Why gluten-free fresh pasta’s hard to make — and how one D.C. chef mastered it


Conventional wisdom says the silky, slippery charms of fresh Italian pastas are lost to those who need or choose to avoid gluten, because that very protein is what puts the “give” in doughs that are stretched and rolled and shaped to glorious effect. Once cooked, fresh pasta absorbs a sauce, while dried pasta provides a clingy surface for it. There’s nothing quite like it.