Guilt free pasta!?

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    Oct 10, 2011 4:20 PM GMT
    I just recently found out about these, Miracle Shirataki pasta, and I was wondering if anybody had tried them. If so, how did you have them or the best way to prepare them? Most importantly did you like it?

    Here is some info about them if anybody has not heard of them.

    http://www.livestrong.com/article/298411-tofu-shirataki-noodles-nutrition-facts/
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    Oct 10, 2011 4:26 PM GMT
    P131.jpg
  • Posted by a hidden member.
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    Oct 10, 2011 5:19 PM GMT
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    Looks pretty good!
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    Oct 10, 2011 7:21 PM GMT
    try rice or corn pasta.... tastes like shit, but if ur looking for quilt ( and taste free) this is it!!! icon_smile.gif
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    Oct 10, 2011 7:38 PM GMT
    LOL! Thanks... I was told that it is like tofu and it takes on the taste of whatever you cook it with. I have heard others say the same thing you did and say it was rubbery in texture. I still have to try it.
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    Oct 10, 2011 9:02 PM GMT
    i only eat it cause im Celiac..... but i crave real pasta, the rice stuff is shitty, mooshy, rubbery, tasteless.... yummmm....
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    Oct 10, 2011 9:09 PM GMT
    A good friend of mine is as well. I was having he and his BF come over for dinner this Sunday and I am thinking about trying ( I am just cutting back on carbs). I was think about cooking that with a green grape salad for dessert.
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    Oct 10, 2011 11:52 PM GMT
    dont feed him bread, or anything with wheat.... make real food, meat, potatoes, salad.... no sauces or crap like that... have fun.
  • waccamatt

    Posts: 1918

    Oct 10, 2011 11:54 PM GMT
    hairyandym saidi only eat it cause im Celiac..... but i crave real pasta, the rice stuff is shitty, mooshy, rubbery, tasteless.... yummmm....


    Try quinoa pasta, it is just as good as regular.
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    Oct 11, 2011 5:30 AM GMT
    waccamatt said
    hairyandym saidi only eat it cause im Celiac..... but i crave real pasta, the rice stuff is shitty, mooshy, rubbery, tasteless.... yummmm....


    Try quinoa pasta, it is just as good as regular.


    ahhh, bullshit!!! quinoa tastes like shit too.... what the hell is it anyway??? LOL
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    Oct 11, 2011 5:41 AM GMT
    hairyandym said
    waccamatt said
    hairyandym saidi only eat it cause im Celiac..... but i crave real pasta, the rice stuff is shitty, mooshy, rubbery, tasteless.... yummmm....


    Try quinoa pasta, it is just as good as regular.


    ahhh, bullshit!!! quinoa tastes like shit too.... what the hell is it anyway??? LOL


    quinoa is another nutritious whole grain, if prepared properly, it is damn good.
  • DCguy2001

    Posts: 314

    Oct 11, 2011 5:51 AM GMT
    I've been eating 100% whole wheat pasta, thinking it's better for me than regular pasta. Should I be feeling guilty about eating it?
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    Oct 11, 2011 6:52 AM GMT
    still high carbs.... but at least it doesnt have 'white' refined in it....
    however, you look fine, keep doing what ur doing... icon_smile.gif
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    Oct 11, 2011 6:55 AM GMT
    Kryptonic said
    hairyandym said
    waccamatt said
    hairyandym saidi only eat it cause im Celiac..... but i crave real pasta, the rice stuff is shitty, mooshy, rubbery, tasteless.... yummmm....


    Try quinoa pasta, it is just as good as regular.


    ahhh, bullshit!!! quinoa tastes like shit too.... what the hell is it anyway??? LOL


    quinoa is another nutritious whole grain, if prepared properly, it is damn good.


    i know what it is... but no one will ever convince me that eating gluton free is tasty..... but feel free to send me your dishes to taste...icon_smile.gif
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    Oct 11, 2011 7:28 AM GMT
    There's also kelp noodles....which I have not tried, but I suppose it might be similar to (or perhaps better than) shirataki noodles (haven't tried that either)
  • dancedancekj

    Posts: 1761

    Oct 11, 2011 8:07 AM GMT
    I mostly eat Asian rice noodles when I want something pasta-y. It actually works pretty well for most sauces, even European ones, although you have to let the noodles sit so they're not soggy and gel up a little bit.
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    Oct 11, 2011 5:52 PM GMT
    I am going to run a test tonight... I am a pretty good cook so I am sure I can make it taste deceit, LOL!
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    Oct 11, 2011 11:30 PM GMT
    Ok.... Uhmmm... Ahhh.... Yum! I got some and tested it tonight. I ask the lady at the Asian market how best to prepare it. I found out the trick is to not cook it. It comes ready, all you need to do is take it out of the bag (it is packed in liquid that smells like sea water) and rinse it in very warm water. You can eat it then if you like but it has no taste.DO NOT COOK IT! Cooking will make it very tough and rubbery. Anyway rinse, dry, then turn off your sauce and place the pasta in it. Let it sit for 2 to 3 mins ( it acts like tofu and will absorb the flavors of whatever you put it with). I made a puttanesca http://allrecipes.com/Recipe/puttanesca-i/detail.aspx ( sans anchovies, yuck! I used tuna to replace it.) Very filling and good for you with 0 carbs! icon_biggrin.gif
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    Oct 20, 2011 4:51 AM GMT
    RE QUINOA PASTAS:
    "Ancient Harvest," a major brand of corn pasta, also markets what's probably the most popular "quinoa" pasta on the market, which fails to reveal on its label what percentage is corn and what quinoa. When I contacted customer service about this all they would admit was that "their quinoa pasta is primarily a corn-based product." Translation: less than 10% of the pasta content is quinoa. If you want quinoa, you'd be much better off just cooking 100% quinoa instead of noodles - it's almost as easy to make, and easier to flavor - just tell yourself you're eating couscous or buckwheat groats.

    RE SHIRATAKE PASTAS AND "MIRACLE" NOODLES:
    The "Miracle Noodle" brand is overpriced, you can get the same product cheaper from Konjac (http://www.konjacfoods.com/). Aside from the caloric (0) and digestive advantages, the advantage of either, each made from 100% konjac root, is that they don't need to be cooked or boiled, just run hot water over them. The disadvantage is the taste and texture; both brands are very rubbery and spongey and frankly upon chewing taste the way I'd imagine spun extruded polyester would. At perhaps 20 calories the more popular hybrid tofu shirataki noodles, quite easy to find in almost any health food store, are more palatable but in terms of appealing taste and texture are still a far cry from wheat, rice and corn-based pastas.

    Personally, while I keep shirataki noodles on hand presently I get my primary carb "fixes" in descending order from steel cut oatmeal, brown rice, sweet potatoes, Barilla whole grain pasta and quinoa, though given it's high protein content I should probably eat more quinoa.



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    Oct 20, 2011 4:57 AM GMT
    I really like the shirataki noodles just not a huge fan of the smell of them, I find they smell more like a strange offputting rubber than seawater.