Dude seriously! I believe you can make anything into anything! I didn’t think it could work and than you freaking did it! It’s like the bread you made awhile back I was so impressed with that! This makes me want to go back carnivore or at least keto/carnivore. I’m so exited to try this recipe and blow everyone’s mind. My boyfriend and his family really love pasta so truly this would be a great alternative for everyone and I could be helping them! 😮 I’m not gonna even tell them I’m gonna just say I made fresh pasta than see the look on there face and if it’s pleasant than I’ll tell them. 😂 can’t wait to also make the bread because I’m a real bread freak and it’s been so so hard to kick the bread. I hate the keto breads out there so I’ll have to try your recipe! Thank you for going the extra mile to make fantastic inventive recipes.
Without telling our entire story I will say this is a must try for me on my husband. He served in Vietnam and was exposed to Agent Orange which caused muliple health issues. He has diabetes from exposure and poor guy loves pasta which he has given up. Thank you Chris for giving us hope.❤
People like you guys are why I do what I do. Thank you for sharing. It means so much to me to have that kind to impact. Thank you husband for his service and tell him I hope he enjoys these as much as we do. We owe him a great real. You are in our prayers. ❤️
Thanks Chris! Italian girl here who really wants my pasta back. I had to give it up to control my blood sugar. Regular pasta sends it through the roof.
My late husband also had diabetes due to agent orange exposure. Spaghetti was his favorite food of all. He would even make spaghetti sandwiches with leftover spaghetti and sauce. I think I will make this this weekend in honor of him.
Absolutely! It's the gap that we could bring closer to the standard diet that most people are used to. Replacing it with clean ingredients is the gateway of an easier transition to those who can't get off that addiction easily. And there are a lot of them, unfortunately. The creativity Chris is bringing here is desperately needed. Keep up the great and important work, Chris. Hope you come out with a recipe book soon with all this creative work around on all these traditional yummies but unhealthy food we all grow up eating. Reprogramming is a tough and long hard road, but it is definitely possible with people like you and a supportive community. Thanks again for all you do.
@@reTUNE8 I totally agree. Even fir those of us who have been carnivore for YEARS and do not crave this stuff anymore, it's greatly appreciated. I look forward to making this because it will not TRIGGER me rushing to buy store toxic☠️ pasta in a box with a barcode or making my own from my old standard of expensive 00 Italian flour. 💜💙
Oh my gosh! Just when I think there’s no way you could be any more awesome in the kitchen than you all ready are, you come up with something else that blows my mind! 👍🏻😀I’ve made your ramen noodles a lot, but this will be so much easier not messing with the oven, baking sheets, etc. Love it-you’re amazing!! Blind “Taste Test?” Absolutely! ❤
Hey thanks so much. I’m not sure because I don’t own one. But maybe so. I imagine freeze dried they’ll become very brittle and break really easily and ruin the pasta shape. But maybe? Not sure. 🤷🏼♂️
The first thing that I thought of while watching you pipe those noodles was spaetzle!!!!! I bet by putting that batter in my spaetzle maker, the little “dumpling” noodles would drop right through the holes with each scrape. I am beyond excited to make Haluski!!! Thank you.
@@ChrisCookingNashville I made part of the batter as spaetzle....it was wonderful. Size and shape is macaroni -like. It made a FANTASTIC Mac n cheese!
Carnivore: how many different ways can we alter meat, butter, cream, and powdered meat and egg products to make foods we no longer can eat? People’s creativity with extreme limitations will never cease to fascinate me.
well we really don't "have" to be so fancy but thanks to Chris we can! Most of the foods in the standard American diet have only been consumed by humans for about 500 years(grains, fruits, vegetables), before that our diets were primarily meat and meat products-(things like butter and cheese produced by animals) and the processed foods that so many of us consume daily, slow poisoning-those that make a profit off of you being sick are not there to help you be healthy
Note. To make cleaning your piping bag easier, put the mixture in saran wrap, cut the tip, then put it in the piping bag. Piping bag stays clean inside.
Dang, you make me hungry. :-D And I was SOLD when you said freezeable. I must must must meal prep, so this is a winner, just like all your recipes. Thanks, Chris! You keep the integrity and the goodwill humming! ❤
Chris you are my Hero. I'd like to see a taste test but maybe blindfolded because the noodles look a little rustic compared to sad pasta. Sooooo. excited!!!!!
Chris! Holy noodles Batman, these look so amazing!! I am Italian and as you can imagine, it’s sooooo tough to give up bread and pasta! This recipe will surely mend this Italian woman’s heart! Thank you!! 🎉
Yes. Taste test. You’re amazing. Thanks again for all the time and effort you put in to bring these fantastic recipes to all of us. Kudos to you and Ash.
