Chewy like whole wheat pasta? That's what I am expecting. Chewier than that? Hmmmm. I guess I could get used to it!! I am sooooooo looking forward to a tuna pasta salad with chopped up celery or a hot tuna pasta casserole or a baked pasta with my spaghetti sauce (as soon as I pencil out with my ingredients what a serving - post adding the pasta is...) Alas, still no cheese!

Ok...Tonight I tried the Proti-Thin Fusilli. Prepared it as instructed by adding to boiling water and cooking for 12 minutes. I added a smidge of canola oil and salt to the water like I usually do for pasta. At 12 minutes I drained the pasta and immediately stirred in 1/2 can of tuna (my coach said only use a half can since the noodles are so high in protein), about 1/3 c of chopped celery (it is my breakfast meal so I didn't need my 2C) enough WF mayo to moisten it all and salt and pepper. In the 30 seconds it took to stir in my pre-prepped other ingredients, the pasta went cold. Cold fast. Doesn't hold heat! So I ended up with a cold tuna pasta salad.

The noodles (at least my experience) have the texture of thick wet cardboard and about as much taste. That said, they were an OK vehicle for the protein. If I have time at 5:30 am tomorrow I'll make the IP rotini and report back on my impressions.

Boil water on the stove in a pot, add the rotini and let it cook for 10-12 minutes. I find that cooking it 12 or 13 minutes gives a better texture for me but you can always try it at 10 and cook until it's the texture (softness or firmness) you like.

Im anxious to hear how the taste-test goes...we should have a separate forum for comparing all similar foods that are out there! What a great idea! Im a fan of savings money where I can! I def. am going to try the tuna casserole! Thanks!

I MUST remember the pasta tomorrow.

Glad to see this posted, as I too got one packet of the rotini today at my weigh in and then there were no instructions on it!
Made it for dinner tonight (my coach called me back w/ the instructions from the box - wonder if I'm her first client who tried it).
I had leftover sauteed red and green peppers (and a few sauteed onion bits) on it and with a goodly dose of fresh ground pepper and some Real Salt and a shake of Parmesan cheese (my coach allows me 1 oz of cheese on days I exercise) it was pretty decent. I'll definitely try it again.

This morning I tried the IP Rotini. Prepared it as instructed by adding to boiling water and cooking for 12 minutes. Again I added a smidge of canola oil and salt to the water like I usually do for pasta. At 12 minutes I drained the pasta and immediately stirred in 1/3 C of my homemade 10+ hour spaghetti sauce.

The IP noodles (makes approx the same amount), to me have a bit better texture and taste. A tiny bit better. Not as cardboard. Like if my favorite store bought pasta's, Barilla and De Cecco are rated as 10's on a scale where 10 is the best, I'd give the IP pasta a 3 and the Proti pasta a 2. I'm Italian. I can be VERY FUSSY about my pasta! (like I'd rank the macaroni in Kraft Mac and Cheese higher than these two...)

But because I am a cheap skate I will continue with the Proti and not the IP pasta.

Great Dane- thanks for the feedback on the two types. I'll stick with the proti-thin ones too.

I made the proti-thin ones again the other night and let them boil longer than 12 minutes, they were a little better this time.

I am loving the pasta! For lunch I make it and then spray it with I Can't Believe It's Not Butter spray. So yummy!

I can't believe I now NEED pasta! I didn't miss it till I saw it was available! lol

Tasted as I expected. Like whole grain. Nothing like the real stuff I was addicted to before, but a tasty substitute that I would buy again

yes.....you MUST think of the PASTA-BILITIES!!! :D

So to save time, I cooked all the pasta and figured I'd keep it in the refrigerator till I make my husbands lunch. Except now I have no idea how much a serving should be! I don't have a scale so I can't measure it out, any ideas? Someone want to empty a pack into a measuring cup for me?

Put all of it in a big measuring cup to see how much it is. Then divide that by how many packets you cooked to find out what the serving size is.

I watched Chef Verati today and his rotini recipe was:
Cook rotini, cooled - cooked 2-4 min
1 cup cucumber
1/4 cup tomato
1/4 cup red pepper
a bit of cafe ginger (sushi)
1 tsp olive oil
1 tsp mustard
2 tsp apple cider vinegar
smoked paprika
salt/pepper
Need to try this