:max_bytes(150000):strip_icc()/faw-tolerant-red-lentil-gf-rotini-stella-totino-05-1-8408a7a9052545c3abfcb14a32ca76d6.jpeg?w=1024&resize=1024,0&ssl=1)
Grocery shelves are brimming with more gluten-free pasta options than ever before. This is great news for folks like me who have celiac disease. But with so many options, it can be hard to determine the best gluten-free pasta. Which brands are overhyped? And ultimately, which are the best? I tested 13 brands of gluten-free noodles — some well-known, others I had not heard of — to find the cut I wanted to drop into my pasta pot.
I found that some options worked best for dishes like baked macaroni and cheese or saucy shells, while others were more versatile for cold noodle salads and noodle bowls. You might be looking for an option to adhere to a dietary restriction, or you’re curious to try pasta made from ingredients like lentils, peas, and other legumes. Here are my picks for the best gluten-free pasta, based on my month of testing, cooking, and eating lots of noodles.
-
This pasta contains eggs, and several other stabilizing agents, which may make it a difficult option for those with allergies or vegans.
There is a clear difference in taste between fresh pasta and dried pasta. Taste Republic’s Fusilli tastes buttery and smooth and works with any sauce. In testing, I found it nearly impossible to overcook this gluten-free pasta — if kept on the stove for too long, it does not fray, dissolve, or break. Instead, it continues to soften. I found this fusilli works well in virtually every pasta dish. It doesn’t harden if chilled, making it a great option for pasta salad. It can be cooked in noodle soups without getting too soft. Perhaps most importantly, its long, ripply shape and texture collect loads of sauce, making it ideal for warm pasta bowls.
I also appreciate Taste Republic’s affordability. Even though this gluten-free pasta is fresh, it’s on par with other dried options. I was impressed with this brand’s taste, texture, and versatility, so it felt natural to name Taste Republic the best gluten-free pasta.
Base Ingredient: Brown rice | Protein: 6g per serving | Fiber: 3g per serving
It’s never hard to spot bright orange Banza on the grocery store shelf, and I like how ubiquitous this brand is. I love this twisty and ribbed cavatappi shape because it clings to looser sauces and is easy to skewer with a fork. Like any pasta, it can overcook but does so very slowly. If you’re prone to distractions in the kitchen, this might be a good choice for you.
When testing, I particularly appreciated this cut’s retained moisture and subtle, versatile flavor in pasta bakes and soups. Unlike similar products, these squiggly noodles don’t harden when cold, so they are a great option for that gochujang pasta salad recipe.
Base Ingredient: Chickpea | Protein: 11g per serving | Fiber: 5g per serving
-
This single-ingredient pasta has a superbly soft chew to it, it easily collects sauce of all thicknesses, and outperformed other cuts in pasta bakes.
Made with yellow peas only, including the skins, these large elbows have a soft, chewy texture without being mushy. They grow in size as they cook, creating large nooks for sauce and cheese. I also found they maintain a supreme taste and texture when reheated. ZENB has the second-highest protein per serving of the options tested.
Because this pasta can overcook, I found it best to stand pot-side from 10 minutes onward, tasting every minute or so to achieve the perfect al dente texture. When baked, however, the large centers and pliable body make these elbows ideal for absorbing sauce and cheese.
Base Ingredient: Yellow peas | Protein: 12g per serving | Fiber: 7g per serving
With impressively bouncy elasticity and a good bite, these mafalda act like mini lasagna sheets. The small squares have frilly edges for collecting extra herbs, cheese, and sauce for a satisfying bite. In testing, I found these noodles were one of the closest in texture to traditional gluten-based pasta with an elasticity rarely found in gluten-free alternatives.
I strained perfectly al dente pasta when following the prescribed cooking time on the box (although I recommend cooking for an additional two minutes if you prefer softer pasta). I also loved this option for big batches and leftovers as its texture and taste held when reheated.
Base Ingredient: Brown Rice | Protein: 5g per serving | Fiber: 2g per serving
These long, rice-based noodles have minimal flavor. However, this is their biggest asset, as this neutral flavor allows them to blend in seamlessly with whatever sauce you’re using. I found these noodles to work best in recipes with thicker sauces. While I had previously only consumed this brand for stir-fries, cold Asian noodle salads, and the like, it pleasantly surprised me as it proved to be a superstar with cheese-heavy Italian recipes like Cacio e Pepe.
