Jovial Grain-Free Cassava Penne Rigate - Penne Pasta Noodles, Cassava Pasta, Penne Pasta Organic, Paleo Pasta, Certified Gluten-Free, USDA Certified Organic, Non-GMO, High-Fiber - 8 Oz, 3 Pack

We love these. They work perfectly & taste delicious. I’m ordering more now.

Super solid gluten-free staple! Just cook a little longer than usual pasta, has less flavor so add/cook with those seasonings and sauces! The best!

I love this pasta, however, the packaging is awful, boxes came in dented because of packaging but I'm not sure if thats Amazons fault so I still gave 5 stars! I do think it is a bit more firm than regular pasta however its a great alternative that doesn't have a ton of ingredients.

We love this pasta... my son is allergic to almost all grains, but he can have Cassava! I hope that Jovial never stops making it. 4 stars because the boxes of pasta arrived badly beat up!

Us gluten-free people have all been eating too much mooshy pasta substitutes. I tell you this is not that kind of substitute. IF you take it from the heat at the a dente point it is fabulous. It stays nice and firm and the tooth is nice and firm and it actually has a teeny bit of flavor. It is expensive, but I don't eat pasta every day so all good.

the pasta is bland, and that is ok, it's expected based on the ingredients. The texture is not quite right. if cooked enough so that the middle of the pasta is actually cooked, even al dente, the outside is mushy. If cooked less, the inside is tough. somewhere in the middle the pasta just ends up being gummy and chewy, but not in a good way. It also seems to sit in my stomach like a rock, I would compare it to feeling like it's super starchy and hard to digest. Obviously - this is a personal preference, just wanted to share. I have had many different kinds of grain free pasta, and I am not going to buy this again after using up what was in this order.

This is a great gluten free product. I think it is best used as a pasta salad ingredient. It doesn’t hold up well as leftovers in a sauce. If the pasta is kept separate from the sauce when saved in the refrigerator it does hold well.

It's said that eating beef with white flour products is less healthy than beef with potatoes. By the same logic, beef with cassava pasta is to my mind a healthier choice. I made baked ziti with these, Sicilian style with the peas, eggplant, and boiled eggs (find "Ziti al forno alla siciliana con uova e melanzane" then translate to English). You don't want to mix acids and starches so instead of tomato sauce I made a sauce based on paprika with onions, carrot juice and celery juice. Sounds unusual but it was a crowd pleaser (no one knew). Cassava can have traces of cyanide, (which some people think is good against cancer) and that will cause problems with B-12 processing, especially if you take B-12 as cyanocobalamin, so be sure to instead take a little methyl- or hydroxy- B-12 if you eat cassava often. A lot of fatty cheese with starch isn't healthy either, so put as much veggies as you can in there (I used park skim mozzarella, but next time will use fresh). I boiled these penne just 5 minutes before baking like the ziti recipe said. I heated the leftovers 6 minutes in the pressure cooker, and while they didn't have toothiness they weren't mushy at all. The dish was as addictive as can be, and hopefully healthy.