Tofu Shirataki Noodles Report

Aaron Baugher wrote:
:: "Roger Zoul" writes:
::
::: These claim not to be rubbery:
::
:::
http://www.locarbu.com/catalog/index.php?min_page=product_info&manufacturers_id=4 1&products_id=770&zenid=d787559682a572fb352037f9c9 8dcec9
::
:: The first kind on that page is exactly what I got in the organic
:: section at Hy-Vee. Same price too, at $1.99 a bag, which is two
:: smallish servings. Heck of a lot more expensive than flour noodles,
:: but not outrageous for making fettucini alfredo for two.
::
:: I say they're a bit rubbery, at least when cooked 2-3 minutes like
:: they said. Not enough to put me off, but there was definitely a
:: feeling of squeezing my teeth through them and sort of cutting
:: through the centers instead of just mashing them like regular pasta.
:: I wouldn't say it's a bad thing, just different. A little like
:: spaghetti squash, actually, with the way it never gets completely
:: mushy and loses its texture.

Somehow, I think if it tasted just like real pasta, that would work out to
be a bad thing.