FoodBanter.com - View Single Post - Barilla Ready Pasta

Brice

On Thu, 08 Nov 2018 21:37:18 GMT, Pamela >
wrote:

>On 20:53 8 Nov 2018, wrote in
:
>
>> Actually pasta from the fridge is more al dente as it tends to dry
>> some, and when reheating it needn't be over heated.
>
>For goodness sake, that's not al dente. That's curling up pasta dried
>out pasta. Al dente pasta has a 'cookedness' profile to it. Soft on
>the outside and firm in the middle. Like a grain of boiled rice.
>
>> I use most LO pasta in a soup, add the pasta to the already heated
>> soup... I usually already have soup in the fridge and/or in the
>> freezer. If I don't feel like soup LO pasta is excellent in a
>> fritatta.... most any combo of LOs go well fried in beaten eggs... and
>> don't skip the cheese. There really are no rules for LOs... I'll add
>> LO pasta to a can of Campbells tomato soup, with a tube steak sliced
>> into coins... how much time and effort is that, was grade school
>> cafeteria lunch. Right now I have a container of cooked small shells
>> in the freezer, a container of plain cooked white rice too. Either go
>> well in a quick chicken egg drop from a boullion cube. But then I'm
>> really not a fussy eater, I don't expect LOs to be gourmet, but
>> sometimes they turn out that way.
>
>What is LO pasta?

It's Low Offset pasta. It's a pasta that doesn't affect glucose levels
in diabetics much.