Used foodprocessor on dry pasta. Sauteed w butter and water to al dente. Worked cuz so dense! I'm thrilled. Broccoli Rice Casseole (white sauce w ckn base) lives again !!!

Like others have said you will need to cook them longer than what’s instructed on the package. I don’t really care for the texture. It’s not horrible but not that great either.

I beat a couple eggs in the bottom of a casserole, add some almond or coconut milk, salt, pepper, mustard, pinch of nutneg then add a bag of this pasta (cooked) with grated sharp cheddar and bake. A great low carb mac and cheese

This pasta is not bad. Does not get all the way soft like regular pasta but is a great substitute. The only down side is there isnt alot in the bag for the price. But will be buying again

I love pasta and I try to do low carb. All the low carb pastas I've tried or pasta alternatives have been so disappointing. I really like this pasta. It's the closest thing to real pasta. It's expensive but worth it.

For a lower carb pasta, had good flavor. My husband enjoyed also. Great alternative for those that want a lower carb healthy pasta. Only negative is that it is pricey for package size.

It’s ok. Flavor is fine but the texture is a little thick. But when missing pasta it’ll work.

Had sleeve surgery now I feel guilty ofni want pasta. Pasta also is just very filling but sometimes I crave pasta but don't want the carbs. This you have to cook twice as long. It was exactly what I wanted and don't need much for a meal for myself. It is pricey.

The texture is harder than al dente and the taste by itself is not desirable. BUT, when added to sauce it’s totally a tolerable substitute. I used it to make Keto Mac and cheese and considering Mac and cheese is my weakness I was not disappointed. Is it exactly the same? No! It’s not pasta, doesn’t have the same amount of carbs and so you shouldn’t be expecting it to taste like pasta. That being understood it’s a great substitute if you want to satisfy your carby craving without the actual carbs.

This worked great for me as a keto pasta alternative. Far more al dente in texture than the miracle type noodles which I just can't get into. These don't quite have the same flavor as pasta, but are about the best imitation I've come across so far, and definitely scratch the itch when loaded up with sauce and cheese. I just wish it wasn't so expensive! I have looked on their website and unfortunately the price is similar to what's available on Amazon. I hope other companies take note and come up with competitive brands! But in the meantime I'm happy to pay for it to have a pasta I can live with.

I needed to make a keto version of one of our family meals, mostaccioli. I wanted a low carb version for me. These noodles did the trick. When you get the bag it may not look like the noodles are going to be very good. But take the time to cook the noodles and you will be pleased. They are a little chewy and dense compares to traditional pasta. In my case I was making a baked pasta dish so this actually worked out pretty good. Keep in mind that it is low net carb due to the increased amount of fiber. So if you are not used to taking in fiber you may experience some discomfort. And this option is not the cheapest, but is pretty easy to work with and find. So if you are doing keto you will probably appreciate this pasta.

We've tried them all...I prefer zoodles but the kids just really want a "pasta" sometimes. So we tried this. By far the closest in taste & texture. I have found that cooking about DOUBLE the time listed in the directions is required to obtain an al dente texture - otherwise, cooked as directed it remains hard & almost crumbles when you bite it. I successfully put the product in my Instant Pot tonight. Covered with barley enough water to cover the pasta & cooked on high for 11 minutes (noting that the directions on the package say to boil for 10 minutes and the IP usually cuts the cooking in half!) I then turned the IP on saute and threw in butter, gouda & cheddar until I had a beautiful, creamy keto mac&cheese! This is wonderful for me because I used to make quite a few "dump-and-go" pasta dishes in the IP & I will once again be able to do them.

Heavier than normal pasta. Taste wasn’t bad, but not a good value for the amount you receive

They need to cook longer and they do expand. One bag made this large pan of ziti. And it lasted 3 days so I got my money's worth.

So you will find both good and bad reviews for all the various "Great Low Carb Bread Company" pastas. I think they mostly hinge on one thing. I've tried the ziti, the orzo, and the rotini. The texture isn't bad. It's a bit crumbly in texture but approximates regular pasta pretty well. We've used it by just putting sauce over the top and also in baked applications (Mac and Cheese and Baked Ziti). We've used the orzo in soup. So what's the issue? It does NOT absorb salt from the cooking water. If you are used to nicely seasoned pasta that you get straight from your salted cooking water, you will be disappointed. If you realize what's happening then you can add additional salt later in the process and you should be quite satisfied. Salt the heck out of the water and the pasta will get /some/ flavor, but not as much as you would think. Just keep this in mind and it makes a perfectly fine low carb option.