I've used these a few times. They have no flavor to them, so whatever sauce you're eating them with will be the main attraction.
They have a little crunch to them, but I have a foolproof method for making them chewy like regular pasta:
1. Soak the noodles in a bowl of cold water with a splash of lemon juice. As they soak, separate them by hand (they're in a big tangled clump in the package).
2. Bring a pot of water to a boil. Take the noodles out of the bowl and put them in the pot for about 10 minutes.
3. Drain the noodles, then add them to whatever sauce you're making while it's still cooking. Continue cooking for about 10 minutes. Test some of the noodles - they should be chewy now.
SW (1/4/12): 326 lbs. (48% BF)
Steak and Eggs SW (5/11/13): 198 lbs.
CW (6/2/13): 185.4 lbs. (??% BF)
GW: 185 lbs. (~15% BF)
0.4 lbs. to go, ??% BF to go