Regardless of whether you’re using the best gluten-free pasta brand, there always seems to be a moment when you’re left with overcooked, mushy noodles after diligently following package directions. Every time, I wonder what went wrong. Now let’s try this. Instead of following the cooking instructions on the package, cook gluten-free pasta (any brand) 2 minutes less than indicated. Cooking gluten-free pasta is about savoring when it’s ready, not timing.
Pasta wants perfect al dente. For true al dente (crispy), yes, it will need to be cooked longer, but keep tasting frequently to not miss the gap between just good and gummy mess. . Drain the pasta and place in olive oil to prevent the pasta from sticking.
You may be wondering why gluten-free pasta is so mushy. Everything depends on the ingredients. Wheat pasta’s elasticity and stickiness are mainly due to gluten, but gluten-free pasta does not contain gluten, so it easily loses its shape.
