Gluten free pasta is the same kind of oxymoron as lactose free cow milk. Might look the same at first glance but absolutely fails at replicating the most important property: taste. And here we have scientists proving it‘s worse in other aspects as well.
Not true. There is brilliant gluten free pasta out there which tastes very good and most importantly holds sauces well - which is one of the most important properties of pasta. I assume you just have never attempted to substitute properly before making bold claims. Or your cooking is lacking so I lean towards ignorance + skill issue.
Rice and buckwheat noodles have a long and distinguished history.
Removing lactose from things is largely solved at this point. If you’re experiencing an unfortunate taste you should try a different brand; the Lactaid brand (which is what everyone seems to know of) isn’t great.
I'm no expert, but aldi's cheap lactose free milk tastes the same as milk to me.
Meh, I disagree.
I get my GF pasta from a local italian food importer. the quality of the pasta is out of this world. i've done blind tasting tests with said importer and he couldn't tell the difference between GF and non GF.
there are crappy brands out there for sure and definitely some GF products are bad. some aren't.