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!