Gluten free pastas include rice pasta, corn pasta and quinoa pasta. It is a little trickier to cook these types of pastas and you can quickly end up with a pot of mushy pasta if you aren’t paying close attention. Over the years, I have picked up a few tips for cooking these types of pastas and hope that this information can be helpful:
- Gluten free pastas contain much more starch vs. wheat pastas. Therefore, the first step is to make sure that you use more water when cooking the pasta in order to be able to dilute the starch better.
- Gluten free pastas tend to stick together a lot more. I find using a larger pot to give the pasta more space to cook helps this issue. In addition, I ensure I frequently stir the pasta in order to separate the pasta throughout the cooking process
- Due to the excess starch, you will notice that the pasta water becomes quite cloudy (not very appetizing, but you can’t really avoid this). As a result, it’s important to rinse the pasta well after it has been cooked in order to get this starchy residue off the pasta.
- Keep an eye on the pasta all the time. Gluten free pasta can become mushy quite quickly. For best results, cook the pasta al dente – gluten free pastas tend to absorb the liquid from the sauces that you add to the pasta afterwards.
- Keep the sauce separate from the pasta until you are ready to serve your meal. When storing leftovers, follow this same rule and combine before eating.