San Remo Gluten Free Pasta has that delicious ‘al dente’
taste and texture you only find in good pasta. And it’s not
only gluten free, it’s also free of wheat, dairy and yeast.
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The Gluten Free Chef
Jimmy Boswell– known internationally as the Gluten Free Chef – started cooking at the age of five and with his half Sicilian heritage he has a very seasonal fresh approach to his cooking and creates dishes that are family friendly.
Mr Boswell is a chef, cookbook author, food writer, blogger who released his first cookbook in July 2012 titled ‘The New Zealand Gluten-Free Cookbook’.
When he isn’t developing gluten free recipes, the popular chef and food writer is a presenter at food shows, on TV and speaking at the New Zealand Gluten Free and Allergy Shows.
Jimmy is a long-time user of San Remo pasta because of its consistently excellent taste and texture.
“People can live gluten free with ease and still enjoy lots of taste; and because pasta provides quick to plate meals it can maintain its place in homes and remain a popular meal option for busy parents with families,” Mr Boswell said.
“In my household one of the favourite meals is herbed lamb meat balls served with my family’s Sicilian tomato sauce and San Remo gluten free pasta. I look forward to sharing that and many other recipes in my new role.”
Cooking Perfect San Remo Gluten Free Pasta
Written for San Remo Pasta by Chef Jimmy Boswell (The Gluten Free Chef)
At food shows and cooking classes I always get asked how to cook Gluten Free pasta. My short answer to people is to keep an eye on the cooking time and to stir often, even when it’s been cooking for a while.
I have found that Gluten Free pasta overcooks a lot quicker than standard pasta and only has a window of about 1 minute from when it becomes al dente to when it can be over cooked.
Cooking Gluten Free Pasta.
Bring well salted water to a rolling boil in a large pot over a high heat. Add your selected San Remo dried pasta. Stir to make sure none of the pasta is sticking to the bottom of the pot (or to itself). Continue to boil on high heat, stirring 3-4 times while the water is coming back to a boil (about 2 minutes).
When it begins to bubble vigorously and to foam (another 2-3 minutes, depending upon the size & shape of the pasta), turn down the heat a bit to keep the pot from boiling over.
Once the pasta water has foamed considerably, begin stirring the pasta more frequently and checking the pasta for when it is al dente. I always check the suggested cooking time of the pasta and check it at 2 minutes and then 1 minute before the suggested minimum cooking time that is detailed on the packet.
I do this so I can make sure I catch the pasta when it is just about al dente. Remember than when you are straining it, the pasta will still continue to cook with the residual heat in the pasta.
Once it is just al dente remove the pot from the heat and drain off all the pasta water. Rinse the pasta with warm water from your kettle (or cold tap water if you are serving the pasta cold), then toss with oil or butter to ensure that the pasta doesn’t stick to itself.
If not serving immediately, place into a lightly oiled bowl and cover tightly with plastic wrap until ready to serve. Store any leftovers in a tightly sealed container in the refrigerator.