Banza Chickpea Pasta, Elbows, 8 Ounces (Pack of 2)

A friend of mine posted a picture on Instagram of a dish she made using these. They looked like real noodles, so I was super excited to try them. I've been gluten-free for 10+ years and try to stick to a low carb, healthy diet. These seemed like the perfect option for me, especially given how impressive they looked in the picture.Well, unfortunately, looks are deceiving. While they hold up texture-wise, they do not taste good. This is coming from someone who has tried just about every alternative flour under the sun. I'm the person who cooks with arrowroot flour & brings cookies made from almond & cassava flour to parties. I even eat bagels made from tapioca starch, and trust me - they're an acquired taste. They require a bit of tweaking in order to be edible!My point is - these noodles don't taste good with any amount of tweaking. They taste like cardboard, and they fall apart in your mouth in little pieces. No matter how much butter or cheese you add, it still doesn't mask the bad flavor. I'm not sure what Banza could do to make them taste better. I'm actually surprised that chickpeas have such an intense taste, but they do, and because of that, this product just doesn't work. It's disappointing because it seems like a great idea in theory.

All right, i wasn't sure about this pasta but I thought I'd give it a try - chance to cut down on the carbs a little and up protein? But how would it taste? It tastes just fine, though if you like your pasta al dente, you might want to watch the boiling time for this to cut back a little. The only difference I've noticed? Definitely use a lot of water and turn down the heat a little, because it makes a bit of a frothy mess once you add the pasta to the boiling water. Other than that, it's really good and I'm going to try this when I make mac and cheese next time (try to convince myself I've made it into a healthy dish!).

People love this, especially if health conscious. I tried cooking it like regular macaroni and it was mushy. Even after several attempts the texture is very off-putting for me. If I were reviewing it just for ME I would give it a two stars, but again, I know some who really do like this and use it as a healthy substitution for the wheat product.

This stuff tastes like cardboard . It foams up when you cook it . when its done cooking its very squishy and tastes like wet cardboard.. with the same consistency.. you would be better off not eating this .. just cut some cardboard in the shape of ravioli and eat that instead..

This was a first time purchase. This pasta is gluten free and tastes better than the average gluten free variety. I was looking for a brand that my husband would also enjoy. We both agreed this is our favorite. Also as an added bonus it has a higher ratio of protein. As with any gluten free product it is more expensive, however, this is worth the price.

Banza is the only pasta we use. We cannot tell the difference between it and wheat pasta in any of our favorite dishes. Pasta is on the menu again!

Taste just as good as wheat product. The noodles are smaller in size, but still OK

It tasted fine. Allergy friendly.Unfortunately this product has a lot of fiber. That proved to be problematic. I won't buy again solely for this reason. I am disappointed because I liked the pasta. Just be aware.