🍜 THE ORIGINAL! Updated VIRAL keto egg noodle recipe & KETO LASAGNA SHEETS! Credit With Link

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In this video, I answered two most commonly asked questions:
1. Can you use fresh eggs?
2. How to make lasagna sheets?
Since I am starting a keto product line (keto noodles, pasta, wrappers and sauces), I can only share this easy lasagna sheet hack at this time. Hopefully, with your support, my keto products will be available to you one day! Do let me know where you live if you are interested in my products!
Keto Asian Flavours Patreon Page:
/ ketoasianflavours
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❤️ Early access to videos
❤️ Exclusive recipes
❤️ Recipe requests (excludes product line recipes)
…Or simply support me! 3 tiers to choose from!
Original VIRAL Keto Egg Noodle Recipe:
• 🍝 Keto Spaghetti & Egg...
Keto Black Garlic Soba Noodles (Tips):
• 🧄 Keto black garlic so...
Perfect Boiled Eggs | Kenji’s Cooking Show:
• Perfect Boiled Eggs | ...
WHERE TO BUY:
Sodium Alginate - Food Grade - 4 OZ
amzn.to/2TZ3b19
Pure Sodium Alginate - Food Grade, 4 OZ
amzn.to/3x4WUi2
Pure Sodium Alginate - Food Grade, 16 OZ
amzn.to/2RtBvjs
PURE Calcium Chloride (1 lb) Food Safe, For Wine Making, Home Brew, & Cheese Making
amzn.to/3iouFqD
Pure Calcium Lactate - Non-GMO, Vegan, Kosher Certified - 400g/14oz
amzn.to/3yWzEEa
Calcium Lactate Powder (500 Grams -1.1 lbs - 125 Servings)
amzn.to/3edpU06
100% Pure & Dairy Free Calcium Lactate 9 OZ
amzn.to/3fZhLxF
Vitamix Venturist V1200, Professional-Grade, 64 oz
amzn.to/3kVQmgS
Copyright disclaimer under Section 107 of the Copyright Act: This disclaimer appears on content (commonly RU-vid videos) that uses someone else’s copyrighted content. Including this statement of “fair use” helps protect against copyright infringement claims.
Original work copyright disclaimer: This disclaimer can be used on blogs, websites, images, videos, music, and even social media to establish your ownership over original content. Having this statement helps protect your work against theft.
#keto #ketolasagna #ketoeggnoodles

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Опубликовано:

2 ноя 2021

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Комментарии : 732

@thewickedwitchofse8998 11 месяцев назад

Anyone who actually made these noodles and says they're like spaghetti is LYING. They are terrible. The interior also does not cross-link and stays mushy while the exterior has a fungus-like texture and snap. Almost as bad as those miracle noodles from konjac. Many people with channels apparently pay people to lie in the comments to drive advertising traffic. Do NOT waste your money on this garbage. Keep looking.

@KetoAsianFlavours 11 месяцев назад

Lol It’s because you didn’t make it right. I have over 12 videos on how to make with tips. You have to leave the noodles in the bath until it firms. You obviously did not do that. I also have videos teaching how to soften it, you obviously didn’t do that either. Why would I pay people to leave comments for reviews? I’m just a home cook sharing my creations, and I post when I have time to post. This is not a business and a job. I have a life and a real job. Think before commenting and don’t blame others for your mistakes, lack of knowledge and unwillingness to ask questions.

@suzannedeans9762 11 месяцев назад

Wicked witch for sure 😂

@thewickedwitchofse8998 11 месяцев назад

@@KetoAsianFlavours No, it did not cross link in the center of the noodle. That has nothing to do with softening later on. They were made correctly using exact measurements, ingredients and equipment. Squeezing the noodle after sitting in sodium lactate bath extruded the contents of the center of the noodle which will never cross link at that point. The only way to make them "correctly" is angel hair size. Still, they are terrible as I tried two sizes. One smaller diameter, still texture of a konjac noodle. Awful. And they are nothing at all like a regular pasta noodle softer texture or not. Rubbery like the sodium alginate they are made with. This is like so many other channels selling the IDEA of keto and then falling quite short of the description. Anyone who ate these and did NOT put in the comments they are nothing like pasta is simply lying by omission to put it mildly. And there were several other commenters stated the thickness of this "batter" and that it did not mix well after the initial 30 seconds as it was already a thick gel, nor was there any sort of exothermic reaction after "mixing" for three minutes. I used food grade ingredients, except for the boiled eggs, which have no grade, other than A from the farmer, lol. And yes, people do buy the pricey ingredients and tools to make this stuff and it is a waste of money and resources. If you are salty about that, I can't help you.

