These types of pasta are not disproportionately high in calories or carbohydrates compared to wheat alternatives. It has a high sodium concentration, ranging from 620 to 800 milligrams per serving, significantly higher than wheat-based pasta.
According to Taste Republic, this amount of salt is necessary to extend shelf life and replace other lesser-known ingredients needed to achieve the desired texture. It also suggests that unfilled pasta loses 60% of his sodium in the cooking water and filled noodles lose 30% of his. Adding salt to the pasta water before cooking regular pasta is generally recommended, but it is not necessary for these noodles. So the final sodium level can be washed out.
Additionally, this pasta contains two unusual ingredients: glucono delta lactone and konjac. The former is a plant-based additive that helps bind and ferment foods without leaving a sour aftertaste. The latter is a root vegetable starch used as a thickening agent.
