How to Make Gluten-Free Pasta
Do you really need to add olive oil to your pasta water? What about salt? This post will show you the ins and outs of how to cook gluten-free pasta so you get the exact flavor you’re looking for and without any of the ingredients you don’t really need! {Gluten-free}
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
Scale
- 1 package of gluten-free pasta
- 1/4–1/2 teaspoon sea salt
Instructions
- Fill water in a brazier or rondeau pan according to package instructions, often about 3 quarts. If you plan to add the sea salt while the water is still cold, make sure to stir it so it doesn’t clump in one place or scratch your pan. Otherwise, add the sea salt once the water is warm. Bring the water to a boil
- Add the pasta and cook according to package instructions.
- Pour the pasta into a colander to drain the water. If a film formed over the pasta during cooking, rinse the pasta in the colander under warm water for hot recipes (main dishes with sauces, for example) or cold water for chilled recipes (such as pasta salads).
- Serve immediately and refrigerate leftovers.
Notes
- If deciding between a larger, shallower pan or a smaller, steeper saucepan, I err on the side of wider and shallower so the pasta has room to spread out. I have found this supports a more even cooking process.
- If necessary, set a timer during the cooking process as gluten-free pasta is prone to changing consistencies quickly.
