Thoughts on Skinny Pasta?

(jcshrunked) #1

What do you think. I like the low carb part but not the tapioca part.

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#2

I honestly cannot eat the konjak noodles.I think they taste like rubber. I also bought some ketobread online. It tastes like cardboard. The good news however is that I dont miss these foods anymore. There are so many tasty alternatives to chose from. I love my Cesar salad and my cauliflower Mac and Cheese .Or I make different kinds of chaffles.

(jcshrunked) #3

Thanks for the reply. Carl Franklin had a Bazoodle recipe but I havent tried.

#4

Considering it says it’s 0g net carbs (5g total minus 5g fiber), the amount of tapioca must be negligible.
I will try out one of these konjac things soon, I except them be borderline edible together with some very flavorful stuff just totally unneeded. But I must try out things sometimes :smiley: Only once, I like to spend my money on proper food full with flavors, fat and protein. I don’t eat less if I use low-calorie ones as well…
But some people surely find them useful…

(Will knit for bacon. ) #5

I made spaghetti and meatballs the other night with Pasta Zero noodles, basically the same thing. They were satisfactory. I also occasionally make a lo mein type dish with tofu linguine that’s pretty good. The trick seems to be to rinse them well and then pan-fry them in a dry non-stick pan to heat them up.

Usually I forgo the noodles and just eat the meat and sauce, but sometimes I just want some noodles, y’know? Plus it makes the meal stretch farther.

(Full Metal KETO AF) #6

I just had Miracle Noodles for lunch with Italian Meat Sauce. I saw lots of similar cooking instructions but decided to give this a try because I liked the science, it worked great. Rinse the noodles well (the alkaline brine they’re in smells like fish. Then add an acid of your choice, about two teaspoons in a bowl with the noodles and mix, (lemon or vinegar) I used red wine vinegar. Rinse, shake off the excess water and I pan fried them about 5 minutes in olive oil and salt. Then mixed in the sauce and cooked a couple minutes more. Not rubbery at all and fast. No odor after the vinegar rinse either, the acid neutralized it instantly. I’ve seen all kinds of boils drain dry fry stuff and the one I tried was perfect. After no pasta for over a year my monkey brain was happy and didn’t notice a lot of difference. I hear the Angel hair are the most pasta like. I used Penne. :cowboy_hat_face: