When I was first contacted by FiberGourmet to try their fettuccine, I have to admit I wasn't really expecting anything all that different - after all, it is just pasta, right? Well, yes and no. The product itself is a lower-calorie version of standard pasta which, as I understand it, uses a reduced amount of flour that is supplemented with dietary fiber. In fact, there are only three ingredients in the pasta - durum semolina flour, modified wheat starch, and vital wheat gluten - with the addition of just tomato paste or spinach powder in the flavored varieties.
Since I received a sample package that included each of the three types - original, tomato, and spinach fettuccine - I wanted to try the pasta served several different ways to see what worked best, so I gathered up a group of people, sauces and accompaniments, and got to work. (Continued after the jump.)
Texture
Our first batch sat in the boiling water for a few minutes too long, so it was just past the point of al dente. After rinsing it in cold water though, the pasta still held it's shape and wasn't a big glob of starch, so we were pleased with that. Once we cooked the second batch (and timed it according to package directions) the pasta came out perfectly. It is not a coarse pasta - in fact we agreed that the consistency was more similar to that of an egg noodle than a regular one.
Flavor
Though we mixed the three flavors together for ease of serving, we did taste each on their own as well. The flavor of the actual pasta is quite mild and unobtrusive, and is the perfect base for a nice, robust sauce. It doesn't taste like "diet food" at all - quite the opposite actually - and though it may sound a little strange, one of the best compliments I can give them is that it really doesn't taste all that different from regular pasta. In fact, I am fairly certain that I could substitute it for my regular brand without anyone noticing - a rare claim for reduced-calorie foods.
SaucesWe decided not to go the standard route of serving Alfredo sauce with the fettuccine, but instead went to our local Italian Market and picked up a spicy, chunky marinara with whole olives as well as their house special "Valentino Sauce" - a wonderful combination of tomato and cream with large chunks of pancetta. Though I would normally choose the Valentino sauce as my favorite, with this pasta the marinara worked beautifully - especially when served with the tomato-flavored pasta.
Summary
We came to the mutual conclusion that the pasta is definitely worth checking out. We all ate large quantities and left the table feeling satisfied, but not stuffed in that pasta-coma sort of way.
The only real complaint I have is that I'd like to see the tomato-flavored pasta be a bit richer in color, especially since it fades out even more when cooked. Otherwise, I was quite satisfied with the product as a whole.
If you don't want to give up carbs but are looking to reduce your caloric intake, this may be something you'd like to try. Nutritional information, based on 2 oz of uncooked pasta and according to their packaging is as follows:
130 calories
1 gram fat (zero trans)
43 grams carbs
18 grams dietary fiber
2 grams sugar
7 grams protein
For more information on Fiber Gourmet, you can visit their website via this link.
Have a product you would like us to review? Feel free to contact us.
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Reader Comments (Page 1 of 1)
6-11-2007 @ 1:38PM
wynk said...
18g of fiber? Holy schnikes.
Reply
6-11-2007 @ 6:05PM
Barry said...
Some should tell these people to sell this to Weight Watchers!
Reply
6-11-2007 @ 10:32PM
Michelle said...
I am curious how your stomach was feeling in the hours after this meal? Gas? Bloating? Many foods that have extra fiber in them ( say Fiber One Bars or tons of Kashi goLean) cause some um, stomach discomfort for me and a bunch of other people I know. Thanks for sharing this sensitive information haha
Reply
6-11-2007 @ 11:12PM
Susan said...
I'm always willing to try new foods, BUT I'd really like to know where to get your "Valentino Sauce"!!!!
Reply
6-12-2007 @ 12:03AM
Crabby McSlacker said...
Hmm...
"Fiber" and "Gourmet" are not two words I usually associate with one another. But I'm always on the lookout for a healthier pasta.
And wow, I'm with wynk, 18 grams of fiber is... unexpected!
It really didn't taste weird?
Don't know whether "fiber" means actual whole grain nutrients or just some sort of sawdust, but I'm definitely curious about this. Thanks for trying it out.
(Crabby has been pestering the readers of Slashfood lately with plugs for her health and fitness blog. Best to just ignore her. Don't let her lure you to http://crankyfitness.blogspot.com/).
Reply
6-12-2007 @ 12:09AM
Crabby McSlacker said...
Hmm...
"Fiber" and "Gourmet" are not two words I usually associate with each other. But I'm always on the lookout for a healthier pasta.
And wow, I'm with wynk, 18 grams of fiber is... unexpected!
It really didn't taste weird?
Don't know whether "fiber" means actual whole grain nutrients or just some sort of sawdust, but I'm definitely curious about this. Thanks, Joanne, for trying it out.
(Crabby has been pestering the readers of Slashfood lately with plugs for her health and fitness blog. Best to just ignore her. Don't let her lure you to http://crankyfitness.blogspot.com/).
Reply
6-12-2007 @ 11:00AM
Crabby McSlacker said...
Sorry about the double post!
Reply
6-12-2007 @ 3:19PM
Rod said...
As one of Joanne's "guinea pigs" for this experiment, I can report that the pasta didn't have any ill effects afterward. Then again, I regularly eat the aforementioned Kashi cereals, etc., so perhaps this is just a matter of a person being used to ingesting a fair quantity of dietary fiber already. I do recommend that anyone who is interested try it, though - it seems a great way to get extra fiber without the gritty sensation that can accompany it in other foods.
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4-03-2008 @ 4:23PM
Barry Novick` said...
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