Fake Pasta

[Mirya]

I knw can eat spaghetti squash which is fantastic stuff but as far as a more pasta like consistency what are those nodles calledand where do you get them?

I want spaghetti but can't seem to find the right noodles. Is it Shitake or Shiritake?

[kate58]

Re: Fake Pasta

Shirataki, shitake is a type of mushroom.. They are not really like pasta though, I have eaten them in the past (pre-atkins) and didn't like the texture, but lots of people enjoy them..

[Mirya]

Re: Fake Pasta

are they specific to health food stores?

[kate58]

Re: Fake Pasta

They are Japanese, so probably Asian stores are the best bet. I've seen them in a non-Asian speciality food store here, never in the supermarket or in a health food store. I'm in Ireland though, so I'm not good on where things are stocked in the US. You could also buy them online - they keep for ages and don't need refrigeration so are easy to have delivered.

[MrsBrittney]

Re: Fake Pasta

You can find them here in the states often in Whole Foods, Trader Joes and Wild Oats grocery stores. You can also order them online from their maker (do a google.com search for their website).

[sallyseachange]

Re: Fake Pasta

They come packed in liquid. Don't be put off by the disgusting smell when you open them (like bad fish). Just breath through your mouth and rinse them very well indeed. The smell disappears with lots of clean water.
They make a satisfactory base for a pasta sauce. Not really a substitute, but certainly a reasonable alternative.

[hopejoy]

Re: Fake Pasta

Last night I made Chicken Alfedo served over zuccini strings... I thought it was heaven.
liz

[Sherri]

Re: Fake Pasta

Last night I made Chicken Alfedo served over zuccini strings... I thought it was heaven.
liz

YUMMO! I love zuchinni strings (noodles) So, so good!

[MrsBrittney]

Re: Fake Pasta

How does one make zuchinni noodles? Is it literally just shredding them and putting the sauce on top or is there some crazy method requiring baking or boiling I'm unaware of? And you can do the same thing to spaghetti squash?

[Mirya]

Re: Fake Pasta

so basicall all these ar i tofu nodles. whoo.

Fon a low net carb pasta sauce.

HUNTS NO ADDED SUGAR ITALIAN STYLE SAUCE 26 OZ
$4.99
26 OZ CAN.Made from all-natural, vine-ripened tomatoes with a special blend of herbs and spices, Hunt's Spaghetti Sauce is carefully simmered into a thick, rich, flavorful sauce that's sure to make your meals special. Hunt's Spaghetti Sauce is a naturally good source of potassium and provides exceptional quality at a great value.
NUTRTITION FACTS:
SERVING SIZE 1/2 CUP,
SERVINGS PER CAN 6,
CALORIES 35,
TOTAL FAT 0G,
CHOLESTEROL 0G,
SODIUM 580 MG,
TOTAL CARBS 6G,
FIBER 2G,
NET CARBS 4G,
PROTEIN 1G.

INGREDIENTS,TOTMATO PUREE(WATER, TOMATO PASTE, WATER, LESS THAN 2% OF SALT, SOYMEAN OIL, DEHYDRATED ONIONS, CARROT FIBER, SPICES(INCLUDING SOY LECITHIN), CITRIC ACID, XANTHAN GUM, SUCRALOSE, ACESULFAME POTASSIUM, NATURAL FLAVOR, CONTAINS SOY.

[Elizellen]

Re: Fake Pasta

so basicall all these ar i tofu nodles.

No - you can get shiritake noodles made entirely from glucomann aka konjac aka yam bean (no relation of normal yams) or part konjac/part tofu

Konjac is grown in China, Japan and Korea for its large starchy corm, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.
In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like seaweed. It is valued more for its texture than flavor.

Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki (see shirataki noodles) and used in foods such as sukiyaki and gyudon.

Japanese historical novelist Ryotaro Shiba claims in a 1982 travelogue that konjac is consumed in parts of Sichuan province; the corm is reportedly called moyu, and the jelly is called moyu dofu or shue moyu

Konjac can also be made into a popular Asian fruit jelly snack, usually served in bite-sized plastic cups. Due to the concern in the late 1990s about the risk of small children and seniors choking on the snacks, there were subsequent recalls in the U.S. and Canada. Some konjac jelly snacks now on the market have had their size increased so that they cannot be swallowed whole. Unlike gelatin, konjac gel does not dissolve readily in saliva. The snacks usually have warning labels advising parents to make sure that their children chew the jelly thoroughly before swallowing.

The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.

Konnyaku has almost no calories but is very high in fiber. Thus, it is often used as a diet food.

In USA they also sell noodles made of half konjac/half tofu which apparently taste more like 'normal' pasta. If you are eating those you need to remember that tofu was called 'soy cheese' in Dr Atkins book and is part of your cheese allowance of 3-4 ounces on induciton.