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

Love these low carb noodles. Perfect for keto eaters. Doesn't spike my blood sugar and have a great taste and texture.

I love this stuff! More expensive, cooks longer but well worth both! The taste is exactly like regular pasta, but lower cal and carbs. Not quite keto but close. (I did cook a few min longer than directions said to get better texture).

What a great way to add fiber and taste to a low carb diet. I believe this product is a “must have” in a low carb plan. I have subscribed to a regular delivery of an assortment of these products. Even my Italian husband likes them.

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.

Many of the reviews complain that this isn't a low carb pasta. The pasta is marketed as "lower NET carbs" not low carb. The manufacturer isn't lying. Some consumers are just misunderstanding. NET carbs are calculated by deducting the stated amount of fiber from the stated amount of carbohydrates. This pasta is absolutely a lower NET carb pasta because there are 24 grams of fiber in every serving and after you subtract that from the 40 grams of carbohydrates you are left with 16 grams of NET carbs. That is a huge difference when comparing it to regular pasta. I have been buying Fiber Gourmet high fiber/lower net carb pasta for years and after a recent recipe change it's not to my liking anymore, so I decided to try the Carbe Diem penne and rotini. This is way less expensive and so much better. I cannot believe how good it is. The penne was cooked perfectly in 14 minutes and the rotini in 13. It wasn't broken in the package or hard and chewy after cooking. It tastes just like any regular dry pasta would taste. It is so delicious and I'm so glad I tried it. I am now a fan for life. Updated 6-10-24 - I just bought the elbows and they are also delicious. They cooked in 13 minutes. They are much bigger than standard Elbows. I attached a picture of before and after they were cooked for reference. I love the size. They are perfect in my garbanzo bean and lentil stew. They also have lines and they really hold onto the sauce. 8/9/24 - Updated to add an image of the spaghetti. It's great just like all the others, and it cooked perfectly in 16 minutes. This brand cannot be beat for low NET carb, high fiber pasta. It's the best! 8/25/25 - Updated to say I now use my Instant-pot pressure cooker to cook all these different pastas. As an example (you can find cooking instructions online for every type of pasta), for a full box of penne, I add 24 ounces (3 cups) of water with a splash of olive oil and a dash of salt. I cook on high pressure for four minutes, let it naturally release for two minutes then quick release. It's cooked perfectly without boiling a big pan of water. It's so much faster and a great option if you have a pressure cooker.

Great tasting product and it doesn’t fall apart