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Thread: Pea flour pasta

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    Default Pea flour pasta

    Can anyone tell me if pea flour pasta is ok

  2. #2
    Club Member grumbleweed's Avatar
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    Hi...from what I've found it looks like pea flour pasta is quite high in carbs. A lower option would be edamame or black bean pasta. Both are quite high in protein, but quite processed. Even better, spiralised veg like courgetti...totally unprocessed.
    Dear Stomach,you are bored,not hungry. So shut up.

  3. #3

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    +1 for what GW said.

    Courgetti or even spiralised butternut squash are excellent pasta substitutes. I have not tried spiralised swede, but some folk swear by it. I aim to avoid anything which is industrially processed.
    Gilli - DLTBGYD but more importantly KCHO

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    I found this on the Sainsbury site

    https://www.sainsburys.co.uk/gol-ui/...a-fusilli-250g

    INGREDIENTS: Pea Flour (100%).

    100g Fat 1g Carbs 27.5g Protein 11g Recommended Serving 200g

  5. #5
    Club Member grumbleweed's Avatar
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    That's about the same as Waitrose version that was the first supermarket brand that came up for me. That was 48grams if I recall correctly per serving.

    I've just rechecked...it was 24.1 per 100gm/48.2 per serving...eeek
    Dear Stomach,you are bored,not hungry. So shut up.

  6. #6

    Default Pea pasta

    Quote Originally Posted by grumbleweed View Post
    Hi...from what I've found it looks like pea flour pasta is quite high in carbs. A lower option would be edamame or black bean pasta. Both are quite high in protein, but quite processed. Even better, spiralised veg like courgetti...totally unprocessed.
    Hi yThanks for info so should I treat it like avocado ie only occasionally? And should I treat it as a carb meal ?

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    Club Member grumbleweed's Avatar
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    Definitely treat it as a carb...and I'd only have it occasionally. But I hardly ever have full-on carb meals.
    Remember that avocados are mixing fat and carbs, so should be reserved for phase 3.
    Dear Stomach,you are bored,not hungry. So shut up.

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    Super Member Mamie's Avatar
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    I might be being thick here but how can it be 100% pea flour and be formed into a pasta.

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    Club Member grumbleweed's Avatar
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    I guess they don't mention water.
    Dear Stomach,you are bored,not hungry. So shut up.

  10. #10

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    Once dried the water will have gone again, assuming it is a dried product. But, I know what Mamie means wheat pasta is bound by the gluten so what binds pea pasta?
    Gilli - DLTBGYD but more importantly KCHO

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