How to prepare shirataki noodles to more closely resemble classic pasta? I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of?

I'd like to figure out how to prep and use shirataki noodles so that they take on a texture of classic pasta which would open many culinary possibilities. Any hints and ideas?
After a bunch of Googling and reading I found that there are several ways to improve the noodles: 


Rinse and drain them very, very well
Boil them for an extended amount of time to reduce the crunch
Dry them out in a pan (they'll shrivel a bit) before adding them to recipes where they either remain crunchy (in dryer dishes) or absorb sauce and flavor (saucier dishes)


Here are some my sources:


Shrimp Scampi
List with many recipes
Various suggestions