Pour the pasta into a colander and rinse with cold water to stop the cooking. If you bite it and it's hard in the middle, it needs more time, but if it's mostly cooked through with a slightly chewy bite remove it from the heat. You have to taste the pasta to see if it's done. Add the gluten-free pasta and stir often to help prevent them from sticking together. Bring your water to a boil and add a generous amount of salt to the water. I like to cook mine al dente, so I usually subtract a few minutes from the package directions. Gluten free pasta can get mushy and gummy if not cooked correctly. It often tastes even better the next day! Tips for Cooking Gluten Free Pasta I always make extra salad dressing to have on hand. When you are ready to eat it, give it a good toss and add a bit more dressing if needed. Pasta salad will keep fresh in the refrigerator for three to four days if stored in an airtight container. You can substitute a different Italian seasoning if you have that on hand. ![]() It usually contains rosemary, thyme, basil, and oregano.
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