Lupin Flour Pasta (low carb pasta)

Since the beginning of January, we’ve been trying to do a low-carb diet to shed some Covid pounds. It’s a pretty easy diet to follow but of all the food groups that are restricted, carbs are my favourite so it’s been challenging mentally and in cooking! Until I discovered Lupin Flour and Vital Wheat Gluten. These two ingredients are an absolute game changer! We’re talking real bread, real pasta, real baking! Lupin flour is made from the Lupin bean which, unfortunately, is related to Soy and Peanuts so if you have an allergy or a sensitivity, chances are you will be the same with Lupin flour. It is also super high in protein and fibre making its net carb content quite low and easily added to a low-carb diet. There is only one small thing you have to pay close attention to when dealing with any bean-based flour, is that it is super absorbent so you can’t just substitute it for regular flour. The other revelation is Vital Wheat Gluten, this amazing ‘flour’ brings all the elasticity and bread-like behavior to the bean-four. I based this recipe on one that I found on Google, Black Tie Kitchen’s keto pasta noodles, and like any first recipe, I tried the smallest portion possible in case it bombed. I am super pleased to tell you it didn’t bomb, it exceeded my expectations!

You will notice that the pasta is quite yellow and that is due to the colour of Lupin Flour and the eggs I use which have golden yolks. The cooked pasta in the soup, I used an egg with a lighter colour yoke, but the yellow-ness dissipates when cooked.

Lupin Flour Low-Carb Garganelli

Lupin Flour Low-Carb Soup Noodles

Lupin Flour Low-Carb Ramen Noodles

Extruded Cooked Ramen Noodles. These noodles really lose the orangy colour when cooked.

This is the leftover pasta dough from the extruder. I rolled it out to the 6th thickness and cut them using the spaghetti cutter. Probably the 5th thickness would be better so that the noodles separate better.

Lupin Flour Pasta

Makes 2 servings of 138 g of raw pasta, 8 g net carbs per serving

Ingredients:

• 80 g Vital Wheat Gluten
• 80 g White Lupin Flour
• 2 large egg, whisked well
• 4 g salt
• 30 mL water, if necessary

Directions:

1. Add the wheat gluten and lupin flower in the small bowl of your stand mixer and whisk until combined. Change the attachment to the scraping paddle. Add the egg and allow the paddle to pull the dough together, if you find the dough too dry, add a few drops of water (I ended up adding about 15 mL, making it stretchy and not too sticky. Make the dough into a ball and cover it with plastic wrap and allow it to rest at room temperature for at least 30 minutes.
2. Divide the dough into four equal parts and roll it out into a disk (I usually weigh the ball and divide it by four to get four equal pieces).
3. Using the thickest setting on your pasta machine, roll out the dough progressing to the thinnest you can get it without it falling apart (mine was at 6 on my KitchenAid pasta attachment).
4. Cut your dough to your desired shapes (Garganelli requires little squares that are 4 cm x 4 cm).
5. Use the shaped pasta immediately or allow to entirely dry out on the counter on parchment paper for longer-term storage.
6. To cook, just do as regular pasta, in a well-salted water for a maximum of 3 minutes, but it will depend on the thickness of your pasta.

To make Ramen Noodles:

• To make low-carb Ramen noodles, add 2.7 g of sodium carbonate (baked baking soda see notes here) to the dry ingredients and follow the instructions above. To cook, enough water to cover with an additional 4 cm more water on top (the ramen noodles will expand). Cook the noodles for 1.5 to 2 minutes for a chewier texture. The three minutes will result as a softer noodle but it will hold its shape.
• I used an after-market pasta extruder I purchased on Amazon to fit on my KitchenAid Stand Mixer. The most efficient way to push the raw dough through this extruder is to roll small amounts of dough into a pencil-thickness noodle and that way the mixer’s motor is not taxed as it is forced through the auger.
• You can also use a KitchenAid pasta roller attachment, it’s always best to roll the dough by hand so it is no thicker than 3 mm before putting it through the pasta roller attachment, your motor will thank you for it. I found 5 was the perfect thickness as these noodles do swell with cooking.

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Pastitsio (Greek Lasagna)

We totally got sucked into another ATK (America’s Test Kitchen) recipe that we saw as we were trailing off to sleep one night in April: Pastitsio. What got me this time was the way they reinvented cooking the noodles, these reinventions usually turn me off (why mess with a good thing?) but this one totally got me. Get this, you par-cook the noodles in béchamel! Yep, you read that right. Par-cook in Béchamel. I had to try it. Plus I just loved the way the noodles were lined up. Of course, they didn’t use the right noodles for authentic pastitsio, but I just loved the way they lined up. So I gave it a try. It is rich, filling and ever-so-moreish. Particularly if you love Béchamel like I do. I won’t be making this every week, but once in a while, it will be a nice change to the repertoire.

