This post may contain affiliate links. Please read our disclosure policy.
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.
I tried your pasta tips! Really did work, had excellent pasta with dinner tonight.
Question having nothing to do with pasta. I just got a kitchen aid stand mixer for Hanukkah (finally!!). When making your bread recipes do you work with the paddle attachment or the bread hook? I can’t wait to try japanese milk bread!
Hi, Meridith! So glad you were able to put the tips into action already, and that they worked for you!
Congratulations on your stand mixer! You’ll love it, and then you’ll hand it down. They’re really worth the investment. Generally, in the existing recipes on the site (and in the books), I use the paddle attachment. You’re really mixing, not developing the dough. That being said, you can start with the paddle and then switch to the bread hook to smooth out the dough a bit. In Book 3, the bread book, you’ll make good use of that bread hook. ;)
xoxo Nicole
Paddle
I must be one of the only people on the planet who likes SOFT pasta. If it’s got a bit of bite to it, it’s not done. I use bionature, and I cook it for 18 minutes. To me, this mimic’s a 12 minute normal spaghetti perfectly. It’s the same way I like my rice. Certain foods need to be soft. Disclaimer: I am an Irish Catholic originally from Boston, Salt and Pepper used to be exotic spices to me.
You made me giggle, Egrigby! And mine is not judge. Some pepper is, indeed, rather exotic. ;)
xoxo Nicole
I must be one of the only people on the planet who likes SOFT pasta. If it’s got a bit of bite to it, it’s not done. I use bionature, and I cook it for 18 minutes. To me, this mimic’s a 12 minute normal spaghetti perfectly. It’s the same way I like my rice. Certain foods need to be soft. Disclaimer: I am an Irish Catholic originally from Boston, Salt and Pepper used to be exotic spices to me.
You made me giggle, Egrigby! And mine is not judge. Some pepper is, indeed, rather exotic. ;)
xoxo Nicole
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!
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
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!
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
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!
I have just followed the directions. Thanks for this post. It’s very helpful!
You bet, Shawn! Pleasure. :)
xoxo Nicole
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!
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
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!
I have just followed the directions. Thanks for this post. It’s very helpful!
You bet, Shawn! Pleasure. :)
xoxo Nicole
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
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.
I’ve had good luck with this method, as well!
I’ve had good luck with this method, as well!
It’s never a good idea to use water from the hot tap for cooking or drinking.