Ugh. So, I spotted this in my local grocery store and was instantly excited. Low carb diet friendly fresh pasta?!? Yes ma'am!
I ran around the produce department loading my cart with fresh veggies and tofu for a noodley stir fry.
I made the stir fry and par boiled the pasta zero as per the instructions. I drained them and then...I made my first mistake. I tried the pasta naked and sauceless. I was curious.
The flavor wasn't bad. It didnt have much flavor at all, and I was ok with that. I was using tofu after all, so I was ok with the idea of a blank slate.
The texture. They are almost pasta like. Except more jellyfish like. Or soft, thick ear cartilage like. Nom nom am I right?
I could NOT get past the texture. It is chewier in a strange crisp fibrous way.
Oddly, the pickiers eaters in my house didn't mind it at all. They ate it and didnt even notice it wasn't normal pasta. That being said I definitely think it works better in a stir fry with crisp veggies to hide behind than it would with just pasta sauce.
So, it is a no go for me. Back to trying to develop a healthy vegetable infused pasta recipe with my kitchenaid as soon as I order my pasta attachment!
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