TinkyadaBrown Rice Pasta, Fettuccini Style, 14 Ounce (Pack of 12)

I had tried the Tinkyada spaghetti in the past and was thrilled with it. I got a 12-pack of this because it was significantly cheaper for the same amount of pasta.The flavor and color of this is about as close as you're going to get to wheat. It doesn't have that "jasmine" rice smell when you're cooking it like typical white rice stick noodles do. It also doesn't have that rubbery texture. I think both may be due to the fact that it uses whole brown rice. The bran of the rice is a welcome addition to rice pasta. Another aspect of this that is *better* than wheat is that it keeps its "al dente" even after being in the fridge.The reason I took off 1 star is because I found that the noodles tend to break apart, particularly when reheated. It's possible that it is my issue though. But, I didn't have that with the spaghetti, which I would easily give 5 stars.The brand is good. Next up... Kraft macaroni and cheese, substituting with this brand of macaroni noodles.

After being without pasta for several months because of gluten sensitivity, I was thrilled to find a gluten free alternative. I was prepared for a less than satisfying experience, but really missed pasta so I took the plunge. So glad I did! I now know why Tinkyada has the word JOY plastered on the wrappers of their pasta. This pasta is virtually the same as semolina pasta in taste and texture - and better than whole wheat pasta by far on both counts. Cooking time is slightly faster than semolina pasta and a lot faster than whole wheat versions.Only one small drawback: it tends to get a bit mushy if saved as leftovers in sauces and soups. So now we make just enough for each meal. If we're making a larger batch of something we add the sauce or soup over the cooked noodles and store each separately in the fridge. It's a small adjustment that's well worth it, considering the benefit of having gluten free pasta!

I believe Tinkyada is the gold standard for gluten free noodles. I love their products and find that most people will not notice a significant difference using them in recipes. The tricks to cooking gluten free noodles is to cook with a dash of olive oil in the water to prevent sticking and when done (take one out and cut it and then taste it to be sure) to rinse them extremely well with HOT tap water, then drain and SERVE immediately or add to your favorite dish or casserole.Please note that when using frozen gluten free noodle leftovers, expect the noodles to break up and disintegrate when recooked. Leftovers are better used in the first two days refrigerated than frozen.

Delicious! Firm! Great for people following a strict diet that requires them to eat few refined sugars! My family doesn't even notice that it isn't traditional Fettuccini. Just be sure you don't over cook and you rinse in cold water right way. Use your hand and turn the noodles as you rinse, so no noodle are left untouched by the cold water. You want them to stop cooking. That way they stay firm and are never mushy. Then put your yummy, piping hot sauce over the top and no one notices they are cold. Enjoy!

My family didn't even notice I switched.

This stuff is excellent. Pricy compared to wheat pasta, but really excellent.

The best of the Tinkyada noodles. Fettucine noddles hold up to boiling, and have a texture that people who aren't gluten-free will also love. We started buying it because the kids are gluten-free, but keep a box in stock always, because it will boil up in 15 or so minutes for a fantastic quick mid-week meal. We buy the other shapes occasionally because the kids get bored, but whether you are covering it with red sauce and meatballs, or just tossing in some sausage and butter, these noodles will make your meal quick, easy and delicious. Can't rate it highly enough!

I am allergic to wheat so I purchase gluten-free products regularly. Rice pasta is sometimes hard to work with because it overcooks so easily and turns to mush. This brand holds its shape better than most but I still don't cook it as long as the directions say, and if there are leftovers, I wouldn't store them in the sauce. It tastes good and holds its shape better than others.