Update: I am still alive and the last bag I tried was the elbow pasta and made me live my best life for one meal at least. Cooking it for twice as long as what the instructions say (as other reviewers have recommended) is the key to giving this gluten mutant a glow-up. I’m surprised the inventors don’t recommend twice as long boiling in their instructions. It makes me think they like chewing on the big sidewalk chalk or they like other things that are full of hate like black licorice. Maybe they are sadists. I have repurchased the elbows only and now recommend them to the rest of you carb plebes. These made me want to end my life. Everyone who says these taste like “real pasta” must have lost their taste buds in the war or haven’t expanded their palette past Chef Boyardee or Hamburger Helper. I made Penne alla Vodka with real Parmigiano Reggiano, Proscuitto de Parma, vodka, and cream—that part was mwah eccellente! The penne was so displeasing it’s the closest I’ve come to calling the grim reaper to just do it already and take me. I followed the instructions, then added two minutes because the tubes were still hard enough to play the entire Tom Sawyer solo on with spatulas. Then I weeped the penne in with the sauce for another five. I tasted it and reflected, wondering if I will ever end my seeming penchant for making very very bad, expensive, tasteless choices. The penne mouthfeel is like the nightmare where your teeth crumble slowly into dust as you chew except you’re awake and it’s pea protein pasta and it’s crumbling into disappointment and disillusionment between your beautiful lip fillers. At any rate, I ate the whole thing. I will attempt the longer triple double cooking times suggested by other undramatic pasta reviewers and update my review if there is an improvement for no one to care about.

This review is only for the rotini as that is all we’ve tried so far. I will update as we test the others. The reviews say to cook longer than the package suggests by about double. I recommend planning to boil the noodles on med-high heat for about an hour, maybe even a tad longer, checking every 10 minutes in heavily salted water. We about hit that sweet spot and they may be perfect on reheat tomorrow. I made my own simple marinara with my husband’s ground Italian sausage on the side, ricotta and mozzarella on top and our dinner tonight was delicious. I highly recommend (if you have the time and patience) and will absolutely make this again! Update: we have now finished the assortment. Plan on nudity watching the boiling time for each. Some did only take about 20-30 minutes another a tad longer, depending on heat and thickness of noodle. Elbow: worked for homemade Mac-n-cheese! Dish was delicious! Penne: again, worked! Served as a pasta bake with homemade marinara and fresh mozzarella! Delicious Linguini: This one is disappointing. The noodles were a bit broken before even opening the packaging. They broke down even more while boiling. I still served it with marinara snd are it just fine but at this point it was no longer fettuccine really. Still good but wouldn’t serve it to guests. Overall impression, I will order again! More hit than miss. And I think with time and support, the company will find ways to improve on the product. Plus, it’s way better than any shiritaki, palomino, and even zucchini noodles. This is a huge step back to the pasta game for keto and I will be happy to support than endeavor!

Most of the criticism comes from two general complaints: texture and taste. On my first go-around, I felt the same. I was, of course, boiling it in tap water for 10 minutes like the directions said (with a little olive oil to prevent sticking). And guess what? I was not impressed. However - i paid way too much for these suckers to give up and toss. No, I was going to MacGuyer the S outta these babies to achieve maximum tastebud arousal. So I began furiously working in the kitchen, filling the whiteboard with equations and theories. After exhaustion and hunger finally took over, I unlocked the secret and I'm here to share it with you. Boil them in half chicken broth, half water. A *light* boil for 18-20 minutes. Do not salt the water. Add olive oil to prevent sticking. Remove them once cooked, put them into a collander and rinse them with hot water if immediately eating, cold water if going into a cool dish. Now, darkness, the tables have turned. Do with it whatever you like. I prefer pasta salad (chopped black olives, feta, red onions, cherry tomatoes, olive garden dressing). But Rao's vodka sauce never gets complaints. To assuage your concerns, this method does not make the noodles taste like chicken. It just makes them taste pretty, pretty, pretty good. And that's how I turned this product from a 2 star to a 5 star and made exactly zero dollars but did enjoy my dinner. Fin.

So I got these because I loved that they were low carb and I was missing noodles and got tired of the palm hearts. I did not read the reviews though until after I had tried the one bag. They were barely edible, no taste at all, chalky and tough. So, I experimented with the next bag - I boiled it for 15 minutes in water, drained it, added almond milk and butter and then simmered for like 15 minutes. It was better tasting. I made mac and cheese with it and baked it. Not so bad. I then reheated them today for lunch with a bit of butter and they taste so much better, even good tasting! I believe letting them sit overnight in the fridge and then adding butter really added to the softness and taste. I do NOT want to have to let the noodles sit over night every time, but I may do that to my remaining two bags so I don't waste them. I doubt I will buy the 4 pack again. I will most likely be buying individual bags from here on out. UPDATE: These actually turn out good with some finessing. First, the elbows I used for mac and cheese. I light boiled for 10 minutes, then drained them. Then I added a cup of milk and 4 table spoons of butter and simmered for another 10 minutes. Then I added my cheese sauce and baked it. Turned out perfect! I saw where someone boiled the noodles in half chicken broth, half water. Definitely going to try that.

