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April 24, 2017Reviewer: Louis in Texas* I love this product. I haven't had lasagna in ages, but I now make a big pan every week. Here is how I do it :
In a bowl, a full 2 cups of the pasta flour (I actually fill my 2-cup measuring cup to the top, so a little more).
In a separate bowl, 2 extra-large eggs, beaten. Add 4 teaspoons (TS) of olive oil, then 2 TS each of white vinegar, cream, and water. Mix some, then add to flour.Start mixing with fork.
This flour is a little difficult to mix. As per the instructions, you want the finished pasta to be 'dry'. After your fork becomes useless in mixing, knead it with your hands (it will be sticky to your hands at first).
You may need to add a slight bit more of water; however, first,. I suggest letting the flour 'rest' for five minutes: when you return to it, it will work a little better.
You know you have done well when you can handle the ball without it sticking to your dry hands.
Next, for lasagna, get two pieces of parchment paper. Tear off a small part of the dough ball (I tear off 8 chunks in total), place one piece on paper, cover with other paper, and pull out your heavy rolling pen, and roll it out.
Do not be afraid to get it as thin as possible. It will 'thicken' while cooking.
At the end, you have 8 flat pieces of pasta. Set it out to dry for a short time (I use my dehydrating machine, and let it go at low setting for 15 minutes). You could probably skip this step, if desired.
No need to 'pre-cook' the pasta. Take your 9x13 inch pan, and start layering, two pieces of pasta for each layer (hence, layer of pasta on bottom; then your meat mixture, then your cottage cheese mixture, then another layer of pasta, finishing with a top layer of pasta, which you will cover with mozzarella cheese).
Bake, covered with aluminum foil, for 30 minutes at 350 degrees. Then remove the foil and another 10 minutes uncovered.
I may as well add my recipe for the meat/cottage cheese:
In a frying pan,heat some olive oil, and lightly cook some chopped onion and minced garlic. Then add your meat: I use ground beef (93 percent fat free) and sausage (one pound each). When the meat is almost done, I add fresh, sliced mushrooms, as well as about a tablespoon each of oregano and parsley flakes. After a few more minutes I pour in my jar of pasta sauce (low carb of course), and let simmer some (10 minutes, perhaps).
In a bowl: 16 ounces of low-fat cottage cheese (more, if you wish; I also usually add in ricotta cheese, for about 22 ounces total). Then mix in 2 extra-large eggs (all I purchase is extra-large, hence my usage), one-half cup (or more) of Parmesan cheese, 1 tablespoon of oregano, some minced garlic, and then salt and pepper to taste, Mix well.
Obviously, my recipe is rather 'base', and can easily be changed.
Anyways, Kudos to LC Foods for this wonderful pasta flour.
March 21, 2015Reviewer: Christine in Pennsylvania* This flour made a great pasta considering the carb count. The texture reminded me of spatzel. The noodles were a bit softer and less flavorful than the real stuff, but the texture was much better than other pre-made low carb pasta products.
1 of 1 people found the following review helpfulMay 11, 2014Reviewer: Kathy in Florida* This was excellent in making chinese dumplings. Some of our friends preferred them to the ones we made with regular flour while everyone else thought they were just as good. We used our pasta maker. When we used it for spaghetti, we had trouble getting the pasta maker to cut it, so we made it a bit thicker. As spaghetti, it was okay but not great. I'm thinking of trying it again and after boiling it, i will saute it in a pan with a bit of oil or just with the sauce. May get more the same texture as it did with the dumplings.
March 22, 2013Reviewer: kim in North Carolina* I've only used this once to make spaghetti and my kids loved it. I plan on getting a pasta maker as I haven't been able to get the spaghetti quality rolling it and cutting it in strips by hand.
2 of 3 people found the following review helpfulNovember 11, 2012Reviewer: Melissa in New York* So far I've only cooked using 2 cups LC Foods pasta flour with 1 cup LC Foods Cake Flour, combined with 2 cups traditional white flour to try and lower the carb content of my favorite chicken and dumplings recipe. This cut the carb content down from 34 carbs to 14.5 per 10 dumpling serving. The taste was exactly the same as if I used five cups of high carb white flour. Next time I will try and reduce the white flour down even further or maybe get rid of it all together. Even if I can't get the white flour out all together and still maintain the texture and taste, this still works to lower the carbs down to a maintenance level which is what I'm on. I highly recommend this product.
3 of 3 people found the following review helpfulOctober 15, 2012Reviewer: NORMAN in Texas* This was horrible... all i could taste was flax seeds. LC foods need to go back to the drawing board and start again...