Are there recipes available which use Dreamfields low carb pasta?”
Over the past few years, as more and more companies have jumped on the low-carbohydrate bandwagon, I’ve tasted some pretty dreadful products masquerading as healthy-and-delicious, so when Dreamfields low-carb pasta actually passed both the taste and texture tests, I gleefully stocked The Perfect Pantry’s shelves. Made from durum semolina flour, with no soy or substitutes, Dreamfields has all the good flavor of regular pasta. When cooked to the al dente stage, it’s actually firm to the bite, with what chefs call “good mouth feel.” And with just five grams of digestible carbohydrate per two-ounce serving, it’s low low low on the glycemic index — a boon to diabetics, South Beach dieters, and anyone who has to keep an eye on the daily carb count. How does Dreamfields succeed where other alternative pastas, billed as low-carb or high-fiber or “healthy”, have failed? Thank technology and ingenuity.
