Living with diverticulitis this past week has definitely made me rethink the foods I eat. I’ve had to cut out a lot of things I used to enjoy, and at first it felt like all the good stuff was gone, especially pasta. I’m gluten intolerant and also need to stay away from corn now, which makes finding store bought pasta that actually works for me pretty difficult.

The other day, I decided to try making my own noodles at home. I used a simple mix of rice flour, tapioca starch, and a little psyllium husk for binding. The dough came together quickly, but I had to play with the water a bit until it felt right. In the end, it took about ½ cup of water to get the texture I wanted.

I rolled the dough out by hand, cut it into strips, and honestly, I wasn’t sure how it would turn out. But when I cooked the noodles and served them up with sauce, my kids and I were surprised — we actually loved them. The texture was light, and they held together so much better than I expected.

For me, this was more than just about pasta. It was a reminder that even with diverticulitis and food allergies, I don’t have to give up comfort foods completely. Sometimes it just takes a little creativity and a willingness to try something new.

And I’ll say this — there’s something really satisfying about sitting down to a bowl of pasta you made yourself, especially when it’s something your whole family can enjoy together.

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