For Al dente (firm texture) add to boiling water and cook for 10-12 minutes. If you desire a softer texture, then add to boiling water and cook from 30-50 minutes checking periodically. Make sure that you add lots of water since there is so much fiber that these will soak up water while boiling. These can then be added to pasta salads, baked dishes, baked for crunchy chips with seasonings. Enjoy!
2 Years Shelf Life
The Closest thing to low carb spaghetti that you can get for 7 net carbs per 2 oz serving with 12g of protein and a whopping 18g of fiber. No slimy shirataki Konjac either. Please scroll through images to see the nutritional fact panel and ingredients. Shelf Stable for 2 years.
GREAT LOW CARB BREAD CO
Serving Size: 2 oz (569)
Servings per container: 4
Amounts Per Serving
Calories 100 Calories from fat 9
Cooking Directions: Bring water to a boil and cook
pasta for 10-25 minutes for al dente or longer for
Ingredients: Pea Protein Isolate, Oat Fiber, Wheat
Fiber, Egg Whites, Wheat Gluten, Semolina
Total Fat 1g
Sat Fat 0g
Trans Fat 0g
Cholesterol 0 mg
Sodium 190 mg
Total Carbohydrate 25g
Dietary Fiber 18g
%Daily Value are based on a 2000 calorie diet. Your
Daily Values may be higher or lower
depending on your calorie needs
GREAT LOW CARB BREAD CO
818.505.9499 | www.greatlowcarb.com
North Hollywood, CA 91605
Net Weight 8oz (2279)
Allergen Warning: Produced on equipment that also processes
products containing soy peanuts and tree nuts
ctweatherford (verified owner) –
Recently diagnosed with Type2 diabetes and been looking for low carb options for bread, pasta, etc, and found this website. I’ve tried a few of their product which weren’t great but the spaghetti is pretty good. I cook it for a full 25mins to soften it up but, paired with a really good sauce (I use Rao’s), its not much different than normal whole wheat pasta at 1/2 the calories. Wish it were cheap but, for weight loss and my Type2, its worth the price.
Eating low carb has its challenges whether you’re a type 2 diabetic or living the low carb life. We all want pasta at some point. We use many of the options here at The Great Low Carb Bread Co. We use the Orzo pasta as rice for rice pilaf, the spaghetti for shrimp scampi, the rottini or penne to do a goulash, and the fettuccini to do beef stragonoff. You do have to cook it longer to soften it up. If you eat it without sauce you have a little cardboardish after taste but when paired with sauce and meat you really can’t even tell. Our teenage boys eat it and don’t complain.