I wanted to give my review of the Supreme Pasta recipe from The Low-Carb Comfort Food Cookbook by Eades (the Protein Power authors). This book was recommended to me by Potatofree on this forum when I mentioned that my daughter really missed some comfort foods, pasta in particular. Right up front it is important to note to those who are avoiding wheat flour and sugar altogether, that this book is not for you. The pasta recipe that I made last night calls for 1/2 cup of unbleached, all-purpose wheat flour (in addition to vital wheat gluten and soy protein powder). The results were delicious. Not at all like the cardboard-like or sandy textured whole wheat lc ready made pastas. This had the taste of the "real thing". It was softer than I normally would cook pasta (certainly no chance of al dente here) but it held its own under alfredo sauce and was 6.2 grams of carbs for a 1/2 cup serving. That size of serving is fine for a side dish (we had it with grilled chicken breast , broccoli, and salad) but would need to be substantially bigger for a main dish. The recipe says that the cooked pasta freezes well, so I made a double batch, portioned out 1/2 cup servings into zip lock bags and froze them. This is definately the closest I have had to "real" pasta while still being relatively lc.