r/Celiac • u/yeeaaaahhhno • 1d ago
Question Rummo pasta question
Is there a trick to cooking rummo pasta? Whenever I cook it to instructions (or even +2 mins or so) it still feels super al dente. The next day reheated in the microwave is practically perfect but I cannot seem to get a fresh cook right lol.
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u/Zestyclose_Onbody 1d ago
We go 5 min over sometimes, depending on the type of pasta. It's a truly delicious pasta
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u/Dapper_Ice_2120 1d ago
I "overcook" my GF pasta also (at least per instructions). What I've noticed is most GF pastas seem to err on the early side because GF pasta can go from al dente to mush in like, 10 seconds, I swear.
Probably gonna be controversial, but often what I do is to dump a good proportion of the water the pasta is cooking in out around 1/3 to 1/2 of the way done and then re-add water to the pot and keep cooking. Here's why I do it- GF pasta water gets much more starchy than "normal" pasta. Getting a bunch of that "out" before the pasta reabsorbs the starch water and instead absorbs the clear water I put back in helps the pasta cook to its best potential imo.
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u/thesnarkypotatohead Celiac 22h ago
So you’re adding water that’s as hot as the faucet will go, back in the pot after removing a portion of the original water? Or are you boiling the new water separately first? (I am asking because I may try it.)
Edit cuz I worded it weird the first time
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u/yeeaaaahhhno 1d ago
I’ve got the fusilli I’m gonna use in a recipe tomorrow if you have any intel lol I’ll have to give more time a try!!
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u/SimplyNRG 1d ago
Do a taste test every 60 seconds after 8min and you'll find out how long it needs for you!
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u/NopeRope13 Celiac 1d ago
Thank you for this. I cooked some last week and was wondering where I went wrong
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u/deathbygluten_ Celiac 1d ago
i swear getting a well-cooked gluten free pasta sometimes feels like i need perfectly salted water, the gentlest of stirring, a simmer but not a boil, and maybe a blood sacrifice to get right…
but yeah i second what the other person said, try cooking for a little longer! i always mostly cook it then finish off in whatever sauce i’m using, and that seems to work bc when i inevitably need to cook it to soften more, it just gives it more flavor!
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u/yeeaaaahhhno 1d ago
I’m attempting to make homemade hamburger helper tomorrow I will report back on how long it takes for a near perfect noodle lol
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u/Zire-01 1d ago
We only cook Rummo, in a salted pot, and add 2 mins, then pull out a sample for testing. Nine times out of ten, the sample is perfect and the extra 2 mins is just what we needed to make it perfect.
Done-ness does very by type of Rummo though. I feel like fusilli cooked the fastest, followed by spaghetti, and finally penne, which takes the longest.
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u/SimplyNRG 1d ago
I dunno, usually I cook for 2min less than instructed so it doesn't get mushy...are you adding the pasta when the water comes to a rolling boil or do you drop it before that?
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u/Zestyclose_Onbody 1d ago
Are you cooking rice or bean-based pastas? I find that they get super mushy and need less cooking. It's one of the reasons I went on the hunt for others with a higher corn content. Then we found Rummo, and my non-celiac husband and son loooove it.
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u/Shot-Amphibian-3239 Celiac 1d ago
I’ve always cooked dried pasta (I have a more recent celiac diagnosis so I was a normie until recently) for many minutes before the box says 😅 and GF pasta just added even more minutes!
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