Spaghetti Pasta Noodles, Rice & Lentil Pasta, 12 Oz, 6 Pack | Kosher, High Protein, Non-GMO, USDA Certified, Gluten Free Spaghetti Noodles, Crafted in Italy

This spaghetti is a wonderful alternative to wheat pasta. It contains high quality protein and the texture is most like the traditional spaghetti pasta. It also tastes better than chickpea pasta which is too dense. The cost is reasonable and it will keep in the cupboard for a long time.

Best Gluten Free pasta I've come across. Tastes & cooks like wheat pasta so you cant tell difference. Bonus... added protein with the lentil. Definitely recommend!

My daughter has been trying to convert me to gluten free products for quite some time. There are lots of gluten free products on the market and I've tried most of them. Most of them, frankly, really suck. This pasta is absolutely the best that I've ever had and I'm a really harsh critic of any gluten free product. I recently made macaroni and cheese with this same company's penne rigata for my grandsons. They are really picky eaters (unfortunately). They absolutely devoured the mac and cheese. None of them suspected for a moment that it was made with a gluten free product, otherwise, had they known, I firmly suspect that they would not have even tried the dish. I also recently made spaghetti and meat balls with this pasta for some friends and no one knew that the spaghetti was gluten free. After I told them that it was gluten free pasta, they ALL wanted to know the name of the pasta. The biggest difference between eating gluten free pasta and regular pasta is when you are done you don't feel bloated which is a huge bonus for me and my family. This product is made in Italy and being part Italian myself, who knows more about pasta than the Italians? The only issue that I have with this pasta is that it is a bit pricey; however, all things considered, I believe the it's well worth the money.

This pasta is absolutely delicious. It is the closest in taste and texture to standard wheat pasta of any of the gluten free pastas I have tried. It does require some extra care in cooking, so I recommend gently stirring it a couple of times and testing frequently for doneness, as it can get mushy and break apart if it cooks too long (this can happen very quickly as it gets closer to al dente). This pasta pairs well with all sauces and works nicely in casseroles, too. If you will be serving this to people not on a gluten free diet, I highly recommend this pasta, as most would not be able to tell the difference; it's just that good.

I get that people are upset the recipe got changed on them, but I don’t mind the new lentil formula as lentils are pretty healthy and I can’t tell the difference in taste. These noodles are still great quality GF pasta and I love that they can be cooked al dente and are never mushy like other GF noodles. Plus they are organic and from Italy. Just wish they were a bit cheaper. Will continue buying!!

Having a wheat sensitivity to regular pasta makes it hard to pick between gluten free brands. I’ve tried many different types. This one seems to come closest to the real thing. No funny texture or after taste and very satisfying.

This is the best gluten free spaghetti noodle I have used (although I must admit I have not tried Schar's spaghetti and it is probably good also as their other pastas are). All of bionaturae pastas are excellent as well. After a little research on pasta there are some helpful hints that work with all types of pasta but are especially important with gluten free spaghetti. Use as much water as your pot can hold, want good spaghetti, buy a bigger pot or use two pots that are appropriate for 6 ounces of pasta instead of 12 ounces. *** Lots of water is vital to prevent spaghetti from sticking together.**** Too little water, the pasta becomes sticky as well as mushy. NEVER add oil, I know it seems like a great idea but not only does not prevent spaghetti from sticking together but actually makes it more likely to occur. Adding salt to water is helpful but not necessary. Try adding your spaghetti very quickly, not slowly a few pieces at a time. Again, it seems like a good idea but it promotes sticky & mushy pasta. Why you ask? Because all pastas gluten free and non gluten free release a starchy substance that coats the pasta with in the first 2-3 minutes of being placed in boiling water. This is commonly called glutinous starch but of course it is not the wheat, rye or barley protein gluten. So adding individual strands prolongs this process of starch releasing and coating the strands of pasta increasing the likelihood of spaghetti stuck together. **** This is why is very, very important to use lots of water, and stir the pasta in the boiling water for the first 2-3 minutes to disperse the coating of sticky starch.**** Then proceed with package directions on timing of pasta. Of course I occasionally am distracted and boil the spaghetti noodles too long and am reward with mush. Best of Luck. PS my gluten free friend, Glutenfrieda is now making ice cream sandwiches that excellent.

I have been lactose intolerant for many years but as an added bonus of getting older I am now gluten sensitive. Being Italian those two intolerance issues are a curse. I can take pills for the lactose, but none of the gluten intolerance pills work. So I Tried some white superfood high protein gluten free pasta and bleh, gross. So I settled for stomach aches every time I ate pasta. I recently watched a video of a chef comparing 5 different gluten free pastas and he rated this brand the best and he was right. Not pasty or chewy, and actually has the feel of regular spaghetti. No rinsing either. Recently bought the Rigatoni which is also great as far as gluten free pasta goes.