@KetoAsianFlavours 11 месяцев назад

@@thewickedwitchofse8998 When reading your comments, I can tell that you are not understanding the process, and still doesn’t. It’s NOT entirely about the ingredients. It’s the PROCESS! I can use this technique and make keto udon noodles which is A LOT thicker and it firms up just fine. I even cut it open and showed the centre of it in one of my videos. So don’t tell me it’s mushy and don’t tell me it doesn’t work. Yes, the centre of the noodle has NOTHING to do with the softening method. You got one thing right! I welcome all constructive criticism and understand that not everyone will like my recipes. But to blame others and accuse my followers on lying and giving fake reviews is another level of stubbornness. I can’t help YOU. It is clear to me that you are not willing to learn this technique, and my recipes might be too complicated for you. It would be best if you kindly leave my channel, social media and stop using my recipes. You are not the first person to invest in these ingredients. You are not the first person to try this recipe. You are not the first person to fail at it, but you are the first person to be super salty. So we will end our conversation here. Best of luck and 👋!

@mztinathao 11 месяцев назад

@@thewickedwitchofse8998post a video of how you made it so we can see. Bet you won't do it lol

@wgaila 11 месяцев назад

Made the hard-boiled egg version yesterday and ate it with a bolognese sauce and tried the "canned chicken" variation today in homemade ramen. The Bolognese day was okay, but I only added 1 tbs of alginate and used the calcium lactate- and I think I softened the noodles too long in the lime/baking soda solution, cause the pasta was soft and breaking apart (not fork twirlable). Today I swapped out the eggs for chicken. I still only used 1 tbs of alginate and also added a tbs of almond flour to the mix, but I skipped the softening step at the end. I just made sure that the noodles had a couple of minutes in the bowl with the hot soup before serving. It turned out FANTASTIC. I haven't had "real" pasta in years and long, slurp-able noodles was a food experience I have missed SO MUCH. I made this with my 2.5 year old nephew. He had a great time- it's a very kid-friendly process- and then he LOVED the noodles too! My non-keto family members all enjoyed it. This is a winner!

@TheEvilmooseofdoom 5 месяцев назад

What was your recipe for the softening solution?

@Jay_Rell 2 года назад

Made spaghetti last night by doing the egg method, Texture,taste,and look just the same, I can’t thank you enough ,this is definitely a monumental moment, that’s not getting enough recognition if you ask me. God bless

@KetoAsianFlavours 2 года назад

Thank you so much for coming back here to comment ♥️ I shared your comment so that others will be convinced to make it too.

@Jay_Rell 2 года назад

@@KetoAsianFlavours you’re more than welcome, Thank you as well for being an innovator ❤️

@AJ-ku9jz 10 месяцев назад

Where do I find the quantities? I really want to make this it looks great!!

@jayt717 8 месяцев назад

Stop lying

@Jay_Rell 8 месяцев назад

@@jayt717 tf I gotta lie for? 🤣🤣

@salsa101 2 года назад

this noodle recipe is the most important recipe of my low carb life right now.

@ryuhayabusa400 2 года назад

This recipe is the most important recipie in the history KETO

@tamtezzy 2 года назад

@@ryuhayabusa400 I agree...I love pasta and had to give it up due to diabetes

@bibaolaitan5189 2 года назад

@@ryuhayabusa400 Ikr!!!...

@Hervinbalfour Год назад

Its the most important for me because I find konjac/shiritaki noodles to be absolutely DISGUSTING!!! I cannot get past the texture. This recipe is a God send. I gave up keto because I didn't want to give up pasta. Sorry not sorry.

@NavyWife 9 месяцев назад

Do you have a high speed Vitamix blender? I want to make them but that is out of my price range.❤️❤️❤️❤️❤️❤️😊

@kbrazil5989 2 года назад

I saw a comment on Serious Keto video stating that a molecular gastronomy student recalled using a technique where they poured the batter into a thin sheet (like on a cookie sheet…?) and used freezer to set. Then cut sheets of frozen batter and placed them in calcium solution to defrost thus obtaining the sheet noodle form. I will report back when I try. Thank you for all you do!