First off, I almost never leave reviews, but they deserve it. I'm so glad I discovered this company's products. I went on from this pasta assortment to try there other offerings in not just pasta but all sorts of bread products. Yes, it is pricey, but it is so worth what you get. Still much cheaper than eating out, and truly low carb, and more importantly actually satisfying. I don't know what any of the bad reviews are about, as they must simply be cooking it wrong. Keep a close eye when cooking the first time(s), as the different types of pastas do take shorter or longer. When it's Al Dente, its perfect. I make the pasta with alfredo, pesto- alfredo, scampi type sauces and sometimes lower carb tomato sauce and it is always just like eating real pasta. They also offer an Orzo which you can substitute for not only pasta, but rice dishes!! The kicker is unlike alot of "low carb" substitutes and snacks, the ingredients in their offerings are all good and healthy, not lots of crap filler. Just read the labels. Bottom line, if you're on any type of low carb diet, Keto, etc, then you have to check this company's products out!! You will not be disappointed.

These are the best noodles we have been able to find that are somewhat Keto. We have tried lots of other types of substitutes, but nothing really came close to real traditional pasta noodles. Then we saw these- OK yes they are a bit pricey- but we thought we would give it a shot. And YAY! We found that with a few tweaks they came close enough that it satisfied our pasta cravings. First- you need to cook these noodles for twice the amount of cooking time that is listed on the package (maybe even a few minutes more, but not 3xs). Second- they do taste chalky as other reviewers have mentioned, but there are ways to get around this: salt the water heavily so that the noodles absorb some flavor. And lastly- instead of putting your sauce on top of the noodles, add your noodles to your sauce and cook for at least 5 minutes so they can absorb some flavor. We very slightly undercook the noodles (by like 2 minutes) and then finish them in our sauce for about 10 minutes. This seems to create the best outcome if you are cooking stovetop. Also we have baked it in a baked pasta dish and that worked really well too. Hope this helps!

I never do reviews bc I'm a college student and I have way better things to do with my time. But. I'm back on this page because I'm sending a pack of this stuff to my brother, who is diabetic. With this quarantine going on, I started the Keto diet, and I refuse to stuff my body with lab-made crap. Let me tell you, this is the BEST pasta substitute. No crap ingredients, tastes like the real thing, and satisfies my cravings completely. Is it exactly the same as real pasta? No, but it's pretty damn close. If I didn't know it was low carb, I definitely would not have been able to tell a difference. My roommate's instagram bio is literally "carb lover" and SHE didn't even know. I made it with pesto sauce, olive oil and ground turkey, and I'm amazed. Yes it is SUPER expensive, but I could eat this every day for two weeks and still have some left over. To me, the price is worth it so that I can maintain a strict Keto diet. Just cook it thoroughly, and keep in mind it expands a lot. One serving looks really small, until you cook it and realize it's actually good amount. Thanks guys, Keto doesn't suck so bad anymore.

I really wanted to like this. I've been doing Keto for awhile and have really missed pasta. So, when I saw the good reviews I decided to try this "pasta" only to find out I wasted my money. I was so excited after reading the reviews I shared a bag with my niece who does Keto and one with a friend whose husband is diabetic. The first bag I tried I thought it was my fault because I cooked it in a wrong pot. I dressed it with garlic and olive oil, my favorite way to eat pasta. The second bag was in the right pot and used it to make turkey Alfredo. (See picture.) I cooked on salt and olive oil. After drsining, I added butter, Alfredo sauce, turkey, Mozzarella, and Parmesan. My reaction once I took my first bite was again: Yuk! Basically heard the same thing from my niece and friend after they cooked theirs. I expected some texture difference but not such a drastic difference. The flavor was also terrible. It was like eating, I imagine, chalk but chalk would probably taste better. I will not be wasting my money on this again.

Okay so I've waited until I've tried all of them to write a review. First off, get everything you know about a regular noodle out of your head before you try these. They are not regular noodles. But, they are as close as you'll get on low carb and actually can be quite noidle-esque if you give them the right conditions. I found that I needed to cook the way longer than the package suggests. Cook time was more like 20 mins vs 8/10 mins as suggested. First time following the suggested cook time I felt like I was eating noodle shaped chalk. 18-20 mins is the sweet spot. Also, make your water salty like the ocean as Chefs say. They flavored up nicely. The only noodles I just don't care for and won't be ordering again are the fettuccine. Just awful no matter the cook time. Like eating strips of soft cardboard. So if your craving the noodle satisfaction, but your low carb these are it for you. The rotini is by far my favorite. Serving size is adequate as well for the carb count. Enjoy!!!

