Fasta Pasta

by Brad Nelson   1/29/18

This product at least marginally fits under the “Health and Fitness” topic, although making it easier to pig out on a good batch of spaghetti is a reach.

I can see the Italians out there rolling their eyes: “What could be easier than boiling some water and throwing in the spaghetti?” They have a point. Still, if you’re as dead-set on saving the planet as I am by reducing CO2 emissions, a microwave takes less energy than heating a pot of water on the stove.

Actually, I breath out C02 just for kicks. The real reason I was looking for something was because I don’t have a stove-top oven.

Long story short, this cooks pasta very well. And the “health” part of this is that I always use gluten-free pasta. And this is not because I’m a gluten-free nut. And there are a lot of gluten-free nuts out there. But gluten-free makes a big difference in the after-effect of eating a fair amount of spaghetti. Regular spaghetti leaves you feeling weighed down, not to mention the carb glut.

Gluten-free pasta cures this problem. You can eat a fair amount of it without feeling as if you need to hibernate a fortnight in order o digest it. The downside is that it’s definitely a less rich flavor and texture. But you can get used to it.

In my 900 watt microwave, it takes about 16 minutes to do a “Level 2-1/2” amount of gluten-free spaghetti. From the photo, you can see the holes in the lid marking the levels. This is also tied to the amount of water to use which is marked on the side of the container. A simple printed chart that comes with this covers most scenarios and pastas.

You microwave with the lid off. Once cooked, you put the lid on and use the lid as a strainer. That works very well. It’s very easy to give the pasta a rinse if you want to as well.

As far as I can tell, the cooking is even. The rolling boil separates the spaghetti. I’ve had no problem with any kind of clumping and I’ve never added anything to the water. From idea to finished dish, this plastic tray makes it very easy.


Brad is editor and chief disorganizer of StubbornThings.
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Brad Nelson

About Brad Nelson

I like books, nature, politics, old movies, Ronald Reagan (you get sort of a three-fer with that one), and the founding ideals of this country. We are the Shining City on the Hill — or ought to be. However, our land has been poisoned by Utopian aspirations and feel-good bromides. Both have replaced wisdom and facts.
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30 Responses to Fasta Pasta

  1. Kung Fu Zu Kung Fu Zu says:

    Atsa soma spicey meataball!

    I will have to have a look at this.

  2. Timothy Lane says:

    Note that gluten is made up of protein rather carbohydrates. In wheat, this includes glutenin, naturally, as well as gliadin.

  3. pst4usa says:

    Sandy has me hooked on using spaghetti squash instead of noodles. She cooks it in the microwave and I now prefer it to pasta. You might give it a try sometime. Same features, it does not weigh you down even if you pig out on the stuff.

    • Brad Nelson Brad Nelson says:

      Pat, I’d like to try that. I’d never heard of spaghetti squash. Do you buy it already dried and in bags like you would spaghetti?

    • Timothy Lane says:

      Elizabeth has sometimes served spaghetti squash, but I don’t think she does it as a substitute for pasta, which we certainly do continue to eat frequently. I’d never heard of it until then, but from childhood I preferred squash to most other vegetables (though my favorites would be asparagus and mushrooms, and also salad makings).

  4. pst4usa says:

    No, it comes from the produce section. I looks like a yellow rugby ball. You just pop the whole thing in the microwave and cook it for about 10 minutes, (I will ask Sandy and get back to you on that), cut it in half and scoop out the guts, it looks like yellow spaghetti. One squash makes a lot and it works in all kinds of dishes.

    • Brad Nelson Brad Nelson says:

      Okay. Thanks, Pat. I look forward to trying that and reporting back. Any info Sandy can give will be of help. But just to make sure I don’t grow breasts, instead of a “squash” can we call it a “man fruit”? Wait. That might not quite be an improvement on second thought. How about “Vegetable from Hell with Guts that You Can Eat.” That might do it.

      • Kung Fu Zu Kung Fu Zu says:

        I blv this is made from butternut squash. I have seen it on some cooking shows and it seems to be ok.

        Send me your surplus real pasta.

        • Timothy Lane says:

          We could use that, too. I remember when Louisville had a restaurant called Bico Mattei which had, in effect, a pasta bar — you could get individual servings of a large array of pastas, and choose which of several sauces you wanted. Olive Garden has something similar occasionally, but you have a long wait to get in (on the other hand, they’re still around, unlike Bico Mattei) and it can be impossible to find a parking space.

        • Brad Nelson Brad Nelson says:

          Mr. Kung, all I have is the non-gluten spaghetti. Have you ever tried that? What do you think of it?

          • Kung Fu Zu Kung Fu Zu says:

            It sounds like something like low-salt potato chips and alcohol-free beer, things better left untried. Thanks.

            • Timothy Lane says:

              Actually, there are some good low-sodium potato chips, as I think I’ve pointed out before. Most are kettle chips, which are thicker and well-curled, so they have less salt on average — and they also use a lot of potassium chloride. And potatoes are hight in potassium already. I don’t know how they fare on magnesium content.

              • Brad Nelson Brad Nelson says:

                Lays make a 50% sodium chip that is a definite improvement. “Normal” sodium is way too much. You really can’t taste the chip.

              • Timothy Lane says:

                Lay’s has at least one kettle chip (regular taste) with around 100 grams of sodium per ounce. One of their barbecue chips (honey barbecue, I think) is about the same. Both very good.

              • Kung Fu Zu Kung Fu Zu says:

                I like kettle chips, low sodium or not. It is also good that they are high in potassium. Good for blood pressure.

            • Rosalys says:

              As everyone knows, the whole purpose of a potato chip is as a delivery system for salt!

              • Brad Nelson Brad Nelson says:

                Pretty much, although I do prefer the Lays low-salt variety because they simply taste better. You can taste the chip underneath the salt.

      • pst4usa says:

        Sandy says about 10 minutes is correct, but it all depends on the size of the “Vegetable from Hell with Guts that You Can Eat.” She said it will get soft when done. Ask you produce clerk at your store and ze can point you in the right direction.
        Mr. Zu, Butternut squash may work as well I have not tried that one yet, but if memory serves that cooks up more like pumpkin, (mushy), does it not? The “Vegetable from Hell with Guts that You Can Eat.”, (AKA spaghetti squash) produces long slender fibers that look like spaghetti. Do not get me wrong, it does not taste like pasta, (I like the taste, but it is not pasta), but you get to spin the squash with your fork on a spoon and isn’t that the only reason to eat spaghetti anyway?

  5. pst4usa says:

    So Brad, an anxious world awaits with baited breath, wringing of hands and gnashing of teeth. Have you tried spaghetti squash yet? And if so, what pray tell was the verdict? The public has the right to know the answer to this life changing question.

    • Brad Nelson Brad Nelson says:

      Hi, Pat. No, I haven’t tried that yet. It’s on my list. I mean, if that works out, it’s certainly a healthier and lower calorie alternative to pasta.

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