Great Low Carb Bread Co. Rotini Pasta 8 oz. Low Carb Pasta, Organic, Kosher, No GMO, Make Mac n Cheese, Cold Pasta Salads

I have been wanting a real low carb, high protein pasta. This works well enough. I would definitely get it again and recommend it. A few thoughts: Pros: - Truly low net carb. 25 grams of carbs per serving, but 18 of that are fiber. So you are looking at 7 net carbs, far lower than other pastas that are higher in protein - High fiber makes this very filling - Taste is not bad. Fairly neutral. When mixed with the right stuff, it really does take on those flavors - They thicken up quite a bit, so the serving size makes sense once you have cooked it. The dry size is deceiving! Not really Cons, more comments: - The texture is clearly not of pasta. It is stiffer than pasta, but passable - 10 minutes cooking time is not enough. I had to cook mine for 15 minutes easy. I probably could have cooked it longer, but I got nervous - Everyone probably wishes things were cheaper than they are. This is definitely lower priced than other brands I saw. And much pricier than regular pasta for sure. I wish it was a bit cheaper, but I plan on buying again. Overall a really good buy.

I recommend cooking a bit longer than the directions recommend but if you just keep going, you can reach al dente. I’m referring specifically to rigatoni this time. The Linguine didn’t work, broken in package and worse after boiling. But the rotini, penne, and elbow have all been great! My husband and I are so happy to finally have Italian back in our rotation, not shiritaki nor palmini and I never liked spiraled zucchini (yuk) at least as a pasta sub. This is actual pasta and if you didn’t tell company, at best they may think it just wasn’t cooked quite long enough but again, with patience even that can be remedied. I do season my pasta water with garlic powder and a bit of salt to help with (what others have dubbed) the powdery texture/flavor. All that can be fixed!! Keep trying. Price wise, my hubby can eat one bag of pasta over two nights, 4 meals with a homemade sauce. We would spend easily that much at a restaurant and since I make my own sauce with canned tomatoes, basil, and garlic.. it’s really not that much overall. I highly recommend!

I've been eating Atkins induction/Keto for 20 years now, and until recently, had given up on trying faux-carb products. With my friends joining on the keto bandwagon, they've all been trying the new products out there, some of which are MUCH better than the stuff that came out in the late 90s/early 2000s. They recently convinced me to start trying new products with Carb-a-nada pasta (which is lowER carb, not low carb or carb free), and hits the sweet spot between being a reasonable indulgence and approximating linguine for texture and taste (given the right treatment). Having had success there, I figured I'd look for a good rigatoni, which I've missed as a sauce-delivery-mechanism. Even though this pasta was expensive, to me it would be worth it as a treat, since pasta is one of the carbs I miss the most. While the pasta came on time and looks as pictured, the taste is sorely disappointing, especially since I know that a faux pasta CAN be done. Even once I smothered it in a homemade cheese sauce (I was hoping for a mac and cheese dinner), the taste and texture could not be overcome. It's a weird mealy texture and artificial-whole-wheat taste. This review may sound harsh, so I'll add the caveats that I'm the type of person that will go without sweets rather than use artificial stuff (it tastes like an unholy disaster to me, and yes, that include xylitol and stevia and whatever else is out there). Additionally, you will NEVER hear me say that riced cauliflower "tastes just like rice," or that you "can't tell the difference" with mashed cauliflower "potatoes" (blasphemy!) . You might end up liking this product if the other "cheats" I've mentioned don't offend your palate! I'm a foodie/passionate cook, so I think I'll just go back to making creative dishes that make me forget I'm missing out on the carbs at all...

Apparently I overcooked these and the noodles got mushy and fell apart. The Al dente was too firm. The flavor wasn’t great besides the texture quality. I e had better luck with the macaroni noodles. I’ll try another brand. For a wide keto noodle.

Full disclosure: I’m a bariatric patient with several food intolerances. I also have to watch my carbs. So with that being said, I’ve tried several alternatives to traditional pasta. This one is among the best I’ve tried. However, this does not taste like the stuff made with semolina. The first ingredient, after all, is pea protein. It has a bit of an aftertaste (easily covered up with s bold sauce like pesto) and the texture is dense. But after boiling for 20 minutes, it gets dente. At $12 per 8 oz, this is a splurge item for sure. But for a low carb pasta, this is well made.

I got so tired of making pasta for my family and not being able to eat any, but carbs and I ate just natural enemies. Recently, a friend posted a cheesy seafood pasta dish on social media and at that point, I had had enough! I ordered this pasta and as soon as it arrived today, I made this dish. Simple, quick easy! I boiled the pasta for 10 minutes, drained, added a bag of shredded cheese, one package of imitation crab (next time I’ll try real lobster and/or shrimp), an ungodly amount of grass fed butter, then baked it for 20 minutes at 375°. I have NO IDEA what the negative reviews are about. I mean, it’s low carb pasta! What do you expect it to taste like? The flavor is fine, the texture is fine.. close enough to normal pasta that no one should be complaining if they’re eating it on a low carb diet. My biggest complaint is the cost. Other than that, if you miss pasta like me, try it!

This was very disappointing. I have tried several low carb pasta substitutes over the years. Some are better than others, but of course none are quite pasta. It had been a couple years since I tried any new pasta products and there has been improvements in many products so I thought it was time. First off as many have said cooking time is a joke. At the 8-10 minute mark it is still almost crunchy. It has a gritty texture like there is pressed powder beneath the surface. I sampled it every 4-5 minutes and as it gets past maybe 25 minutes the grittiness fades quite a bit and is replaced by the texture of boiled, stale, chewy dough. Like maybe if you boiled playdough, or for you east coast folks, if you bit into the sealed seem of a boiled pierogi without frying it. This only improved marginally over the next 10 minutes so I stopped cooking at 35 minutes. The pic is of 2 ounces weighed before cooking minus a few small samples I tried as it cooked. Even though it was quickly drained and put right in the bowl you can see it does not look wet. It is in fact still fairly firm and chewy. It does not really in any way suggest the texture of pasta. You teeth sort of sink into it as you bite down again like boiled dough. There is a mild flavor that is not at all pleasant, maybe wet cardboard. Even with some sauce I put on with gnd beef I had no desire to finish the bowl. It was very filling, but not satisfying at all. I offered some with sauce on it to my dog and surprisingly after suspiciously sniffing it, he ate it. I think he couldn't pass up the gnd beef in the sauce. Since I still have 3 servings left in the over priced bag I may try pressure cooking the next time I use to try to get the inside softer but I am not optimistic.

Interesting product. As I Diabetic, I did not want to have to give up my pasta. This product allows me to still feel like I am not "left out". It cooks basically the same way, but it takes longer than regular pasta. If you are placing in a dish to bake, I would pre-cook it first. It takes a bit for it to absorb seasonings and flavors. The texture is a little more dense. I love it though. Having a low carb option is so great. One of my favorites is to boil the noodles in chicken broth, toss with a bit of unsalted butter and sprinkle of Parmesan-Romano cheese and Parsley.