PALMINI Low Carb, Keto, Friendly, Gluten, Free Linguine Pasta, Pouch 338g

This is the best pasta replacement I have ever tried. And I have tried zoodles among other things. Best product, taste, freshness and packaging. Well done guys!

VILEEEE. THIS ISNT SOMETHING LIKE PASTA THAT U NEED TO COOK WHEN I GOT MINE IT WAS SLUGGY WET AND ALDREADY COOKED INSIDE THE PACKET IT WASNT EVEN PASTA IT WAS LIKE MASHED POTATO . TEXTURE IS HORRIDE AND THE SMELL IS AND TASTE IS ABSOLUTELY VILE.( if its too good to be true it probly is )

Very tasty

I tried other brands , but this one for me it's the best

you can shred some zuccini and get the same taste, very disappointing taste when thinking you can get something close to linguine or any pasta

Tastes amazing

Texture is mile away from noodles.

texture is not good

J'ai bien rincé les pâtes puis, comme conseillé, laissé tremper 20 min dans du lait. J'ai ensuite laissé les pâtes dans l'eau bouillante pendant environ 10 min pour avoir une texture pas trop croquante qui me plaisait. J'ai ensuite mélangé à une sauce tomate et le résultat était exceptionnel ! Habituée aux pâtes de konjac, que j'aime bien, ces pâtes-ci ne rejettent pas autant d'eau et la sauce ne se retrouve donc pas toute liquide. C'est aussi beaucoup plus nourrissant que le konjac. Le prix est un peu élevé bien sûr mais le repas en valait vraiment la peine !

TUTTO OK

Straight out of the package, it tastes very acidic. Boil for 10 minutes, rinse and you'll get rid of it. It'll taste very neutral. The texture is kinda close to regular pasta, maybe bit firmer and fibrous. It also freezes and thaws really well, perfect for meal prep. I tried shirataki noodles and hated the texture + you can't freeze them. Palm hearts noodles are the perfect way to enjoy pasta meals without the calories. Highly recommend, will be the only way I'll eat "pasta" from now on.

Den Geschmack muss man mögen.

Our daughter is vegan and wants to limit processed carbs so we try to cook plant-based pasta dishes she can eat, and ideally us as well. We have tried several in the past which she mostly hated because often times they wouldn't hold their shape, would be gummy, taste funny, were mushy, or super hard at the other end of the spectrum. And I can cook all kinds of dishes, so I'm aware of lengths of time to boil and how to check if done. These required a little tweaking if you don't want too hard of a noodle with a little crunch - they remind me of the consistency of bamboo shoots found in many Asian dishes. I was a little worried if I boiled too long, they would become too soft, but I soon discovered it would be hard to cause that to happen even if you tried. You can boil these a long time and they remain firm. So I boiled them about 7 minutes, and I think they could have gone a little longer like 10 minutes easily. I would have liked them a little softer, but as part of a vegetarian, vegan, or any meal these can work really well. They only make about 2 small servings, but I was happy to see that they are responsibly harvested so both a healthy and sustainable option. In the photo I attached, I boiled them with some mushrooms just to kill two birds with one stone, took the photo without the other ingredients so you could see the noodles well, and then I added a homemade pasta sauce with tomatoes, herbs, and garlic (added cheese for my serving) and the dish turned out delicious. This is definitely a good viable plant-based substitute for typical high-carb glutenous pasta.