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I have a question on the cooking of pasta. Regular pasta I cook till
soft, I tried the GF pasta a few weeks back, I was making home made Mac
& Cheese. I cooked it till soft (same softness I fix regular pasta) then
had to cook it in oven with the cheese to melt, the pasta fell apart.
How close to done do you need to cook it if your going to also have to
bake it vs. only cooking it will get is on top of the stove. 

  Call me Frustrated pasta cook *lol* -Krissy/AR 

 

 

 

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