@KetoAsianFlavours 2 года назад

Thank you! I already figured out the solution and have included a picture of it in the video :-) I shared this quick tip as an easy way for a quick fix. I don’t want any more speculation until my products are available. Until then, I would appreciate it if everyone can just enjoy what I have shared so far. Thanks for your support and understanding!

@polly6783 2 года назад

Thank you very much for your helpful comment! ❤️

@yoursurgerysister 2 года назад

Basically dont tell the secret lol

@Lucidchronicles Год назад

Good method

@Kooshad1 Год назад

What's the point of putting them in calcium solution after freezer? Why not do a room temperature defrost?

@LarryFournillier 2 года назад

Ann, your noodle recipes are the TRUTH! I'll definitely support your product line once it's available - do keep us posted as soon as it's launched! 👍🏽 😋😋

@mariatamburro 2 года назад

I am sooooo excited you are developing a product line. I hope it's affordable because i would love to support you!

@sandykraynik2282 2 года назад

This is absolutely brilliant. Thank you, I can't wait to make them! Been keto for 2 1/2 years and do miss pasta. I can't wait for your product line.

@herbandspicekitchen 2 года назад

Wow this is just amazing! You've taken Keto Low Carb to a new level. So inspiring Thanks for sharing!

@Msfelixthecatz 2 года назад

Making lasagna sheets like this is sheer brilliance!! Thank you!

@kathykyeremateng3379 2 года назад

Ann thank you so much for this amazing recipe, your keto game is on a another level. Genius !!

@tianacasinader3661 2 года назад

I’m soooo happy to hear you’re making your own line of Keto products!!! Please post when they’re ready to be bought! Love your recipes 🥰🙏🏽😂

@alexandrawhitelock6195 2 года назад

Agree!!!

@tangomcphearson74 11 месяцев назад

I'll second that =)

@suepower4558 2 года назад

This was amazing! thank you so much! I used the lasagne noodles (after storing a couple days in the fridge) and they were perfect... absolutely could not tell the difference. Even after reheating the leftovers.

@shells.sllehs 2 года назад

This is absolutely fantastic! Pasta is what I miss most when keto and it often had me falling off the keto-train. Game changer! Thank you so much for your time and energy, creating amazing recipes. I will be forever grateful.

@melindatong8662 2 года назад

I'm so excited about this! Wonton wraps! Thank you for sharing and best wishes for your product line.

@imeldapaiste7941 2 года назад

Thanks so much for this updated recipe. I'm having a hard time finding egg yolk powder in our area and this is very timely. Appreciate it!!!♥️♥️♥️

@2020tl_MW Год назад

Ann, You are a gamechanger! I'm a noodle lover and these keto egg noodles are legit. It's got that bite that noodles have and really easy to make. Thank you for using your chemistry knowledge and coming up with these keto substitutes. Looking forward to your keto line. Congratulations to what you have and will accomplish. True low carb gamechanger!!!

@92Jaghk 2 года назад

This IS LEGEND THANK YOU FOR THIS NEW HACK with boiled eggs!!!!!! LOVE THIS

@rockinroadways5626 2 года назад

Love all your noodles , the taste just like the regular noodles, thank you for making the video

@latinawittwins 2 года назад

Girl this is bomb, cant wait to try, your doing Gods work

@Asmrandlifewithrobinann 2 года назад

I’m just now catching on to this. I have my ingredients and now I can’t wait to try this. Thx s much for sharing. Much love

@lucasichelturco 2 года назад

Hello, thank you so much for this video. Also, I want to congratulate you on your video style: they are so packed with information! 90% of youtube video makers should learn from you! Amazing work.

@CW-yj8ce 2 года назад

I just tasted it 10 mins ago and it came out really well. Easy to make. Require 2 Ingredients that are not commonly used but easy to purchase from Amazon. It’s not that expensive compared to buying equivalent quantity of shirataki noodles or palmini noodles. Both were my replacement pasta or noodles. Those are not even close to pasta but I was desperate. I used it as ramen tonight in noodle soup and it was great. I will try it tomorrow as pasta with Italian sauce. Thank you for making keto sustainable!!!

@rainbo1030 Год назад

Wow! So happy to find this! Thank you! 👏 ❤

@thomasberg3309 Год назад

Thanks so much for this recipe. I made it for the first time yesterday and ate spaghetti with meaty mushroom sauce and it was delicious! My strands weren't perfect but it didn't matter in the end it was all so wonderful!

