Low-carb pasta

Low-carb pasta is a healthy and light alternative to traditional pasta, specifically designed for those who wish to reduce their carbohydrate intake without giving up the pleasure of this common food in world cuisine. This variety of pasta is made with ingredients such as almond flour, coconut flour, or based on vegetables like konjac or pumpkin, which allows it to maintain a texture similar to conventional pasta but with a significantly lower carbohydrate content.

The origin of low-carb pasta is related to the growing demand for ketogenic diets, low-carb diets, or for weight and blood glucose control. Although it does not come from a specific region, its popularity has been increasing in countries all over the world, including Latin America, where traditional cuisine often includes pastas and noodles.

Among its main properties, its low glycemic index, moderate fiber and protein content, and reduced caloric content compared to wheat-based pasta stand out. This makes it ideal for people with diabetes, those following low-carb diets, or those seeking a more balanced and healthy diet.

Regarding its synonyms in Spanish, especially in Hispanic America, it can be found under names such as "keto pasta," "low-carb noodles," "ketogenic pasta," or simply "light pasta." These terms are used to distinguish this product from traditional pasta and facilitate its identification in recipes aimed at mindful eating.