The first time I cooked this,I made the mistake of walking away from the pan, and the pasta clumped together in a solid mass.
The second time I made it, I stayed close and stirred. Halfway through, the cooking water seemed gelatinous (corn starch in water as a thickener?), so I drained the noodles and added fresh boiling water. The result was less sticky and more of the strands of pasta were separate, though many were still stuck together. The pasta was not delicious and the texture was somehow "sturdy" (as opposed to "al dente").
The thrid time was not quite a charm. I used a very large pot with a lot more water and broke the noodles, hoping that would help keep themseparate while cooking, but the pasta still clumped and the taste was not excellent.
If I am craving pasta,I may try it again, but it's far more likely I will give up on this brand and try another.
The Debole's Web site: http://www.deboles.com
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