![]() Hitting the cooking time sweet spot is devilishly difficult, too. While certainly nutritious and a fun presentation for a vegetable side, they can’t hold a candle to traditional pasta in terms of texture. ![]() Squashes, sweet potatoes and carrots have all been given the noodle treatment by running them through a spiralizer, or just shredding with a fork after roasting in the case of spaghetti squash. And don’t even think about simmering in a soup - you’ll be rewarded with minestrone Jell-O. You risk an overcooked, rubbery mouthfeel if you boil them and add to an Italian pasta sauce, though. You can also use them in any recipe that calls for bean thread noodles. They are essentially ready-to-eat right out of the package, but they’re a bit slimy and may have a faint vinegar smell, so give them a rinse before adding to the stir-fry dishes and noodle salads they’re perfect for. Some brands have quite a bit, so add these to your diet slowly if you give them a try, lest you tempt what the medical profession delicately refers to as "GI distress." Miracle Noodle's Shirataki 'Fettuccini' Miracle Noodle If you opt for konjac over wheat, you’ll be missing out on protein, B vitamins, and minerals like magnesium and zinc shirataki’s only contribution to your diet is fiber. The glucomannan fiber in konjac gels into a twirlable, sturdy noodle, and while it’s true it’s very low-carb and extremely low-calorie, it’s also low in nutrients and, well, flavor. Made from an East and Southeast Asian root called konjac and commonly used Japanese dishes oden and sukiyaki, these noodles are often advertised as having zero calories. Let’s bite down on a definitive ranking of gluten-free pastas. You can count on rice noodles or bean threads for Asian dishes that always called for them, but which one should you choose if you’re looking to replicate your favorite Italian pasta recipes? It can be especially hard to make the switch if you have wheat-based dishes that have been handed down or that you’ve made the same way for years. There is a dizzying array of gluten-free pasta on the market, but they all have different characteristics, so many work for one type of dish but not another. And, even if you’re not looking to beat the wheat entirely, some gluten-free kinds have a nutritional edge that can help you meet anyone’s needs a little better than semolina. There’s actually nothing magic about going gluten-free for the average person, but if you have a medical condition that requires it, like wheat allergy or celiac disease, or you’ve noticed your belly is happier if you steer clear, you might find yourself truly pining for a big plate of spaghetti and meatballs pretty quickly. ![]() Summer is right behind New Year’s for the uptick in the number of people deciding to try a gluten-free diet.
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