I just ordered the new sample pack that includes both shapes. I'll review them once I get it. Gonna make an eggplant lasagna to test. Or maybe a baked rottini and sausage meal. I just have to find some lighter itatilian sausage.

I got my Pasta for those of you wondering. First thoughts. It's more dense and "filling" than normal pasta. It takes longer to cook than the instructions say. The texture is just a little off. Aldente has a bit more bite than it should, But it taste JUST like the real thing. So far I've tried the spaghetti will try the lasagna tomorrow I think.

Thanks for the review Aiesline! I've been wondering about this. There is a store in my state that carries it but it would be a bit of a drive, maybe when hubby and I go for one of our day trips I can suggest it lol. Let us know how the lasagna goes!

I know this is an old thread, yet I wanted to say that I've been using Fiber Gourmet for years. GREAT option for counting WW points plus (which I do.). These days I've also been getting Carba-Nada Fettucini and Nutriwell Maccarone Spaghetti (the Nutriwell is the LOWEST points!). All great options. I personally order all via a site called Netrition, as their shipping is low and they have lots of good items (honest, I am not connected to them in any way - other than ordering!! haha). Just my 2 cents.

I think your method makes the most sense. Also weighing food feels more accurate esp. for pasta that has so many shapes! Congrats on your weight loss as of 2010. How's it going now (2018)? Thanx. A.

after exhaustingly searching online i have come up w/ this: 1 gram of cooked pasta = 2 calories. There. Can change grams to ounces, etc. on a food scale. More precise and takes into account diff shaped pasta. Good luck. A.

Good heavens, just weigh it before you cook it and it'll be the same every time! I have 3 oz dry weight pasta and was absolutely fine even when I was on 1050 cal (I'm small and inactive, before anyone frets, and I'm on 1300 these days). Pasta comes in all different shapes, you can't do it by volume. Once you have an idea of how much the other people you're cooking for eat, you just weigh the lot. My partner is bigger and more active than me, but he adds cheese to his pasta and I don't, so mostly he has 3 oz too, and occasionally we make more for him.

Due to memory problems, I lost the ability to gauge pasta by eye years ago, so I always weigh it even when I'm not dieting. It's much easier.

I am rather puzzled by the people who weigh the pasta after cooking it. How would you know how much to cook in the first place?

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