How To Cook Gluten Free Pasta

Are you tired of cooking gluten-free pasta only to end up with a bowl of mushy pasta or lacking in flavor? Don’t worry because I am walking you through my technique for how to cook gluten-free pasta that turns out perfect each and every single time.

If you’re tired of ending up with an entire meal wrecked because the starch in your gluten-free pasta is a mushy ball of mess OR hard as a rock and dry? With no flavor to it, of course?

My special technique for cooking gluten free pasta will show you how gluten free pasta can taste good and have the perfect texture. No more mushy or chewy pasta here. I have mastered the technique for making gluten free pasta so you end up with a plate of flavorful, soft, and tasty pasta ready to be tossed with your favorite sauce. 

This Recipe Is…

• Easy to follow: These easy-to-follow directions for gluten-free pasta will have you expertly prepared for pasta night. Just because you can’t eat gluten doesn’t mean you can’t enjoy a nice pasta dish. 
• Tasty: I’ve added a few special ingredients to the cooking water which can transform usually bland pasta into super flavorful pasta.
• Adaptable: Follow these simple, clear steps and your pasta will turn out fabulous every time no matter which type you choose to use. 

Ingredients

• Lots of water: It’s very important to use lots of water to boil gluten-free pasta.
• Gluten-free spaghetti: This recipe cooks up one box of 12 oz gluten free spaghetti. If it’s your first time cooking gluten free pasta, make spaghetti. 
• Olive oil: Use good quality olive oil, extra virgin is always my go-to. 
• Garlic: Large garlic cloves help add flavor to the bland pasta. 
• Kosher salt: You’ll need to throw kosher salt into the pasta water. 

How to Make The Best Gluten Free Pasta

1. Prepping Your Water. Bring a large stock pot of water to a boil. Throw in 2-3 peeled and smashed garlic cloves. Add about 2 tablespoons of olive oil to the water. Once the water is boiling, add a VERY generous amount of kosher salt. I usually add a lot. A rule of thumb for salting your pasta water is about 1 tablespoon per quart. In my 7-quart stock pot, I add 5 plus tablespoons. ‘Seawater’ is what you’re going for!
2. Adding the pasta.  Add the dried pasta to the stockpot and then break up the strands gently by pressing them between closed rubber tongs until they split lengthwise.  Do not stir. Just break apart the strands.
3. Cook the pasta. If you are wondering how long to cook gluten free pasta, I suggest you cook your pasta one minute less than the allotted time on the box. 
4. Draining the pasta. Once the spaghetti has finished cooking, use your rubber tongs to lift the pasta out of the water, one section at a time. Hold the pasta over the pot for about 3 seconds, so some of the water drips off.
5. Dress and serve your pasta. Place the cooked hot pasta in a bowl or different pot and add more olive oil. Gently stir with the tongs so each strand is nicely coated. Serve the pasta with your desired recipes. If your recipe calls for adding gluten-free pasta to a gluten free pasta sauce that’s cooking in a separate skillet, simply transfer your pasta straight to it.

Just remember: large pot, lots of kosher salt, garlic chunks, and plenty of olive oil make for great, gluten-free pasta!  Once the gluten free pasta cools completely, it hardens. So be mindful of this!

Variations

• To add more flavor to your pasta try using half water and half broth. Opt for a low-sodium vegetable, chicken, or beef broth to cook the pasta. 
• Throw fresh herbs into the water to add even more flavor to the gluten-free pasta which tends to be bland. 
• Use flavored olive oil to add to the pasta water and to coat the pasta. Try different types of oil with different herbs, spices, or even chiles.

Storage Tips

Store uneaten pasta in an airtight container in the fridge for up to 3 days. Note the texture may be slightly different than when it is cooked fresh so be mindful of how much you prepare so that you don’t have much left over. Freshly cooked gluten-free pasta is always the best. 

I do not recommend freezing gluten-free pasta. It will not hold up when thawed.

Serving Suggestions

Cooked pasta has no limitations on how to eat it. Serve the gluten free pasta with this gluten free chicken marsala, mix it with tomato sauce, pesto sauce or Alfredo sauce. Any type of sauce will taste great.

Turn the gluten free pasta into a warm salad along with some seasonal vegetables and canned beans.

Or mix the gluten free pasta with sauce and cheese and turn it into a cheesy casserole. You can even throw it in a wok and turn it into a stir fry. 

Tips & Tricks

• Don’t leave your boiling gluten free pasta unattended on the stove. It may boil over and turn into a big gloopy mess.
• Don’t compromise on water, oil, or salt when prepping the water. 
• When buying boxed pasta, look for brands with the fewest ingredients. Organic gluten-free pasta usually has a few simple ingredients. 
• Start with spaghetti if this is your first time boiling gluten-free pasta. I use this method with ALL types of pasta, but start with spaghetti because you’ll want to learn that first.
• Don’t dump your pasta in a colander. This causes the strands of pasta to break. Instead, use tongs to gently remove the pasta from the pot.
• Don’t serve gluten-free pasta cold! It doesn’t work well because of lack of moisture. Without the wheat, this type of pasta simply hardens and shrivels when cold. Always heat up leftover gluten-free pasta on the stovetop if you want to eat it again.

How to Cook Gluten-Free Pasta

Are tired of cooking gluten-free pasta only to end up with a bowl of mushy pasta or lacking in flavor? Don't worry because I am walking you through my technique for how to cook gluten-free pasta that turns out perfect each and every single time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course, Side Dish

Cuisine American, Italian

Servings 3 -4 servings

Ingredients

  

• Lots of Water 🙂
• 12 ounce box of gluten-free spaghetti Barilla is certified gluten-free
• 2-3 tablespoons good olive oil California!
• 3 large garlic cloves peeled and smashed
• Kosher salt You’ll need several tablespoons for the pasta water.

Instructions

 

• Bring a large stock pot of water to a boil.
• While water is heating, peel 2-3 large garlic cloves, smash them, then drop them in the water.
• Add about 2 tablespoons of good, California olive oil to the water.
• Once water is boiling, add a VERY generous amount of koshers salt. I usually add alot. A rule of thumb is about 1 tablespoon per quart. In my 7 quart stock pot, I add 5 plus tablespoons. ‘Sea water’ is what you’re going for!
• Add hard pasta to stock pot, then break it up loosely with rubber tongs.
• Break apart the pasta strands by gently pressing in between them with closed rubber tongs until they split apart length wise. Do not stir. Just move and break apart strands frequently.
• Cook your pasta one less minute than the allotted time on the box.
• Once gluten-free pasta is finished cooking, simply use your rubber tongs to grip the pasta from the water, one section at a time. Hold sections above water and over the pot for about 3 seconds, so some of the water drips off.
• Add more olive oil to pasta while hot, then move around sections with tongs gently to coat.
• Serve pasta with your desired recipes.
• If your recipe calls for adding gluten-pasta to a sauce cooking in a separate skillet, simply transfer your pasta straight to it.
• If your pasta dish calls for garlic, you’ve already got some soft chunks in your pasta water that you can use!
• Just remember: large pot, lots of kosher, garlic chunks, and plenty of olive oil make for a great, gluten-free pasta!
• Once pasta cools completely, it hardens! So be mindful of this!

Keyword best gluten free pasta, how to cook gluten free pasta