This class will be taught by Chef Ani. Many of us turn to pasta when hunger is growing and time is shrinking- it’s quick cooking and an easy, satisfying dinner, but can be tricky for the gluten-free diner. In Western cooking, 90% of noodles are made of one thing: wheat. While many delicious replacements are available, there is another path to take for delicious gluten-free pasta lunches or dinners. In Asian cuisine, however, noodles and other products are made from many things, including potato, sweet potato, rice, buckwheat and tapioca starch.