Italian Spaghetti [Gluten-Free], 8.8 Ounce (Pack of 4)

The best! Tastes great. Holds up and does not go mush. Can reheat and eat the next day.

We first had this pasta in a restaurant in Yountville. It was amazing. We then found it on Amazon, and have been ordering it ever since. It works well with Bolognese, or basic red sauce, but it is also great with infused olive oil.

BEST gluten-free pasta that I have found. Great taste (mild), texture and mouth feel. Sauces stick to it. Even good the next day. This pasta keeps it texture. NOT gummy like rice based products. Grand kids even like it. All of this producers pastas are great but not the lasagna noodles.

Honestly, I am not a fan of spaghetti because there are so many other pastas I like better. Having said that, if I eat spaghetti, this is the only brand to use. The taste and texture are amazing, and even people who aren’t gluten free will like it, and they won’t know the difference unless you tell them. My son and husband asked for seconds, and they love pasta, so you know it’s really good. Trust the Italians to know how to make a great gluten free pasta. This is the gold standard of gluten free. I don’t think there is anything better, and the price isn’t bad for a gluten free pasta. The corn pasta keeps its shape better than the rice based ones, and it reheats very well. Before I discovered this brand, I looked for the most inexpensive ones, which is not the best way to go about it. You can’t get the best if you’re not willing to pay for it, and this is the best. My family is really happy with this brand. It’s a keeper.

It is amazing. Hard to find just corn pasta and this was fabulous. My son was very happy

Best gluten free spaghetti- it might as well be regular pasta! I’m super grateful.

I really like the taste, color, and texture PROVIDED you cook it long enough. I like my pasta al dente, and I'm used to cooking it about 7-8 minutes. You must cook this longer, maybe 10 to 12 minutes, and put some EVOO in the water when you put in the salt. The strands stick together much easier than semolina pasta and the oil will help that problem. I made some the other night and had some clumps of four or five strands stuck together. Now that is really al dente. Very good flavor, give it a try. I read many Amazon reviews before I ordered it.

Corn pasta cooks quicker than wheat pasta, and should be cooked under medium -high heat. For example, if you cook corn pasta at high heat as you would for wheat it would overcook quickly. For best results: 1. Place the corn pasta in medium boiling water, under medium high heat. 2. Watch the pot and stir often. 3. As you stir give attention to the flexibility of the spaghetti, and stop cooking when you observe the texture you desire. You can also remove one and test for chewy-ness as it cooks. 4. Cook for about 12 minutes or until you detect the flexibility of the pasta that you desire.