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Low-Carb Pasta
Jul. 9th, 2004 09:54 pmI tried low-carbohydrate pasta for the first time today. It's amazing that they can even make the stuff. I mean, what's the point of pasta if it isn't fattening?
Anyway, I cooked the stuff up. The pasta had this dark color to it. When I boiled it, it turned the water piss-yellow. I drained the stuff and served it up. The texture was kind of off, kind of more brittle than you usually think pasta would be. Taste was acceptable, but not great.
Overall, if you're watching your carbs, it's an OK alternative, but it just isn't the same as good ole' semolina wheat pasta.
Ingredients: Soy flour, egg whites, wheat gluten, rice flour, something else too but I don't remember what.
Anyway, I cooked the stuff up. The pasta had this dark color to it. When I boiled it, it turned the water piss-yellow. I drained the stuff and served it up. The texture was kind of off, kind of more brittle than you usually think pasta would be. Taste was acceptable, but not great.
Overall, if you're watching your carbs, it's an OK alternative, but it just isn't the same as good ole' semolina wheat pasta.
Ingredients: Soy flour, egg whites, wheat gluten, rice flour, something else too but I don't remember what.
