Gluten free pasta is a weekly favorite at our house for a variety of reasons.
For one it's quick and easy to make, but it's also an attractive food choice for our 13 yr old daughter who, like any normal kid, is quite fussy about healthy food. She'd love it if we ate junk! ;)
When I started eating gluten free, pasta was one of those things I had to get used to.
Let's just face it: the reason wheat is so popular is because of, among other things, its distinct unrivaled appeal to the taste buds.
And since there's only so much one can do to spice up pasta, I had to just let the taste grow on me. And it eventually did. I also learned how to make the most delicious pasta sauce to go with it.
As it is, the concept of pasta itself was new to me because I didn't grow up around it. I only learned to make pasta as an adult. So now I had to unlearn my old habits of making "regular" pasta and relearn anew.
When you make wheat pasta, pretty much the only thing you have to worry about is that it doesn't over-cook, right? You can easily make it al dente just by following the directions on the box.
But even if you do make it a bit mushy, it still dos not stick together.
Well, that is not the case with gluten free pasta. You have to tend to it carefully from the get go, but you absolutely can make it al dente.
Although the directions on most packages are okay'ish, I find that they don't mention a few key pointers that are key if you're to make great gluten free pasta.
I will walk you through this step by step, using "Ancient Harvest Quinoa spaghetti style" pasta as our exhibit GF.
You need: 2 packages of the pasta, a thin wooden cooking spoon (as pictured), large cooking pot, fork, colander, olive oil, sea salt (optional)
Bring about 4-6 quarts of water to boil in a big pot.
Add 2 tablespoons of extra virgin olive oil (with wheat pastas, this is not necessary)
Optional - Add sea salt to taste - I like my pasta a little salty.
Open 2 packages of the spaghetti style pasta - and start to add it into the rapidly boiling water, a little at a time, stirring every time you add in some pasta. However, all the pasta should be added in within one minute.
Continue to cook on high heat, stirring often - at least every minute (that's right).
This is the part that makes the most difference - when you stir, you'll notice the pasta keeps threatening to lump together. Use the fork to unstick the ones that are getting stuck together, by grabbing with fork and shaking it up a little. Meanwhile, continue to stir.
As you get used to making gluten free pasta, you'll become great at separating it just using the wooden spoon.
When pasta is done (about 8-9 minutes), drain and serve right away; perhaps with this delicious home made pasta sauce.
If you want to know a secret about great pasta, always be ready to serve immediately when it's done. That means make sure the sauce is ready and waiting, and the pasta is cooked as the very last thing before eating!
Done reading about Gluten Free Pasta? Read about other Gluten Free Recipes