YES!! Taste test!!! Wish I lived there to be the blind taster!!! LOL!! OMG! How adorable are yall doing the “Lady and the Tramp” noodle thing!!!??? Fantastic work on the recipes and I cant wait to try the noodles!!
❤We love you Fran and all of Israel!!!!! We pray 2 or 3 times a day for the peace of Jerusalem! We're Christians and love you guys..stay safe!!❤praise the Lord Jesus ❤
@@lovesJesus448 May the Lord bless you and all you do. He has His angels And armies sitting guard over us. Nothing can happen here without his permission. We are quickly approaching his Soon return those of us who are believers. In Jesus we know, we studied the Bible deeply. we have no fear of our safety. He is with us. His word is truth and his truth is he said he would protect us. Thank you for your prayers. They’re definitely appreciated and most needed at this time.
Damn! Your wife is so lucky!!! I wish my husband could cook at all, let alone like this!! You should open a carnivore restaurant!! I want to so bad but I can't cook like this!!!
You should choose 6 or 8 different keto/carnivore influencers, let them know your sending pasta, let them try your pasta on cameras, they can send back the video and you can make a compilation video of their responses! Or just pick random followers, not me because i won't be doing a video 😂❤ great job on your creative cooking skills. You're killing it. You literally could sell your products like a mail order food service and have a huge community of buyers because it looks amazing, but i don't have time to make food!
Chris, Ash and Mel. Good morning. WOW!!!! Chris this is awesome. I really can’t wait until our kitchen is done so I can try this. Thank you for sharing this with us. You guys rock!!!!
THANK YOU. THANK YOU. THANK YOU you have just opened up endless possibilities for pasta lovers. God Bless you for what you do and share with all of us ❤
Oh, Wow! I'm seriously impressed with how you put this together! I usually watch it through once, then I get a list of what I need and then plan to start the "building" process on a Saturday afternoon. I call it building because I feel like an architect or engineer when I follow your recipes. Everything you're doing early on is like building a foundation for the finished project. I even have a "clean-up manager" that looks a lot like your sous chef! Thank you so much for all you and the lovely Ash do. I adore that bluesy rock and roll as well!!!
My husband and I were watching your ramen video and I thought THIS way of making your noodles would be so much easier. And here you are. Great minds think alike. We’re brilliant😉😄
So sorry for your loss Chris. Shout out to Grandpa, may he RIP. Will give a pasta toast to him when I try these dishes 🍝🥂. As always super impressed with your work Chris and so grateful for all that you do for us carnivores and ketovores.
I am so excited right now! I want to make something like a Chicken Piccata. It used to be one of my absolute favorite meals, with a heaping side of pasta in lemon butter sauce. I won't mind adding just a little bit of lemon and capers to the sauce, a little goes a long way if you haven't had it for a long time. A variation of a shrimp scampi would be really good too! Really this will pair perfectly with any kind of a protein in a butter-based sauce or creamy gravy. You can adjust your ingredients depending on whether or not you eat dairy, or how strict you want to be when your flavoring your sauce.
Hello Chris, I just wanted to give you a high five on your pasta recipe. It seemed daunting but once I got into it, it was very easy. I just wish I had a gigantic piping bag rather than have to load the paste in several times. I weighed the cut up chicken breast to see how many grams it was as I thought I would try it with ground chicken next. The three cups came to 540 grams which I will be able to measure on my scale. I will cut the recipe in half because my 8 cup food processor did not prove to be big enough for the amount of paste this recipe makes. The other viewers might like to make note of that as the paste is a mess to clean from the drive shaft. But kudos to you because this indeed is amazing pasta! 🎉❤🎉
Can’t wait to give these a try, it seems like these also have a few less steps then your previous pasta (which I really enjoy), which would make them good for any night of the week. Would love to see a blind taste test. You are amazing and I love that you keep testing and experimenting until you have your idea of the prefect recipe.
Chris! This is AMAZING!!! I was so hoping you'd eventually get to a pasta like this since I don't have a traditional oven. I can do this!!! Ty so much for the recipe and that chili.....WHAT IS THAT! I have never seen that before and that looks so darn delicious, can't wait to try making that too.
My husband and I made these for dinner last night and were absolutely blown away. The texture and look was just like regular noodles. Thank you for always coming up with the best recipes!!
These were so great! Not exaggerating to call these a game changer. My wife and I are more "ketovore" because there are some plant foods we'll include for flavor or texture sometimes. So not only did this put a great spaghetti option on the menu for us, but also an old favorite, chicken picatta! Can't wait to give that a shot with these noodles.
