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Back in the day when wheat pasta was all there was, the concept of noodles made with veggies and pasta made with lentils or chickpeas was, frankly, inconceivable. What changed that? It was our community’s serious and steady demand for better and more gluten-free food. That drum beat encouraged pasta manufacturers to broaden their thinking enough to create noodles made with ingredients other than wheat flour. Now there’s a vast array of amazing gluten-free pasta choices. What abundance! It’s feels good to noodle on that.

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