I'd like to make this for dinner tonight. My wife has celiac, so GF pasta is a must. Thanks!
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Since Merrill notes that the trick is cooking the pasta only 5 minutes, I'd cook GF pasta even slightly under that. I find that the main issue with GF pasta is that it falls apart more easily, so just be very gentle when folding it all together. My favorite GF pasta is Ancient Harvest quinoa shells -- holds shape nicely and retains good texture. I'd cook it for maybe 4 minutes.
My experience exactly. I'm using a brown rice pasta. I'll try that. Thanks!
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