Trying to stay away from too much wheat. I LOVE pasta! I tried corn flour pasta made in Italy today. It's excellent. I couldn't tell the difference.
I bought fresh shrimp off the boat at Cowichan Bay today. Made the corn pasta spaghetti same way as usual drained then into a large SS pan with four tablespoons of hot clarified butter then added a hand full of chopped italian parsley some grated then sauteed garlics a hint of red pepper flakes and two tablespoons of fresh lemon juice a grind of black pepper. When the pasta was nice and hot and ready to serve I added two cups of fresh raw shrimps. It took them about a minute to cook then I served the pasta with a nice hand full of grana padano on top.
Have you tried corn pasta? Do you notice any difference?