and place in a dark, non-humid cupboard. can we sub lupin flour for almond or coconut we cant find lupin. We hope you enjoy following along! And is xanthan gum the same as guar gum? (Like the kind that can punch out rigatoni and macaroni). Couldn’t cut them cause it was so sticky. Thank you!! I’ve not tried dehydrating it, but I suspect it wouldn’t work, because dehydrated ‘pasta’ would need to be immersed in hot water to re-hydrate and the ingredients here don’t lend themselves to being boiled (no gluten to hold the structure together – it would disintegrate). I had a reader who was using frozen cheese which also had too much moisture. I’ll be serving with alfredo sauce and chicken tonight. , Hi Antya With no need to pre-boil it, I just defrost it and stir it into my pasta sauce. I am concerned that mine seem dry and flaky. Put it on the ax paper and rolled it out. A nice tip might be to put a little tiny bit of salt in the formed “dough”, it might ameliorate the taste in my opinion. DO NOT use an electric whisk - you will end up with spongy fettuccine. Lidl and Eurospin have great options. So grateful that you took the time to post a comment – I truly appreciate it. They are easy to make with just three ingredients! Required fields are marked *. Make sure your cheese is still very warm, otherwise if the cheese starts to firm up, then you won’t be able to mix anything into it. The first time, I used whole milk mozzarella so I thought that was why. Can I shred a block of mozzarella or does it have to be packaged that way already? I am so impressed! The dough then needs to sit in the fridge to dry out. I followed this recipe to the letter. Please let me know how your noodles turn out. And the ratio is so easy to remember as well. Grain Free. using just the egg yolk will make a huge difference. I have another pasta recipe coming up and it doesn’t use lupin – you may want to wait for that one to be published…a few weeks at most. And all you need is 4 INGREDIENTS plus a pinch of salt!!!! Obviously there are ‘clean’ and healthy foods, as well as ‘dirty’and unhealthy food choices in every diet, and the same applies to keto. Almond Flour Pasta. What makes my Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles different, is that they are made with lupin flour, which gives them a pasta-neutral flavour. This blog is a celebration of my discoveries, some completely made up and some inspired by my own heritage, cookery books and amazing foodbloggers. make them less spongy? Hahaha.. but that’s the problem for me, do you think I could add a different binder in place of the egg? Tried twice, the dough stuck to the parchment both times. Dropped into the water I’d left boiling on the stove. Save my name, email, and website in this browser for the next time I comment. By chance I found Lupin flour in Walmart in the US today. Please let me know how it turns out, if you give it a go, so other readers can benefit from your experience. Yes it does indeed make a huge difference when you overwhip the mixture, as too much air makes it more of a spongy consistency – I know because that’s exactly what happened to me on two occasions when I was in a hurry and thought that using an electric whisk would speed things up – I learned form my mistake. If you’re familiar with glucomannan and it also has a visco-elastic property, then I don’t see why it wouldn’t work. Try again but manually beating – it won’t need a big effort and you’ll see the difference. I’m super excited!!!! HUBBY loved it and he doesn’t even really like Keto ” experiments” as a rule. Where are you located? I have not tried, but I think it should work. If you’ve been substituting wheat pasta for low-carb alternatives, you’ll know how expensive and disappointing they all are. By the way I have used low moisture block mozzarella cheese. Lupin flour is a-ma-zing. Not something I would use, given the list of ingredients. Have you tried it? Please leave me a comment. Hi there, want to try these today… what cream cheese do you use? As my pasta freezes well, I make batches that I split into individual portions and keep in the freezer. I ended up kneading it together with my hands and it still had chunks of cheese. Spread it out on a piece of paper towel maybe? I did it the way you said, and PERFECTO! Wrap the dough in plastic wrap and refrigerate for 30 minutes. Scrap it up with the end of a fork and put it back in a ball and just form it into shape with your hands without the top parchment paper. Place another parchment paper on top of the dough. Hi Jean! The three main categories of low carb noodles are shirataki, low-carb vegetables, and keto egg noodles. Thank you for having a go. Hand whipping just to the point of having a homogenous mixture, but not foamy or airy, is key. Read all the notes and followed to a t…, I’m sorry