I’m coeliac and have cooked my way through some truly tragic pasta moments—think sticky spirals, ghosted sauces, and spaghetti that disintegrated mid-fork twist.
But I’ve finally cracked the formula. Thought I’d share some tips that made a difference:
Salt like the sea 🌊
Stir early and often (don’t walk away!)
Al dente is still possible, just check earlier than the pack says
Save that pasta water—especially important with GF
Avoid oil in the water (no help, just slipperiness)
Also: matching the shape to the sauce has been a game-changer for me. Long pasta for silky sauces, tubes for chunky ones, curls for pesto and pasta salads, etc.
Wrote up the whole thing here if it helps anyone new to gluten-free cooking:
Would love to know what you all do differently—or what your worst GF pasta fail was 😅
by TheGFTable
4 Comments
Pretty much everything you’ve said (except stir often), is good advice for any pasta. The other thing is to finish the pasta off in the sauce, rather than dumping sauce on top.
Does anyone have any tips for reheating GF pasta? We used to make pasta bakes with normal pasta but we’ve found the free from versions don’t keep very well.
Are there any ways of fixing this or do we just have to accept our fate and only cook what we need?
I’m not coeliac, but one of my besties is, and I appreciate you posting this so that I can FINALLY serve her a good plate of pasta!
Mix the spaghetti and sauce before seving.