After supposedly eating gluten-free at Otto, I was ill, as was another gluten-free gal at the table. It made no sense, the waitress showed us the bag of Italian gluten-free pasta they'd be using and I ordered something very simple: cacio e pepe.
Now that I've finished reading Heat, I think I know why. [Heat is the book by Bill Buford where he quits his job at the New Yorker, works at Babbo for a year, traces Mario's culinary career and life, and does some traveling, eating, and cooking in Italy and writes about all of it with a dash of self-deprecation and alot of humor. It's a fine read; I suggest taking it out of the library.] I already knew how Mario cooks, having followed his career since eating at Po in the spring of 1994. I knew he typically uses pasta water in his pasta sauces as a thickener. In my naïveté, I believed that if a chef was using gluten-free pasta for people who are gluten-free he would NOT slosh the same gluten-filled pasta water into the sauce.
Now this is *merely conjecture* but owing to the fact that I had major tummy upset after a dinner of gluten-free pasta [which never happens at home] I have to conclude that using said gluten-free pasta DID NOT include a gluten-free training on why it would be important NOT to use "regular" pasta water when making a sauce for gluten-free folks.
This is not good. Get those people some serious training!