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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.
Table of Contents
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s never a good idea to use water from the hot tap for cooking or drinking.
will you be making a kindle version of your book available????
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
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.
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
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?
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
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?
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
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!
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!
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
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!
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?
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.)
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.
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?
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
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
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..
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..
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
That’s how we do it in my Italian home!
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
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
That’s how we do it in my Italian home!
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