If you were diagnosed with celiac disease, a gluten allergy or gluten intolerance six or more years ago, you may have thought pasta was off your plate for good. Now, there are all kinds of dried and refrigerated gluten free pasta varieties at the grocery. They are made from corn or rice or quinoa or black beans, and many of them are quite good. I always have a box on hand for those "Ran late, need dinner now" emergencies. In fact, it is considered a basic staple in my well-stocked gluten free pantry post.
Some cutting boards, on some counter tops, just slide around as you work. To avoid this, simply place a damp towel under the cutting board. Now it will stay steady and stay put.