Omg just made these and topped with Keto Alfredo and bacon Will never go back to regular pasta!! Your recipes are incredible game changer for sure can’t wait to make the bread next! Thanks for all you do😊
I had turkey breast on hand, so that's what I used in the recipe. Good thing I bought all those disposable piping bags from your list because I went through 6 or 7 of them tying to work out a way to pipe the dough/batter without busting the bag. I tried a #2 metal tip (too small), reamed it out with my metal awl, (still too small) reamed again and split the metal, then tried my smallest funnel, which worked for a while before it also tore the bag. Turned out my best option was to use the bag alone with the tip cut off. The noodles were amazing. Everyone raved about them. Thanks for your diligent keto/carnivore nrecipe development. Although this one was labor intensive, it was well worth it. Will definitely keep this one on my rotation menu.
Glad you enjoy! Sounds like a little more warm water in the minute might help you pipe it easier. It gets easier as you do it a few times. Either way glad you enjoyed them. 😊😊😊
Taste Test please. I ordered the piping set you use let’s see how my shaky hands do. 🤣 So sorry for your loss Chris, your dad was and is a wonderful example of a loving father caring for his family. ♥️
Some tips 4 brits doing this. In grams it is: 100 liquid egg, 420 chicken, 42 (what else?) egg white powder, 36 gelatine,. I'm an experienced cook, but found i needed helper to keep water temp at 82-88 celsius while i piped and for helper to get noodles out to drain as my hands gor sticky with the mix and cooker needed adjustment to keep temperature steady. Expensive in egg white powder, but given im going to be making this a lot, i found ewp online for apx 27p per 5gm - (it comes in 5g packets in supermarkets here, at £1.20 per pkt!). I'm also experimenting with home made ewp. Treat it as a chemistry experiment, make it with exactitude, and voila, spaghetti! This man is a genius in the kitchen. Xxxxx
@@ChrisCookingNashville I seem to have issues with egg whites....and it seems even yolks if I eat more than a couple or too frequent.... I am wondering if it is because most chickens are fed a "Vegetarian or Vegan" diet which is UNnatural since chickens are basically Carnivores.... I am hoping to raise some MEAT FED/CARNIVORE Chicken that are raised on pasture someday soon ... Have you heard of anyone doing this for health?
Sure have. There are a number of people in the community, especially in Dr. Berry’s private group, that can eat pasture raised chicken and eggs but can’t eat the grain fed chickens or eggs. Duck eggs are another alternative many can eat without issue if they can’t eat chicken eggs.
I made these noodles 2 ways this afternoon! The spaghetti noodles were amazing just as described. I also made little spaetzle dumplings. These turned out perfect! I will add a little nutmeg to that batter the next time I make them. Those will definitely be in my soups and other dishes. Again…. Thank you!
Great recipe. I can't wait to try it. Quick tip, crack your eggs in a bowl, then add them. That way, you don't run the risk of getting shells in your mixture.
YES to the TASTE TEST! I'm often disappointed by going to a lot of work to make a low carb substitute for bread, pasta, etc, and my husband just doesn't like it. I'm more forgiving of the substitutes, so would LOVE to ambush a SAD eater to see what they think! thanks for your work Chris, your stuff is the best!
So excited that this is done without shrimp; the "pastas" with shrimp always taste fishy. Now to figure out how to do noodles with Rheumatoid. That looks like it would take its toll on my hands. But by hook or crook, I'm definitely trying this! Thanks Chris!
Hope you enjoy this one! As for the arthritis issue try make it softer with a bit more water and maybe using a larger hole in the piping bag. The noodles will be a bit bigger but it would pipe out easier too. I’m working on other experiments to help with this more as well. Keep watching. 😊
Cool recipe, after being carnivore for so long I’m so used to just cooking steak in 15 min so I’m too lazy to ever try this but definitely the best imitation recipe I’ve seen. Looks actually like similar in taste and texture to the real deal
Wonderful, wonderful, wonderful. Made these last night, followed recipe very very carefully, perfect result. Absoluty wonderful. Froze half for later. Thankyou soooooo much for this recipe. Needed 2 people at end to keep water temp correct, pipe, and extract noodles - all at essentially same time with home kitchen. Helper, my son, also looooves them. Xxxxxxxxxxx
Wow! That looks so, so good! I just started my carnivore journey and was mourning the lost of pasta! So I am so, so happy I found this! I will be trying it this for sure! Thank you so very much!
