If there is pasta in house I’ll never go hungry. Carbonara is a particular favourite. It’s not a particularly authentic version, so I’m sure Italian people would roll their eyes if you put it in front of them, but I love it. When I was diagnosed with coeliac disease, the thought of not being able to eat pasta freaked me out more than the lack of bread. So began my search for good gluten-free pasta. Of course good in gluten-free terms is always second best to the gluten filled version of anything, but there had to be an edible alternative out there somewhere. Trial and error ensued. Pasta made with rice is OK. Pasta made with corn is better. Pasta made with a mix of rice and corn is only so so. Pasta made with corn, potato and lupin is the best. And so my love affair with pasta continues.