For a long time I was staring at these original pasta from rye flour, but I did not dare to buy everything. I remembered how my father and I used to make rye cakes. We were very tasty, and no one else ate them :) I bought them all the same. And they did not like me at all. And even the son, who loves pasta until trembling (actually, before his appearance we almost did not eat macaroni), also did not like. They have a heterogeneous texture: they are with small impregnations that create not very pleasant sensations in the mouth - somehow they do not slip. The color is brown (darker macaroni from brown rice) in speckles. And they are not at all like the taste for black bread (as I had hoped). Rigid, tuberous, not particularly tasty. Alas. For the sake of justice, I note: these pastas are organic, whole-grain, kosher.