I'm new to blogging and I thought that it was better to separate my posts by topic rather than have one long post. Please let me know what you think about that.
Cooking Tinkyada Gluten free pasta
1. Salt the water! Pretend you are cooking semolina based pasta. The directions say salt is optional but it makes a big difference in my opinion.
2. Set the timer for 2-3 minutes LESS than the recommended cooking time. That way you can test the pasta and get it just al dente because it's super easy to over cook. And then you have mushy pasta and no one, not even glutards who have forgotten what real pasta tastes like, like mushy pasta.
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