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Cold Pasta?
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3 posts in this topic

I've tried several gluten free pastas but I can't get any of them to turn out decent when cold- they are either stiff and dry or mush once cold. I've been to two gluten free food fair type events and both had great cold pasta on sample.

The first time I brought the product (bagged pasta salad kit) home thinking I'd finally found the perfect base for gluten-free pasta salad, and it turned out stiff and dry despite following the package. It was soooo good at the sampling, perfect texture and everything. The flavor was still good, but the noodles themselves were like bits of dry rubber.

So the other day there was some potato flour pasta on sample, and I know that stuff is mushy even when freshly cooked. But the sample was, again, great texture cold.

I finally realized I must be doing something wrong- boiling my pasta per instructions, drain, rinse and dump in a tupperware, then throwing that in the fridge. It doesn't seem to matter if I leave it bare or make mac and cheese or add oil, once it hits the fridge unless you microwave it exactly it turns gross.

So what are some tricks to getting perfect cold consistency to gluten free pasta?

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Do you tip the drained pasta immediately into ice water to stop the cooking process?

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I strongly recommend Quinoa pasta - we live on the Ancient Harvest brand

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