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Gluten-Free Pasta That Holds Its Shape
Choose a sturdy pasta shape, cook to the package time and avoid over-stirring.
Quick answer
Rice-corn, chickpea and lentil pastas behave differently. Start with a shape that matches the sauce, then taste early and drain as soon as it is done.
What you need
- Choose a labeled gluten-free pasta for strict avoidance and use a clean pot and colander.
- Prepare sauce before boiling so cooked pasta is not left sitting in water.
How to make it work
- Use plenty of boiling water, stir gently early to prevent sticking, and set a timer below the package's full range.
- Taste frequently near the end, drain carefully and combine with sauce immediately.
Checks and useful changes
- Rinsing may help some cold salads but can remove starch that helps warm sauce cling.
- A shared colander can transfer wheat pasta residue; wash it thoroughly or use a dedicated one.