keto pasta: because hope springs eternal

I've unsuccessfully tried to make my own keto pasta (see here for my crash and burn some years ago). In my efforts, I've preferred to try making the flour-based ones (oat flour, almond flour, etc.) as opposed to the pasta that's closer to the carnivore end of the spectrum (i.e., made with eggs and cheese and maybe a little of the keto flours... there are even meat-based pastas made from raw or canned chicken, not to mention a weird one made with squid tentacles). But I've long been keen to try pre-made, boxed keto pastas as well, and I finally got some through iHerb. The one I'd really wanted to buy, though—keto orzo—was out of stock, so I'll either try for that one later or look for it elsewhere. Here's what I got:

little radiators

little corkscrews

and the most suspicious pasta of them all

That last pasta, the edamame one, was one that I'd hesitated to buy because I've never been a fan of edamame, which bizarrely reminds me of lima beans despite the differences in taste and texture. I have two possible flours to use to try to make my own keto spaghetti—either from lupin flour (which can be bitter) or from Victoria's oat-and-almond-flour-based recipe. I predict that, after I sample the boxed spaghetti, I'm going to end up making my own noodles.

Anyway, wish me luck with the Kaizen brand pastas. They at least look plausibly pasta-like, but the proof of the pudding is in the eating thereof. We shall see tomorrow.