I like this. It's not quite as good as regular pasta, because the texture is a little odd. You need to cook it in as much water as you can get into the pot, or it turns out sort of gummy. There's a mild lentil flavor to it, but I find nothing objectionable about that.
Will I buy it again?
Probably not, because I like and have no problem with regular wheat-based pasta, which is also cheaper. But I think this is important to say: This is far and away the best gluten-free pasta I've ever encountered. It's maybe 90% as good as regular pasta. If I developed celiac disease and had to avoid gluten, this would immediately become a staple, and I'd feel very little loss for having to make the change.
I'm like you, we can eat regular pasta.
ReplyDeleteWhat sauce did you use with it?
ReplyDeleteI had just brought home some Mario Batali brand marinara, so I used that.
DeleteWhat attracted this pasta to me is the protein - higher than regular pasta. It's a nice change from time to time.
ReplyDeleteI was surprised by how much i liked this, although i liked it best with a loose pesto not tomato sauce. The impressive 13g protein per serving is a big plus. But leftovers did not reheat well the next day so it's a cook what you want now pasta
ReplyDeleteTtrockwood
My wife eats gluten-free so we've tried lots of different gluten-free pastas. This is our favorite so far, though it still doesn't compare to a good wheat pasta. I'd say the lentil flavor is a little more than mild, but I love lentils so that's not an issue for me. We liked this so much I made the mistake of buying the black bean rotini, which were disgusting. You want gummy? Try that shit. The sedanini look suspiciously like Rustichella d'Abruzzo, which is a really premium Italian pasta brand.
ReplyDeleteI thought these were delicious for a gluten free product. I made an olive oil based sauce with sauteed garlic, spinach, olives and capers and it was a hit in my house.
ReplyDelete