Tagliatelle

I’ll just pop right over there 🥰 have a great day Rachel

Depends on the size of eggs so I usually do two whole eggs two egg yolks and if I can get another yolk and a bit of water to make up to 250 g then that’s what usually goes in, if very large eggs then two whole eggs two yolks and water

This looks amazing. Thank you for sharing. Can you confirm how many eggs, yolks and water the 250g mixture is made up of please. Can't wait to try this!

Yes they are the fake keto fries, ones next to bun are coconut flour and others almond flour, I’ve also made a batch with coconut and almond flour I just combined the two receipes, they also benefit from mixing seasoning into the mix and I also added a tbsp of vinegar. To get that salt and vinegar fries taste. The pros and cons, coconut when hot are the most like fries but when cold are limp and soggy, the almond however are still crisp when cold and would be good for dipping in a baked Brie etc, so combining the two flours seemed the way forward, frying is way to labour intensive I baked in the oven in goose fat and also once in left over beef fat tand also pork fat left over from a roast o give extra flavour, give them a try fairly easy to make

They look delicious - I notice one of your previous pics (the burger) looks like it has what looks like fries or chips on it - are these 'keto fries'?

I mention this because there has been a 'hoo har' concerning recipes for these on the internet recently - using flour substitutes such as almond & lupin with added xanthan gum. I was going to give a couple of them a try soon - I'm sure any advice you have would be helpful though.......

Made some more FF pasta noodles and made spinach and ricotta canneloni was sooooo good, plenty of raw pasta left to freeze

They all look fabulous - you are obviously a talented cook

All FF creations

Thanks! I also have some ravioli cutters so bracing myself for that experiment

Your food looks fantastic - making me want an early lunch! I'm working my way through 'The Classic Pasta Cookbook' by Giuliano Hazan at the moment - it's the best Italian cookbook I have seen so far by a country mile (out of print but available on Ebay).

I do believe that freezing keto food is the way to bring it to a much wider section of the public and improve the collective health of the population. If keto food such as the delicious looking examples in your pics were available in the freezer cabinets of supermarkets it would be a game changer.......

I was interested to read your post about the noodles / tagliatelle – I have been experimenting with recipes for noodles and pasta and I have found that a ratio of 9:1 UFFF to vital wheat gluten produces great pasta and a ratio of 4:1 produces excellent egg noodles (the extra gluten giving these a ‘springier’ texture than the pasta).

I add one large egg per 100g of the flour mix (with a little salt) – I will wet my hands a couple of times to help bind it when I’m kneading but that is it as far as extra liquid is concerned. It produces quite a stiff dough but I use an extruder (a ‘Bigolaro’) and it is better to have quite a hard dough for this. Maybe some extra water would make your dough easier to use in the roller machine?

You seem to have produced quite a few portions from the look of your photos – I had a go at producing pasta & noodles all day a few weeks ago to see how much I could make. With one thing and another I didn’t start until lunchtime but I managed to make four batches each using a 500g UFFF / gluten mix. This produced 15 large portions and a further 8 smaller portions (I sometimes have pasta with a sauce as a side – I would probably be arrested in Italy for even suggesting such a thing but I find them great with some mains such as fish).

Making all this pasta was quite a workout - I kneaded by hand and the extruder is hard work – however it was worth it – I have enough pasta / noodles for a couple of months at least. Did you dry any of your pasta? I found it doesn’t dry well – however it freezes very well and a portion defrosts in less than an hour. I dust it with coconut flour as I extrude it – this does a great job of stopping it sticking – whether fresh or defrosted.

I see you have one of those Mercato Atlas pasta makers – Santa is bringing me one of those so I can make tortelloni & ravioli in the New Year……………can’t wait to try this.

I’m very impressed

Made enough noodles for 6 portions