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

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    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.

    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
    - 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

    Made in Australia

    Neither nor seem to work, although they are registered to Hakubaku.

    - 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, and 1 other people added this photo to their favorites.

    1. ulysses68 84 months ago | reply

      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. (?)

    2. avlxyz 84 months ago | reply

      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

    3. ulysses68 84 months ago | reply

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

    4. avlxyz 84 months ago | reply

      winnietk_2008, thanks for the favorite.

      ulysses68, thanks for the tip. i'll stay clear next time :P

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