how can you make gluten free pasta softer? mine always turn out hard and dry...

This is the best gf pasta recipe I've found. It's easy and we make it at least every other week. Not sticky or too hard. http://www.bobsredmill.com/recipes_detail.php?rid=385

I re-read my post and realize I didn't articulate well! yep, I'm making it from scratch :)

I have had the opposite problem -- they get too soft and fall apart. And on the other hand, the Asian rice vermicelli I have has a lot of 'bounce.' The best results I've had are from Quinoa Pagodas.
Do you have hard water? That could make a difference. See if the pasta you use comes from a company with a phone contact or web link so you could ask them (and let us know).

it was made with a blend of sweet rice flour, white rice flour and almond meal.

What, specifically, is the pasta made of? Rice? Corn? A blend of flours?

This will help to answer your question.