Did you ever try the pasta made from Brown Rice ?
I’m pushing my diet toward only stuff with high fiber.
No but I’m seriously considering trying chickpea flour. A side tragedy in all this is I got a pasta machine near the end of last year and then this surprise diabetes ruined it.
It was a surprise because for at least 20 years I had been baffling doctors because my blood pressure, cholesterol and A1C were all perfect and I looked like I should be dead from clogged everything, I also ate like there was no tomorrow. Fry it and smother it in gravy and I’d eat it. I peaked last year at 454 lbs (I’m 6’6” so I looked heavy but not nearly as fat as I was) and I think my body decided it was done with my shenanigans and hit the brakes.
I still don’t see a difference in the mirror but I’m wearing clothes that haven’t fit for years. If I get concerned that I’m not making progress I try on pants I couldn’t button a couple years ago, I can’t even belt them tight enough to stay up now.
I make my own pasta....now brown rice is just below white rice in the gylcemic index—and then one has to consider glycemic load which is another whole barrel of variables.
I have used Keto recipes to make pasta for type 2 diabetes. Its not semolina but its passable. Have fun. I use wheat gluten and then combinations of Oat fiber, Coconut flour, Almond flour—things like that...