I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell.
The package direction say to boil for 10 min. which I did, however, as I was cooking the pasta it was foaming very heavy and I could not see the actual pasta. I stirred it in order to keep the foaming down which seemed to help.
When the time was up and I drained the pasta it was about a third of the amount I originally started with. There was a heavy film of what seemed to be melted pasta at the bottom of the pan.
I assume these ingredients just melt. So maybe this is why wheat is the most used ingredient for making pasta.
Best Answer
I've been gluten free for two decades and have probably cooked every kind of GF pasta available. The first challenge is to not expect it to look, behave or taste like wheat pasta ;-)
Use a big enough pot. Like wheat pasta it needs space. Add a little oil to the boiling water to keep it from sticking together.
If the water is boiling like crazy, bring the heat to a gentler boil. GF pasta can be fragile. If it's spaghetti the ends are probably sticking out of the water so patiently and gently immerse it.
Once it's swimming in the pot, stir a bit with a wooden spoon or silicone utensil to make sure it's not sticking together, same as with regular pasta.
Usually the package says 8-10 minutes. You have to taste it to know. Remember it will cook a bit after drained so keep it a little bit on the chewy side.
Personally I prefer combinations of quinoa and corn as opposed to rice. "Ancient Harvest" in a turquoise box is my favorite, with Barilla a close second. Just my opinion.
There is definitely a learning curve with GF cooking. You will succeed, even if it takes more than once to attain perfection!