you had issues with the recipe. However, since you’d be using just a small amount, I’d say go for it. I noticed (when I looked it up!) You definitely want to pay attention to this step otherwise it can be … Not sure what else to try in order to make this work … is there a specific brand or type of mozzarella that works better? Making your own low carb keto pasta noodles is both quick and easy. The nutrition information provided are only estimates based on an online nutritional calculator. Hi Natalie, Anxious to try making thr lasagne noodles into pasta noodles, but have two questions: have you tried making skinnier noodles/ My favorite way to eat pasta is angel hair with oil/butter and parmezan. Ty for this recipe !!! These low carb egg noodles have the texture of homemade egg noodles. I have stracchino or mascarpone in the fridge, would they work? If needed, heat for an additional 30 seconds or until cheese is completely melted. Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Easy egg … Thanks so much for taking the time! Keto Pasta Noodles You MUST Try Today! How to Make Homemade Keto Pasta. that’s great! Don’t forget that this pasta is already cooked, so there is no need to pre-boil before adding to sauces. It’s obvious why. Oh my! How melted does the cheese need to be? The noodles are then cooked in boiling water very briefly. It sounds like your dough was too wet. Easy peasy lemon squeezy! It’s a restricted ketogenic diet — a way of eating that’s high in fat, moderate in protein, and low in carbs. You can omit it, but you needn’t be afraid to use it: it’s a plant-based fibre and totally innocuous. If you replicated the recipe exactly, then it must be that the pasta became overcooked (every oven is different in terms of heat and cooking levels). It was delicious. Thanks! This pasta dough is actually very similar to the cheese dough base used in many keto recipes like keto breadsticks and keto bagels. Add the mozzarella to a large microwave-safe bowl and microwave for about 1 minute. I like the fact that you use a whisk instead of a blender because that worked fine and I had less to clean up. I’m pretty confident that using a dehydrator would work, but I have no idea how long the shelf life would be or how best to ‘revive’ the pasta when it comes to using it. Can you make several batches ahead of time and freeze the dried noodles? She went through hard times where they learned to make do with very little. Don't let them sit out too long at room temperature before cooking them. Bella Bondonza Organic Soy Bean Spaghetti is some seriously amazing stuff for a bunch of reasons.First, the texture is as close as it gets to al dente spaghetti without the high carb counts.Next, the noodles are tasteless, so they make a great vessel for your pasta sauces. Stir until cheese is completely melted. It’s usually really difficult to get hold of. I have provided lupin links in the recipe for UK, U.S. as well as an international option. Antya, Thank you so much for your recipes! A nice Chanterelle Mushroom Alfredo is on my menu! I used a whole egg and it was too liquidy. truly a delight. mix the pasta & layered with everyhting else and it does dissolve but tatse great!!!! If you cook them too long, they begin to break apart and will just turn into a melty cheese lump. If so, the egg should blend into the cheese easily. If your daily carbs allowance is, say 20g net, and your foods are within that limit, you’ll still remain in ketosis, irrespective of what you eat. You may even want to give them a quick blast in the microwave first, just to warm them up a little. Im not sure what I did wrong, but they came out sort spongy.Im not sure if its because I used a food processor to mix it, or because I had to try to convert the ingredients to US measures.Is there any tips to . Not perfect, but a huge improvement from konjac, especially in terms of texture. I also haven’t had issues with the dough sticking. I highly recommend this keto lasagna. Grazie di cuore! ‘Pasta in bianco’ as Italians call it, is a super quick meal if you’re in a hurry, and these fettuccine work absolutely fine. Tried every type like you. I have Xanthan gum but not Guar Gum. I did as lagasna and it tasted fabulous. Hi Antya – This recipe looks great! 