Our Kitchen Diary: How to Craft Gluten-Free Pasta

When it comes to gluten-free cooking, most people immediately think of the challenges involved. But what often goes untold is the immense amount of creativity, patience, and (yes!) failed attempts that are needed to find the perfect balance between flavor, texture, and lightness.In this article, we’ve decided to take a different approach and hand over the mic to chef Luca Cerboni, someone who, every day among pots and dough, makes mistakes, learns from them, and keeps improving. We asked him to share the wins and the missteps, the ones that made a difference, and the ones that teach you more than a thousand courses ever could.“The perfect pasta is often born from a beautifully cooked mistake."Happy reading" and happy cooking!

Do you remember your first day in the kitchen at Pasta in Corso? What struck you most about the gluten-free world?

Well, it’s funny because calling it a “beginning” is a bit misleading. When I first joined Pasta in Corso, the “Gluten-free” project wasn’t yet what we know today.

Back then, we were just a team with an idea still in its infancy. Over time, through experimentation, dialogue, and trial and error, we gradually developed our identity.

That journey led us to create a dual kitchen setup, so we could meet different needs and start developing gluten-free products in a serious, professional way.

It’s been a gradual but incredibly rewarding process. Watching something grow from the ground up and turn into a tangible project brings huge satisfaction.

Have you already had experience with this kind of cuisine?

Yes, in a way, I’d already had my hands in the dough! Not on a professional level, not at first, but my partner has celiac disease, so through her I had the opportunity to experiment, observe, and learn.

At home, we often tried our hand at gluten-free recipes tailored to her dietary needs. That gave me a solid foundation, even just in terms of understanding certain textures or achieving the right balance.

Thanks to those small experiences, when we launched the gluten-free kitchen at Pasta in Corso, I didn’t feel completely out of my depth. I already had some familiarity with the ingredients and the level of care required when working in this field.

Did you encounter many difficulties at the start?

Absolutely. Challenges are inevitable, especially when your goal is to do things well.
When it came to gluten-free pasta, we made plenty of mistakes early on. These recipes are extremely delicate: overcook them just slightly and they fall apart; undercook them and they remain raw.

We had to go through countless trials, adjusting proportions, testing different combinations. We tried adding more eggs, using natural gums for elasticity, and explored countless flour blends before finding one that truly worked.

It was a process of research and patience, but also of teamwork. And now, every time I see a perfectly plated dish, I know how much effort went into getting it just right.

Of course, you're not working alone in the kitchen. Together with your team, you bring each dish to life. What kind of atmosphere have you built together?

More than atmosphere, I’d say we’ve created energy. We don’t really have formal rituals, but there’s a shared passion that binds us all. We genuinely love cooking, this isn’t just a job for us, it’s a way to express ourselves and constantly challenge our limits.

Every day is an opportunity to experiment and improve. There’s always the drive to refine what already works and to find new ways of doing things better. That spirit of constant curiosity keeps us alive and deeply connected.

There’s also a strong sense of mutual respect. Everyone brings something valuable to the table, and that mutual contribution helps us navigate the inevitable stress and pressures of the kitchen.

In such a dynamic kitchen with multiple dishes to manage, how do you organize tasks? Is there a fixed division of roles, or do you work more flexibly?

We operate as a team. Everyone has their role, but it’s not rigid. There’s a lot of flexibility and support. Someone handles the appetizers, another person focuses on fresh pasta, another on lasagna, and so on.

There’s no time for showy “TV-style” competitions, but there’s strong collaboration. Over time, working with the same people, you develop a kind of non-verbal language. You start to understand when to step in, when to step back, and how to move in sync.

That’s what makes kitchen work so fascinating: it’s never just about technique. It’s also about listening, respect, and harmony.

Is there a dish that best represents who you are?

Yes, without a doubt. Here at Pasta in Corso, our carbonara is one of our signature dishes. It’s a recipe with ancient roots, shaped by centuries and cultures, but even our carbonara has evolved.

Much like our gluten-free recipes, it has been refined, adapted to our style, and tailored to the needs of those who enjoy it, especially in its gluten-free form.

Last question: three words to describe what gluten-free cooking means to you today.

Inclusion, Passion, Responsibility.

Inclusion, because cooking gluten-free isn’t just about preparing a dish, it’s about ensuring that people with intolerances or allergies can enjoy food without fear of being excluded or exposed to contamination. It’s deeply rewarding to offer everyone the joy of good food without compromise.

Passion, because gluten-free cooking demands ongoing care and dedication. It’s not just about swapping ingredients, it’s about constant experimentation and improvement, aiming to create dishes that are delicious, authentic, and full of meaning.

And lastly, Responsibility. Anyone who cooks gluten-free carries the important duty of ensuring food safety, paying attention to every detail to protect the diner's health, without ever sacrificing quality or flavor.

For me, gluten-free cooking is all of this: a heartfelt commitment that brings people together and allows us to share our passion with everyone.