i have been cooking it slightly al dente. i am starting to like it better than mushy pasta. but, is the deal with dreamfields that you don't cook it mushy or re-cook it as leftoevers because it makes the carb count go up? is it that fiber coating that makes it's count low?

alrighty then

I have some in my cabinet but haven't been brave enough to try it, but yes, that's the idea I got from several other threads about the same subject. Cook according to package directions and no more. Also, don't reheat and don't refrigerate and eat as pasta salad later. Destroys the carb-reducing properties and makes it just like regular pasta.