NuPasta?

WarmDontBurn

When I search not much comes up which is either concerning or it goes by another name that I am not aware of.

Anyone tried it? This is the description:

Description:

NuPasta - Spaghetti (Gluten Free)

1/10 the calories of regular pasta: Our package contains 210g (drained) of cooked pasta which is a meal portion for an adult male. Such amount of cooked regular pasta contains about 300 calories; a pack of NuPasta contains 25 cal.
3 times the fibre of regular pasta: A 210g of cooked regular pasta has about 2g of fibre; NuPasta has 6g of fibre.
Made from konjac flour and soy flour (non-GMO).
All natural ingredients, no preservatives.
Gluten Free, certified Kosher, certified Halal.
Has the form and shape of spaghetti.
Size: 210 gm

Nutrition Facts: Servings Per package : Calories 25, Fat 1 g, Sodium 0 mg, Carbohydrate 6 g, Fiber 6 g, Sugar 0 g, Protein 1 g Calcium 8%, Iron 4%

Alluminati

It sounds hideous.

spoonyspork

It's shirataki noodles (also called miracle noodles). I love them. They're not good to replace noodles in Italian-type dishes, but they're great - imho - in Asian-type dishes. Particularly Pho and Stir-fry.

To get a good taste and texture, you need to dry-fry them after rinsing. Even so, a lot of people *haaate* them, and they do have a 'particular' texture (somewhere between al dente rice and mushrooms). To each their own. If I'm craving pasta, I eat regular noodles. Otherwise these are my go-to. I've even used them when I was out of regular pasta in some meals and no one noticed (asked my VERY picky kiddo what he thought about the texture and taste after one such. He was just confused because didn't even notice a difference. So. Eh)

transientcanuck

They sound like a good substitute if you love pasta, but I would say you could find more nutrient-rich substitutes to use. Using vegetables as noodles (spaghetti squash, zucchini ribbons, minced cauliflower) might end up being cheaper and healthier, especially if you have to fry the noodles in order for them to taste half-decent (as spoonyspork says).

spoonyspork

You don't need to fry them in oil -- just in a non-stick pan until they start to get 'springy'. This squeezes out the slightly seaweed-tasting water they're packed in so they can better take on the taste of your dish (though I've started to figure out how to use the seaweed taste to my advantage and add ingredients that go well with the taste, so they don't need fried as long. Fish pho. Lobster stir-fry. Actual seaweed.)

Also, these are better nutrition-wise in some ways than spaghetti squash (twice the serving size, twice things like calcium & iron, more fiber, fewer carbs... and half the calories. And also don't tickle my 'all squashes are super bitter' sense)

Sorry -- I just really freaking love these noodles. Could probably eat them every day (and have had them with three dinners this week)!

jennifershoo

Estrogenic soy. Barf.