Pasta 101

Gluten-free pasta tends to fall apart when cooked too long. Use plenty of water, stir at the outset and check early for desired doneness. To test, remove a single noodle with a slotted spoon and taste. Pasta should have a slight bite but not a white center. 

Follow these steps to make delicious gluten-free pasta every time.

1. Fill a large pot with water, allowing plenty of room for the pasta. Use at least two quarts of water for every 1/4 pound of pasta. More is better. Pasta generally doubles in size when cooked and will stick together if there’s too little water.

2. Add salt, about 1 teaspoon per gallon of water.

3. Place the pot on the stove and bring the water to a rolling boil.

4. Slowly add the pasta, stirring during the first few minutes of cooking to keep it from sticking.

5. When the water and pasta return to boil, start the cooking time. Times vary dramatically with different kinds of gluten-free pasta. If a manufacturer recommends cooking for 15 minutes, test the pasta after 10 and each minute afterward until noodles are done to your liking. Note: Pasta that’s going into a baked casserole should be slightly undercooked. For hot soups, add pasta just before serving.

6. Drain pasta in a colander.

7. Rinse pasta with cold water to stop the cooking and to remove starch and then toss with a little oil. If you’re serving hot pasta with a sauce, don’t rinse; the starch helps hold the sauce onto the noodles.

This article was featured in the June/July 2008 issue.
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