Whether it’s a mid-week supper, pasta salad or meal to impress,FREEE pastais one of the quickest and easiest meal solutions for an allergen aware household. Our large range of gluten free pasta offers a variety of shapes and types from which to select a wide range of dishes fromGluten Free Lasagne,Spaghetti and Kidney Bean MeatballsorPenne Macaroni Cheese.
Our Top Tips:
- Cook pasta in an extra-large saucepan, for best results use 1lt of salted water per 100g pasta
- Allow the pasta to boil uncovered while it cooks
- There is no need to add oil to the cooking water
- Boil for 5 minutes then carefully taste the pasta every minute until it is ‘al dente’
- Avoiding rinsing pasta unless you are using it in a salad
- If keeping the pasta warm before serving, stir a little of your sauce through the pasta
- Adding oil to cooked pasta will stop it sticking but the sauce may slide off
- To re-heat pasta, cover it with boiling water, stand for 2-3 minutes then drain and serve
Gluten Free Pasta Troubleshooting
From time-to-time things don’t go to plan, even with pasta. If you have a gluten free pasta challenge these notes could help to solve the problem.
See Also
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Possible Cause
- Water not boiling when pasta added
- Pasta not stirred after adding to boiling water
- Insufficient water to cook the pasta
Possible solution:
- Bring water to a rolling boil before adding pasta
- Stir pasta after adding it to the saucepan
See Also
How to Cook Gluten-Free PastaCooking water is cloudy
Possible Cause
- Saucepan is too small
- Insufficient water to cook the pasta
- Pasta is overcooked
Possible solution:
- Cook in a larger saucepan
- Use more water to cook the pasta
- Reduce pasta cooking time
Pasta is slimy
Possible Cause
- Pasta is overcooked
- Insufficient water to cook the pasta
Possible solution:
- Use more water to cook the pasta
- Reduce pasta cooking time
- Rinse the pasta in cold water
Pasta is hard
Possible Cause
- Water not boiling when pasta added
- Pasta not cooked
Possible solution:
- Continue cooking and test every minute
