I am sure that everyone who may read this post has probably cooked spaghetti before. I have cooked spaghetti many, many times. However, recently I have tried several gluten-free varieties–corn, quinoa, and rice. I haven’t been overly pleased with any of them until we tried the brand Tinkyada.
Well, on the package it gave an energy saving cooking recommendation. I tried it and it worked wonderfully. I even tried it with some regular spaghetti we still had and it worked great as well. I think it is worth a try because it can’t hurt to save energy, and I think you may like the results.
Here is what to do. Bring a pot of water to a boil. Add your pasta, and return to a boil. Boil for 1 minute, cover the pot and turn off the burner. Wait 20 minutes and then drain the pasta. Easy!
One thing I do to prevent sticky pasta after it has been cooked and drained is to add a few dashes of olive oil to the pasta and stir. This is especially helpful if you have extra pasta you are going to refrigerate.