While these rice-based noodles can’t overcook (they soften rather than break), they will get sticky once strained, which means you either need to dress them in sauce or toss them in oil to prevent them from congealing.
Base Ingredient: Rice | Protein: 4g per serving | Fiber: 0g per serving
-
Capello’s ravioli balances a fresh, delicate casing with a rich, flavorful filling that works with just about any sauce.
Finding good gluten-free ravioli is a feat. Cappelo’s gluten-free ravioli has done it with a creamy, salted, and delicious filling encased in soft and pliable pasta that’s soft and pliable without being mushy. The pasta casing of these ravioli (which the brand also sells in lasagna sheets and various pasta cuts) has a delicate, slightly buttery flavor. While it might take a little finesse and experience to know when to pull these pasta shapes out of the water and avoid under or over-cooking them, in testing I found the brand’s suggested seven minutes and thirty seconds was the perfect moment to scoop them. Since the ravioli are delicate, I recommend using a spider strainer rather than dumping the whole pot into a colander.
I tested the brand’s spinach and cheese flavor. If that’s not your cup of tea, Capello’s makes other flavors, including butternut squash and five-cheese.
Base Ingredient: Almond flour | Protein: 16g per serving | Fiber: 3g per serving
Konjac is a starchy tuber-like root vegetable ubiquitous in some parts of Asia where it is used in traditional medicine and food products. When konjac is processed into starch, it can be used as a stabilizer or filler. In the case of Miracle Noodles, however, it generates a springy, bouncy texture that works well as a spaghetti alternative. These noodles are made primarily of water and starch, meaning they are low in calories. In testing, I was surprised to discover that absolutely nothing compromises the texture of these noodles — they hold up in soups, chilled in cold noodle salads, at room temp, and everything in between.
While their texture is versatile, we preferred these noodles when prepared in sticky, or thick sauces, like coconut-peanut sauce. We found looser sauces didn’t adhere to the noodles as well.
Base Ingredient: Konjac flour | Protein: 0g per serving | Fiber: 2g per serving
This bright red fusilli is a fun way to get some serious protein and fiber in pasta form. With swirling deep ridges that expertly capture pockets of sauce, in testing I found these noodles tasted great in traditional, saucy pasta dishes over baked dishes or cold pasta salad. Made with just one ingredient — red lentils — the flavor profile of these noodles is sweet with a slightly nutty, lentil flavor that caters particularly well to savory sauces like pesto.
This gluten-free pasta would be more palatable for kids or picky eaters, and its springy and firm texture makes it versatile. I recommend keeping it in the pot until the tail end of the 7-9 minute advised cooking window for the best results.
Base Ingredient: Red lentils | Protein: 20g per serving | Fiber: 6g per serving
Our Favorite Gluten-Free Pasta
After a month of testing, our clear winner of the title of best gluten-free pasta is Taste Republic’s Fusilli. It checked all the boxes with a mild yet buttery flavor, a bouncy texture, and versatility. This gluten-free pasta can be used in virtually any hot or cold noodle dish.
Food & Wine
How We Tested Gluten-Free Pasta
To test these gluten-free pasta alternatives, we assessed the noodles at every stage — tasting at al dente, cooked, overcooked, with sauce, baked, cold, and reheated — to understand how they hold up to weeknight meals or as leftovers for lunch. We tested each brand for one month.
Food & Wine
In addition to evaluating the texture and flavor of each pasta, we also asked the below questions:
- How well did the noodles absorb the sauce?
- How quickly did the gluten-free pasta cook?
- What is the nutritional value of the noodles?
At the end of our month-long test, we revealed the prices of each gluten-free pasta to determine the overall value of each option. The gluten-free pasta we tested ranged from $3 to $10 per box, with an average price of $7.
