The instructions on the pasta say to cook for 5-7 minutes and as I've mentioned before GF pasta needs to watched carefully so it doesn't go to mush in seconds...
As per usual, I added olive oil and salt to the water and brought to a hard boil before dumping in the pasta. It's best if you have LOTS of water so the pasta has less chance of clumping. I cooked for about 5 minutes and took it off, drained and ran cold water over the pasta. I was using it for a cold pasta salad, so I really needed it to be non-sticky!
It was a success! It had a mild pasta taste, everyone ate it - non-GFs included, and similar to higher end GF pastas, the taste difference is hardly if at all noticeable.
This pasta would be great with cream or tomato based sauces as well as the tubes can gather up the sauce goodness :)