I regret waiting for a year to make this recipe. It is so GOOOOOOD! They noodles are soft and taste like egg noodles. it is so easy to make. I let the dough rest for 30 mins to absorb the moisture. It is easy to roll. If you have a pasta machine, it will make your process quicker. Stop rolling at 3, otherwise it gets too thin and it will break after you cooked it. 6 stars out of 5. One serving is very satisfying.
Oh, I was wondering as I was watching the video if I could break out my pasta roller machine with noodle cutter attachments. You answered my question. Thanks for the tip about the smallest setting to go with. I wonder if adding xanthan gum could make the noodles silkier and softer? The do appear to be a bit stiff.
Thank you for mentioning rolling the dough through a pasta roller. I tried it and it worked! I was able to go down to setting 5, but I used two large eggs and a bit of xanthan gum to the mix. I made the pasta into fettuccini and cooked it right away. Then I made an alfredo sauce. mixed in the noodles and let everything sit overnight in the fridge. The next day the noodles were as soft and supple as regular pasta. Kye's a genius! We've got pasta again. I also have a pasta extruder, so I may try her original recipe for a dryer dough to run through the extruder and make macaroni.
Kye, you're a genius! These noodles are a bit on the stiff side, but if you let them sit in a sauce overnight, they soften up like regular noodles. The dough is a little dry and I believe that's why the noodles are a little stiff. If you are willing to add 2 large eggs (I double the recipe) and a little xanthan gum (gelatin may work too), you can roll this dough through a pasta roller (down to setting 5), and it went through my fettuccini cutter perfectly well. Add a bit of salt and olive oil to the boiling water. Someone in the comments mentioned they were able to roll the dough, so I gave it a try. I'm so glad I kept my pasta roller. I am thinking of using your drier dough to run through my pasta extruder to make elbow macaroni.
Today I used powdered psyllium and needed 6 eggs. Just keep adding an egg at a time until your dough comes together and is soft and pliable if you want to be able to roll it out like traditional dough.
i try not to offend anyone, but this keto noodles net carb over 40 g, cuz each 1tsp 4g oat fiber contains 3.5 carbs, also oat fiber is not good for keto diet, so once u eat it, i dont think u have room for vegetables or anything else, i just talked to my dietitian couple weeks ago, most keto diets are really high sodium, if u have high blood pressure or ur sodium n chloride level is higher, then u have to be careful about keto diet, my dietitian said that we just need to balance what we eating, especially rice or brown rice or keto breads n keto foods, we have to eat like 1 cup anything each meal, i cant just think that keto is lower carb, then u eat more, then u gonna end eating regular foods n ur blood sugar still go higher or ur sodium level goes up, u gonna get high blood pressure. u can follow her, but u cant eat whole patch of oat fiber noodles, cuz whole patches of oat fiber noodles contain more than 40g carb, but if u only eat 1 cup of oat fiber noodles is ok. i watching lot of keto making, most of them are high salt n high cholesterol, before u eating anything, best things are talk to ur dietitian 1st n get physical exam too. final just eat small portions of foods each time n whatever u r on keto or any diets.
Hi Amanda, oat fiber contains zero net carbs as it’s 100% insoluble fiber. However, as reminded by a viewer earlier, this amount of fiber maybe too much for some people (it’s fine for me) As for cholesterol, sodium and other concerns, I will leave it for the professionals to do a better explanation. Dr berg and Thomas Delauer are two that I always went to when I had doubt about keto diet. However, this way of eating is still very controversial and I hope you don’t get offended by my comment here. Everyone is free to follow any diet that they believe in or have done enough research on. I am leaving this comment so that people who are following keto diet and are reading this comment won’t feel panicked and too concerned. Or at least they know where to seek for an answer. Thank you Amanda for the kind reminder! ☺️
Hi ,kye I had tried these recipe 3 times, one with coconut flour before I got the oat fiber, it came out alright, I was able to roll out the dough as a whole piece , just after I cooked it in the water , it became mushy, tasted not that good . Then I had tried the ot fiber twice however, the first one the dough was so dry, when I rolled it ,it just broke to several pieces, unable to stick together, at the end I had to cut it into strips by each small piece :( today I made it again, I used 2 whole eggs about 150 gm , the dough was little moe moistured, but still cracking, at the end I tried to fold it and cut , I could not get the one whole strip, it broke in the middle, I did follow your procedure to spread some oat fiber on both sides before I fold it. The dough was not like yours in the video, it was still dry after I roll it out and cracked everywhere. Is it possible the liquid too less , even 150gm egg is not enough ? It really puzzled me.
Hi Eunice, the dough is in fact very dry and tend to crack easily at first. But once it’s rolled out it should be fine. Another viewer sent me a picture of her dough and hers looks very grainy and not as fine textured as mine. I am thinking maybe it’s the ingredient used to make it. Is the oat fiber you bought working fine in other recipes? 🤔
@@KyesKitchen Thanks , Kye , for your responding. Actually I had used oat fiber in your radish cakes recipe, it worked fine, maybe the small amount and more moisture. I also uses it in almond butter to make cookies yesterday, it tasted so dry, the texture was like the sand . Now you mentioned about the grainy texture, yap, mine is just like that. I purchased it on Amazon with your link. I am wondering different brand would make big difference ?
Yum! My favorite dish ever, while studying music in Manhattan! I have never made it, but will have it for dinner tomorrow night , after some protein to break my 48 hour fast. I'm so excited that you can get delicious Chinese noodles from oat fiber! I could eat these every day!
thank you so much for all of your recipes. It's so appreciated. Do you think that this recipe could be use in soup? also, do you have a manual in english? once again, thank you.
Hi Anna, unfortunately I don’t have english manual for now. Will definitely update you guys when I come out with one. This noodle is more suitable to eat with sauce. It might become too soft in hot soup. ☺️
