You know how a recipe for a pasta dish will always say, “cook the pasta according to package directions”? Yeah. Forget that. I want to show you how to make the most gorgeous, lighter gluten free pasta that isn't gummy or sticky.
You need to know how-to boil gluten-free pasta so it's perfectly al dente, not at all gummy, and holds up as good as or better than any gluteny dried pasta you've ever had.
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It's all about the rolling boil, the foaming pasta water, the changing color of the pasta, and then the rinsing. Do this tonight, and you'll feel like a rock star. Trust me. I'm a professional (told you about the bragging).
How To Boil Gluten-Free Pasta—the right way!
Ingredients
- 4 quarts water
- 1 pound dried gluten-free pasta any shape
- 2 tablespoons coarse salt
Instructions
- Bring water to a rolling boil in a large pot over high heat. Set a couple pieces of the dried pasta aside to help you recall the color of it dried.
- Add the salt to the pot, followed by the remaining dried pasta. Stir to combine and to make sure none of the pasta is sticking to the bottom of the pot (or to itself).
- Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes), and then begins to bubble vigorously and to foam (another 5 to 7 minutes, depending upon the size & shape of the pasta).
- Turn down the flame a bit if necessary to keep the pot from boiling over.
- Once the pasta water has foamed considerably, begin stirring the pasta more frequently and checking the color of the pasta.
- Once it has lightened in color (usually another 2 minutes), test a piece to ensure it has no dry center but is still a bit firm.
- Remove the pot from the heat and drain off all the pasta water.
- Rinse the pasta thoroughly with warm tap water (or cold tap water if you are serving the pasta cold), then toss with oil or butter to ensure that the pasta doesn’t stick to itself.
- If not serving immediately, place into a lightly oiled bowl and cover tightly with plastic wrap until ready to serve.
- Store any leftovers in a tightly sealed container in the refrigerator. Can be reheated in the microwave.
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Ackrall says
I have been waiting for this post since you warned us it was coming weeks ago! I have not been satisfied with GF pasta at all, and now I know why! Thanks, Nicole!
gfshoestring says
I’m afraid to say, Anneke, I think that promise was even months ago by now! I was so afraid I’d ruin the pasta while I was busy trying to take photos of it on the stove, which by the way is really too far away from the window to get good light so a good picture of something actually boiling is basically out of the question. So I just finally went with it, and lowered my normal photo standards for the sake of the pasta. For all the little pasta!
xoxo Nicole
Bernadette says
I’ve been cooking Tinkyada pasta using the ‘energy saving’ instructions, with results that can best be described as ‘meh’. Tonight I switched over to your method and waited to see if my two youngest (who are GF along with me) would notice. After a couple of bites, my six year old announced, “This pasta is different…”. Uh-oh. Good different, or bad different…? “GOOD different!” Nine year old agreed (although it was a bit too salty for his – and my – taste) – thanks for making a dinner staple around here much tastier!
Shawn says
I have just followed the directions. Thanks for this post. It’s very helpful!
Nicole Hunn says
You bet, Shawn! Pleasure. :)
xoxo Nicole
Brian Haber says
In my experience, there are also two reasons why things go awry in the kitchen, 1) The cook is not set up to do the whole task. The sink is not cleared to put a collander in, tongs or a slotted spoon aren’t immediately around to check the pasta during the cooking process, towels or pot holders aren’t at hand to grab the pasta as soon as it’s ready to drain. 2) The cook walks out of the kitchen to do something else( TV show, laundry,cell-phone chatting thus increasing the high probability of the pasta clumping,sticking on the bottom of the pot, nasty pasta water boiling over on to the stove/floor. You have to stay in the kitchen while cooking pasta. Period. Glean all the wisdom you can from this remarkable baker/chef/mom/wife and our friend,Nicole, who has spent years perfecting her craft!
