freshly grated Parmigiano-Reggiano cheese.

large peeled and deveined.Place vermicelli noodles in a large heatproof bowl.

Add hot water to cover.Let stand until noodles are tender, 10 to 15 minutes.Drain and set aside..

Meanwhile, toast chickpea flour in a medium saucepan over medium-low, stirring constantly, until flour is golden and fragrant, 3 to 5 minutes.Transfer toasted flour to a small bowl, and set aside.

Wipe saucepan clean.. Heat oil in saucepan over medium.

Add onion; cook, stirring often, until softened, 2 to 3 minutes.Set your board on top and chop away.

The wet towel causes just enough friction to keep the board stable and in place..The Best Cutting Boards, According to Our Tests.

Finally, clean up.When you’re done cutting, just lift up the board and use the towel to wipe down the counter, and wipe off the board.