I LOVE this spaghetti!! At first I was skeptical as to how good it might be but when I tried it, I was amazed. The texture and flavor are quite excellent and the convenience is fantastic. (It actually takes me more like 120 seconds to get it perfect but I tend to cook pasta in smaller volume of water which may affect cooking time.) I love spaghetti type pastas and along with this I also still use some artisan varieties and specialty (like squid ink) but this 90-second spaghetti is a solid staple in my pantry. It absolutely stands up to Rustichella d’Abruzo’s reputation for quality. It’s versatile (like for use in a wide range of noodle dishes like some Asian noodle salads, for one), ridiculously and wonderfully convenient for anytime dining (great for late night, post-event/post-gig/post-theater meals), makes good useful “pasta water” despite short cooking time, good value and … more!
I highly recommend it! Nothing like it anywhere else.
(PS - TIP: when subbing spaghetti for Asian noodles, great tip from the venerable Kenji Alt-Lopez is to add some baking soda to cooking water; makes for a springier noodle texture comparable to Asian noodles - check it out.)
It will take at LEAST 10-12 minutes for a decently large pot of water to boil here at 6,450ft of altitude in Colorado...wish you could sell me some Rapida Acqua water to speed up my spaghetti!