Carbohydrate-free pasta conquers social networks: Here's what cognac is and why it has become so popular

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1. Sat, 17 October 2026

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   • Vecernji list (Croatia)11:28first to report
     Tjestenina bez ugljikohidrata osvaja društvene mreže: Evo što je konjac i zašto je postao toliko popularan

     Oni koji je prvi put probaju mogu se iznenaditi. Shirataki gotovo nema vlastiti okus, a tekstura mu je elastičnija i pomalo 'gumasta' u usporedbi s klasičnom tjesteninom