Organic Konjac Spaghetti Organic

How do I cook them?

Rinse them in lukewarm water, then give them two to three minutes in boiling water or in a hot pan before draining them well and coating them in sauce. The Kazidomi spaghetti release water as they heat, so a minute in a dry pan before the sauce goes in keeps the dish from turning watery.

What do they taste like?

Almost nothing on their own: the taste is neutral and the texture firm and springy, nothing like wheat pasta. That blankness is the whole point of them. It lets the Kazidomi konjac spaghetti take on a tomato sauce, a pesto, a vegetable curry or a miso broth, which is how they are meant to be eaten.

Konjac spaghetti or dried wheat pasta: what changes?

Dried wheat pasta needs eight to ten minutes of boiling, swells as it cooks and gives a soft, floury bite. The Kazidomi konjac spaghetti arrive already hydrated in their pack, are hot in three minutes and stay elastic in the mouth. Wheat pasta contains gluten; the konjac version holds no cereal at all.

Do they contain gluten?

No. The list runs to purified water and konjac flour, and konjac is a tuber rather than a cereal. Kazidomi sells these spaghetti in a 300 g pack, drained at the moment of serving, which gives one individual portion. There is no egg and no added sugar in the recipe either.

Where does the konjac come from?

From China, where the tuber is grown and milled into flour before being mixed with water and shaped. The flour Kazidomi uses is organically farmed and makes up only 3.4% of the finished product; the remaining 96.6% is purified water. That ratio is what gives the spaghetti their particular bite.