Learn how to cook gluten free pasta so it is al dente every time! Avoid mushy pasta by following these simple tricks and you’ll see that learning how to eat gluten free doesn’t have to be difficult!
Do you hate mushy gluten free pasta? This hack will help you learn how to cook gluten free pasta to tender perfection. Try it with this simple gluten free marinara sauce recipe.
If you want to learn how to cook gluten free pasta that isn’t mushy, keep reading to see this famous pasta hack!
Have you visited a restaurant and found that the staff went so far above and beyond to help you that it left you with a happy feeling inside?
I am constantly amazed at how kind and helpful restaurant employees can be.
Being gluten free for medical reasons, I rely heavily on the restaurant staff to make sure our family doesn’t get sick when dining out. From the wait person who helps us muddle through the menu trying to find out what items are safe to eat, to the chef who took a few minutes to leave his busy kitchen to answer my questions about cross contamination. I am forever grateful when it works and I don’t get sick.
Every once in awhile through these acts of kindness, I learn something new that improves how I cook in my own kitchen.
My husband and I wanted to try to a new Italian restaurant, Sorrelle Italian Bistro in Campbell, CA, that opened up just a few minutes from our house. When I called to ask if they had any gluten free options, the owner told me they didn’t have gluten free pasta dishes.
The owner then offered something wonderful. She told us that if we brought a bag of our own gluten free pasta, they would create something special for us.”
No restaurant has ever offered something like this and we were intrigued. We decided to give this new restaurant a try, so I packed a bag of gluten free pasta in my purse. When our pasta dishes came out, I couldn’t believe how delicious the pasta was. It was firm. It is the first gluten free pasta I could say was really al dente! When I cooked gluten free spaghetti and pasta, I usually ended up with something a little mushy.
Over the years my kids have been brainwashed to accept “mushy” gluten free pasta. After a while, they forgot what real firm pasta was even like.”
The restaurant used the same brand that I use and I couldn’t figure out what they could have done differently. I was so curious to know how they cooked the pasta. When I complimented the owner, I begged for her secret. She told me exactly how to cook gluten free pasta to al dente.
How to Cook Gluten Free Pasta to Al Dente
I am so excited to share this simple pasta hack with you!! It has put gluten free pasta back on the menu in our home.
The secret to firm pasta starts with an ice water bath. This halts the cooking process immediately so the pasta doesn’t continue to cook in the colander. If you drain your pasta in a colander, or drain it and leave it in the pot, the heat from the pasta continues cooking the pasta and you can end up with mush.
How to make an ice bath:
To make an ice water bath, add ice and water to a medium-sized bowl.
Hot gluten free pasta about to be added to the ice bath.
Chill for 2-3 minutes until the pasta is cooled. If the ice didn’t melt all the way, remove any ice cubes that remain in the pot. Drain the pasta in a colander.
How to Make a Simple Marinara Pasta Sauce:
With a large knife, smash two garlic cloves with the flat part of the knife. Saute in a pan with olive oil. Heat a pan with olive oil and saute the garlic until it becomes golden. Add fresh basil.
Add in organic tomato sauce and capers. Simmer for 10-15 minutes for flavors to blend. Add salt and pepper to taste.
Add the cold pasta and it warms up quickly with the sauce. Toss and serve hot. You can also try this easy pasta hack on this delicious pasta with meat sauce recipe. You can use your al dente pasta to make this delicious Gluten Free Ziti Casserole too!
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- A good metal colander. Don’t use a plastic colander for hot pasta. Most plastic is not safe when heated and it can release chemicals into your food.
- This large mixing bowl to do an ice bath.
Learn how to cook gluten free pasta to al dente perfection and then serve it with this delicious quick and easy marinara sauce.
Quick and Easy Marinara Sauce and How to Cook Gluten Free Pasta
Ingredients
Instructions
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:Calories: 72 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 505mg Carbohydrates: 12g Fiber: 3g Sugar: 3g Protein: 2g
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Michelle
January 7, 2018 at 11:42 amThis hack is a life saver!
And such a kind and thoughtful thing for the restaurant to do!
Sandi Gaertner
January 7, 2018 at 11:59 amI was so excited. This restaurant has certainly gotten very popular. It is tiny and they always have a line out the door of people waiting because they don’t take reservations.
Trang
January 7, 2018 at 8:05 amGreat tips! Mushy pasta is the worst, my husband likes them perfectly al dente.
Sandi Gaertner
January 7, 2018 at 10:02 amThank you Trang…it is funny giving pasta an ice bath, but it also makes a lot of sense.
Rachel @ {i love} my disorganized life
June 11, 2016 at 8:41 amWould you believe I already knew this, but never do it? LOL Silly, to say the least!
Sandi Gaertner
June 11, 2016 at 9:22 pmI still forget if I’m in a hurry.
Nicole Taggart
June 11, 2016 at 3:33 amlove your step by step photos!
Sandi Gaertner
June 11, 2016 at 9:22 pmThank you Nicole 🙂
Brenda
June 10, 2016 at 5:31 pmI’ve done this for years, but I find that rinsing with cold water from the tap works just fine. Ice bath might be necessary if it is slightly approaching overdone. Makes a huge difference though. I remember going to a gluten free conference and I could tell the chefs weren’t used to cooking gluten-free pasta because it was way overcooked. 🙂
Sandi Gaertner
June 11, 2016 at 9:25 pmOh wow…I guess if the chefs weren’t used to using gluten free, that could be disastrous :-0
Michle
June 10, 2016 at 2:44 pmI shock my veggies all of the time… what a great trick! Brilliant!
Sandi Gaertner
June 10, 2016 at 4:16 pmThank you Michele 🙂
Megan @ MegUnprocessed
June 9, 2016 at 6:26 amSuch a good tip. This looks so fresh and delicious!