@genlee26 2 года назад

Thanks for all your good work! and answers! Love the egg noodles!!!

@greeneyes2256 2 года назад

I’m hoping your product line will be sold on Amazon. A trip to Canada isn’t possible with Covid restrictions. All of your recipes are delicious, and this one is brilliant! Thank you for all the hard work you put in.

@rosettapstone 2 года назад

Wow... I must try this. Thanks for sharing your knowledge

@ryuhayabusa400 2 года назад

Man this is amazing THANK YOU FROM THE BOTTOM OF MY Heart ❤

@mikehere3344 Год назад

If there is an award for the best Keto food invention, this deserves a top prize. Amazing, and much better than Shirataki (and cheaper if you buy the ingredients in bulk). I know some have made variations, but this one appears to be the first, and the best, and you deserve credit for your creativity and hard work. Thank you for this, definitely a huge game changer to keep me on Keto.

@frappelover6213 2 года назад

This just blow my mind, I can't wait to try

@Haipeer Год назад

I tried for the first couple of times without the softening step, and it was very good in sauce. With the softening step, it is absolutely amazing. Removes all the leftover of that shiritaki 'gum-like' texture, which was already very mild. I DEFINITELY recommend.

@janetmelendez5949 2 года назад

YOU are AMAZINGGG. my life is finally complete with this recipe, this I will probably eat VERY often..!!! god bless you for sharing such an amazing secret!

@InLawsAttic 2 года назад

Thank you so much, and I hope you can develop a way to print out your recipes from your channel, or a recipe book, I would definitely buy that!

@kiddiesplay226 2 года назад

Another amazing recipe!!!! Thanks bunches!

@theketovillagee 2 года назад

I AM COMPLETELY MINDBLOWN AGAIN ❤️❤️❤️❤️

@geethaparasuram6338 2 года назад

Thank you for all the hard work. Hope to buy your products soon.

@dorispanameno6921 4 месяца назад

OMG that looks AMAZING 😱😱 Thank you so much 🙏🙏❤️

@fangcandyx3 2 года назад

I hope the line is affordable unlike every other keto product out there. Thank you for your videos

@shoban5037 Год назад

Very fun project to make with the grandkids. Magic noodles! They taste pretty neutral and are pretty slippery but I used this for chicken marsala and was very good :)

@michellescukanec2359 2 года назад

You are AWESOME!! Thank you for sharing your time and talent!!

@KetoAsianFlavours 2 года назад

You are welcome! Now please help me share this video and make this go viral too.

@michellescukanec2359 2 года назад

@@KetoAsianFlavours you got it!! 🌼

@jennifermiller4300 4 месяца назад

This recipe is fantastic! Thank you so much!

@xrzx8040 2 года назад

I made Hokkien noodles in a wok out of this. They came out perfect! Thanks for the recipe.

@KetoAsianFlavours 2 года назад

Yum!!! Thanks for trying it!

@salocin911 Год назад

Very cool but so much work! Appreciate the share

@OperaJH Год назад

Very impressive! Thank you!

@yennnnnnnnnnnnnnnnnnnnn 10 месяцев назад

You are genius! I loveeee noodles, and this is the gamechanger. Omg! I love u

@theketovillagee 2 года назад

Oooooo I’m excited 😊

@sher696 2 года назад

This deserves a like and subscribe!

@shelleyrae3524 2 года назад

Thank you so very much! This is fabulous ❤

@KetoAsianFlavours 2 года назад

Yay! The post worked! 😂 Thanks for commenting so I know!

@shelleyrae3524 2 года назад

@@KetoAsianFlavours You're welcome!!

@susanflorida2739 2 года назад

Wow! I’m new here. Can’t wait to try it! Just ordered the ingredients. Is there a printable version of the recipe here?

@nikilafazanis1629 2 года назад

Thank you for the recipe. I’m waiting for the products to arrive from overseas before attempting to make the noodles. Can’t wait! How do you store them? Can these noodles be frozen?

@Weewendyhouse123 2 года назад

I just can’t stress enough how amazing these noodles are. One of the best things to come out of low carb cooking 😘

@glenmoss02 Год назад

I look forward to trying this recipe. New sub! 👍

@kathypowers2850 10 месяцев назад

That’s very impressive, thank you!! ❤

@KenzieLaMar 2 года назад

Amazing! Great work.

