I quite like the Barilla red lentil and chickpea pastas, but then, I've never met a pasta I didn't like. More Australian pasta info... The Slendier one is 14.7% protein and 3.4% carb (there are black bean and soy bean varieties as well as edamame). Vetta also do high protein pasta that tastes just like the regular kind, if a little more al dente, and that's 24.9% protein and 50.5% carb. They also have a high fibre variety. Coles Wellness Road has three Asian-style noodles. Brown, black or red rice with chia. They are delicious, but much lower protein - around 8% and 70% carb. I find they don't spike my BGL like regular rice noodles, so I have them occasionally. They also do two risoni/orzo type pastas that they market as a higher protein rice substitute - one lentil, pea cauliflower, and the other lentil, pea, sweet potato. They're 22.5% protein and 56.5% carb. Being a big lover of Asian food, I also use soba, bean thread and sweet potato noodles, but only in small amounts, and Doongara rice is a low GI sub for jasmine rice. When I make sushi I use half sushi rice and half red quinoa which holds together well and is also really pretty!