View Full Version : a more convincing pasta?
07-15-2011, 09:45 PM
So, I'm craving pasta big time. And I have a spiralizer, and I know all about zucchini noodles, and I have also tried kelp noodles. But the pasta I've got stuck in my head is the pasta from my cooked days. So I am thinking of trying an experiment.. throwing some spinach (or basil?) along with some ground flax and salt/pepper into the food processor, then drying in the dehydrator until they're flexible but not yet crunchy. Then cutting them into noodle shapes and topping with raw marinara or raw pesto. Has anyone tried something like this? Any suggestions or helpful hints? Thought I would ask before I experiment. :-)
I just really want to satisfy this craving in a raw-friendly way.. and all the raw pasta recipes I have ever seen are for things like zucchini or kelp noodles, and that's not quite cutting it for me right now.
07-15-2011, 09:51 PM
Sounds like a great idea. I've never tried anything like that, so I have no advice. Keep us posted. I'm interested in how this turns out.
07-15-2011, 11:07 PM
I will keep you posted! Sounds like this will be a fun opportunity to experiment and see if I can create a recipe. I know the zucchini noodles would be much healthier, but sometimes you just gotta have something that lives up to your memories of a particular food. :-) Hmmm, I wonder if I could use a piping bag to pipe the noodles onto the dehydrator sheet, to give it a more authentic look/feel?
07-18-2011, 07:36 AM
this sounds interesting. please keep us updated!
pasta is something that I do not crave but is something I really enjoyed. so having something raw along those lines would be nice.
07-18-2011, 07:57 AM
do let us know....
Here is my thoughts and advice on phoney pasta.....
Nothing will ever truly satisfy that craving till you get rid of the addiction to cooked carbs. It is not just the taste - but the immediate physiological reactions of eating carbs that you crave. Nothing raw will do that - thankfully for our health.
In terms of phoney pasta - I also am not thrilled with the usuals, but have found that scraping out the thin coconut meat in young coconuts and slicing thinly is excellent. Also with the zucchini - rather than just raw - try putting in a colander to allow water to run off, sprinkle lightly with salt and allow to sit an hour or two - in the dehydrator if you have one. Makes them more authentic. Watch carefully in the D, ad toss so the edge ones don't get crunchy.
07-18-2011, 09:18 AM
I've made fruit leather "noodles" using a plastic mustard/ketchup bottle and making stripes on a teflex tray in the D.
Also, my Samson comes with an attachment that will make rice pasta or any other pasta...The "dough" squeezes out little holes....anyway, I've heard of soba noodles --with buckwheat...wonder if you couldn't put a little buckwheat flour in there as well.
I make buckwheat flour by soaking, sprouting and dehydrating the seeds, but I'll bet you could save the dehydrating step and just put into a high speed blender, with the rest of your mix, while still wet.
I've actually made cooked cream of buckwheat by using the wet/sprouted ones and grinding.....
Just some thoughts.
Keep us apprised!
07-18-2011, 12:09 PM
im thinking why not sprout , just 48 hours soaking to soften , then
grind wheat seed . then roll out and cut into ribbons and dehydrate
mix herbs in with ground sprouts before rolling
07-18-2011, 12:29 PM
How about using your mixture adding ground flax and ground buckwheat then kneading like a dough roll with rolling pin and dehydrating. If it dowdy happen to get too dry you could always soak in a little water to rehydrated and then add your sauce. Maybe make sun burgers into balls for the meatball effect of spaghetti. Just an idea. Makes me want to try it. Mmmmmmmm.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.