![]() ![]() There are plenty of recipes for low carb pasta on the net. My modifications and adjustments have created a texture, consistency and flavour that – in my opinion and according to my own taste buds – is closer to real wheat pasta than anything else I’ve tried before. The inspiration for my recipe came from, where I saw low-carb pasta involving wheat gluten. Easy peasy lemon squeezy! How to Make Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles With no need to pre-boil it, I just defrost it and stir it into my pasta sauce. As my pasta freezes well, I make batches that I split into individual portions and keep in the freezer. 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. So now you may be asking yourself why go through the trouble of making my own pasta after finding a good enough substitute. Definitely my favourite out of all the low-carb options I’ve tried through the years. Click HERE for the link if you want to try it (sorry – it’s only available in the U.K.). ![]() It was a very expensive option, even though you only needed 40-50g per portion. It became ketohusband’s favourite and I cooked with it for a while. A slightly chewy texture, but quite close to real pasta, and without any particularly strong flavour. If you fancy giving it a try, check out my Low Carb Spaghetti with Pesto recipe.Įventually, I came across another type of “low carb pasta” made from pea protein and wheat gluten. I still use it occasionally, but only because it is convenient to grab from the cupboard, as it’s a dry ingredient. However, it only went well with strong sauces that masked its overpowering flavour, and ketohusband didn’t like it at all. Not perfect, but a huge improvement from konjac, especially in terms of texture. 14g net carbs per 100g, reasonably priced, and easy to store. Then I tried Black Bean Pasta (click HEREfor U.S. And once I read about its potential to cause bowel obstruction, I ditched it for good. But I persevered with it for a while anyway, just to see whether I would get used to it. Anyway, I found it totally disgusting and pointless, and it gave me stomach cramps with bloating. Not that I’ve ever chewed a water-filled worm, mind you. More akin to chewing a water-filled worm – I’d say. Aside the slimey texture, it tastes like glue (?) and has no bite. Then I learned about konjac (aka shirataki, glucomannan, miracle noodles) and got excited. Once I entered keto world, I thought I’d have to say goodbye forever to pasta. Having that pasta packet in the cupboard was one of my life’s essentials. Meat or fish with veggies is great, but every day? Nope. It was my go-to meal whenever I needed to cook something that was simultaneously quick, effortless and satisfying. You just boil it, add whatever sauce you fancy and voilá – you have a yummy, quick dish for every occasion. Pasta is an amazingly versatile invention. Pasta was my pre-keto number 1 best friend and one of the foods I missed the most after cutting out carbs. You know I’m a lover of all Italian foods. Now you can MAKE YOUR OWN delicious keto pasta, IN MINUTES, without a pasta machine and with hardly any effort. I’m super excited!!!! If you’ve been substituting wheat pasta for low-carb alternatives, you’ll know how expensive and disappointing they all are. This is it! After a loooong wait, it’s here. Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles.Īlmost like REAL pasta, but a mere 1g carbs per serving.Īnd all you need is 4 INGREDIENTS plus a pinch of salt!!!! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |