My go to for adapting ragu and bolognese type pasta dishes has also been palm hearts. I haven’t seen noodle products made with them (and when I have, I dismissed them as too expensive) but canned and jarred palm hearts are available relatively economically in the U.K. and, particularly, in Spain, so I just drain and rinse them and slice them myself as a rustic style tagliatelle substitute.

I wanted to bring more vegan/plant foods into my high-fat low-carb diet this year so I made an order for Lupin flour - have been eating Lupin beans/seeds (altramuces - a classic Spanish bar snack, I find them in London at Portuguese shops) for years just hadn’t had them ground before - and a few other alternative flours and “bonders”. As soon as they arrive I’m going to try this low-carb pasta recipe


I like the idea of combining wheat gluten and konjac powder with flours.