I have been Keto for about 2 years. I have lost a total of 60 lbs. I know, it's not a lot but I have had issues with "falling off the wagon". Anyway, so I have struggled with this diet because I am a huge pasta and bread lover. One of the things I've struggled with is finding keto options that substitutes bread and pasta. I've tried mung bean pasta and black bean pasta and fat head dough and other bread substitutes that were, honestly, really thick and really gross. I finally gave up and started slipping off the diet again. Then Franz came out with a Keto bread and I have been in heaven....but I was still missing pasta. Then I thought I would try this and OMG! It takes longer then normal to cook than regular pasta, but when it's done, it's got a nice al-dente texture and no weird flavor like other so-called pastas. Granted is a little on the expensive side, I feel like for the time being, until something better comes along, this is going to be my go-to for any kind of pasta dish.

I have ordered the 4pack several times now. And will continue to as long as they are offered!! Amazing pasta and YES you can microwave -it put about 2 oz of pasta in a bowl -cover with water -about 7 min in the micro- watch carefully as it will bubble over and you will have to open the door once in a while- I have made fettuccine Alfredo, macaroni and cheese, cold pasta salad, goulash but it’s even delicious with butter and parm. There are 4 servings in one bag, But I usually get six from adding a protein and vegetables to my pasta. I understand that everybody has different tastes. But I am a huge pasta fan and this pasta is the absolute perfect substitute to regular pasta. Yes it is expensive COMPARED to regular pasta-if you get four servings per bag you’re looking at $2.37/serving. You go to the Olive Garden and pay $14 for a plate of fettuccine Alfredo. Plus tax. Plus tip....You could eat a whole bag of this stuff for less than $10- It’s all in your perspective

Great Low Carb Bread Company, I think it would be hard to find a serving of pasta for 7 carbs as for cost maybe the price can go down a bit. I love this product, tonight I used the 8oz. elbow pasta making two different pasta dishes. For one I added 12 ounces of Impossible burger with cheese, cream cheese chili pepper flakes, for the other two small cans tuna with 2/3 cup of pea/carrots a mayo base sauce dash of lemon, it made a lot and my son when asked does it taste like pasta he said yes he ate most he has left overs. I will eat 4 oz. and that is a lot. An 8 oz. package for dinner with added....salad, keto garlic bread side of low carb vegetates can easily feed four. For my stove I needed to cook just a bit longer than what it said on the instructions and depending on the shape I usually test it each minute after the instruction time. Being very hard to replace so many food items with a low carb/sugar I love that I tried this product, its so satisfying.

We've tried a lot of different keto pasta alternatives, and this one seems to be the best. To me, the texture is a little bit more like whole wheat pasta, if you've had that. I haven't been able to cook it al dente-- it doesn't get that springy chew to it; it's either undercooked and has a bit more unpleasant toughness, or it's more completely soft, but it still has a pleasant texture to it and the flavor is nicely wheat-y. 10 minutes is rarely enough to get it cooked fully; I start really testing around 14-15 minutes for most shapes. I also find that, unlike most normal pasta, it cooks really well in a slow cooker. I've added it to a stock-infused base sauce and it's done well every time; great for a chicken noodle soup or beef stroganoff. The timing is much more variable, but I like being able to skip the step of boiling water, and it soaks up the flavor of the base wonderfully.

For those on keto who are focused mainly on net carbs and less on ingredients, this is an awesome sub for pasta. One of the non-keto things I've missed the most is good 'ole Kraft mac & cheese, the original in the blue box... I can make one serving of these elbows (2 oz), add a tablespoon of salted butter and 2 tablespoons of heavy cream, and a tablespoon or two of Anthony's cheddar cheese powder (which is amaaazing), and voila! a substitute really close to the original while keeping carbs really low. For those unfamiliar with keto-friendly pasta, the texture of these types of products is a bit grainier/mealier than traditional pasta - but for context, I think the Great Low Carb Bread Co. pastas are a lot closer to regular pasta than Impastable products, which I tried and found tasted like cardboard. Highly recommend this product, the best pasta sub you'll find!

I've only tried the elbows so far and they are spot on. Taste. Texture. Didn't fall apart. Zero difference between this and normal boxed pasta. I didn't time how long it took to boil, I just cooked them, stirring them occasionally, until they looked done and then sampled a few to make sure. Maybe 15 minutes? I made a huge portion of macaroni tuna salad with half the bag that could easily feed 3-4 people. No doubt they're just as incredible with sauce or butter etc. I wish they were more affordable, but I'm going to get my monies worth from them one hundred percent, so I only took one star off for value. I'll work them into my budget when it's time to order more. Very satisfied, very happy. I wish all low-carb options were this close to the original, then maybe the extortionist prices on MOST low-carb/keto products would be just slightly easier to swallow.