If you’ve ever cooked gluten-free pasta, you know about its tendency to end up a mushy, sticky mess. We’ve been there, done that. So we turned to the pros—Italpasta—for some advice on how to cook gluten-free pasta.
5 tips for cooking gluten-free pasta
#1: Always cook gluten-free pasta in lots of water, preferably 5 to 6 quarts per pound of pasta.
#2: Season your pasta water with one tablespoon of salt per pound of pasta after it begins to boil. Gluten-free pasta gets a boost of flavour from properly seasoned pasta water.
#3: Stir pasta immediately after adding to water and continue to stir for the first 30 seconds to avoid sticky noodles or pasta stuck to the bottom of your pot.
#4: Undercook and test. Some gluten-free pastas will become mushy if overcooked. Start testing your pasta 2 minutes before it is fully cooked (according to package instructions) and check every minute until al dente. Italpasta Gluten-free pasta is made from a delicious combination of rice and non-GMO corn that helps to ensure you get the perfect plate of pasta every time.
#5: Never rinse your pasta. Rinsing gluten-free pasta not only cools down your cozy meal, it can also give noodles a gummy texture.
Made in Italy and approved by Canada’s Gluten Free Certification Program, Italpasta has become a go-to for gluten-free fusilli, penne and spaghetti.