I like shirataki noodles, not because I give two fucks about glutens or carbs. Soba noodles too (though these are usually made with buckwheat and normal flour).
Mostly, it's because I can't stand the taste of regular wheat pasta. To me, pasta tastes like flour paste--which, I guess is exactly what it is. It's not like bread, cake, or other flour-based foods that get somewhat transformed by the cooking process. The only way I can stomach regular pasta is if it's slathered in enough sauce that I can't taste it.