I love pasta. No, let me rephrase that. I LOOOOVE pasta. (I’ll be making handmade sausage ravioli this week for an upcoming dinner party.) Sweet Lady Wife however is on a low-carb diet. So when the ads started popping up on Facebook for a low-carb high-protein pasta called IsoPasta I thought that perhaps it might be a way to respect Sweet Lady Wife’s dietary needs while satisfying my need for pasta.
I ordered a 4-serving sample. When it arrived I bought two sweet Italian sausage links and some ragu to make a very simple meal. The instructions say to boil the IsoPasta for 30 minutes. That’s right: 30 minutes.
After thirty minutes in boiling water it plumped up nicely and so I had high hopes. After draining, I tossed it with the ragu and served it with a sausage link on the side. Simple.
Verdict: It looks like pasta.
By that I mean the mouth feel (texture) is completely different from egg-flour pasta. Kind of a rough texture. Taste? There wasn’t any. It didn’t taste bad. It didn’t taste good. It just didn’t taste. If not for the heavy-on-the-basil ragu it would have been pretty bland. But it did look like pasta sitting there on the plate.
It’s doubtful that I’ll be buying any more isoPasta. In fact, it’s doubtful that I’ll use the rest of the sample. I’d rather severely limit my pasta intake and enjoy the real thing now and then rather than eat this stuff and try to convince myself that it’s almost like real pasta.