We don’t eat pasta..........
I’ve taken to cooking my pasta ahead of time, putting it in the fridge or freezer so that it reduces the carbs, then reheating it when we’re actually going to eat it. We try not to eat as much pasta as we used to, but it’s hard to completely let it go.
I’m also trying to use pasta imported from Italy lately. I have a feeling that they don’t have the same flour/ingredients as are in the pastas here in the US. I also think I should consider making my own pasta from scratch. I haven’t done that yet, but I think it might help.