Prior to going gluten free pasta was a HUGE part of our diet. It was quick, inexpensive, and versatile. But since we made the switch to a wheat free lifestyle finding a quality, delicious, and inexpensive brand of pasta has been nothing short of exhausting. There was the brand that tasted like popcorn, the brand that resembled glue, and the brand that refused to cook…even after 30 minutes!
But a few months back I ran across the brand HEARTLAND. In our local superstore it sits on the bottom shelf in the pasta section. I’d been shopping the gluten free section for months, trying AND trying various brands of RIDICULOUSLY priced pasta only to be left with that “I MISS BERTOLLI” feeling.
It’s cheap- only $2-2.50 depending on the style of pasta you choose. They have spaghetti, as well as fusilli and penne. You wont find another brand that more closely resembles traditional pasta even if you shop the more expensive brands.
Don’t be afraid of salt. It’s your friend! Liberally salt your pasta water before adding the noodles.
NEVER add pasta to barely boiling water. Make sure you have a nice rolling boil first.
ALWAYS add oil to your pot. GF pasta is sticky. The starchiness is from the rice and corn they make it with. Without oil your pasta will SURELY stick together. Just a teaspoon or two will do the trick.
RINSE RINSE RINSE. Again, GF pasta is sticky. Give it a good rinse after it’s finished cooking. All of the starch will head south down the drain and you’ll be left with perfectly “normal” tasting pasta.
For a simple, wholesome meal, toss cooked noodles with a pad of butter, grated Parmesan cheese, lemon zest and freshly cracked black pepper. Talk about fast food! YUM.