FAQ

nuPasta is available on our online shop in cases of 8. Alternatively, we are also available in some retail locations. Please check our store locator for a location near you. We are usually found in the natural, organic or gluten free section of the store. Our store locator gets updated every month with new locations!

Once you open a package, drain and rinse nuPasta thoroughly with cold water in a colander. We recommend leaving the pasta in the colander for a few minutes to let excess water drain off.
Heat nuPasta by pan frying in a hot pan, this will help to reduce moisture and to help the pasta absorb flavour. Add sauce into the pan and heat it up together with the pasta.

nuPasta is shelf stable at room temperature; leave it in your cupboard until you need it!

After the package is opened, cover and refrigerate as you would with any leftovers (3-4 days).

Please do not freeze nuPasta as this will damage the product irreversibly (the pasta shrivels up and loses all the water content).

All nuPasta products are made with water, konjac and non-GMO soy.

Yes. Yes. Yes. Yes. Yes, and Yes!

nuPasta has a very short list of ingredients, making it suitable for many dietary needs. We are also dairy free and egg free!

The only allergen present in nuPasta is soy. There is a 2% non-GMO soy content in our pasta.

Yes, the konjac plant has a naturally occurring smell; however, most of it is removed when processed into konjac flour.

By rinsing it properly, most people will find that it is no longer noticeable. However, if you continue to notice a faint smell, adding a few drops of lemon juice or vinegar while rinsing nuPasta should greatly reduce any remaining odour.

Konjac foods must be kept in water to maintain its form; once it is dehydrated, it can no longer return to its fully hydrated form.

There are no preservatives. After we pack and seal the tray of nuPasta, it is pasteurized at high temperature to make it stable in room temperature. Furthermore, nuPasta is packaged in a calcium hydroxide solution, which is alkaline, to inhibit growth of bacteria.

The inside of the konjac root is normally white, similar to a potato. When konjac is processed into flour, it is baked dry before being milled into a powder. The baking process slightly varies between our conventional and organic versions, which causes the organic version to oxidize more and turn slightly brown (think about apples turning brown after cutting it open). The brown specs are these oxidized pieces and are perfectly safe to consume.

Shirataki, konnyaku and nuPasta are all foods made with konjac. nuPasta is a Canadian product formulated to be softer in texture and more pasta like in appearance.

nuPasta is rich in dietary fiber and research has shown a diet high in fiber has many health benefits, including weight management, diabetes management, cholesterol control, and regulation of bowel movements. Please refer to the Science and Evidence for more information.

nuPasta is a Canadian company and the product was formulated in Toronto. After the formulation was finalized, we found a contract manufacturer in China to make and package the pasta to our specifications. The manufacturer is certified by the British Retail Council (BRC) and attains HACCP global safety standard.

Simply put, we only have 1g of protein, 1g of fat, and 6g of fibre per 210g package. Protein is 4 calories per gram, fat is 9 calories per gram, and fibre is 4 calories per gram. 4 + 9 + (6×4) = 37! Then, they are rounded to the nearest 5 calories, and hence, nuPasta has 35 calories per package!

Long story short, 95% of what you’re eating is water and with 3% fibre.

While the packages are the same size, the package you saw is the Canada version where the counting of calories varies slightly.

In Canada, the calorie calculation is slightly different. While fat is still 9 calories per gram and protein is still 4 calories per gram, fibre is counted as a carbohydrate with 2 calories per gram. 4 + 9 + (2×6) = 25 calories!