This pasta is not like wheat pasta. It can't be, because it doesn't have gluten, and gluten is what makes "normal" pasta have that characteristic "bite." It doesn't double in volume when cooked, like wheat pasta. Also, it does have a slight "beany" taste, but that is not really noticeable when it is covered with sauce or whatever.

That being said, I really like this pasta. If you are avoiding gluten, it is a great way to enjoy some of the things you may miss. Freshly cooked and hot, it is yummy with tomato or meat sauce; rinsed and cooled, it is delicious in a pasta salad. I use it in soup by pre-cooking it and rinsing it, then putting it in the bowl and adding the soup on top. You don't want to cook it in the soup; it will not only make the soup cloudy, but it will eventually disintegrate.

What I'm trying to say is that properly handled, it is a very nutritious and delicious pasta-like food.

This is the best gluten free pasta! The texture has a chew closest to regular pasta of any that I've tried, and I've tried a lot. It is not mushy as written on some peoples reviews. You just have to time it right. I check it at the 8 min mark and then it usually needs a minute more. Rinse with cold water, and pull it together with your sauce right after. Delish!

My family tried these for medical reasons (my daughter cannot eat wheat, and we do not allow wheat products in our house). I am now a faithful customer because these provide me with a satisfying meal, at a reasonable cost, with a lot of health benefits (low sodium, low fat, no cholesterol, lots of fiber, and no blood sugar spike after eating them).

As a lifelong pasta fanatic who has had to abstain for a couple of years now, I can say the following: If you are expecting these to cook and taste like wheat pasta, you will probably be disappointed. Instead, you really need to accept them for what they are -- pasta-shaped objects made out of lentils. And that's good enough. I find that if I drown these in spaghetti sauce, they make a tasty and easily-prepared hot lunch, and they take care of my craving for traditional pasta.

As with any other high-fiber food, if you don't already eat a relatively high-fiber diet, you will want to go easy on the quantity until your digestion adapts to the fiber.

Considering it is a lentil pasta- I thought it was better than other brands that I have tried. The flavor and texture was more pleasant than other brands as well. The cooked pasta is also not as bad rewarmed, the other brand was not as tasty when rewarmed. I was a little nervous buying a 5-lb box without trying out first, but I am not disappointed at all about this pasta.

These rotini cook up to al-dente in about 12 minutes. They are nearly indiscernable from wheat pasta (except for the color) when mixed with sauce. They are MUCH healthier than wheat pasta. If you overcook them, they get pretty mushy and inedible.

You can cook them, and then cool them to chemically change the starch to "resistant" starch. Then reheat them or make macaroni salad, or whatever you want. The resistant starch is lesss "carby" than the original starch structure, and will not be as impactful to your blood sugar..