Anything Can Become Gluten-Free Pasta
To my grandmother, who has lived her entire life in Italy, gluten-free pasta is “una follia”—nonsense, madness. A twirl of spaghetti or forkful of rigatoni should provide a familiar textural delight: a noodle that is both elastic and firm, holding a distinct, springy shape that your teeth can sink into with some, but not too much, resistance. That is all because of the gluten in wheat.