Nicole Hunn says
Oh my gosh, Mr. Haber, you are such a genius. That is so, so true. You must stay with your pasta if you want to get it right! I always get so excited when we hear from you. :)
xoxo Nicole
Brian Haber says
In my experience, there are also two reasons why things go awry in the kitchen, 1) The cook is not set up to do the whole task. The sink is not cleared to put a collander in, tongs or a slotted spoon aren’t immediately around to check the pasta during the cooking process, towels or pot holders aren’t at hand to grab the pasta as soon as it’s ready to drain. 2) The cook walks out of the kitchen to do something else( TV show, laundry,cell-phone chatting thus increasing the high probability of the pasta clumping,sticking on the bottom of the pot, nasty pasta water boiling over on to the stove/floor. You have to stay in the kitchen while cooking pasta. Period. Glean all the wisdom you can from this remarkable baker/chef/mom/wife and our friend,Nicole, who has spent years perfecting her craft!
Shawn says
I have just followed the directions. Thanks for this post. It’s very helpful!
gfshoestring says
You bet, Shawn! Pleasure. :)
xoxo Nicole
gfshoestring says
Oh my gosh, Mr. Haber, you are such a genius. That is so, so true. You must stay with your pasta if you want to get it right! I always get so excited when we hear from you. :)
xoxo Nicole
GEH1994 says
My Tinkyada directions say to bring the water back to a boil once you have put the pasta into it and let boil for 2 minutes then turn off, loosely cover and let sit for 15 to 20 minuted depending on the type of pasta. I have found that you don’t have to wait that long. I start checking the pasta at 15 minutes, the spaghetti even less time. Also of all the rice pastas I have tried Tinkyada never fails me.
Sharon Schulze says
I’ve had good luck with this method, as well!
Sharon Schulze says
I’ve had good luck with this method, as well!
Sosorted says
It’s never a good idea to use water from the hot tap for cooking or drinking.
Sosorted says
It’s never a good idea to use water from the hot tap for cooking or drinking.
hannah says
will you be making a kindle version of your book available????
gfshoestring says
Oh, Hannah, Hannah Hannah. I so wish I had a good answer for you. The kindle edition of my first cookbook has been unavailable since late September because I discovered that it had certain annoying errors. I am fairly certain the errors have been corrected, but my publisher’s ebooks department is giving priority to frontlist titles. That book has been out for 2 years, so it’s a backlist title. I’m so so sorry. I promise my editor is working working working on it and hopefully it will be resolved very soon! There is a lovely kindle edition of Gluten-Free on a Shoestring Quick & Easy, my second book, currently available, if you’d like to pick up a copy of that!
xoxo Nicole
Egrigby says
I’m glad I got my Kindle Edition when I did. I do love making my Trench bread! It is exactly like French Bread. What’s a letter between friends? I just call it a secret recipe.
Nicole Hunn says
Oh, Hannah, Hannah Hannah. I so wish I had a good answer for you. The kindle edition of my first cookbook has been unavailable since late September because I discovered that it had certain annoying errors. I am fairly certain the errors have been corrected, but my publisher’s ebooks department is giving priority to frontlist titles. That book has been out for 2 years, so it’s a backlist title. I’m so so sorry. I promise my editor is working working working on it and hopefully it will be resolved very soon! There is a lovely kindle edition of Gluten-Free on a Shoestring Quick & Easy, my second book, currently available, if you’d like to pick up a copy of that!
xoxo Nicole
Jennifer S. says
How do you feel that this tastes the next day when it is a leftover? My experience with rice pasta is that it does not hold up well in the fridge for long periods of time OR am I cooking it wrong?
Nicole Hunn says
Jennifer, I say this with l-o-v-e. It’s because you’re not cooking it my Super Special Way! Seriously, cook your pasta like this, and you will be able to enjoy it at room temperature, warm or even reheated in the microwave as leftovers. It won’t remain perfect for days on end in the refrig, but neither will conventional pasta. Try it! You’ll like it.
xoxo Nicole
Jennifer S. says
How do you feel that this tastes the next day when it is a leftover? My experience with rice pasta is that it does not hold up well in the fridge for long periods of time OR am I cooking it wrong?
gfshoestring says
Jennifer, I say this with l-o-v-e. It’s because you’re not cooking it my Super Special Way! Seriously, cook your pasta like this, and you will be able to enjoy it at room temperature, warm or even reheated in the microwave as leftovers. It won’t remain perfect for days on end in the refrig, but neither will conventional pasta. Try it! You’ll like it.
xoxo Nicole
Debi @ DebiStangeland.com says
I have found that it also takes a bigger pan. Especially with spaghetti noodles. The larger the pan the easier and better everything cooks. Your tips are right on though and have greatly improved my pasta dishes. Thank you!
