How to Cook Gluten Free Pasta

For a typical adult serving of Brown Rice, Buckwheat, Multigrain or Maize and Rice Gluten Free Pasta measure out about 80-120g per person. However, for high protein pasta such as Pea or Lentil Penne measure out 50-75g per person. Use plenty of cooking water for long or short cut gluten free pasta which needs less cooking time than wheat pasta. 

Free from Gluten, Wheat

Ingredients

Change Quantities:
  • FREEE Pasta
  • salt
  • olive oil or sauce, for serving
  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a little salt and bring it to a rapid, rolling boil.
  3. Add the pasta and stir to avoid it sticking.
  4. Boil uncovered for 5 minutes.
  5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  6. Drain the pasta into a colander over the sink.
  7. Tip the pasta into a bowl, stir through a spoon of olive oil or sauce and serve warm.

Equipment

pasta pan or extra-large saucepan and colander

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Ingredients

Change Quantities:
  • FREEE Pasta
  • salt
  • olive oil or sauce, for serving

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