1. Let it cool only for about 1 minute and immediately stir in the egg. I was able to roll out and cut. How would it hold up in the oven? I cut the noodles until little rectangles and layered it in between a meat sauce with a little extra Parmesan and baked it and baked it for 30 minutes at 3:50. I avoid Xantham because of the bacteria it’s produced from, but that’s just my preference. You don't want to cool the cheese too long though because it needs to stay melted. Terms | Privacy. Make sure you are not using fresh/wet mozzarella. Your email address will not be published. Get the Keto Japanese Mushroom Pasta with Shirataki from Happy Keto. Can cheddar cheese be used for this pasta recipe! I live in Italy so if you have specific names that would be great! I’m sorry to hear you are having sticking issues. I then make sure I get water up to a boil and then drop all of the strands in the boiling water for 40 seconds and then dump in all in a colander and run cool water over it. But I was able to scrape the dough off the parchment paper and then formed it with my hands on one piece of parchment paper. THIS RECIPE HAS BEEN UPDATED! Tips & tricks to stay on track, look great, and feel your best. I am diabetic and have not had pasta in 9 years so thank you so much for sharing your Keto food finds! How do you get the cream cheese to incorporate? Cooled it for a minute and put it into a glass bowl. Thank you for bringing “pasta” back into my life. I have not tried it yet, but I will. Meat or fish with veggies is great, but every day? Waste of ingredients. Any ideas on what I might have done wrong? THANK YOU for coming up with the recipe. Please be clear that ‘keto food lists’ are intended as guides. It should be easy to roll up the pasta ‘sheet’ and slice it into fettuccine, which are then left to air dry. Alternatively, try THIS pasta recipe – no lupin. Or can I flash freeze them for an hr and that will be enough? I want to make clear that this does not taste the same as traditional pasta made with wheat flour. I went to lowcarb-ology.com and read her recipe and watched her video which I think helped. Gluten Free. But it does need to be pre-shredded low moisture mozzarella. I then used a pizza cutter and scored the dough. I put it in the freezer to see if cooling will help. Also, can you sub xantham gum instead of guar gum? More akin to chewing a water-filled worm – I’d say. You’ll love them, Renee. It should not cause the dough to become loose. I’m so glad it worked even with the modifications! queenketo.com is is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon products. Thinking about other ways I can use this pasta recipe. Thank you for your comment. Are you leaving out a step to grease the parchment paper? I’m sure there’s an explanation … care to share? Thanks! The serving size listed in nutrition facts is for the whole recipe. Thank you!! I am bringing back several bags of lupin flour home! But when it was finished, it looked like pasta and my husband didn’t suspect a thing when he ate it. As stated in the yield section, the recipe serves 1. When the pasta cools, it will firm back up, so that it is no longer just melty cheese and it will taste more like pasta rather than just cheese sticks. Overall I think this is pretty amazing and tastes very similar to real egg noodles. Can I substitute? I tried this twice but both times the cheese was melted and the egg just wouldn’t blend in. Hi, 1.5 teaspoon guar gum = 1 teaspoon xanthan gum. Erica … You are not Queen Keto……. Quickly drained and dumped into ice water bowl. Anyway, I found it totally disgusting and pointless, and it gave me stomach cramps with bloating. Thanks! and has no bite. Plus it seems you mix it with water to get “cream cheese”. I use lupin in some of my creations when the consistency requires it. The cheese is melted down and mixed with the egg to form a dough. You should be able to fully work the egg into the cheese simply using a spatula and stirring. This will prevent them from sticking together. And is recipe one serving? It would likely get stuck if you tried to use a pasta extruder. Also, I highly recommend you use metric scales, as they are the only way to accurately measure the ingredients. Hey, thank you for this recipe! Finally it actually did, and I am happy with this. Help! But may try this version to freeze for when the mood strikes me. It was my go-to meal whenever I needed to cook something that was simultaneously quick, effortless and satisfying. My dough looks exactly like yours does. This noodles are AMAZING!! I don’t want sauce per se- would these work with hot butter and parm? I would not recommend using this for lasagna noodles as it works best in small strips. We are hooked and they came out perfect!! Does that something add carbs to the cheese? I finally was able to take it out into strips and refrigerate for a couple of days. This keto low carb pasta is just 2 ingredients! Click HERE for my Queenketo Pasta #2 (lupin-free) recipe. This one's a keeper! I’m still trying to wrap my head around the whole Keto concept. Just baked these I just made the lasagna recipe into noodles. You won’t get the same taste if you swap. It turned exactly as pictured and written. Xanthan and Guar gums work in a similar way, so you can use whatever you choose. I told you it was easy! Moisture is your enemy for this recipe. We used to eat fried