@KetoAsianFlavours 2 года назад

Thank you!

@roxycarmichael1678 2 года назад

I'm so excited to make these noodles 🍜 ❤.

@Jay_Rell 2 года назад

Looking forward to your keto products , blessings to you

@bapza2001 2 года назад

Well done!!!

@judystubepages8910 2 года назад

Thank you so much. This recipe is such welcomed news to us. I think you may be a genius!

@ShepardJ23 2 года назад

I will literally buy your entire stock when you go live with the new Keto products! Will try this recipe for my birthday, so excited! :)

@asmaamm1583 Год назад

ياريت تتوفرمنتجاتك انحاء العالم

@autbrat78 2 года назад

I am excited about your product line, will it be available soon? Don't get me wrong, I appreciate being able to make my own noodles, but tbh I don't have the time to always do it and I would love the convenience of being able to buy prepackaged products that are keto-friendly! Keep us posted!

@danielglidden9290 2 года назад

I used 4 egg yolks and only the yolks it came out pretty thick but worked fantastically as well

@deirdrewalsh1134 Год назад

Don’t think I’m up to it but certainly will try, this looks FANTASTIC thank you🇦🇺

@Phyllyps-Levine 2 года назад

My new favorite Keto Influencer! Also, Serious Keto influencer.

@PursuingHeaven 2 года назад

I can't wait for your product line. Other than kelp noodles which I only use for a few recipes like pho and stuffed chicken wings I have not found anything I like in keto noodles that are gluten free so I hope your product line takes off well. As much as I want to do this, I don't have time and I am more than willing to pay to get noodles and wonton wrappers. This is going to change things ALOT

@neadster469 2 года назад

i think i just found my all time fav youtube channel. :)

@pamelastieb6535 2 года назад

Love this recipe. I have made spaghetti noodles a couple times and also did lasagna. They turned out great. Trying to figure out how to try to make noodles for mac n cheese.

@anthroariel Год назад

Have you tried using the cake frosting bags with different nozzles? Might find something there...

@maptrking 2 года назад

I'm blown away!

@janetong8490 Год назад

The best keto noodles recipe so far👍👍

@KetoAsianFlavours Год назад

Thank you!

@AllDayIDreamAboutFood 2 года назад

Killing it, sister!

@KetoAsianFlavours 2 года назад

Thank you, Carolyn!!! You must try it!!! ❤️

@AllDayIDreamAboutFood 2 года назад

@@KetoAsianFlavours I will, I will! I just have to get this dairy-free dessert book out of my hair first! ;)

@malikabrahim123 2 года назад

Please experiment with these noodles Carolyn! I can't wait to hear your take! 😍

@malabolha 7 месяцев назад

Holy cow!!! I think I'm going to cry. Thank you, thank you, thank you! The making process was long and the ingredients were quite expensive, but it was worth it. Now if you'll excuse me... I'm going for seconds.

@FriendsFamilyKitchen 2 года назад

It looks so perfect and tasty,nice preparation 👍 good content 👌🤝

@emanjadjanjastore5026 2 года назад

Love it 😍

@Laurenlilly902 2 года назад

i can't wait for your brand of keto lasagna sheets!!!!!!!

@whitewolf6730 2 года назад

Thanks so much!

@simplesandy 2 года назад

Genius pure genius..may God be with you xxxx

@keithweisberger4282 Год назад

Hello, Ann. First off, bless you for creating this fantastic recipe. Being relatively new to Keto I have craved noodles and pasta from day 1. I missed my 3-5-long pasta or lo mein meal preps where I could make a whole pot of spaghetti sauce or a whole wok-full of one Chinese or other oriental dish or another based on stir-frying with noodles instead of the rice that is verboten on Keto. Thanks to you and this technique I can keep both myself and my father happy and healthier than ever. I have one question, however. I noticed that in your original recipe you used lupin flour but not in this one. I've tried this recipe, but including the lupin flour (thanks to my sister who brought me a couple bags from the States the last time she came. we can't get it in Israel, yet, without high shipping charges). Two problems plagued me: A) My "batter" came out both cold and thick from the blender/food processor, not pourable and hot/steaming and B) The "batter" was so thick my standard blender couldn't handle it once I added the xanthan gum, to say nothing of the sodium alginate, so I had to transfer it to a food processor with the bread kneading attachment (not the steel blade. I don't know how it would handle the mixture). Is it possible my problems stem from the addition of the lupin flour and that if I make these noodles with the raw eggs I should not add the lupin flour (it was listed in the original recipe as optional, so I figured the same applied here. was I dumb, or what?)? On a side note, I'm going to break down and shell out for a Hamilton Beach 58148A to be sure that no matter what I dump in the blender will blend, even rocks. Once again, thanks, and I await your analysis of my blunder.

