Well, ma’am, it’s one of those things you need to personal test out in order to understand. With a decent, heavy textured sauce, either tomato or dairy based, I have found that they are okay. They aren’t so wonderful in soups or in light salads where they are the principal feature of the recipe, but that may just be me.
lol...that’s kinda what I thought. Sounds like you have to cover up the taste of the pasta. Oh, well, I don’t have pasta that much, so I’ll stick with the regular.
Thanks for your opinion.