egg noodles till they got crispy, and I know that some of the cheese dough recipes can be put in the waffle iron until crispy. It will also firm the noodles back up from their melted cheese state. If so, would I use the same amount of Xanthan Gum, or less? Has anyone fired these noodles? Be careful not to cook too long, otherwise the pasta will lose its form, break down and become a melted cheese mess. Doesn’t the shredded cheese have something added to it to keep it from sticking? We generally aren’t big fans of the concept of eating less of something to make it seem lower in carbs. Sugar free. Guar gum in this recipe adds elasticity. Do you know if there is a method to dry these fully after they are made so that they can be shelf stable and be used later on by boiling in water? Mixed in my egg yolk, tho this took some effort! Roll, cut and you’re done! As for Angel Hairs…well, it’s down to how skilled you are with knife work. I made the noodles, they’re drying at this time. We don’t do keto anymore, but this was one of our absolute favorite & best keto meals when we did. I received my lupin flour but I forgot to order guar gum. What is the serving size for those nutrition facts? Lupin flour is high in protein and low in fat and calories, which makes it a great keto option. Thanks Antya, Ill give it a try! Place your dough on a flat surface lined with parchment paper. This is it! Wow! that Lupin is a legume, and – to my knowledge – no legumes are suitable on a Keto diet. Click HERE for the link if you want to try it (sorry – it’s only available in the U.K.). I am not a certified nutritionist. Hi Laura, thank you for your comment. Can you boil them and then microwave them the next day? This2-ingredient pasta looks great though for normal pasta dishes! Spaghetti squash, cucumbers, and zucchini all make great veggie noodles. That’s why unless you’re doing a targeted or a cyclical keto diet, egg noodles should be off your plate if you want to remain in ketosis. Enjoy your cooking and don’t give up on it if it didn’t work out from the first time! https://peaceloveandlowcarb.com/just-like-the-real-thing-lasagna/ Have a great day! Exact same thing happened for us … the melted cheese and egg yolks would not combine, no matter how much we stirred. Hope you enjoyed your lovely meal. Spray with cooking spray. I put mine in the fridge overnight. Once I entered keto world, I thought I’d have to say goodbye forever to pasta. 14g net carbs per 100g, reasonably priced, and easy to store. Thank you! Required fields are marked *. 2-ingredient keto pasta requires just mozzarella cheese and egg yolks. When I’m in Italy, I use any cream cheese with the lowest carb, even lactose free works. The dough is much stickier than normal pasta which is why it needs to be rolled out between two sheets of parchment paper. Eventually, I came across another type of “low carb pasta” made from pea protein and wheat gluten. I think that also makes a difference when making these noodles as I haven’t had them stick to parchment before. Was wondering if I could fry these instead of boiling. Here’s my go-to recipe for making noodles in a hurry when I’m craving a pasta … Use a rolling pin over the top piece of parchment paper, and roll dough until it is 1/8 inch thick. Remember that if you’re allergic to peanuts you may also react to lupin. I saved my .oodles by adding almond and coconut flour on table and rolling. You won’t be able to twirl them around your fork as they aren’t quite as flexible, but they do have a chewy bounciness to them like regular pasta. To be honest, I didn’t expect it to work out. But as long as you beat it enough, or warm it up slightly, it should incorporate with ease. Refrigerate the pasta for at least 6 hours or overnight. Add in pasta. Unless you’re eating them immediately, of course. It also does not hold up well in the oven because the noodles would just melt and lose their form. Nope. If you have a go, I’d love to know how you got on. I followed the directions carefully but did not get a dough…it was still extremely loose…. I use the pasta #2 recipe for lasagna and other layered dishes that are baked. I just made these this afternoon, but haven’t tasted them yet. Enjoyed this post? I tried to make this tonight and I failed miserably. As an Amazon Associate I earn from qualifying purchases. Thank you so much for the recipe. Tried it. Make sure to use pre-shredded part skim low moisture mozzarella. Results? So far I’ve tried your basic sponge (I was over the moon that I could have that real cake texture again) and lupin flour fathead pizza crust recipes and honestly, I really don’t know how you come up with all these ideas! I know vinegar and baking powder can replace eggs in certain recipes and wondered if you knew if it might work. Can you just shred it and put it in the