Diane
June 8, 2016 at 9:26 pmNice Tips and what a great restaurant!!
Sandi Gaertner
June 8, 2016 at 11:08 pmThank you Diane…it is a great restaurant. Glad it is just down the street 🙂
Lane & Holly @ With Two Spoons
June 7, 2016 at 8:10 pmSounds like an awesome restaurant and an awesome tip! Thanks!
Kristen Chidsey
June 7, 2016 at 5:27 pmWhat a GENIUS tip!! Love this
Sandi Gaertner
June 8, 2016 at 6:35 pmThank you Kristen 🙂
Kat
January 21, 2015 at 3:17 pmThank you so much for this info and recipe. Tonight I am eating soggy gf pasta that I cooked last night (package claimed you can’t over cook their pasta, it was al dente when I drained it and put it into the sauce to heat up for few minutes-was soggy by time I ate it).
Next time I make gf pasta I will definitely try your tips.
Thank you and please thank that restaurant for me-by the way no restaurant has ever gone out of their way for me once they hear gluten free…
Kat
Sandi Gaertner
January 21, 2015 at 3:42 pmI hope it helps Kat…I have had so much mushy gluten free pasta over the years. This trick seems to work really well for us 🙂
cin
January 16, 2015 at 10:06 amThis my friend is a post we all can use. Nobody likes to eat gf pasta mush! Its an art for sure!
Sandi Gaertner
January 16, 2015 at 10:20 amThank you Cindy 🙂
Michelle @ The Complete Savorist
January 15, 2015 at 3:15 pmI’ve done the shock method for my veggies, but never GF pasta. Happy to give it a shot.
Sandi Gaertner
January 15, 2015 at 3:27 pmLet me know how it turns out 🙂
Debra @ Bowl Me Over
January 14, 2015 at 8:10 amWhat a wonderful fresh recipe – perfect for an easy week night meal, yum! And secondly, a really good reminder….if you don’t ask, the answer will always be no, right? Good for you to even think to ask and yay for us for you to share your knowledge. Thanks for the great tip!
Sandi Gaertner
January 14, 2015 at 10:22 amThank you Debra 🙂
Healing Tomato
January 12, 2015 at 7:50 pmThis is a such a wonderful recipe for pasta. I am a huge lover of pasta and I am always searching for great recipes like yours. I was at a steakhouse once and they didn’t have anything vegetarian on their menu except corn on the cob. The chef actually made me a wonderful sandwich and pasta dish. They didn’t have any pasta in their kitchen, so, he sent out a staff member to buy some pasta from a grocery store. He really went above and beyond.
Sandi Gaertner
January 12, 2015 at 8:22 pmAwesome story Rini…I bet you feel really comfortable recommending that restaurant to friends based on your great experience. It is the little things 🙂
Ali the Skinny GF Chef
January 12, 2015 at 12:25 pmWell, you learn something new everyday! What a great tip! I’ll be using it from now on. Thanks!
Sandi Gaertner
January 12, 2015 at 12:31 pmEnjoy Ali 🙂
Elise @frugalfarmwife.com
January 12, 2015 at 12:15 pmDefinitely going to have to try this! We recently found a brand of pasta that seems to be a cut above the others, but mushiness is still a very real problem.
Sandi Gaertner
January 12, 2015 at 12:18 pmI hope it helps Elise 🙂
The Food Hunter
January 12, 2015 at 11:36 amThis is awesome…you are lucky!
Kim (Liv Life)
January 12, 2015 at 11:31 amSo… I’m calling that new restaurant a keeper!! And so is your tip. We occasionally have GF pasta, but my kids reject it due to the “mush”, so I just don’t do it all that often. I’m totally trying this!
Sandi Gaertner
January 12, 2015 at 12:19 pmMy kids had a hard time with mush as well. Let me know how it turns out 🙂
Rachel Edington
January 12, 2015 at 11:03 amwhat a great resource! I think this will help so many! I would love to add it to our resource page on Gluten Free Mama’s Gluten Free 101. Please Le me know if that is acceptable to you. Great job!
Sandi Gaertner
January 12, 2015 at 11:13 amThat would be great Rachel. Thank you 🙂
Sharon @ What The Fork Food Blog
January 12, 2015 at 10:08 amWhat a great tip! I normally use gluten-free Barilla pasta and I find the texture to be pretty good but I’ll have to try this next time 🙂
Sandi Gaertner
January 12, 2015 at 11:13 amThank you Sharon…I can’t believe the difference it made for rice pasta.
Kelly @ TastingPage
January 12, 2015 at 8:50 amWhat a great tip. I’ve always seen that technique done for halting the cooking of various vegetables, but haven’t done it for gluten free pasta. Can’t wait to try!
Sandi Gaertner
January 12, 2015 at 8:51 amIt really works Kelly 🙂 I don’t know why it never occurred to me.
Raia
January 12, 2015 at 8:26 amWhat?!? I’m definitely trying this! And I’m jealous that you have a restaurant that will cater to you like that… :p
Sandi Gaertner
January 12, 2015 at 8:52 amThank you Raia 🙂
Sarah Teausaw
October 30, 2016 at 8:27 amWill the ice method work for keeping Alfredo pasta aldenti for party without going mushy.
Sandi Gaertner
October 31, 2016 at 1:53 pmHi Sarah, That is such a good question. How long do you need the pasta to stay hot? I use this method with butter, parmesan, and salt for a pasta dish and I put it in my kids’ thermos for lunch. They said the pasta doesn’t get mushy. If you can give me more of an idea how you are doing this for your party, maybe we can test it out. Aka, my kids love alfredo and they want to test it out for you :-). PS I have an amazing alfredo recipe on my blog if you need one.