So, like, um, which recipe out of the many linked here, CC?

Sounds like you need a stretchy gluten sub or some such, though.

Its the recipe in this thread subject on message one, page one:

http://www.lowcarb.ca/recipes/rrecipe026.html

Thanks for the suggestion IslandGirl but, went by the recipe including the gluten. If I remember correctly, you are a culinary artist. Have you prepared this abovementioned recipe? Any other tips would be appreciated.

Mahalo! :-)

No, I haven't, but DoreeenT has! I wonder if she can remember that far back...

From your description of your experience, it sounds like the dough needs more flexibiility. I completely agree with IslandGirl that you need more gluten. Not necessarily gluten flour in the dough, but you need to increase the stretchy gluten component in your pasta recipe. If you are willing to try again, I would personally add more gluten than the recipe calls for, maybe double, and cut back on the soy flour. Kneading is the action that will produce the flexibility.

I would mix it all, knead it until it's tough. Let it rest for 20 minutes (to relax the gluten) and then knead again. Rest again, and try rolling it. If that doesn't work then perhaps it is the sluten you are using? I don't know if gluten loses effectiveness over time or not!

Thanks for posting your trials....

Stacey

Many mahalos!

The gluten I have is called, vital wheat gluten, my hopes are its just the gluten proteins.

I bit the bullet and bought some spelt flour recently. My understanding is that its not low carb at all. I've spent alot of time looking at all the flours at the healthfood store, going over the carbs, still wondering why some people are using oat flour in LC cooking....;-)

But I'm diverging!

I thought that perhaps I would try adding more vital gluten into recipe and trying more kneading as advised. I'm at my "last ten pounds" stage where nothing short of induction is going to get those last pounds off. But since my goal is to create a permanent LC maintenance menu, perfecting this recipe would be very helpful. Having said this, I have some spelt flour on hand in the event adding SOME to the recipe might help.

Part of an effort to keep my weight off post-Atkins 10 years ago was to eat only the pasta I made from spelt flour and eat the potatoes I grew (purple peruvian). It worked for awhile, the spelt parpiadelle with homemade pesto was great! The purple peruvian potatoes I grew and stored made eating those carbs more satisfying not to mention the money saved. Over time, my LC discipline waned and the weigth came back. With the improvement in support, recipes and online community, I wish to keep my WOE low carb for the long haul!!!!

So I realize that using spelt in this instance would be cheating. But if can make a successful batch of pasta that is at least lower carb, perhaps I can improve the carb count and better perfect my preparation technique to make a truly LC pasta.

Many mahalos for the hints and support, in this case I feel that there can't be too many cooks in the kitchen. There is much we can learn from each other's experience and its GREATLY appreciated.

CC