It took some practice, but I use these to make manicotti. You need to gently boil these for 5 to six minutes and not a second longer. You must use an offset spatula or something that isn't sharp and move them around GENYTLY so they don't stick. Take out one at a time and put on a big cutting board and blot off excess water. Use a medium sauce pan and don't make more than 5 at a time. A little oil in the water is fine but you still have to baby sit them. If you let them go any further, they will fall apart. Draining them in a colander is also not a good idea with these. You want them still somewhat stiff, but pliable enough to roll or manhandle. Once they are filled or layered with ingredients, cover in sauce and bake. Time consuming but worth it. The taste and texture, if you cook them properly to begin with, they are so much like a regular noodle. You can't say that about many of the other gluten free noodles out there. Plus I love the size. It's similar to a no bake.
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