The article discusses options for gluten-free pasta, emphasizing the benefits of making it from scratch using various flour blends. Chef Andrea Congiusta recommends a mixture of rice, almond, and tapioca flour to mimic traditional pasta's texture. Additional cooking tips are provided to avoid the common pitfalls associated with gluten-free pasta, such as clumping and mushiness. Regular stirring during cooking and adding olive oil to the water are advised to enhance the final outcome of homemade gluten-free pasta.
A common combination includes rice flour, almond flour, and tapioca starch. This blend mimics the texture and elasticity of traditional wheat flour.
Often the downfall when compared to regular pasta is in the texture and its lack of elasticity.
A common mistake to avoid for the perfect gluten-free pasta is not stirring the gluten-free pasta frequently while it cooks.
To prevent gluten-free pasta from becoming mushy, add some olive oil to the pot of boiling water before cooking.
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