Top positive review
23 people found this helpful
on March 4, 2011
This is the best gluten free spaghetti noodle I have used (although I must admit I have not tried Schar's spaghetti and it is probably good also as their other pastas are). All of bionaturae pastas are excellent as well.
After a little research on pasta there are some helpful hints that work with all types of pasta but are especially important with gluten free spaghetti.
Use as much water as your pot can hold, want good spaghetti, buy a bigger pot or use two pots that are appropriate for 6 ounces of pasta instead of 12 ounces.
*** Lots of water is vital to prevent spaghetti from sticking together.****
Too little water, the pasta becomes sticky as well as mushy.
NEVER add oil, I know it seems like a great idea but not only does not prevent spaghetti from sticking together but actually makes it more likely to occur.
Adding salt to water is helpful but not necessary.
Try adding your spaghetti very quickly, not slowly a few pieces at a time. Again, it seems like a good idea but it promotes sticky & mushy pasta. Why you ask? Because all pastas gluten free and non gluten free release a starchy substance that coats the pasta with in the first 2-3 minutes of being placed in boiling water. This is commonly called glutinous starch but of course it is not the wheat, rye or barley protein gluten. So adding individual strands prolongs this process of starch releasing and coating the strands of pasta increasing the likelihood of spaghetti stuck together. **** This is why is very, very important to use lots of water, and stir the pasta in the boiling water for the first 2-3 minutes to disperse the coating of sticky starch.****
Then proceed with package directions on timing of pasta. Of course I occasionally am distracted and boil the spaghetti noodles too long and am reward with mush.
Best of Luck.
PS my gluten free friend, Glutenfrieda is now making ice cream sandwiches that excellent.