Low-Carb Pasta: “Palmini” — A Review

One of the advantages of being in keto groups is you get to hear about all kinds of new products. “Palmini” — a low-carb pasta made from palm hearts–sounded too good to be true! Pasta at 4g carbs per serving?  I wanted to give this  try. 

Buying Palmini

This product was a creation of a “shark tank” investment and is currently not widely found in stores–but it is on Amazon.  

Palmini is available in a four ounce pouch (for 7 dollars) and a 14 ounce can size.  The pouch can feed one person; the can can feed 4-6 people — but you have to buy a CASE of it (six cans!)!  Buying the case brings the cost down to 27 dollars (which makes it a little over 5 bucks a can — MUCH more affordable than the pouch per serving)– but the six ounce pouch was good enough for a try-out.  After all, 27 bucks is an investment. Color me uncertain about this purchase, despite the rave reviews I’ve heard.

 The pouch says it holds about 2.5 servings in there — and that’s about right.  This is not a product to feed the whole family — just the one keto member who would like to be included on pasta night. The pouch is resealable, so I was able to get out just one largish serving, about half the pouch, seal it up and put in the fridge for another time later in the week. Not sure how long this will keep in the fridge — probably about as long as any other vegetable. 

The Palmini Package

WHAT is Palmini? 

Palmini is simply a lightly processed product made of  “hearts of palm” — a vegetable with very low carbs — which have been pressed and extruded to resemble short strands of fettucini pasta.  Think of it as an improvement over “zoodles” (those zucchini noodles you can now find in stores).  

I eat zoodles but I’m not happy about it.  I still haven’t figured out the best way to cook them so that they have a taste and texture that is  more “noodly” and less “vegetabley.”

Out of the box, they feel like soft, flat zoodles–only white, in short, straight strands about 2-3 inches long.  I followed the directions to rinse them well, and then the optional direction: let them sit in milk for fifteen to thirty minutes — to improve their (not unpleasant)  vegetable smell. 

Palmini, ready for the sauce
*The specks are some stray Italian seasoning from my pasta sauce*

You can them just eat them with sauce. OR you can boil them for five to ten minutes more to make them softer.  I chose to give to boil them because at 3.50 a plate?  I wanted a truly pasta experience. 

I went slightly beyond the directions: I seasoned the boiling water, just like real pasta, with a dollop of olive oil and lots of salt, just as one should prepare regular pasta.  Some stray Italian seasoning got into the pasta water — as I was fixing my red sauce — and that’s where the specks on the plate came from. 

The Results

The noodles are pretty darned close to real pasta.   I boiled them for about six minutes.  The texture was close to a slightly al dente wheat fettucini.   They picked up the red sauce flavor very well and within a few bites, I was only faintly aware of their vegetable nature.  I also couldn’t stop thinking about how perfect these would be for a low-carb phad Thai recipe I’ve been working on. Hmmmmmm.  And for fettucini alfredo.  And tuna noodle casserole.  And, and, and!! 

By the end of the plate, I was a very happy camper.  

The Carby Facts

Palmini consists of palm hearts, water and salt — and fumaric acid (to preserve it) . At 4 carbs–2 of which are fiber — how can you beat that?  A serving is net TWO carbs.   I expect to buy more palmini — and hope it gets into stores soon.  Until then, here’s a link to the pouch portion on Amazon. 

I will in all likelihood pony up for a case in the near future.  

Namaste!  ~Lola

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