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Jun/Jul 2012 Issue
Know Your Gluten-Free Noodle
People often complain that gluten-free pasta disintegrates in the pasta water, falls apart on the plate or globs together when refrigerated and reheated. These tips can help ensure your pasta will be a success.
Boil in plenty of water.
Use at least 4 quarts water to cook pasta. Bring water to a boil and stir in 1 teaspoon salt. Add pasta and return water to boiling before timing the cooking period.
Reduce cooking time by 2 to 3 minutes for pasta that will be used in salads. Cut cooking time in half for pasta that will be added to a hot sauce and reheated again. For lasagna, cook pasta sheets just until soft and pliable; do not fully cook.
Rinse pasta in cold water and drain well. Toss with 1 to 2 tablespoons olive oil and cool completely. Refrigerate in a covered container and use within 1 day for cold dishes, 3 days for hot.
Use corn pasta or quinoa pasta for best results. Rice pasta can become brittle and dry if refrigerated overnight.