Shirataki fettuccine made from konjac flour
Are you a fettuccine fan but want to avoid carbohydrates? The low-energy fettuccine made from konjac flour is therefore particularly popular. The fettuccine is low in fat, has only 8kcal per 100g and is gluten and sugar free. The Shirataki noodle can be used as a substitute for a normal pasta and can therefore be integrated into various dishes.
Preparation of the Shirataki Fettuccine
The slightly peculiar smell when opening the noodles is normal, albeit unusual. The water brine is used for preservation and is removed in step 1.
Step 1: Wash the noodles in the colander with lukewarm water
Step 2: Simmer in hot water for 2-3 minutes or heat in a pan
Step 3: Season and taste or add your favorite sauce
Step 4: serve and enjoy
Important note on Shirataki Noodles We recommend consuming Shirataki products with plenty of water so that the dietary fiber glucomannan contained in the konjac root reaches the stomach. There is a risk of suffocation in the event of insufficient fluid intake or for consumers with swallowing difficulties.
Konjac flour noodles have a beneficial effect on weight loss when:

• Glucomannan is consumed in three 1g servings daily along with
• 1-2 glasses of water before the meal and one
• low calorie diet