Hethstia Konjac Noodle Fettuccine
Hethstia Konjac Noodle Fettuccine
Shirataki fettuccine noodles have a relatively neutral flavor, but when paired with pasta sauce, they taste surprisingly close to traditional noodles made from wheat flour. This magical property has gradually been discovered, so in the United States, people like to call them “magic noodles.”
What are Shirataki fettuccine noodles made of?
Although the name of konjac flour may remind you of French brandy, the two are not even close. Instead, they are white noodles soaked in water and processed to be so similar to rice flour and noodles that they are almost impossible to distinguish. However, the most significant difference is that our Konjac fettuccine noodles are made mainly of water, konjac flour, and a small amount of citric acid.
To obtain Konjac flour, the root of the Asian konjac plant (also known as konnyaku potato or devil’s tongue) is dried and then ground. Adding water produces a gelatinous substance that can be further processed into a variety of foods: flat konjac noodles, Konjac penne, lasagna, and even konjac rice!
Ingredients:
| Water, Konjac Flour, Acidity regutator E330, Flaming agent: calcium hydroxide. |
