Some people consider pasta to be a “prohibited food” or a “guilty pleasure” due to calorie intake and weight control. We all want to be fit, and in some professions, such as modeling, staying in shape is a requirement. Pasta used to be persona non grata in my everyday meals. I would cook it for my family and guests, but I rarely dared to take a plate for myself, instead munching on salad leaves, crudités and a bit of cheese. However, it all changed when chickpea- and lentil-based pasta appeared in the shops. As a big fan of Italian cuisine, I felt like celebrating. I experimented with all sorts of recipes, sauces, baking and boiling, and adding it to salads, to understand how it works. Although chickpea and lentil pasta has no gluten and is therefore less silky in texture, it can usually be enhanced with a little cream and cheese.