All the rice- and corn- and even quinoa-based pastas that I tried when I first was diagnosed turned out gummy or dead-tasting.
Green Soybean Pasta from Nutrition Kitchen, however, is great! It's very forgiving in the pot, meaning that you can overcook it and it still turns out firm but noodly. It also means that you can boil it, then toss it in sauce and cook it some more without it turning to mush. I use it in Thai, Chinese, and Italian dishes.
Health wise: huge amounts of protein and fiber. It's better for you than whole wheat pasta.
While not indistinguishable from wheat, tastiness plus good texture plus forgiving nature plus healthiness earn this pasta a BEST rating! I'm going to try the black and gold versions, too.