deenee_'s post

#기록클럽 #내가사랑하는파스타 My Own Pasta As I mentioned earlier, I am very interested in blood sugar management. Pasta slowly increases blood sugar levels, but since it is wheat itself, which is a carbohydrate, eating more than the appropriate amount will inevitably increase blood sugar levels. In addition, if you only eat oil pasta without adding other elements such as fiber and do not move, people who have difficulty managing their blood sugar levels may experience blood sugar spikes no matter how much pasta they eat. My grand dream is for many people to eat pasta without worrying about such things. There are already fiber pastas made in Italy, but they are imported, so they are two to three times more expensive than regular pasta. And since pasta itself is not yet popular in Korea, not many people look for them. As the first step toward my dream of having many people easily eat my pasta without worrying about blood sugar levels, I made seaweed tagliatelle, a fresh pasta with seaweed. I mixed durum wheat and seaweed soaked in water in a blender, kneaded it, and shaped it in the same way as regular fresh pasta. I don't have a mixer or noodle maker yet, so I did everything by hand, but this physically demanding process was so enjoyable. I was worried that it might be greasy, so I made oil pasta with shrimp and cherry tomatoes, but it didn't taste like seaweed as much as I thought, which was surprising. I was disappointed that the dough was rolled too thin and the noodles broke, but there was nothing I could do to improve the taste. In addition, my blood sugar level stabilized faster than any other food at 96 two hours after eating, so I could tell that this experiment was a success. The seaweed pesto pasta made with ground seaweed seemed to need more modifications than I thought. I always thought about doing what I like to do, but I didn't know how or what to do. In fact, I still don't know for sure, but I found out what I like. I plan to continue to go with pasta in the future.