I have a soft spot for brands that are rooted in sustainability. So when I came across Stroodles and their mission to tackle plastic waste with pasta straws, I couldn’t wait to try their product!
I discovered Stroodles by accident and fell in love with the brand. Not only did they create a super cool brand, but they also created a very practical product that has an important mission – the fight against plastic waste.
Stroodles are promoting a movement that we should all participate in, namely protecting the environment and making our everyday objects as environmentally friendly as possible.
With their inspiring messages, stroodles are also here for practical reasons: straws!
What makes Stroodle’s straws so special? They consist of noodles (wheat + water), do not affect the taste of drinks in any way, last for over an hour in your drink, are vegan and 100% biodegradable.
To try these straws in beverages, I tried them in virgin mojitos. Mojito is a drink in desperate need of a straw, so it was the perfect way to test the product. The judgment? The stroodles were great! Completely tasteless, absolutely robust, and they also feel good in the mouth!
I don’t know about you, but I don’t like the feel of paper straws and I also don’t like the feel of metal straws, too cold and hard! Maybe I’m a little crazy when it comes to straws, but I’m sure I am not alone! I think pasta straws are a great idea.
Stroodles are made from wheat and water. So, can you cook them to make pasta? Necessarily! To prove this point, I used a packet of stroodles to make a vegetarian pastitsio, a lovely multi-layered Greek noodle casserole.
Pastitsio is usually made with bucatini or other thick spaghetti-like tube noodles. The stroodles worked like a charm in this dish! !
The way I see it, stroodles are straws that you can keep in your closet to either use in your drinks or to incorporate into your meals as pasta. Sustainable, practical, amazing.
Check out my recipe below for vegetarian pastitsio with stroodles.
How do you feel about using pasta straws? Are you ready to say “Pasta la Vista” to other straws? Write me your opinion in the comments 💖
This recipe is for a casserole dish of approx. 30 x 25 cm, 6 cm deep that serves 6 to 8 servings.
For the vegetable chop:
2 onions, finely chopped500g vegetarian minced meat (I used Linda Maccartney’s Vegemince) Fresh thyme4 tbsp olive oil100ml red wine½ tsp ground cinnamon1 tsp dried oregano2 bay leaves1 tbsp tomato paste½ can chopped tomatoesSalt and pepper to taste
For the bechamel sauce
80g butter80g all-purpose flour1 liter milk2 egg yolks½ teaspoon nutmeg100g hard cheese, grated
For the pasta
1 pack of 40 stroodles, 2 eggs, lightly beaten, 120g feta cheese, fresh thyme and parsley, finely chopped, instill olive oil
Heat the oil in a pan and fry the chopped onions. Add your vegetarian mince. Add wine and put on medium heat. Stir and cook until most of the wine has evaporated. Add the bay leaves, cinnamon, oregano, tomato paste and chopped tomatoes. Bring to the boil and simmer for at least 30 minutes, stirring occasionally. Season with salt and pepper. In the meantime, prepare the bechamel. Melt the butter in a saucepan, add the flour and mix well while stirring. Remove from heat and gradually add the milk, stirring quickly. Add all of the milk in parts and mix until a smooth creamy sauce is formed. Return the saucepan to medium heat, add the cheese, egg yolks, nutmeg, and salt and pepper. Stir well and cover until ready to use. To prepare the pasta, bring a large saucepan of water to the boil and add the stroodles. Cook for 10 minutes until al dente (the pasta will continue to cook in the oven), drain and rinse with cold water. Make the bottom layer of the pastitsio by drizzling some olive oil into a deep baking dish, swirl the pasta lightly in the 2 beaten eggs and place Carefully place them side by side on the bowl (this is not necessary, but it means that the pasta holes all point in the same direction when you cut). Cover the pasta layer generously with thyme, parsley and crumbled feta cheese. For the second layer, add a few tablespoons of bechamel sauce to the minced vegetables and mix, then distribute evenly over the pasta. Pour the top layer with the bechamel sauce evenly over the minced meat layer. Top with grated cheese and fresh thyme. Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes until the top is golden brown. After the oven, let it rest for at least 30 minutes before cutting.