I'm working on eliminating gluten from my diet. Being a bread and pasta lover, the possibilities for finding a good tasting gluten-free substitute was daunting. After reading the reviews for Tinkyada products I tried the elbow and spiral pastas. Originally I followed the cooking instructions exactly because I'd read that gluten-free pasta doesn't hold together as well as pasta containing gluten. I found that cooking the pasta for the full time is okay, but it tends to fall apart a bit when being mixed for pasta salad. The taste is great but I like my pasta to stay somewhat intact. Through experiments with cooking time I found that a cooking time of 12 minutes, from adding the spiral pasta to the already boiling water, gets much better results. The instructions call for 16 minutes, but 12 minutes leaves the pasta with just enough texture to be "al dente" and hang together in my "famous" pasta salad. Also, frequent stirring during the cooking helps enormously.
The elbows are somewhat brown from the bag, but cook up to a nice cream color, so it doesn't appear to be a whole grain pasta, which causes some picky eaters to turn up their noses. So my pasta love is no longer thwarted by "gluten-free!"