zxcvbob wrote:

> I bought a box of low-carb penne pasta for 40¢ at Big Lot's, and it sat
> on the shelf for months. I finally used the stuff to make a casserole
> much like King Ranch Chicken, but with noodles instead of tortillas.
>
> The low-carb noodles were made with soy flour and semolina, and were
> brown when dry. They lightened when cooked, but were still kind of
> gray-brown. They were perfect in this particular casserole because the
> taste and texture was reminiscent of corn tortillas. I was lucky. They
> would have been very dissapointing in an Italian pasta dish -- the
> taste wasn't quite right and the texture was nothing at all like real
> pasta.
>
> If they still have any next time I'm at Big Lot's, I'll buy another
> couple of boxes to use just like I used that first box. I wouldn't pay
> full price for them.

I tried the soy pasta once. I'd rather change the subject entirely than
do an approximation this distant.

I've tried several different brands/formulations for a piece I wrote.
The only one that came close was Dreamfields. And I still don't get
their business of somehow sequestering carbs. I've seen comments from
diabetics that indicate that their BG levels stay pretty even with it,
but I can't imagine the technology.

Pastorio