fridge to dry out? I’m Asian and since going keto, I’ve learned to make do with cauliflower rice for my rice cravings but I couldn’t find anything that could satisfy my fried noodles cravings – until now! I have not tried frying but I don’t think it will work for this recipe. Pasta is an amazingly versatile invention. I simply slice them real thin and let them air dry for at least 6 hours before using them. I guess now after reading that I should drain any water from the cheese after melting before mixing the yolk in. It is very oily so it definitely shouldn’t stick. Allow pasta to cool before serving, so that the noodles firm up again after they are cooked. Not sure where I went wrong. I used nonstick parchment paper and the baked dough lifted just fine. Delicious! As for Genoese focaccia…it’s on my to-do list… watch this space… . Yes pre-shredded cheese usually has a little starch added to it to prevent it from sticking. Hi, I’m glad you got it to work for you. Shape the dough into a nice ball. I haven’t had the dough get stuck on parchment before. I’m sorry to hear you are having issues with your dough sticking. Happiness! Remove the top piece of parchment and cut the dough into ½ inch wide strips. I have not had issues with the cheese burning at 1 minute. Your email address will not be published. It made gobs of cheesy stuff instead. When I go to cut them they want to kind of break into pieces and they don’t look nice and flexible like yours do. Neither recipe will ever match the firm yet elastic texture of ‘real’ pasta, but hey, this is low-carb world, so we have to accept compromises.:D. When I take it out the next day I rescore the dough with the pizza cutter (overlaying the previous scoring) and then I am very careful to peel away each “pasta” strand and then place it on a plate. The noodles hold up fairly well once they cool. It was chunky! Low carb. Cream cheese can be more or less creamy, depending on the brand you buy. Make sure you leave them out at room temperature (if frozen or refrigerated). Let me know how you get on, please, so other readers can benefit from your experience. Generally speaking, legumes tend to be stigmatised, in the sense that many people perceive them as inflammatory, due to the anti-nutrients they contain in raw form. Having that pasta packet in the cupboard was one of my life’s essentials. QUEENKETO LOW CARB PASTA #1 FETTUCCINE EGG NOODLES. I have also been having issues with it sticking to the paper! That said, if you’re allergic to peanuts (which belong to the same leguminous family) you should perhaps avoid lupin, as reactions, albeit rare, can occur. Also you would need a lot of cheese to achieve large wide noodles. Then you can put them in the fridge, covered, where they’ll keep for several days. I think the next time I make this I may use a bit of xanthan gum as well. I made a larger batch and froze them. Always delicious. It’s a quick and easy substitute for regular pasta. it shouldn’t stick to the parchment paper. I have ordered a crepe tool to ensure the batter is evenly spread the next time around. Serve with your favorite pasta sauce. Almond flour pasta is prepared similarly to regular pasta, substituting almond … All you need to do is heat the butter + extra virgin olive oil in a frying pan until very hot, throw in the fettuccine, stir to heat through (not for too long, or the ‘sauce’ will be soaked up by the noodles), sprinkle Parmigiano all over and eat immediately. Keep them uncovered in the fridge for at least 6 hours, but I prefer overnight. But it is a lot of work. Philadelphia, for example, is very dry compared to my local store’s equivalent. While making your own pasta dough may seem daunting, I promise it’s accessible! So technically, no foods are ‘keto’ or ‘not keto’. I haven’t tried but I think that should be fine as long as you don’t heat the noodles up too much. The only thing I would say is that I think 1/2 t salt is way too much for my taste and low carb-ology had no salt in her recipe. Amazing. 3) Kelp Noodles. Will let you know how it works with the butter and cheese thing. Hi, Antya, I was THRILLED to find your site as a fellow italian, pasta has been my biggest disappointment in keto. you are GODDESS KETO! Because you cannot use a pasta machine, you won’t be able to recreate Angel Hairs exactly. Hahaha. Hope this helps! Thank you in advanced! I think it may because you are using a block of cheese. A low carb keto substitute for pasta with just 2 ingredients! I discovered you while vacationing in Liguria (I’m American and teach Italian in the US) where I was desperate to find the base for the pesto here and couldn’t bear myself to ruin the pesto with the dried green bean pasta I brought from the US. If you have any concerns, best choose an alternative flour. Definitely my favourite out of all