How about some super savory goodness in the form of tasty, tender meatballs your Nonna would be proud of. Even though you serve them with that new-fangled gluten-free pasta and a non-tomato sauce spiked with an Asian flavor twist.
And while we're imagining bowls of steaming pasta, let's talk turkey. I mean, noodles. Gluten-free alternatives can be gummy. Or sticky. But here's the thing. The trick to perfect gluten-free pasta is to keep the noodles a tad al dente– not chewy, per se, but a pleasing texture that will hold up to sauce, pan tossing, and fork twirling.
In other words, Babycakes Dollface oh-so-lovely Reader… anything but mushy.
Squishy isn't good either.
Cooked to death (too soft) gluten-free noodles get too darn gummy for words.
Test! Test! Test!