Sorry to hear about your Grandpa. May his memory be eternal. 👼👼👼 Taste Test!! Going to thaw some chicken now! Just an FYI... my sister's godfather made a fabulous living in the restaurant business with his chili. Two of his most famous dishes were Chili-Mac (your triple play) and Frito-Pie! Yum yum! Now you need to invent some Carnivore Fritos for us! 🤣🤣🤣
I’ll try this especially for my son which needs to be gluten free and loves pasta. The gluten free recipes with other flour just don’t cut it out, taste like cardboard so he toughs it up sometimes to have his beloved dish. Can’t wait to try this recipe. 🙏🙏🙏
Hi Chris and Ash, Endless Love from Australia. You Are The Champions of Champions! Marriage made in Heaven! Your Amazing Attitude of Love Creativity, Cooking,Teaching and Filming is your calling. Great Job! Thankyou forever Cheers! Taste Test Yeah!
My thoughts exactly! This looks like the best mixture for the noodles…but there’s got to be a more efficient way to get them into noodles at this point. Wonder how this would do going through a pasta press? Maybe too sticky…
Chris, to make this easier and the noodles even more uniform, have you tried to let the 'batter' get more firm, or even refrigerate it, to get it firm enough to pass through a traditional pasta extruder (e.g. KitchenAid attachment)? If that would be possible, you could make larger batches even faster and they would be at least visually indistinguishable from normal pasta noodles. I haven't tried this, but if it works, that would be another game changer especially for prepping and/or freezing larger quantities. Thoughts?
Hey there. The only issue I see is that this is a paste and not a dough which means even if firmer you can’t pick it up or run it through something like a pasta machine without creating a sticky mess. The reason it hold its shape is because it gets piped straight into hot water and doesn’t touch any other surface until it has set on the outside. That’s why it doesn’t stick to the pot or to other noodles in the water.
@@ChrisCookingNashville I'm curious if it would work if it was cold or even semi-frozen. I might have to try that sometime. Anyway, thanks for your thoughts and being such an awesome person and inspiring us all!
I don’t think so. Protein doesn’t react like starch to dehydration and rehydration. It would be like boiling beef jerky trying to get a steak out of it. Freeze drying maybe. But I imagine this would crumble if freeze dried so probably not that either.
Just finished making your noodles and can't wait till dinner 😋 shrimp in a garlic herb butter sauce... with a Ribeye on the side. ( saddly me can't have seafood of anykind) Thinking for next, that I may try to let the mixture cool abit and spread them out, and cut into small lasagna noodles Thanks for taking the time to help our journey ❤
I tried this recipe and it tasted absolutely delicious. However, I really struggled with the piping technique. The tip of my piping bag kept clogging, and it was a big mess! I think my mixture may have been too thick and the gelatin set too hard. Next time I'll thin the mixture a bit more with warm water. Excited to master this technique! Thank you for sharing this!
Sounds like there might have been connective tissue and fat that wasn’t trimmed from the chicken breast. Happens to me too of I don’t trim it carefully enough. Practice makes perfect. Glad you enjoy the recipe. 😊😊😊
Just happened upon your channel last night...and THIS...This is what I've been looking for now for over 3 years...Restarted KETO and this pasta recipe looks like a hit all the way...Thank you!
I can’t wait to try this! I do wonder if this could be done in advance and frozen or even just refrigerated and still turn out the same. I like to do a day of food prep that we can eat throughout the week. Thanks so much for doing what you do. It truly helps when you’re trying to get carbs and junk out of your diet!!
Are you telling me I need to go dig my pasta grabber and piping tools out of storage now??? Who knew a carnivore would need an icing bag! You could make a sandwich out of that pasta and meatball - just cut the GIANT meatball in half and shove the pasta inside for a sandwich! LOL LOL LOL!!! That meatball could knock a building down in a single swing!! 🤣🤣
looking forward to freezing a batch of these, thanks for the recipe mate! I would like to see that taste test, that kind of video does really well on RU-vid.
Just finished watching this. I am so confused because RU-vid is no longer giving us notifications about your upcoming videos/live feeds. I got on here at 9am est and went back to rewatch the Alfredo video to see what time you would be on. Unfortunately I got tied up in the garden pulling weeds before the rain comes back again. I miss the heads up notifications and yes I am set to be notified. Love this channel like no other
Thank you so much. That’s really odd. If you clicked the bell icon and have your notifications set it should come through but who knows. Glad you found me today anyway. 😊
We're all so blessed that you're doing well enough to do this full time! Have you cut these up for more of a macaroni style noodle? Have you tried using a wider flat tip on the pastry bag to make more of a fettuccini style noodle?
SO looking forward to the taste test! I am excited to make a bunch and freeze them in portions! I love having things in the freezer for those days when "I just can't." I have never tried Cincinnati chili but will be making some next time it cools down for a spell. Thanks for your tasty fare!
