Homemade Shirataki egg noodles

Ingredients for 3 servings:

• 10 g konjac flour (glucomannan)
• ½ g calcium hydroxide, slaked lime in food grade, Ca(OH)2
• 380 ml water
• 2 eggs
• 1 tsp salt
• 15 g flour (linseed flour)
• 5 g almond flour, defatted
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

few carbohydrates, low carb

Weigh all ingredients beforehand. Pour 3-7 tablespoons of cold water into a cup, then mix with approximately 0.5 g (a good 1/4 – just under 1/2 teaspoon) of calcium hydroxide to form milky limewater until the limescale has completely dissolved. Set aside 10 g of konjac flour on a saucer. Mix 15 g of flaxseed flour and 5 g of almond flour and set aside. In a large stainless steel pot, whisk 2 eggs with a pinch of nutmeg and 1 teaspoon of salt. Add approximately 380 ml of water and whisk. Add 10 g of konjac flour, mix well, and heat everything over low heat, stirring continuously until it begins to bubble gently. Remove the pot from the stove. Now add the flaxseed and almond flour mixture and stir well. Finally, pour the limewater into the porridge and stir vigorously for 3-4 minutes. Now transfer the mixture to a bowl, fill the pot halfway with water and bring to the boil. Now press 2-3 spoonfuls of the Shirataki mixture directly into the boiling water using a potato or spaetzle press. If you want long spaghetti, keep filling the press; for shorter noodles, you have to repeatedly scrape the noodles off the press with the spoon. Now let the Shirataki egg noodles simmer uncovered (without the lid) for about 10 minutes. Be careful, it may foam over, hence the larger pot. Then either rinse the noodles well as usual, serve with the desired dish and enjoy, or transfer the noodles and cooking water to a sealable container for later use and store in the refrigerator for several days after cooling.