Also known as Greek Lasagna.

Pastitsio

For the original recipe, please click here.

This recipe serves 4-6 people (it freezes well).

Ingredients for the meat sauce:

(this dish may be made up to 5 days before needed and refrigerated):

• ¾ teaspoon table salt
• ¼ teaspoon baking soda
• ½ cup water
• 8 ounces 93% lean ground beef
• 1 tablespoon vegetable oil
• 1/2 sweet onion, finely diced
• 30 mL pureed roasted garlic
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 65 mL red wine
• 65 mL tomato paste

Directions for the meat sauce:

1. Sweat the onions in the oil until translucent. Add the garlic and the meat and cook until the meat is no longer pink. Add the spices and cook until fragrant. Turn the heat down to a simmer.
2. Combine the salt, baking soda, 1/2 cup water, wine and tomato paste and mix well. Add this mixture to the meat, stir well and simmer for 45 minutes. Remove from hear and allow to cool completely.
3. Meanwhile make the béchamel.

Ingredients for the béchamel and pasta:

• 30 g unsalted butter
• 45 g unbleached flour
• 30 g roasted garlic purée
• Pinch of nutmeg

• 1 L whole milk, heated
• 250 g ziti or penne
• 250 g kasseri cheese, divided

Directions for the béchamel:

1. Melt the butter in a large saucepan over medium/low heat. Whisk in the flour and cook for 2 minutes.
2. Whisk in the garlic and nutmeg until combined. Whisk in the milk and cook until thickened.
3. Add the pasta and return to a simmer, stirring constantly. Once simmering, remove the pot from the heat and allow to sit, covered for 15 minutes (pasta should not be cooked through).
4. Preheat the oven to 350F.
5. Assemble the pasta in straight rows on the bottom of a buttered casserole, reserving the béchamel. Top with half of the cheese and then the meat sauce, cover with remaining béchamel and the remaining cheese.
6. Bake uncovered for 45 minutes to an hour until cheese has melted and has browned. Allow to sit for 20 minutes. Serve with a lightly dressed green salad.

Notes:

• If you’re making this in advance, assemble cooled ingredients and refrigerate, covered for a maximum of two days. Allow to come to room temperature before baking.
• This can be frozen in cooled assembled format or after it’s been baked.
• Like most casseroles, this gets better the next day.

 

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A delightful ‘Ravioli’ with Egg Yolk and Sage Brown Butter Sauce (uova-da-raviolo)

As you know I’m a free agent at this particular juncture in my life and although I am keeping my ear to the ground and looking actively for work in my field, I am pretty realistic about the prospects out there and I’m keeping an open mind. The support from my blogging peeps is phenomenal and I thank you for your interest and offer to help! I am constantly touched and surprised by the generosity and kindness of, for all intensive purposes, strangers! It is because of you I am keeping my mind open for alternative opportunities, one such opportunity became a reality just two weeks ago.

About a year and a half or so ago, I had the good fortune to be invited to a taping of Top Chef Canada, Season 3 and there I met with Lucie Richard, Toronto-based Food Stylist with whom I chatted extensively about her craft. At that time, she very generously offered to have me ‘assist’ on one of her photo shoots. Two weeks ago it came to fruition and I assisted on a National Brand ice cream shoot. You cannot imagine how excited I was!

Ice cream is one of the most difficult things to shoot because of the very short window of opportunity before it begins to melt. I was thrilled to experience such a challenging product with one of the best in the field; Lucie was kind and generous with her advice and patience and she taught me an incredible volume of information on shooting ice cream. The tricks of the trade tend to be quite personal and what one stylist does may not necessarily be exactly what another does, so experiencing variety is key to coming up with your own tricks of the trade. The client has very specific expectations in what the characteristics of the ice cream should look like so you really need to know what you’re doing.

We used dry ice to super cool the tools, we worked in small batches for short periods of time, constantly re-freezing the ice cream so it doesn’t glaze over in the melting process. And the studio was kept very cool with air conditioning so I brought a sweater and I even brought gloves in case I needed to warm my hands. Of course, the work is fast and furious and there is no time to be cold.

