Low carb pasta, is there such a thing?

Yes and it is wonderful.

It is called Dreamsfield pasta. I don't eat it very often, but I do have it on occasion when I feel like making home made sauce of some type.

Adding website:

http://www.dreamfieldsfoods.com/ There is a store locator so you can find a retailer that carries it or you can order online.

tofu shirataki noodles...40 calories for the whole bag, and no carbs at all!!

tofu shirataki noodles...40 calories for the whole bag, and no carbs at all!!

Last year I posted in a forum about how I prepared Shirataki noodles and I was eating them, but I get headaches from the soy, so I had to stop eating them and any soy.

I second the Dreamfields pasta. It's awesome. Tastes just like the real stuff. I buy mine at Kroger.

Keep in mind when consuming soy replacements that you need to watch soy intake. If you're just replacing noodles with it occasionally it should be okay, but it is not a good idea to consume too much soy, as it can create hormone problems. It can be especially hard on women. I didn't know this until recently, but if you're a big soy eater you might want to check it out:

http://naturalmedicine.suite101.com/article.cfm/soy

This is why I only use soy replacements occasionally.

I'm DYING to try spaghetti squash.

Here is my Shirataki 101.....................

LeanLioness's SHIRATAKI 101:

1. Shirataki noodles are "Konjac" noodles -- same name for the same thing. Konjac is the name of the root the noodles are made from. Some shirataki noodles have tofu added (the tofu adds more of a softer, mushy "wheat" aspect to the noodles, IMO. These are probably closest to "real" pasta). The tofu addition ones you'll most likely find are a brand called House Foods Shirataki Noodles. These can be found in health and whole foods stores in the refrigerator section. They carry about 20 calories per serving, I believe. The non-tofu variety (sometimes called "miracle noodles") have about 5 calories per serving and are much chewier and "resistant". These are sometimes located in Asian grocers, but your best bet for these is online: the Konjac Foods or Miracle Noodles brands. The non-tofu variety claims a shelf-life of 1 year with no refrigeration.

2. The noodles are packed in a liquid. While there may be some debate here on the boards as to whether the noodles when first opened SMELL like fish, I don't believe anyone believes that after a rinsing they TASTE like fish, so you are safe there. (There is no fish in the noodles -- just pickling lime which is used to "gel" the noodles.)

3. Now, where you'll find the biggest debate is how best to prep the noodles for cooking: some parboil, some briefly stirfry, etc.

I make a noodles with cheese sauce practically everyday for lunch and here is what I think is easiest: I rinse several bags/servings of the non-tofu noodles at once in a colander, then cut them into smaller pieces as the noodles are insanely long, LOL!. Since I am using the noodles in a "wet" environment (cheese sauce) I am not too concerned that they get absolutely dry at this point so I drain them in the colander for a bit, then transfer to a large ziploc bag. Squeeze out some more moisture from the bag and then store the noodles in the fridge -- they last fine for over a week this way and I just remove servings as needed so I do not have to rinse and cut them each day.

I think nuking or cooking the non-tofu noodles makes them harder and chewier, so when I am ready to add them to my pre-made cheese sauce, I warm the sauce separately, take a serving of noodles and sit them in a bowl of very hot water to take the fridge chill off, then shake them about in a metal sieve for draining. Then simply add them to the hot cheese sauce and I'm all set.

Word of caution -- not sure if this is true for the tofu version, but the non-tofu shirataki noodles CANNOT be frozen, so don't make massive amounts of something. Freezing the noodles leaches ALL the water from them and they wind up like rubber bands -- impossible to even chew.

Another tip: you can also use a salad spinner for the initial rinse/drain if your noodles are bigger than the holes in your particular spinner.

Konjac Noodles 101 is now complete

I discovered SPAGHETTI SQUASH and I will have a hard time putting pasta in my mouth after trying it!

It's a squash that is actually called spaghetti squash and what you do is cut it in half, spray the inside with cooking spray, put it on a baking sheet face down and bake for 45 mins. Once it's cooled down, you simply run a fork across the inside going with the grain and it all falls off in spaghetti like strands!!! Tastes sooooooo good! In fact, it kinda tastes buttery!

I never spray mine...just put it in a dish with a bit of water in the bottom - cut the squash in half - place cut side down in the water and make sure to poke a couple of holes through it to let out steam...perfect every time! (this is how I cook all squash)

My favorite sauce - (lactose intollerant and allergic to tomatoes so I dont really have alot of options) - I saute some garlic and onion (i use a homemade veggie broth that I make with veggie skins and ends to saute) I grate zucchini and carrot and throw in a pan until they are soft - then throw the lot into the blender. It is creamy and yummy!

I discovered SPAGHETTI SQUASH and I will have a hard time putting pasta in my mouth after trying it!

It's a squash that is actually called spaghetti squash and what you do is cut it in half, spray the inside with cooking spray, put it on a baking sheet face down and bake for 45 mins. Once it's cooled down, you simply run a fork across the inside going with the grain and it all falls off in spaghetti like strands!!! Tastes sooooooo good! In fact, it kinda tastes buttery!

I never spray mine...just put it in a dish with a bit of water in the bottom - cut the squash in half - place cut side down in the water and make sure to poke a couple of holes through it to let out steam...perfect every time! (this is how I cook all squash)

My favorite sauce - (lactose intollerant and allergic to tomatoes so I dont really have alot of options) - I saute some garlic and onion (i use a homemade veggie broth that I make with veggie skins and ends to saute) I grate zucchini and carrot and throw in a pan until they are soft - then throw the lot into the blender. It is creamy and yummy!

Your sauce sounds a yummy healthy alternative to richer sauces. I may have to try it.

I think I got it off of Vegweb.com... I dont really remember - but its a good site either way!

bump!