Put 3 - 7 tablespoons of cold water in a cup, then mix with approx. 0.5 g (a good 1/4 - just under 1/2 teaspoon) calcium hydroxide to form milky lime water until the lime has completely dissolved.
Set aside 10 g konjac flour on a saucer.
Mix 15 g flaxseed and 5 g almond flour and set aside.
In a larger stainless steel pot, whisk 2 eggs with a pinch of nutmeg and 1 teaspoon salt. Add approx. 380 ml of water and whisk. Add 10 g of konjac flour, stir well and heat everything, stirring until it starts to boil with a bubbling light. Take the pot off the stove.
Now add the prepared flaxseed and almond flour mixture and stir in well. Finally pour the lime water into the pulp and stir vigorously for 3 - 4 minutes.
Now transfer the mixture to a bowl, half fill the pot with water and bring to the boil.
Now press 2 - 3 spoons of the Shirataki mixture directly into the boiling water with the help of a potato or spaetzle press. If you want long spaghetti, you can always refill the press; for shorter pasta, you have to wipe it off the press again and again with a spoon.
Now let the Shirataki egg noodles cook lightly for about 10 minutes, open (without the lid). Be careful, it can overflow, hence the larger pot.
Then either, as usual, rinse the pasta immediately, serve with the desired dish and enjoy, or transfer the pasta and the cooking water into a sealable bowl for later use and store in the refrigerator for several days after cooling.
Ingredients
Print Recipe
Pin Recipe