The trends 15-20 years ago was to use ‘fake’ product. Ice cream was a highly guarded secret recipe of shortening, food colourings and inclusions. Today, most companies want the real deal and that in itself presents some interesting opportunities. And then there is Photoshop®, which has at times saved this incredible craft. We even took Photoshop into consideration, shooting slightly brighter and darker versions of the same shot in order to make sure we have what it takes to make the best composite. Of course, the Photoshopers are so skilled and talented, you can’t tell that they have added a little of this and a little of that to make that shot.

The client was very happy with the ice cream photo and we even finished a few minutes early. It was a huge success for me, and gave me the confidence to send out notes to my Food Stylist peeps that I’d love to assist. Who knows, this may become something!

Sadly, blogging is the driver and result of cooking passion; I make recipes for meals that I want to blog about. But we also want to eat the food I blog about. It’s wasteful to make an extra portion just for the blog so either JT or I will suffer with the pretty but stone cold blog version of a dish or eat separately which is what happened with this amazing ‘ravioli’.

The pasta is relatively thin, so you can see all the good stuff inside!

Some time ago I saw this unique ‘ravioli’ treatment on my friend Celi’s blog (the kitchen’s garden), she was inspired to make this delightful dish after her daughter who works in a very upscale restaurant in Melbourne told her about it. We were at the cottage at the time I read the post and you know how we are unable to divert from plan because of ingredient limitations, so I was itching to make this beautiful dish as soon as we returned to the city.

One thing led to another and it wasn’t until the Friday before Thanksgiving that I finally got it together to make this tasty dish. Thank you Celi, it is exceptional! It’s reasonably fussy so I will have to figure out a way to simplify it so I can make it as a starter for a dinner party. I used John’s recipe (from the Bartolini Kitchen) for the pasta dough (with minor modifications) and Celi’s rough description for the filling. Even JT commented that he would definitely have it again. So it’s a win/win, all the way around. Thank you Celi and John for inspiring me to make this gorgeous dish.

The ravioli is comprised of sautéed spinach, ricotta and parmesan cheese  and the crowning glory is the simple egg yolk enveloped within the light pasta dough. When it is cooked, the yolk is simply warmed so that it becomes thick but remains runny and once it’s broken into, it mixes with the sage brown butter and becomes a delightful sauce over the ricotta, spinach and pasta. This is definitely a winner and will be shared with friends soon.

Ravioli with Egg Yolk and Sage Brown Butter Sauce (uova-da-raviolo)

I forgot to sprinkle additional parmesan on this one, shhhh.

Serves 2 with lots of pasta left over (I made additional plain ravioli and filled it with seasoned ricotta and froze them for future use).

Ingredients, for the pasta:

• 1 scant cup flour
• 2 egg whites

Directions, for the pasta:

1. In a food processor, combine the flour and egg whites and process until you achieve a ball of dough.
2. Allow the dough to rest for 30 minutes.

Ingredients, for the brown butter sauce:

• 2 tbsp unsalted butter
• 1 tbsp finely sliced sage
• 1 clove garlic, finely minced

Directions, for the Brown Butter Sauce:

1. Melt the butter and cook until it is brown, remove from heat and add the sage and garlic and allow to infuse while making the filling.

Ingredients, for the ravioli filling:

• 2 whole egg yolks, at room temperature
• 2 handfuls of spinach
• 1/4 cup ricotta
• 1 roasted garlic, puréed (I used a fork)
• 2 tbsp Parmesan Cheese, and 1 tbsp for garnish

Directions, for the ravioli filling:

1. In a small frying pan, sauté the spinach with a splash of EVOO until wilted, set aside to cool.
2. In a small bowl, mix the ricotta, roasted garlic and 2 tbsp parmesan cheese. Taste and season with salt as desired.

Directions, for assembly of the ravioli:

1. Heat a large deep pan of salted water to a steady boil.
2. Roll out four thin sheets of pasta about 10-15cm in diameter (4-6″) (I used #5 on my Kitchenaid Pasta Attachment, but I think #6 would have worked very well too).
3. In the centre of two of the pasta sheets, add a mound of spinach and on top of that add 1/2 the ricotta mix. Make a divot in the centre and add the room temperature, raw egg yolk. Place the second sheet on top and push out any air and seal the edges well. Cut this into a shape or leave it rustic.
4. In the meantime, reheat the brown butter sauce on low.
5. Boil the large ravioli for 2-3 minutes or until the pasta is completely cooked but leaving the egg yolk runny. Serve with the hot brown butter sauce and parmesan cheese for garnish. If you have a few extra sage leaves, add them as garnish too.
6. Enjoy while the yolk is still runny.

The egg yolk oozes out and mixes with the brown butter very nicely.

We had these for lunch, for appetizers I will make them smaller and use small egg yolks!

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