bionaturaeOrganic Pasta, Spaghetti, Gluten Free, 12 OzUSDA Organic

My husband hates anything gluten free and he’s a pasta eater. I haven’t told him about the type of spaghetti he’s been eating for over 6 months at home. I’m a just as happy not getting sick after eating spaghetti with him too.

By far the best non-wheat pasta anywhere. Better tasting than any whole wheat pasta too. Organic, kosher, gluten-free, Italian, and tastes great. What's there not to love?

It was crushed and broken when I received it.

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.

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.

My husband refuses to do anything gluten free. I served him this without telling him it was made of rice/lentil. He ate it all and was none the wiser. After I told him he was shocked and insisted on seeing the box. He now wants us to only eat this pasta! It took me a few tries to get the texture right, but 10minutes and 30 seconds is the perfect al dente results for us.

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!!

I first bought the linguini, and this probably sounds silly, but I think I like it better. The rice and lentil mix is great.