In the advent of my bariatric surgery, I've made huge changes to my diet. However, there are so many foods I miss. I miss pasta. I never ate scads of it, but I miss the option. I got a pasta maker for Christmas and I'm dying to use it. With the onset of summer from a gardener's standpoint, it sounds more and more appealing. I'm sort of stuck on rice because it expands in the stomach and I can't tolerate much, so I spread it like parmesan on curry and so forth, which gives me a taste, but doesn't jack up my sugars too badly and keeps the swelling to a screaming minimum.
So I watched this video, where an American woman claimed to make "fresh pasta" by blending store bought pasta into flour and adding an egg. I was completely grossed out. That lacks a certain freshness, ya know? To me that makes wet pasta, but not FRESH pasta. Kind of like wet Chinese noodles past their expiration date or something vile along those lines. The Chinese are the inventors of pasta and if you know where to look, you can find wet noodles. They are never whole grain or anything fancy, but I used to use them a lot when I was living in San Francisco because they were accessible and so much better/fresher than dried spaghetti sticks. I used to make nut butter noodles with chili in it. I'd occasionally sautee some tofu and throw that and chopped green onions and so forth. Japan has buckwheat noodles, but buckwheat makes a very dry flour, so it makes a good additive flour with other stuff and the inherent dampness in almond flour seems like a good match.I'm not sure about making pasta dough in high protein form via legumes. I've been adamantly opposed to the idea of using legumes because last I attempted them, I found that they blow my belly up into painful conniptions and I'm blowing the shutters off the house. Thinking of trying almond flour instead, which would be within my dietary limitations and wouldn't have me wishing for death upon consumption.
After churning through some really icky ideas (trust me, we don't need no steenkin' beans!) and the idea of split pea flour sounds completely unappetizing for Italian food because it has a weird flavor and I'm not too tickled about the potential texture. I wondered if almond flour would work like it does in baking. Upon researching it some, apparently, it does with the right gumming up stuff (tapioca powder or xanthum gum) and eggs. I'm thinking I'd like to put a bit of buckwheat in because that would complete the protein (nuts and seeds) and I'd like to add a scoop of flavorless protein powder to amp it up, so that it's a guilt-free pasta and some fresh veggies sauteed in the right herbs sounds yummy.
I'll keep you informed about my progress. There will be some amazing pesto this summer and it'd be awesome to pair it with some fresh and tasty pasta that is within my dietary restrictions. Tomorrow, I have to make high protein chocolate chip banana muffins out of the big bunch of browning bananas on the table. Going to experiment a little with flours and protein powder to push the protein content up, so I might be able to eat half of one. If it goes well, I'm going to try the flour mixing with the buckwheat and almond flour for pasta. Costco sells big bottles of fresh-ish pesto, which would be delicious!