My husband and I cooked a recipe with this pasta, and we chose the recipe that wouldn't overwhelm the pasta to get a better sense of the actual taste. It was a simple preparation with olive oil, parsley, green and black olives. Yum! My husband was a bit thrown by the way the water looked after the pasta had been boiling a few minutes. You can tell (if you didn't already know) that it is made with gluten-free ingredients, in this case a potato starch. I've tried pastas made with brown rice and frankly I didn't like because the pasta turned into mush. This remained firm - a real positive in my view. We boiled it for about 12 minutes (We had difficulty finding the recommended cooking time on the package). It stuck together a bit more than normal pasta, but nothing objectionable. Now, for the taste. I thought it was superb. A very pleasant surprise. I don't have to eat gluten-free, but would definitely turn to this pasta for a change of pace. We ate it again in leftovers - and same great consistency and flavor. It is a bit on the chewy side. Loved it!

CarolFK

Undisclosed

I've been gluten-free for about 5 years, and I've tried pretty much all of the gluten-free pastas on the market. Up until now, I thought the replacements were pretty decent. These gluten-free pastas were made out of brown rice or quinoa. Nothing amazing, but they served just find when I wanted pasta every once in a while. Then I tried BiAglut Gluten-Free pasta and now I remember what I was missing in pasta! This pasta has more flavor and texture and starchy deliciousness that I remember about pasta. I think the starch is the key. I looked at the ingredients and the list is very different than other gluten-free pastas. It's made out of potato starch and another ingredient I have never heard of: lupin flour. The starch really adds a lot of texture to the pasta. The noodles did tend to stick together a bit, but I have that problem with most rice pastas. Here's a little trick: As soon as you drain your pasta, drizzle a tiny bit of olive oil on it and toss the pasta. That will prevent sticking. One note: The package says cook for 8 minutes, but mine was still crunchy at 8. I kept boiling for another 3 minutes. 11 minutes was perfect for al dente spaghetti. No wonder this is such a popular brand in Italy. If it's good enough for pasta lovers, it's good enough to satisfy my occasional gluten-free pasta craving!

JenniferFreeman

Undisclosed

While I do not follow a gluten-free diet, I wanted to try this pasta since it was so highly rated online. My best friend has Multiple Sclerosis and has been trying to determine what the best brands are for her gluten-free diet, so why not help out! BiAglut Spaghetti is fantastic and I noticed that it was much easier to get it to al dente consistency. I had to cook it a few minutes longer than the 8 minutes suggested on the package, but then it was perfect. I mixed it with my favorite (jarred) pasta sauce and added some basil, oregano and crushed red pepper. The consistency was also great for the sauce. Normally sauce slides right off spaghetti, but that was not the case with BiAglut! I will definitely eat it again and recommend it to my friends!

JenSzostek

CHICAGO, Illinois