I warn you, Jack, that I am quite possibly the greatest aficionado of pasta outside of Italy. I'm exaggerating like buggery, of course, but there was no way I could get that free-from stuff to end up like genuine pasta, and I did do a trial run with it before the final deployment. The pasta I was using in my pasta al forno con pomodori e mozzarella (with chilli added to challenge the ladies - they loved it) was orecchiette from Puglia, but I could only get either spaghetti (totally wrong for the dish) or fusilli free-from. So the fusilli it was, and the gluten-free lady was most appreciative. To me, it was rubbery spirals with an oddly watery taste at best, even when perfectly al dente. I once tried alcohol-free lager too. Bollocks to that.