Oh yeah, I remember now. My daughter served us a dish with those in it a couple of years ago, and she said no calories and no carbs. That will serve the purpose. Thanks for reminding me about them.Um I dont make pasta but I do use miracle noodles also called Shirataki Noodles. They are made from a Japanese plant and are virtually carb free...explanation
They DO smell fishy....I rinse them in cold water and I dont cook them... I either drop them into a stir fry for the last 30seconds...or have them in chicken soup or with taco mixings...the texture puts a lot of people off but they were designed to go into a hot pot and they are gelatinous and they dont collapse..
They come in all sorts of sizes...I use the angel hair ones as Ive never seen others in Australia...they also make a rice substitute but Ive not tried it...
I have read in several posts that Carbquik is too expensive, but I did some math.I have a spaetzle maker that I'll probably never use again. There's no substitute for regular flour that would hold together for a dumpling. If I'm wrong, someone - please - chime in! I'd dearly love a dumpling substitute.
Yeah - if those work for spaetzle. Dumplings aren't easy to hold together and give the tenderness that makes them to die for. If Carbquik works, I'll view it as a very occasional treat - or experiment with other things to see if I can work something out.I'd be way happier with almond meal or any nutmeal or even LSA (Linseed, Sunflower and Almond) or mixed with flax...I'm just a bit suspicious of all the additives in 'mixes'
I've used the Shiratake noodles and buy them buy the case. My daughter used to have one of those spiral noodle makes but took it to California with her. She would make zucchini and squash noodle. You can also do it with a veggie peeler or a mandaline. As far as making your own, I think that is difficult. All pasta is made from wheat. The wheat spikes me like crazy. I think the trick is to find substitutes for the pasta. Some like to use bagged cold slaw mix warmed in microwave. Some use cauliflower. I like those bagged broccoli slaw mixeds.
Where have you seen online recipes.For spaetzle, what about coconut flour? They have eggs, to hold them together ... I have seen dumpling recipes in Bruce Fyfe's book or online, too!