Yup.
The only vaguely acceptable substitute for actual pasta I've come up with (when I've been trying to go low-carb) is finely shredded Savoy cabbage. Obviously it's not like pasta in the slightest, but it tastes okay, retains its crunch when cooked and goes quite well with a nice ragu.
Spaghetti squash, spiralised courgette (zucchini) etc. - all frigging disgusting because they just turn into a slime-fest.
Tovarich EmmyNoether /
npub1tm…6dsh9
2024-08-30 19:23:52
in reply to nevent1q…kcx7
Author Public Key
npub1tmn02fw5zea73zu2dtnwz3c8v56xy6xs6q0glvupy3jevfzem2psv6dsh9Published at
2024-08-30 19:23:52Event JSON
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