"I love this pasta. You can easily adapt it to your liking. The goat cheese is what puts it over the top-- do not omit it! I had triple helpings the night I made it and then ate it for lunch for two more days. I look forward to making it again."

"Super quick and easy. I used nonfat milk and baked them at 425 for 15 min. They were flaky and tender and are a new staple in my breakfast arsenal."

"These are delicious! The dough was rather difficult to work with, but other than that I had no problems. I followed the recipe exactly and refrigerated the dough overnight. I did find kneading the dough again once it came out of the fridge helpful in keeping the dough together. I paired them with a raspberry jam and they were just as good as a bak"