Folks who are not challenged by issues with gluten sensitivity don’t think much about pasta other than possibly eating too much of it. We really take it for granted I think. Fettuccine, linguine, rotini, zita, and on and on. Cooked al dente it’s just in a league of its own. The gluten in wheat pasta makes for a one of a kind ingredient that’s hard to replicate with other ingredients.
But if you can’t eat gluten, what works? There are a lot of pasta variations using different flour, including rice, buckwheat, corn and quinoa. Can any of them come close? After all, it’s the gluten content of wheat flour that gives pasta dough its elasticity, and without it making a good pasta is a challenge. Gluten Free Pasta Roundup
