Carbe Diem!, Elbows, Lower Net Carb Pasta with Traditional Flavor & Texture, 8 grams of Protein, 55% Fewer Net Carbs & Only 110 Calories Per Serving, Pack of 3

The only downside is that it is not cheap but I’ll fall on the grenade over the price. I cannot tell a difference even knowing it is not standard pasta. 2 oz dry or 4 oz cooked is 110 calories as opposed to 200 calories on standard pasta. Net carbs are 16 grams as opposed to 39 net carbs on regular pasta. We went with the fettuccini and with a robust red meat sauce your dinner guests will not know. I love pasta salad so I’ll be trying the penne or rotini. Like I said it is about 4 bucks for 12 oz as opposed to about a 1.50 for 16 oz for traditional pasta. This is way better than the disgusting whole wheat pasta. if you can stomach the price you should go for it. I thought my pasta days were over but not with this stuff.

Love this low carb pasta the only thing I did find is that you need to cook it longer I cook it 5 minutes longer than it says on the box cuz I like a softer pasta it's got a good smell that consistency when I cook it longer is perfect for me excellent quality it will continue to be in my house I have it in all flavors. I have rotatini, fettuccine, spaghetti, and penne. I'm a type 2 diabetic and eating this pasta my blood sugar does not shoot I love it cuz I'm a big pasta eater.

For those of us on a low potassium diet, this is the one! Each box contains 12 ounces of pasta, versus its competitors who weigh in at 8 ounces. It is therefore much less expensive.It takes some researching and you have to know how to read the nutritional labels to find the best products. After trying Pete's Pasta (far too expensive and didn't taste good to me) and Fiber Gourmet (I had to email them to get potassium content, which is 69 grams potassium & 100 gms sodium per 2 oz. serving--too high for me), I will stick with Carbe Diem: its ratings on Amazon are also higher than the other two brands.

This is a really good product. I can't give it 5 stars because to earn that in the low carb/keto category you gotta make a product I can't distinguish from the full carb version. This is probably the product I've tried that comes closest.I've had many of the no carb, and SUPER low carb versions of pasta and they all come out like rubber. I've made my own with resistant wheats (haven't tried resistant tapioca yet cause I can't find it). All of that was pretty good. I've tried shiratake, pea protein, and lupin flour, and that's all gross to me. I think these guys really figured out the truth: you gotta put some semolina in it if you want to get the texture close to the real thing. Anybody of you crazy enough to try to make keto pasta using mainly fibersol-2? Well I was. Don't try it!It takes a long time to cook. I don't time it; I just let it go till it's done. I'm pretty sure you could boil it forever and the texture would never change. It goes from being dry to being a little too al dente when it's done. And like I said, the texture is close but it is distinguishable from the texture of true semolina pasta. The flavor is great but it does have a slight bit of that distinct flavor that comes with all resistant starches.And it's quite low glycemic. I don't have my exact numbers but maybe I'll get the before and after values the next time I cook some up. I generally try to have a 6:1 carb:fiber ratio (which is steel cut oats) or better diet. As the ratio goes below 6 the food gets healthier. As the ratio goes above 6 it gets less healthy. Carbe Diem has a ratio of 40:24. I bet you'd have difficulty finding a salad with a 1.67:1 ratio! If you want a 1:1 ratio, go outside and gnaw on a tree trunk. Don't really.

I’ve repurchased this brand of spaghetti. I love it. 110 calories per serving, low carb and cheaper than other competitors. I love spaghetti and i cook it weekly bec i crave it so much so this “healthier” option is just what i need!Cooks about the same time as normal spaghetti give or take a minute or two. Tastes like normal spaghetti. Texture is about the same as normal spaghetti. Great with any type of sauce.Try it out. You’ll love it.

I follow a keto diet and have lost weight consistently without eating any pasta. Recently I wanted my husband to start eating the same way, but I knew he would occasionally want to eat pasta. I searched for lower/zero carb pasta but the very low carb pastas were way more expensive. I saw this brand had a lot of good reviews but was higher in carbs than what I was looking for. Ultimately I decided to give this a try. I’m concerned this pasta may be too many carbs to stay in ketosis. We finished off the first box this past week. If I still loose some weight after adding this into my Keto diet, then I’ll be super happy and will definitely buy more!! Regardless, I think if you are just trying to cut some carbs this is an excellent choice. It tastes good, has the same texture as regular pasta and it’s overall healthier than the traditional pasta.

Love this pasta. Tastes like regular pasta. Slightly denser, but if someone was eating this and wasn’t aware that it was “low carb”, they would never know. Great thing is that for me, a type two diabetic that controls my glucose levels with diet and exercise only, this pasta “works” for me. “Normal” pasta will jack my glucose up to the high 200s from my pre meal glucose of about 110-125. With this product, it went to 170 at roughly 1 hour after eating, and back down to pre meal levels by 2 hours. I’ve tried a number of “low carb” and “diabetic friendly” products in general, and they don’t usually live up to their claims. This pasta (elbow macaroni) is a prized find. I made a casserole for the first time since being diagnosed (16 years ago). This just expanded my menu options by leaps and bounds.