I made this for the first time today, and I want to make sure what I got was what I should have gotten.
I nuked it for 10mins covered with plastiwrap in a pyrex dish with 1/4 cup water cut side down.
The strings came up very easily and nicely.
No flavour but the strands had the texture of lightly stir-fried bean sprouts or slightly wilted cabbage or saurkraut. Is it supposed to be that crunchy? Would cooking longer make it more pasta textured or is that pretty much it?
Anyway, after cooking it I tossed it with olive oil, spices and a dash of parm (seasonings worth not a lot). I don't think it wil kil my pasta craving, but it might help.