Going Gluten-FreeOctober 9, 2013

Know Your [Gluten-Free] Noodle

Comments (3)

Posted by Beth Hillson

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 simple tips can help make your noodles pasta-perfect.

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.

Always under-cook

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.

Storage steps

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.

Making ahead?

Use corn pasta or quinoa pasta for best results. Rice pasta can become brittle and dry if refrigerated overnight.

Comments (2)

I only use Tinkyada-spaghetti style and fettucine style Pad Thai and Jovial-brown rice pasta in everything. I have a problem with cornstarch so I am limited using some of the corn pastas.

Posted by: Unknown | October 22, 2013 5:51 PM    Report this comment

What kind of pasta or noodles do you use in soups?

Posted by: Eileen W | October 10, 2013 9:27 PM    Report this comment

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