the low-carb options I’ve tried through the years. Mia figlia si chiama Antea! I haven’t ever had that happen. To store the egg-free … Hi Sherry, that product contains potato starch, which is a high-carb ingredient. The only thing I did differently was double the recipe. Was wondering if this tasted eggy at all? (I can’t stop “tasting” the real stuff even though I’m trying to stay low carb here! After a loooong wait, it’s here. Thank you! Tools To Make. Would glucomannan work instead? Used the yolk only and worked out perfectly. It shouldn’t need a specific brand. When you melt the cheese, make sure to stir it until it becomes uniform. Thank you for trusting my recipe. Your email address will not be published. I don’t want to waste them trying it if you have and failed.. Hi Laura, yes it will work and I have done it. When you freeze the noodles for later, do you bag them and put them in freezer before putting them in boiling water? Add eggs, cream … These are cooked for less than a minute. They remind me of a giant crepe Then I learned about konjac (aka shirataki, glucomannan, miracle noodles) and got excited. 2. Add in egg yolk and stir and mix into the cheese, until you have a uniform yellow dough. For this recipe, you will need cream cheese, eggs, vital wheat gluten (for texture, you can omit). I meal prep my meals for the week. Ingredients: Olive oil, bacon, mushrooms, avocado, eggs, unsweetened almond milk, fresh chives. Click here for a Keto Pasta Recipe V2: https://www.youtube.com/watch?v=tJrZHn2_M4E Tired of zucchini noodles? Hahaha Jodi, a giant crepe is exactly how it should appear once baked. How to make this low carb pasta recipe: First reheat oven to 375 degrees Fahrenheit and grease a 8×8 pan extremely well. Did no-one else have this happen? Not sure what I did wrong, but the pasta sticked on to the parliament paper so I changed to wax paper and it sticks to the wax paper as well. Bake for 5 to … The recipe didn’t work because there was too much moisture. I’ll admit, I was fairly skeptical going in. “Cooked” for about 30 seconds- just till it floated to the top. Do you cover it overnight or just leave it uncovered in the fridge? I used the block cheese and shredded it myself. That is already factored into the estimated nutrition. Peeled top layer off “dough”, noted it was “sticking” to the waxed paper, so pulled out another sheet of waxed paper and carefully peeled it off the first sheet and put it on the second one before proceeding. Tried it two times 1 minute burned the cheese and the second time it stuck to the parchment paper. I hope that makes sense. I didn’t. Stuck it in the freezer for 5 minutes. ), Hey Janaya, YOUR name is way nicer than mine! Aside the slimey texture, it tastes like glue (?) As for flours, most keto followers use coconut or almond flour. Almost like REAL pasta, but a mere 1g carbs per serving. I came across several posts sharing a 2 ingredient keto pasta recently, and of course I was intrigued! Asparagus, porcini, chicken Alfredo topper with some parm. I’ll be checking out more of your recipes, especially those that call for guar gum. DUH! If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. It’s good to know this freezes well. pour the mixture over a silicone baking mat (U.S. option HERE) placed on an oven … Could I sub out the guar with Pamela’s Not Xanthan Not Guar? Well, I don’t know your name, but thanks a million for your wonderful comment. These noodles remind me of hers except these are only 2 net carbs! I think it delivers the closest texture, especially if you add an extra teaspoon or two of lupin flour. The inspiration for my recipe came from lowcarb-ology.com, where I saw low-carb pasta involving wheat gluten. I’ll enjoy it once in a while, it’s pretty heavy since it’s all fat. I decided to try this very spontaneously. can this be prepped the day before and reheat it in the microwave the next day? Serve it with marinara sauce (or pasta sauce of your choice) and it will cover up some of that pure cheese flavor. These are wonderful! The answer is simple: making my own saves me money, I don’t have to order it, there is no need to wait for delivery and it tastes way better. Although they aren’t gluten free they have 0 carbs for a generous serving. So easy, and so good! Your email address will not be published. If so, how would you? I used a whole egg twice and failed both times. Hi! Sure wish it wouldn’t stick to the parchment. These keto-friendly pasta varieties and have under seven grams of net carbs. I then placed the scored dough that was still on the parchment on a plate and placed it in the refrigerator overnight to dry out. Depending on the shape you’re going for, you’ll need a few additional tools here are the almond flour pasta … Hi again Laura.
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