@sandrabargerhuff6421 2 года назад

Thanks!!

@cev426 9 месяцев назад

Thank you so much. This is a game changer. I am still practicing with the thickness of mixture and size of the squeeze. I think thicker tends to be better. I may try the alternate soaking product for firmer noodles. Thinking of pasta-abilities for tiny soup pasta, e.g. pastina/orzo. This is so much more economical than the tofu shirataki noodles.

@trudytedder8552 Год назад

Thank you!!

@revmiguel2000 9 месяцев назад

Wow, you’re a genius! ❤️

@luvlab2274 2 года назад

Looking forward for your product line, from the Philippines 💕🙏

@MsCindyh 4 месяца назад

Yummmm! As I’m eating my spaghetti noodles with peppers, onion, parm cheese and black olives!

@dooleyh158 9 месяцев назад

I made these tonight, followed the instructions exactly as this video. I was disappointed with the texture at first because like the pinned negative comment was saying, the interior was mushy and when I bit into it, it was gross. However, I remembered that this is made of BOILED EGG! So I pan-friend it to cook the insides of the noodle. The neat thing was it never snapped! Even when I used it for chow mein and kept flipping it in order to coat the noodles and mix the veggies and chicken, it never snapped! Overall, definitely not spaghetti but so much healthier for a diabetic like me.

@bacongreaseisfreebutter924 2 года назад

Thanks for a noodle recipe that actually tastes good. I don't have to mask them with other ingredients on my plate or pretend they are noodles, like I do with zoodles. These actually taste like I'm eating a big plate of pasta.

@KetoAsianFlavours 2 года назад

Thank you for your comment. I’m glad you like them.

@RS-vu4el 2 года назад

Awesome!

@subashinisubashini3086 Год назад

Thank you so much ❤

@flamingo59 2 года назад

Thank you!

@elleng9436 2 года назад

This recipe is a game changer

@carlosc5758 2 года назад

Looking forward to your product line🙂

@MsSeeingeagle 2 года назад

Thank you been look for some noodle recipes

@TheDaileyrobin 10 месяцев назад

I only use what I need to store my noodles coated then use the rest of the calcium bath to clean my blender and bottle. I have been able to store the noodles without the water and they hold up just fine! They last about a week in the fridge and make a great substitute for rice vermicelli in low carb Summer rolls.

@HappyBeeTV-BeeHappy 2 года назад

Amazing!

@gins8781 Год назад

I’ve been wonder how I could use this recipe to make lasagna noodles. Thanks!

@laur-unstagenameactuallyca1587 2 года назад

thank you!!!!

@jemmawebb5835 2 года назад

I wonder if you could freeze them in batches and the defrost when wanting to use them? Great video. Genius!

@Gypsy217 10 месяцев назад

Ok I made these noodles tonight. I finally saw the recipe on the video (I was looking in the description). In the process of making these my smaller vita-mix blender died after 2 minutes so they only blended for 2 minutes tops. Then I put them in the fridge but only for about 20 minutes instead of 30 because I was running out of time..then I made the bath and noodles but they were in the fridge in the bath for maybe another 30 minutes. Afterwards I sauteed them in butter as someone suggested. Now, I was actually afraid of making these because I am Italian and I just thought it was kind of weird but you know what they actually turned out! I have to say that they are more like ramen noodles than spaghetti but still they were good. Don't listen to the naysayers..I really liked them. Update: Black Tie Kitchen's pasta is 100 times better..try those!

@rosehebrewable 2 года назад

Thank you!!!!!!

@dianaeljabri3541 2 года назад

Your Recipes Are Fantastic! When using the sheets to make Wonton's when do you put the filling in. Does it matter when trying to close the wonton ?

@ericaarcas8161 Год назад

Love the fact that it actually looks like pasta (which is my absolute weakness) quick question, would these be able to be warmed up a bit in warm water?