Originally Posted by
corky
Are you guys using these like you would regular pasta? Like in tomato or Alfredo type things? I don't like zucchini or other noodles I have tried . It is the texture that is most of the turn off for me. I can't stand spaghetti squash. I love pasta but has anyone found a noodle that really passes for pasta?
A hand held spiralizer is very cheap and works for any hard veggie.
I have used the hearts of palm pasta in the same ways as normal pasta; in fact my mom made lasagna with it once which is what introduced me to the concept. When prepared correctly (cleaned well and boiled for around 10 minutes) I find it is pretty good. The konjac noodles are very similar to the glutinous Chinese noodles and I'm excited to experiment with those.
-J.