I tried "cup noodle pasta noodle ripe tomato arabiata · soup pasta" mixed with cup noodle noodles with durum flour



As a new product of the famous 'Cup noodle' series as a signboard product of NissinCup noodle pasta noodle ripe tomato Arabian soup pastaThe sale began on October 23, 2017. According to Nissin, he said that he expressed the mouthfeel texture not found in the cup noodle so far, so I tried to eat actually how much pasta can be tasted.

"Arabiata soup pasta of cup noodle pasta noodle ripe tomato" (released on October 23) | Nissin Food Group
https://www.nissin.com/jp/news/6478

I bought "Cup noodle pasta noodle ripe tomato arabiata soup pasta" immediately. The package is based on blue which is the symbol color of Italy, and its size is different from normal cup noodle.


Cooking time is rather long "hot water 5 minutes". Be careful not to mistake it for 3 minutes.


Noodle is "Flat beef pasta noodle" mixed with usual cup noodle noodle with durum flour used for pasta etc. I am a little worried about having a question mark "Is it a pasta?"


In order to express tomato sauce "Arabiata" with chili pepper, I used tomato powder for soup, red peppers quickly.


When you open the lid, you will get a scent like tomato sauce and spice entangled.


Pour hot water and wait for 5 minutes.


After 5 minutes, opening the lid spread the fragrance of tomato which makes me think "this is Arabiata".


At first it is indispensable to red pepper in Arabiata ......


With bacon ......


Mushrooms are included.


When eating, it is a bit spicy flavored with spicy and spicy red hot peppers in a thick tomato soup, it also makes the Italian cuisine reminiscent of the flavor of bacon. Regarding newly developed flat pasta noodles, although it is stronger than cup noodle noodles, the impression that it is not "pasta" if asked whether it is pasta. The expression "it became pasta!?" Which was written in the cup was the correct answer.


"Arabiata soup pasta of cup noodle pasta noodle ripe tomato" is sold for 205 yen, it is on sale from October 23, 2017.

in Gastronomic Adventure, Posted by darkhorse_log