was really in to making homemade pasta. I have 2 pasta rolling snd cutting machines and slso hsve an extruder. I just pulled out two pasta books loaded with sauce recipes that so far are all keto. A total game changer here!
Now if i csn figure out a way to make extruder shapes... i tried the recipies using the lupine flour...waaay yucky!
Thank you again!
I’m so glad!!! That’s awesome. Yes I used to make handmade pasta all the time too. Working to get back to those same things. In time we’ll see what we can accomplish. 😁
13:47 Chris, this looks absolutely amazing! I have been missing pasta so very much and I don’t like using the odd ingredients like xanthum gum either. One quick question - why use egg white powder vs. just fresh egg whites? Does it change up the texture? Thank you so much for your awesome recipes!
Hello! Glad you’re here. Yes using whole eggs will make puffy scrambled eggs basically. Water bound up by protein will steam and create a puffy texture.
Chris great recipe love all your videos and ideas, you have opened up a whole new world for carnivores. When I heard you were releasing this recipe, immediately a pot of Chicken and Noodles popped in my head. How would this pasta hold up? I would say add them at the end of cooking for a few minutes. Would the pasta hold up if leftovers in Chicken in Noodles or even leftover Carbonara? But looking at your tester does not look like there would be a problem with leftovers lol. Thanks again for all your doing for the carnivore community!!
Absolutely great idea!!! I would actually pour the very hot soup over the dry noodles in the bowl and let the soup finish cooking them. Since they cook so quickly it shouldn’t take more and that way you don’t have to worry about the texture being affected after sitting in the liquid. That being said I’m sure these would hold up well even if added into the whole pot of soup. 😊
Thanks
Wow thank you! 😊
Dude, you are blowing my mind. Love love LOVE your channel, bro.
Haha thank you so much! Glad to do it. 😊
Man! You guys sure eat a lot of eggs. But comments are saying you are satisfying potato, pasta, and tortilla cravings. There's no way I could eat all those eggs, I would blow you out of the house!
I used to be that way too but once your gut bacteria adjusts properly it’s actually not a problem at all. They become a cheap super food with no bad effects (unless someone has an egg sensitivity and then often that’s just the white part). 😊😊😊
I’m so sad that I’m out of cream cheese all the other ingredients I have 😞otherwise I would be in the kitchen right now making your recipe
The pasta looks phenomenal
Thank you Chris
Haha you’re very welcome. 😊😊😊
So thoughts on using this as lasagna noodles... Do you think I would need to pre-boil the pasta sheets, not dehydrate them at all, or dehydrate them but don't pre-boil them? 🤷🏻♀️
Good question! My mom made lasagna and she didn’t not boil or dehydrate either one and said it was wonderful. 😊
Wow looks delicious. Any thoughts on opening your own keto/carnivore restaurant. I’ve had to make so many recipes at home because stores “keto “ foods still contain a lot of ingredients not clean/good. However because I’m the only one in my house doing keto/carnivore it’s been challenging due to qty of recipe.. I end up throwing stuff out because they go bad before I can eat it all. I know most restaurants you can eat/order keto/carnivore items but if there were exclusive keto/carnivore restaurants that would be awesome. Just saying ❤
Haha thank you so much!!! Yes I think that would be awesome. Startup money and investors and permits and everything in this economy are so hard, but man would it be cool to see a restaurant like that come to fruition. 😊😊😊
Let’s pray about it 🙏❤️
Amen! 😊
So when’s the restaurant coming that has these menu options?
Haha man if I could find investors and the resources, especially in this economy, I think it would be so cool to do something like that. 😊
There's somebody who does this for every recipe. No one has done it yet, so let me be the first. Can I sub beef gelatin for the unflavored gelatin here? Thanks - waited for this recipe yesterday!!!
Haha great question. Yes any unflavored gelatin will work. The Knox gelatin in the store is porcine I believe but it works just fine. 😊
Looking forward to making this
Thank you! I hope you enjoy. 😊
Need link to silicone mats, or at least dimensions. Also how many servings does this yield? Thanks.
The mats were a gift so I’m not actually sure what size they are but any kat will work. The size of the mat doesn’t matter really. Just spread the mixture to the thickness of pasta on one or two or three sheets however is necessary. Any silicon mat or even parchment will work. That’s part of why this paste texture is so important.
I split this into four very filling servings. It’s high protein and fat so it’s much more filling than regular pasta noodles would be. 😊
I can’t wait to make this!
What’s the storage like for this pasta? Can you leave it for like a week in the fridge before the final stage cooking in the boiled water? Does it freeze ok?
Absolutely you can! I haven’t frozen it but I see no reason why you couldn’t. I’d say 3-4 minutes in boiling water if frozen instead of the 1-2 from the fridge. 😊
How do you think these would work as ravioli. Maybe cut them, fill them, dehydrate, then boil ??? I plan on making a double batch today or tomorrow for your chicken soup and Mediterranean pasta with meatballs.
The only issue I see is that it won’t stick to itself like a starchy pasta so it may take some creativity to make that work. I’m contemplating how to do it. 😊
Not a chef, trying to find the pans.
