FETTUCCINE

If I had listened to the bad reviews, I'd seriously be missing out. Since starting keto, there's been one thing I've missed more than anything: my famous truffle cream sauce pasta. These noodles are exactly what I've been hoping for. If you've been low-carbin' it for a while and are hankering for pasta THIS WORKS. It's no tour of tuscany, and the texture is a bit odd compared to traditional pasta; but they hit the spot in ramen, with meat or cheese, oil, pesto, or classic pasta sauces. There are lots of bad reviews, but here's the rub: yes, right out of the package they smell like fish, but that's because they have to be packed in an alkaline solution so you absolutely have to rinse them thoroughly. However, after a good rinsing and giving them a quick "dry fry" in a pan, they're virtually tasteless and ready to provide that perfect base to any kind of topping or sauce you want.

I have to first say that I love that someone is trying to offer a calorie and carb free pasta, it would certainly make my life a little brighter. With that being said, whomever created these things should get back to drawing board and start all over. The texture is similar to what I imagine a rubbery seaweed would be like. It's not really crunchy but has hardish floppy form. Even if you chewed and chewed it seems as if they magically go back together and then trying to swallow the slippery rubbery things is completely revolting! They are totally flavorless which would be fine if you just wanted them to take on the flavor of whatever sauce you put on/with them but because of thier texture they do not absorb anything. It's just awful. I tried to like them but they are filthy

Not really sure how Kari Coon could even taste these noodle substitutes since they’re.... well.... TASTELESS. So yeah, don’t listen to her. She’s full of bulls*** LOL. These are exactly like shirataki noodles, and in my opinion, a lot better. They don’t have taste but if you make them with a sauce then yes, THERE WILL BE FLAVOR. And as for noodle consistency, its not going be spot on because of the ingredients. Nothing will ever have the same consistency as noodles if its not made from the same ingredients, guys. But these noodles do a great job of giving you your pasta fix and filling you up. I’m currently eating a bowl of them with a homemade cajun sauce and they’re 100/10 for me. Don’t let these crappy bad reviews turn you away from something you’re actually going to enjoy. Add sauce, add protein, some veggies and salt and voila, you’ve got a great low carb dinner!

So I was hesitant because of all the bad reviews on taste. However, I didn't see any issues with the taste. I've been on Keto for about 2 months so I wasn't expecting it to taste like real noodles. It didn't really have a flavor at all and the texture is fairly close to noodles just a tad more "soft" if that makes sense. My issue was with the digestion...or lack thereof. These things run right through you with absolutely no digestion at all. This was very scary for me because I already have gastric health issues. Therefore, I will not be eating these any more.

The noodles have the consistency of pasta and as long as you flavor it, it tastes pretty good. They are bland but that's OK as long as you put sauce or whatever you like on it. They are a little expensive though. I couldn't have my whole family eat it.

Okay, so I read all of the reviews before ordering and thought, well, how bad can it really be. As a first-generation Italian, flavor and texture is critical to a good bowl of pasta, right? Getting past the fishy smell - easy! Rinse them in a strainer for a minute or so, this next step is important, drop the noodles into a small pot of boiling water for 3 to 5 minutes, drain and cover in your favorite sauce. The noodles take on the taste of the sauce completely!! Mix thoroughly, and top with a little Romano or Parmigiano Reggiano, and all I can say is delizioso! My quick sauce - crushed tomatoes, a pinch of salt, oregano, garlic powder, a little olive oil, and a generous amount of crushed red pepper flakes. Mix and bring to a gentle boil for 5-8 minutes. I like to add mushrooms, you can add whatever you like. So glad I found a substitute for pasta!!

I was hesitant to purchase the fettuccine noodles but I am glad I did. After watching a few you tube videos I decided to give them a try. I placed two packages of noodles in a mesh colander inserted in a slightly larger bowl. I let cold water run over them for approximately 10 minutes. Meanwhile I prepared my Parmesan lemon cream sauce with capers. I tossed the drained noodles in the sauce and cooked them for maybe 15 minutes. I kept tasting them and at first they had the texture of calamari- not bad but not pasta tasting either. After repeated tasting the noodles finally lost that texture and actually tasted like pasta. Sorry I don’t have the exact time as to when this happened. I would just recommend after 10 minutes of simmering in your sauce you test the texture and keep simmering in the sauce until the texture tastes like pasta. My husband is a very picky eater and usually I have to hide ingredients from him as he will not try it. I was upfront with him about this fettuccine. At first he tried it and did not care for it because he thought it tasted like calamari instead of pasta. After the noodles were simmered in the sauce longer he agreed it tasted like pasta and to my amazement ate every bit of it. This is a definite win for these noodles!

I'm so disappointed. I have diabetes and I watch my carbs closely. I really miss pasta so I tried these. I cannot believe they are made of anything edible. They have a texture like rubber. No matter how long I cooked them they didn't soften or become less rubbery. In fact I don't think they changed at all. I microwaved them for 2 minutes as instructed but they just tasted like warmed up rubber bands, not a food product. I tried cooking them longer but each time I checked, there was no improvement or change. I'm going to stick with kohlrabi noodles.