Despite recent advances in alternatives to wheat and rice-based pasta products, there remains a need for nutritionally beneficial, low-starch and low-sugar products with desirable organoleptic properties. The present invention relates to comestible compositions having an extruded filament or noodle form, and comprising comminuted food ingredients which are encapsulated and distributed substantially homogeneously throughout a hydrogel. Furthermore, a method of making said comestible compositions is disclosed. Benefits of the comestible composition include low starch content, the absence of common food allergens, ease of preparation by the consumer, ease of manufacture and the potential for a high nutrient density which is inherited from the comminuted food ingredients. Drawings Figure 1 - 3 Figure 2 ________