Based on the picture and looking on Amazon they seem like Swiss roll pans?
Is that correct?
Mine were a gift but that’s probably correct. Any silicone baking mat should work. The mixture isn’t a liquid so it’s way to work with and as long as you spread it thin or thick enough to your liking it should work fine regardless. 😊
Good morning. Could you not use the fresh egg whites?
Thanks. May Jesus continue to bless you and your family
They will puff up because they’re full of water bound up in protein. Blessings to you too. 😊
I am SO glad High Falutin Low Carb did the mash potatoes recipe. I'm definitely going to try out these noodles. I'm keto but I miss that noodle texture. I can't stand miracle noodles and stuff.
Totally understand! Thank you for being here. 😊
writen directions say 250 oven and your video says 325 degree oven Chris. Can you clarify please?
Double check the recipe. Written instructions say 325 for 15 minutes to bake the batter initially and then 250 for another 10-15 minutes for dehydrating after cutting the sheets into noodles like in the video. 👍🏼
Is the silicone a swiss roll mat?
Also, noticed you don't use measuring spoon. Wondering how your spoon measures in a traditional measuring spoon... I can see me messing up bigtime because I'm using a measuring spoon.
Non measuring spoon tablespoon sizes vary.
It probably is but it was honestly just a gift so I’m not sure what they’re actually labeled. No worries. I have measurements in the recipe in the description box so you don’t have to eyeball it like I do. 😊😊😊
Hi Chris. I'm going to make your lasagna noodles today. Do I need to use a hand mixer or can I use my KitchenAid stand mixer?
Whatever works best for you will be fine. 😊
Please give grams in the recipe. I really need this. Please
This recipe is so exciting ‼️
Hey I can totally do that in the future. 👍🏼
Do you have videos similar to these using a recipe for making bread , wraps etc
I have a couple of bread recipes including a flat bread and also tortillas on my channel.
I'm going to try this in a few minutes. Speaking of lack of elasticity, what if you added something like a tbs of psyllium husk powder, or arrowroot, or acacia powder? Just guessing.....I might throw some psyllium in half of the recipe to see. Unless you warn me before I start mixing!
Haha I think it’s very likely to add a little elasticity for sure. I don’t use them myself but there’s no reason you couldn’t if you like to. 😊 if you so please let me know how it goes.
Can these noodles be frozen? I also have a dehydrator, wondering if fully dehydrated if they can be stored longer? I’m all about batch cooking to save time another day.
Frozen works for sure. I’m not sure about dehydrating further as protein won’t absorb water like a starch so I’m not sure they would boil soft like dry pasta noodles do. Then again I could be wrong as I haven’t tried myself.
I make hollandaise in a blender (from Julia Child’s Mastering the. Art of French Cooking Vol. 1) so I would probably make the chef-y version that way. Less work, no chance of it breaking. I can’t wait to try it.
Good idea. Enjoy. 😊
I'm sorry if this was already asked (I looked), but can you run this through a pasta machine cutter or would it stick? I'd also like to try making ravioli with this. Thank you for the recipe and thorough instruction video!
You know I’m not sure as I agent tried. It’s quite possible. It would work. If you try let me know as I’d be curious to know if it works.
Yes I’m contemplating how to do ravioli as well. 😊
And you’re welcome. Thank you for watching and supporting. 😊
I was wondering if you chose the parmesan in a can (we call it sawdust lol) because the cellulose is needed for the dish.
Good question. No not at all. There’s not enough to make a difference. Any finally ground Parmesan will work. It’s just there in a small amount for the sublet umami flavor of Parmesan cheese.
Is it possible to change pork rinds crumbs to carnivore chicken or beef flour?
Absolutely. Or you can just leave them out too. 😊
This looks and sounds amazing! Thank you for all your hard work! And your great attitude! 😊
Thank you so much!!! 😊 I’m glad you’re here.
Looks DELICIOUS!! Will be making it soon. Can you do a recipe for shrimp scampi, like Red Lobster? I've tried but most recipes call for white wine and i can't get past the alcohol smell and taste ( I don't drink and the one at Red Lobster doesn't taste that way)... I've looked through your recipes and unless I've missed it, i haven't seen any shrimp recipes, other than your birthday cake. REALLY enjoying your channel!! Thanks so much!! 💜
Thank you so much!!! Yes that’s a great idea. I’ll do that. 😊😊😊
You are a genius! Thank you!
Haha thank you so much 😊😊😊
I can't wait to try these noodles. Question can you freeze as a ready made meal with the sauce mixed in and maybe microwave it?? I live alone and freeze my leftovers to have at later meals.
I haven’t tried myself but I would imagine you could easily freeze the noodles. My personal suggestion would be to keep the sauce separate as I would suggest throwing a portion of frozen noodles into boiling water for a few minutes and then saucing and serving them that way for the best result.
Can this pasta be stored and how ?
Yes! Dehydrate, potion, and ziploc. In the fridge for 3-5 days at least or in the freezer. If fridge cold, boil 1-2 minutes to serve. If frozen, probably 3-4.