I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly they are made. For instance look at this product: http://www.leveneziane.it/en/gluten-free-pasta/tubetti-corn-pasta The ingredients are simply corn flour and an emulsifier, but if you take a look online for any homemade corn pasta recipes you will surely find mostly complex recipes with many ingredients. An ingredient list of size two that creates pasta with such a good texture is hard to believe! I'd LOVE to know their full process ^_^. Does anyone have any experience in this field? I'd love to make my own and learn the process - but I don't want a complex homemade recipe with 10+ ingredients as those are sometimes harder to digest for me Thanks for your time!