Hello ladies and gentlemen welcome back to Oncomats Cookery lessons another Keeta recipe pasta. Yeah, you can make pasta without carbs Hello in this video I'm going to be attempting to make a low carb or keto pasta This is a recipe that I have seen from a channel called I don't sugarcoat Wonderful American lady and it looks like she's in losing Sirius amounts of weight and she's fully involved in the whole key to Jenny thing So I'm going to try this out. It's using a couple of different flowers. There's loop in a flower and There's a vital wheat gluten, which is the gluten extracted from the wheat without the carbs anyway So some miracles gonna happen and I'm gonna have pasta without the carbs. I really hope that this is the first time I'm trying this recipe. So if you're watching this it means it worked. So that's good anyway, and I think you're gonna really like this video All right, so the full recipe will be in the description, but that was loop in the flower and that was vital wheat gluten a bit of salt I half the salt from the recipe that I found and that was Xanthan gum So some unusual ingredients I admit and they're not cheap But you know if you want to make this stuff if you're doing low carb then you would do it And this is where I'm a total pleb my battery ran out of my camera and so you missed me adding the egg and the water and the oil to the flowers and mixing it for about a minute but you know you can assume that I did that and it worked all right So I had the paddle attachment in there by all means you could just do all this by hand on your work surface But I wanted to save myself the effort and then after a couple of minutes I just changed the paddle for the dough hook Give that about somewhere between five and ten minutes and we've got a dough look that's a dough It's a little bit tacky a little bit more tacky than I wanted it to be so there we go That's the bag with the loop in the flower in it which doesn't have carbohydrates in it and It's quite bitter though if you use too much of it apparently and just sort of need that for a little while and I mean to be honest with you That really does look like a pasta dough I've made lots of pasta doughs in my life and I've made them on this channel and you know it's so far so good Using more flour and again, it's quite tacky. So just just keep it well floured And I'm gonna roll it a bit to start off with and I'm gonna try to treat this exactly as if it was a regular Pasadot using either a double zero or a bread flour So I like to brush off some of the excess Give it like a business that a fold fold it over Give it a bit of roll out that way again, but you know turn it 90 degrees basically Give it a roll again and what this would do when you're making regular pastries you're building up sort of more layers of the networks of the gluten forming more strength more elasticity and you get that lovely sort of tooth-sumness to your pasta which is what we're after Can we do it without the regular flour? I don't know We experienced one as said in the intro this is the first time I ever tried this I thought well, you know Why not do it on video for the world to see offer a few hundred people to see probably so Through my pasta attachment my rolling attachment on the kitchen aid and if you ever one of these you can get a couple bits of parchment and a rompin and you will be able to roll this thing out I need to take a bit more work, but I could feel it was tacky so more flour and You're gonna find that you're gonna have to keep this very well-floured. I would say this recipe The whole time here again adding more and more flour as we go along as we work away down through the notches So if you have a pasta rolling attachment mine goes down to the finest setting of eight I went down to six but each time I would go through each setting at least two times And you can see that we are creating what looks like I mean it looks exactly like a normal pasta It's behaving itself look nice long sheet of pasta fantastic So a bit more flour down I'm gonna lay that out because I've got more pasta to roll out So a bit more of the older flour loop in flour on top of that and I thought I'll cover it with cling film because I don't want to get too dry I don't want it to get all you know cracking and stuff like that So look there's a close-up look at it it looks stunning Honestly at this stage I'm thinking this is looking fantastic We are going to be having pasta every day love he says to his misses and you know he gets carried away But there we go so it's a bit long Cut those in half so we can manage them because the other thing as well is if you are making noodles Linguini or feta-cini or whatever you don't want them to be too long. So that's a really good length And there you go through my either a tagletelli or feta-cini attachment. I know what you call it It seems the same to me and I'm just building mine into little nests If you have one of those little tree things you can dry this out it might be better But I'm cooking mine from the fresh so hot salted water three minutes that would usually be how I would do this For fresh pasta, but I'm trying it and it's like always a bit soft So into the ragu that I've made I'll share a link to a ragu video shall I A little bit of the pasta water in there because that is traditional Give that a little flip and this is looking stunning. I'm very happy so far this looks great and I don't really know how to present pasta any other way So what we're going to do is start off trying to make you look a bit fancy and then just go I just get it in the bowl and then I'm going to hand you over to me for the tasting Keto pasta Is it? Is it nice? Yes Yes, it's really nice Obviously the ragu tastes really nice as well Is it the same as pasta? No No, it feels softer But perhaps if I try again Perhaps I put the cooking time for three minutes thinking that was You know maybe not enough Perhaps two minutes would have been absolutely spot on so It's definitely worth having to go and if you are No, if you're struggling to come up with ideas things to remove carbs from your diet And you know you just really fancy some good old bowl of pasta with a ragu This is great. It's really nice And it wasn't really any more fuss than making your own pasta. It was exactly the same really so Thank you very very much for watching And While you're here if you don't mind please if you would like the video subscribe to the channel if you like let YouTube know That it's not such a bad channel after all you can comment and sharing is apparently the most way of sharing the UK So any of those things I'll be really really grateful to you And I'll catch you in the next video coming pretty soon. Bye You You