Debi Stangeland says
I have found that it also takes a bigger pan. Especially with spaghetti noodles. The larger the pan the easier and better everything cooks. Your tips are right on though and have greatly improved my pasta dishes. Thank you!
John says
I have found that most of the corn pastas cook up and maintain a more traditional pasta taste and texture. The corn pasta doesn’t get mushy and can be used in a baked pasta dish (such as mac and cheese) just fine. Pasta was a big deal when I went gluten free and I was happy to find an Italian brand that tastes better than regular pasta to me. Since then, American brands have really started to catch up with great corn pasta.
John
Laurenalice says
Agreed. Also have been really happy with the quinoa past. I believe it’s corn-based but has the added nutrients from quinoa and cooks great!
Jennifer S. says
I also agree – we stick to Corn and Quiona pastas because they hold up better and taste better when is a ‘left over’.
JOHN: what brand do you use?
John says
My favorite, but unfortunately most expensive is Le Veneziane from Italy. They have so many different shapes. Even smaller types for macaroni salad or tiny ones for soups. It is pricy so I order large quantities to cut shipping costs. Surprisingly I have found tasty corn pastas at trader joes and Walmart (who would’ve thought) in my area. I have found that most corn pastas are pretty similar, it is just nice to have different shapes and sizes for different recipes.
I have had trouble with the Quinoa cooking up in the time the box says (props to Nicole and her post since many rice and quinoa box directions don’t seem to work for me.)
Candaceiw says
I like bi-aglut from Italy. It is a Heinz product, but I find it difficult to find…wonderful for cold pasta salads and is basically corn.
Cyn says
My main issue with the GF pastas is that they don’t seem to work well in salads and, as someone who lives in the hot and sticky South, pasta salads used to be a main stay of our Summer. A perfect pasta hot is too hard cold. I need to be able to make a salad in the morning, before things heat up, to serve that night…any ideas?
gfshoestring says
Yes! Cyn, if you use this method, you can serve the pasta cold! It won’t be hard. It is a pasta miracle! Seriously. I wouldn’t joke about such things. I’d lose my bragging rights.
xoxo Nicole
Nicole Hunn says
Yes! Cyn, if you use this method, you can serve the pasta cold! It won’t be hard. It is a pasta miracle! Seriously. I wouldn’t joke about such things. I’d lose my bragging rights.
xoxo Nicole
Candaceiw says
Try bi-aglut. I love their pasta for cold pasta salad and it holds up for days…I have issues trying to find it though and end up at the pricey gf store..
Candaceiw says
Try bi-aglut. I love their pasta for cold pasta salad and it holds up for days…I have issues trying to find it though and end up at the pricey gf store..
Marion says
I agree! Gluten free pasta is a difficult one to master. Another trick,that many Italians use, is instead of mixing in oil at the end, mix in a scoop full or two of sauce. That way it doesn’t stick and you are adding flavour.
Marion
JoAnn C. says
That’s how we do it in my Italian home!
Nicole Hunn says
I do that from time to time as well, Marion. But sometimes, I’m not serving the pasta with sauce – or I want to be able to serve it more than one way. Thanks for chiming in!
xoxo Nicole
Marion says
I agree! Gluten free pasta is a difficult one to master. Another trick,that many Italians use, is instead of mixing in oil at the end, mix in a scoop full or two of sauce. That way it doesn’t stick and you are adding flavour.
Marion
JoAnn C. says
That’s how we do it in my Italian home!
gfshoestring says
I do that from time to time as well, Marion. But sometimes, I’m not serving the pasta with sauce – or I want to be able to serve it more than one way. Thanks for chiming in!
xoxo Nicole