Pasta is not low carb.

It's better to not try to substitute low carb pastas, they are really only
slightly reduced in "impact" carbs, bad for LC diets and most taste like
crap anyway. After a while you will stop missing it so much.

Mertz

Bev, my best suggestion for *ALL*  so-marketed "low-carb" products is
to post here for feedback on them before spending a penny on them.
*MANY* of them, especially when they are made by companies you never
heard of before low-carbing, get horrible reviews.

I haven't tried any LC pastas so I can't offer a decent suggestion.

Contact the website and find out the return policy immediately. I
would never buy bulk on a diet product until I personally ate it. Too
many of them taste like crap, are loaded with sugar alcohols(which are
CARBS!) that they subtract for "net", and can cause digestive
problems. (which you know too well now)

DiGiTAL_ViNYL (no email)
350/314/Mar-315/200
Atkins since Jan 12, 2004
OWL-35 carbs/day (CCLL=?)

I tried a few brands of them a year or so ago, and they were vile nasty
evil disgusting concoctions that landed in the rubbish after one forkful.
They were like eating a bowl of rubber bands.  Maybe there are some better
ones now; I'm no longer interested in trying them.  Instead, there are lots
of thing that you can substitute for pasta:

Under spaghetti sauce (lower-carb ones are available among the
regular ones in your grocery store; no need to buy specialty
products):
  - shredded cabbage, stir-fried in oilve oil and Italian
    seasoning until tender
  - shredded cabbage, boiled for a few minutes (with a little
    cream added to the water to eliminate that boiled-cabbage
    taste & smell)
  - zucchini "noodles", boiled for just a minute (use a carrot
    peeler or julienne gadget to make the noodles)
  - spaghetti squash (also good with an alfredo sauce, or as an
    ingredient in lo mein)
  - skip the pasta entirely and just have sauce over sausage or
    LC meatballs
In macaroni and cheese:
  - diced tofu
  - canned mushrooms  (ala Luna :)
In lasagna:
  - thinly sliced layers of tofu
  - sliced eggplant
  - boiled or steamed cabbage leaves
  - portobello mushrooms
  - thin layers of scrambled eggs

There are also shiritake noodles, which I have never tried but which
several people on this NG have reported favorably on (although others have
said it's like eating a shredded plastic baggie -- apparently a lot depends
on the cooking technique and your tastebuds).

I once thought I could never give up pasta, too.  Now, although it still
_looks_ good to me, when I have a rare occasional bite of it, it tastes
mushy and gluey and just generally unappealing.

Em

I used to be a pasta freak, ate it at least twice a day, and big servings.  
I don't miss it anymore at all.  Think about it, pasta with nothing on it
tastes basically like cloth. So if you miss the flavor of pasta, what you
really miss is the flavor of the sauce on it.  Tomato based sauces are
pretty carby, but imo they are "healthy" carbs (if you make it yourself
with no added sugar) and in the later stages of weight loss would be fine
to use on vegetable dishes. If you were partial to cheesy pasta, as I was,
cheese is low-carb and melted cheese is yummy on brocolli or spinach. If
you miss the actual texture of pasta, the best I've been able to
approximate it is by overcooking mushrooms.

There are a couple big problems with "low carb" pasta.

1. According to the manager of my local Trader Joes the nutritional
information on some of the more popular brands appears to be fantasy.  They
took it off the shelf and are waiting for a lab to certify the label. It's
still gone, though it was supposed to be back by now. Theirs' was the one
brand I found that didn't taste like rubbery crap.

2. The "low carb" pastas are all full of processed soy products, and soy can
cause problems to your thyroid, especially if you are low carbing for a long
time.

3. The brands with the lowest counts (fantasy or not)  are 9 grams a serving
and that is for a very small serving size. So realistically you are likely
to eat a lot more than that and blow your carbs anyway.

Cut zucchini into strips and steam it, then throw on an Alfredo sauce.
Yum!!!!!!

--
Jenny  - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c
5.2.
Cut the carbs to respond to my  email address!

Low carb facts and figures, my weight-loss photos, tips, recipes,
strategies for dealing with diabetes and more at
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit  http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm

Muller's makes a Lower Carb Pasta, it has 19 net carbs instead of 49
in regular Pasta and it Tastes Great.   I use it as a reward meal once
a week.. but I don't over do it.

White SHIRATAKI Noodles.

They just make a very convincing plate of SPAGHETTI!

Noodles are <1 carb per serving and 7 servings per 7 ounce bag.

From what I have read, all the carbs are fiber.

The bag says "YAM NOODLE"  made by "Shirakiku"

$1.29

The noodles have a white gelatinous look.  Chews up like real spaghetti
without cooking, except they have a mild rubbery chew effect.  Cooking
changes this a little.

The maker adds a bit of seaweed powder to the bag giving it a mild seafood
smell.  Placing the noodles in a colander and washing under hot tap water
for several minutes removes almost all of the smell.

Noodles are about two feet long and have a small diameter.

I pour on my low carb spaghetti sauce and nuke it for a few minutes.  I
let it sit for 60 minutes.  I have read the noodles absorb whatever
sauce/flavor is around them.  I assume it takes time.  Maybe I should let
them soak in sauce overnight, but I am not that patient.  I add
generous Romano and Parmesan grated cheese.

I found the noodles at an ethnic store called Marina Food.

I ate all 7 ounces in one meal.  It looked small compared to the mountains
of pasta I used to eat.  However, it was quite filling.

I no longer crave pasta.  It may be some time before I cook up yam noodles
again.

Except for Bella Vita, which recently disappeared from my local store shelves,
but is still available online, they're all gross, like grainy, chewy, bitter
tile grout.

Bella Vita is okay.  Due Amici is, IMO, the most disgusting thing I've tried to
eat in my entire life.  We all were gathered around the garbage and the sinks,
scraping it off our tongues.  It's just that awful.

Susan