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Lamb and Red Pepper Stew -Sapore High Barley Fibre Natural Barley Fettuccine

Fettuccine with Aunt Lee Geok's Lamb and Red Pepper Stew -Sapore High Barley Fibre Natural Barley Fettuccine

 

I like the colours in this photo, red capsicum, browned lamb, pale fettuccine and green round beans.

 

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Curious to see how "healthy", high fibre fettuccine tastes like, we got a pack of high fibre fettuccine made with 40% barley flour.

 

It claims to have 5.1% of fibre, or 3.2g of fibre per serve, which is apparently 10% of your RDI. In comparision, most pastas, exluding whole-wheat pastas, tend to be around 1% fibre.

 

The fettuccine tastes ok, none of that egg flavour you get from good fettuccine. The texture isn't as chewy nor as smooth either, not the best for pasta dishes. I made some of the leftovers into a lamb and pasta soup and it was quite good, nicely soaking up the flavours from the lamb stew.

 

About AUD2.50 for a 250g pack makes 4 smallish serves.

 

From the packaging:

Ingredients: Vulgare Wheat Flour, Barley Flour (40%), Sea Salt

 

Nutritional Information:

Servings per pack: 4

Serving sice 62.5g

 

Average quantity per 100g:

Energy: 1630kj

Protein: 15.0g

Fat - total: 1.6g

- saturated: 0.4g

Carbohydrates:

- total: 75g

- sugars: 2.0g

Dietary fiber 5.1g

- soluble fible: 1.7g

Sodium: 730mg

 

Manufactured by

Hakubaku Australia Pty Ltd

7 Waringa Drive, Wendouree,

Victoria, 3355, Australia

 

www.esapore.com

info@hakubaku.com.au

 

Made in Australia

 

Neither www.esapore.com nor www.hakubaku.com.au seem to work, although they are registered to Hakubaku.

 

Photos:

- Sapore High Barley Fibre Natural Barley Fettuccine

- Nutritional information - Sapore High Barley Fibre Natural Barley Fettuccine

- Cooked fettuccine

- Fettucine Carbonara

- Fettucine with Lamb and Red Pepper Stew

 

winnietk_2008 faved this
  • Alpha 7y

    neil87, thanks for the favorite.
  • ulysses68 7y

    I have never had barley fettuccine! or barley pasta for that matter... Thanks for the detailed description of taste, texture etc. Just what I wass curious about.
    Are they easy or not to cook "al dente"?

    --
    Seen in my contacts' photos. (?)
  • Alpha 7y

    I think it is an invention that is supposedly a healthier alternative, or just snake oil :)
    Quite easy to cook, but it goes from undercooked to overcooked very quickly. It wasn't al dente for very long :P
  • ulysses68 7y

    That's often the case with non-wheat pasta... still interesting, though!
    --
    Seen in my recent comments. (?)
  • Alpha 7y

    winnietk_2008, thanks for the favorite.

    ulysses68, thanks for the tip. i'll stay clear next time :P
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Taken on April 14, 2008
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