Food & Wine
Factors to Consider
Base Ingredient
The base ingredient of gluten-free pasta should be considered for a few reasons. First, allergens: One primary concern shared by folks with a gluten allergy or intolerance surrounds other allergens, such as soy, grains, and nuts. Always check the ingredients list to ensure safe consumption. Beyond allergens, the base ingredient of these noodles is important not only in terms of how it may affect the overall flavor of any dish you make with it but also because the noodle’s main ingredient will be the primary determinant in the cooked pasta’s texture.
Legume-based options are normally higher in protein and fiber, but they can sometimes be slightly softer or mushier than cuts made from rice or corn. Knowing whether you are looking to fulfill certain dietary parameters, or are more invested in the texture of your cut, will aid in informing your decision on which option is the best gluten-free pasta.
Food & Wine
Cooking Time
While all gluten-free pasta tends to cook faster than traditional wheat-based pasta, the ingredients and freshness of the pasta will determine how long it needs to hang out in the pot. For example, fresh gluten-free pasta usually requires an average cooking time of only 2-3 minutes. Aside from that, legume-based options will generally cook more quickly than those made with rice or corn.
Fresh vs. Dry
Fresh gluten-free pasta options are currently limited, but our testing of two fresh gluten-free pasta has shown they’re growing in popularity. While fresh noodles often have a more gluten-like taste and texture, they have a shorter shelf life and longer ingredient list.
Food & Wine
Frequently Asked Questions
-
Does gluten-free pasta taste different from traditional pasta?
In some cases, yes. How your gluten-free pasta tastes depends on its base ingredient. For legume-based pasta, for example, tasting notes will likely include the flavor of the pea, chickpea, or lentil-based dough. Tasting the main ingredient in your pasta can add complexity and depth to pasta dishes. Brown rice or corn-based pasta generally has a milder flavor and can sometimes be confused with traditional cuts in texture and taste.
-
Is there anything I should know about cooking gluten-free pasta that’s different from traditional cuts?
Gluten-free pasta will cook for less time than traditional cuts. It can often easily overcook, quickly, and therefore require a bit more babysitting. Gluten-free pasta must be stirred immediately when added to the boiling water to prevent sticking and clumping. Most gluten-free options cook like traditional pasta: water should be salted once boiling, and pieces should be taste-tested for doneness before straining.
-
Is all gluten-free pasta safe for Celiacs or those with intolerances and allergies?
There are a few barometers for ensuring your pasta is gluten-free. Most importantly: Thoroughly read the ingredient list on the box — look for ingredients like barley, malt, farro, or durum wheat as those contain gluten. Outside of ingredients, for those with more restrictive sensitivities, it may be important to check that you are sourcing your pasta from an entirely gluten-free facility. Some products advertise that they are being made in a dedicated gluten-free facility.
Other Gluten-Free Pasta We Tested
Strong Contenders
Ancient Harvest Quinoa Elbow Pasta ($5 at Amazon)
While presenting a superb texture when cooked al dente, this three-ingredient pasta is easily overcooked and doesn’t hold up in certain dishes.
Rummo Italian Pasta GF Penne Rigate ($4 at Amazon)
With a smooth, even taste and bouncy bite, we’re fans of Rummo’s multiple gluten-free cuts. However, we try to stick to options with shorter ingredient lists.
Barilla Chickpea Rotini Pasta, 10-Pack ($32 at Amazon)
Despite truly enjoying the flavor and texture of this cut, it requires attentive babysitting while cooking (it can easily transform from too al dente to overcooked in seconds). Ultimately we didn’t find it user-friendly.
What Didn’t Make the List
In our testing, some brands didn’t make the list either because of inaccessible price points, like this Sanniti Artisanal Gluten-Free Pasta, or because of unsavory, overpowering, or lingering flavor like we experienced with Kaizen Lupini Bean Fusilli. There were also several cuts whose texture we would’ve considered decent some years ago, but who now cannot compete with the superb new gluten-free options available.
Our Expertise
Stella Totino is a former pastry chef turned food writer with years of experience testing and researching all things food. Invested in discovering fun new flavors and the tools that help to create them, you can find her work in the Strategist, Simply Recipes, Apartment Therapy, and the Kitchn. As a Celiac, Stella has spent years taste-testing the best gluten-free pasta in and out of professional kitchens.