For health-focused brands and B2B buyers in the functional foods sector, the neutral flavor profile of konjac is one of its greatest advantages. As an OEM manufacturer based in Anzhou, Sichuan, Eastern Morning produces premium Konjac Tagliatelle that provides the perfect blank canvas for sophisticated culinary pairings — like a classic Italian combination of pear and gorgonzola.

This recipe yields a dish with only ~15 calories per 100g (for the pasta base), making it an ideal high‑margin solution for brands targeting the “guilt‑free gourmet” consumer segment.

Why This Recipe Works for Your Brand

Retailers and wholesalers often face consumer skepticism around konjac’s texture, especially “rubbery” wet noodles. By pairing high‑glucomannan Eastern Morning noodles with bold, rich ingredients like gorgonzola and crunchy almonds, this dish achieves a premium texture contrast and a gourmet flavor experience that consumers will appreciate.

Product Specification (Eastern Morning Standard)

Recipe: Pear & Gorgonzola Konjac Tagliatelle

Servings: 2
Prep Time: 5 mins
Cook Time: 7 mins

Ingredients

• 2 packs Eastern Morning Konjac Tagliatelle (wet or dry)
• 2 firm pears (not overripe), diced
• 75g gorgonzola cheese
• 1 handful crushed almonds
• Extra virgin olive oil
• Salt & black pepper (to taste)

Preparation Instructions

1. Rinse & Prep

Rinse the konjac tagliatelle thoroughly under cold water for 2–3 minutes to remove any residual packing liquid and plant aroma.

2. Sauté the Pears

Peel and dice the pears. In a pan, drizzle with olive oil and sauté for about 2 minutes until slightly softened.

3. Create the Sauce

Add gorgonzola cheese to the pan over low heat. Let it melt gently into a creamy sauce. Season with a pinch of salt and a generous amount of black pepper to balance the richness.

4. Heat the Pasta

Bring lightly rinsed konjac tagliatelle to a flash boil for 2–3 minutes. This warms and firms the noodles, improving texture.

5. Emulsify

Toss the hot tagliatelle into the gorgonzola‑pear mixture. Stir well so each strand is coated in the sauce.

6. Serve

Plate immediately and top with a handful of crushed almonds for texture and visual appeal.

Manufacturing Insight: Wet vs. Dry Konjac

While this recipe uses traditional wet tagliatelle, Eastern Morning’s Dry Konjac Noodles offer a game‑changing alternative for wholesalers and global food brands. Dry konjac expands 2.5x–4x in broth or sauce, yielding a texture closer to traditional durum pasta — eliminating the “rubbery” mouthfeel some first‑time consumers associate with konjac.

FAQs

Is konjac tagliatelle suitable for a keto diet?
Yes — with near‑zero net carbs and high soluble fiber (glucomannan), it is ideal for Keto, low‑carb, and diabetic‑friendly product lines.

How do you remove the off‑odor from konjac noodles?
The slight plant aroma is a natural characteristic of konjac root. High‑quality processing (like Eastern Morning’s BRCGS‑certified method) greatly minimizes this, and a simple 2‑minute rinse or flash‑boil eliminates it entirely.

Can I private label this product?
Absolutely. We offer OEM/ODM services for both wet and dry konjac varieties, empowering you to launch your own “Healthy Pasta” line with custom branding.

The versatility of konjac extends far beyond basic stir‑fry or noodle salads. As this Pear & Gorgonzola Konjac Tagliatelle demonstrates, konjac is a sophisticated ingredient that can support premium pricing, gourmet positioning, and health‑driven brand narratives.

Whether you are innovating product lines for supermarkets, meal‑prep brands, or Keto/functional food categories — Eastern Morning’s Sichuan‑origin konjac provides the consistency, texture, and clean flavor base you need.

Contact Eastern Morning today for bulk pricing, sample packs of our odor‑free wet tagliatelle, or quotes on our revolutionary dry konjac pasta — and elevate your brand’s pasta category.