Anyone ever tried making pasta with whey and oats?

Supercell

It strikes me a perfectly feasible to make pasta with whey and powdered up oats (i just got 2.5kg of whey from bulk powders so am going to start experimenting being a bit of a foodie!).

Ingredients would be :-

Oats,
Whey
Egg,
Olive Oil
Water
(flavourings per personal choice - I'm thinking crushed garlic and maybe some oregano).

Any thoughts from a nutritional perspective on making a oat and whey based pasta compared to the regular white pasta stuff?

rubadub

No reason you couldn't I suppose. Don't know about the whey but I see no reason oat flour cannot be subbed for wheat flour in any recipe

http://www.oatpastas.com/

Supercell

rubadub wrote: »

No reason you couldn't I suppose. Don't know about the whey but I see no reason oat flour cannot be subbed for wheat flour in any recipe

http://www.oatpastas.com/

Aha , nice find!
I'm going to give it a go so!
Protein pasta here we come.

Thanks

Khannie

Definitely interested to hear how you get on. I have some of that stuff from bulkpowders too. Very versatile. I've added it into brown bread (mix) with great effect (it acts as a raising agent and makes the bread very fluffy). Also crepes and pancakes (recipe on this forum).

Considering adding it to slimline milk for my cereal in the morning. If anyone has other ideas I'm all ears.

rubadub

Longfield wrote: »

Aha , nice find!
I'm going to give it a go so!
Protein pasta here we come.

Thanks

I now see that oat pasta still had wheatflour in it. Dunno if it would fall apart or something. I have never made pasta, I suppose lasagne would be easier to make, and more forgiving if it went wrong.

Might have a go myself at lasagne sheets.

Khannie wrote: »

Considering adding it to slimline milk for my cereal in the morning. If anyone has other ideas I'm all ears.

I do that. I eat museli or just porridge oats on their own with cold milk. Whey can go lumpy, a tip is to add the oats dry to the bowl, put a spoon of whey in and stir it all up well, this coats all the oats in a fine powdery layer, so it mixes better when you add the milk.

EileenG

I make protein buns with whey.

1 egg
1 scoop whey
vanilla extract if whey is not flavoured.
1/2 tsp baking powder.
2-3 tbs water.

Separate the egg, whisk the white till stiff and fluffy.
Mix the egg yolk, whey, vanilla and baking powder and enough water to make a smooth paste.
Fold into the egg white.
Divide into 4 or 5 greased muffin moulds, or silicon moulds.
Bake in pre-heated oven for 6-8 minutes at gas 6.

rubadub

EileenG wrote: »

I make protein buns with whey.

1 egg
1 scoop whey
vanilla extract if whey is not flavoured.
1/2 tsp baking powder.
2-3 tbs water.

Separate the egg, whisk the white till stiff and fluffy.
Mix the egg yolk, whey, vanilla and baking powder and enough water to make a smooth paste.
Fold into the egg white.
Divide into 4 or 5 greased muffin moulds, or silicon moulds.
Bake in pre-heated oven for 6-8 minutes at gas 6.

No flour at all so? I will give these a go, might use some sweetener and cocoa

How big is your scoop size? 30g?

Here is an article on whey replacing eggs.
http://www.innovatewithdairy.com/InnovateWithDairy/Articles/Article_WheyEgg_063006.htm

EileenG

No flour. They are pretty light and fluffy, and if you want them to keep for any length of time, you could use a spoonful of olive oil, but I eat them as soon as they come out of the oven.

My scoop is offically 25g but if you heap it, around 30g. You don't have to be too precise, as long as you use less water.

Khannie

Those buns sound decent enough. Any chance of taking a picture of them next time you make some Eileen?

Supercell

Those buns sound great indeed, going to give them a try tomorrow night I think (no egg left here currently).