Buckwheat tagliatelle, left, and chick pea flour pappardelle, both gluten-free pasta dishes.
Buckwheat tagliatelle, left, and chick pea flour pappardelle, both gluten-free pasta dishes. Brian Harkin The New York Times File
Buckwheat tagliatelle, left, and chick pea flour pappardelle, both gluten-free pasta dishes. Brian Harkin The New York Times File