08/25/2026
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UPDATE:
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First take is very promising but the macaroni still needs work.
I have made fettuccini and spaghetti noodles with this recipe before and they turned out great!
The pasta itself tastes great, and is VERY forgiving to cook - almost impossible to overcook! My first kick at the macaroni noodles had them too thick. Texture when complete is el dante' and the pasta doesn't go all gooey or gummy because it's so high in protein. I abused some by making it fresh, freezing it and then dumping it frozen right into a pot of water (even before it got to boiling) and in about 8 minutes it was done. Overall, I am very impressed. It hardly raised my blood sugar at all, and I found myself quite full after eating much less than I would normally eat.
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END UPDATE
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Sometimes I do product research for selfish reasons.....
I grew up with Kraft Dinner. Type 2 diabetes put a stop to that. I haven't had KD in more than 2 years and I'm jonesing for some, but I'm not going to break my self imposed moratorium on wheat pasta and so forth.
So today I went out and bought a cheap pasta maker, then used it and my 2-Pure high protein all purpose flour to make some protein pasta.
I crunched the numbers and the macros are insane. For a 100g portion of my protein maccaroni (before cooking) this KILLS traditional pasta and should cause very little rise in my blood glucose:
28g of protein
27.5g of net carbohydrates
5g of fat
Literally twice the protein and half the carbs of almost every "protein pasta" on the market, and you can't tell it's any different than a good el dante' pasta.
I am going to put on a glucose monitor and have my KD tonight and watch my glucose monitor. I bet it does practically nothing.
2-Pure high protein spaghetti, macaroni, and fettuccini may become a thing.....
Who's interested?
