When following a gluten-free diet, pasta may be one of the things you miss the most. But there are plenty of gluten-free pasta offerings on the market today so you don't have to go without this pantry staple.
If zucchini noodles just aren’t cutting it for you, try one of the options on this list. They’re not only gluten-free but mimic the taste and texture of real pasta, so you won't be able to tell a difference—from spaghetti to fettuccine to bow tie and every shape in between.
Best Overall
Cappello’s Almond Flour Fettuccine
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What We Like
Texture is similar to regular pasta
Also compatible with paleo diets
Ready to eat in 90 seconds
What We Don't Like
Expensive
The owners of Capello’s set out on a mission to create pasta that "could be enjoyed by all discerning pasta lovers, regardless of dietary restriction" and they found their answer in one main ingredient: almond flour. Capello’s pasta combines almond flour with a handful of other recognizable ingredients—cage-free eggs, tapioca flour, and sea salt—to create a gluten-free, grain-free pasta that is beloved by customers.
Many of these customers give this fettuccine top marks for its taste and texture, which they say could go head to head with any regular semolina wheat pasta—but is suitable for more restrictive diets. In addition to fettuccine, Cappello’s also offers spaghetti, lasagna sheets, and gnocchi, in a regular or sweet potato version.
Unlike the other dry pastas on this list, Capello’s, which feels the closest to homemade pasta, is kept frozen until you’re ready to eat it. But the good thing about this that many people also highlight: Once you put it in boiling water, it’s ready to go in 90 seconds.
Base Ingredient: Almond flour | Size: 9 ounces | Cooking Time: 1 minute, 45 seconds
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What We Like
Pleasant flavor
High-protein
Holds up well to sauces and dressings
What We Don't Like
May be slightly mushy if overcooked
Banza’s Chickpea Pasta, which is made from a combination of chickpeas, tapioca, and pea protein, isn’t only gluten-free, but it’s also high in protein and fiber, something that some of the other options on this list are missing.
If you serve it to your gluten-loving friends without telling them, they’ll never be able to taste the difference. This pasta comes in all your favorite noodle shapes like angel hair, rigatoni, gemelli, cavatappi, penne, and more, including the new bucatini. And since it’s a heartier pasta, it also holds up well in the refrigerator, so it’s an ideal option for meal prepping. Be careful when cooking, though, as there are two things to keep in mind. There will be some foam that appears during the boiling process, which is normal, but if the pasta is overcooked even by a few minutes, it may get mushy and fall apart.
Base Ingredient: Chickpeas | Size: 8 ounces | Cooking Time: 8 minutes (may vary by pasta shape)
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What We Like
Taste and texture very close to pasta made from semolina flour
Finished pasta comes out tender, not starchy
Doesn't lose its texture when reheated
What We Don't Like
Expensive
Taste is a subjective measure, so it’s difficult to definitively assign this superlative to just one of the pastas on this list, especially since they all taste good. But if you’re looking for a gluten-free pasta that’s as close to the "real thing" as you can get, the Itlaian-made Le Venezian Fettucce will not disappoint.
It’s made from just one major ingredient, 100 percent Italian corn, and the taste and texture are right on par with pasta made from semolina flour. After cooking for just a few minutes the pasta comes out al dente and still tender, but not sticky like other GF options out there. It keeps this texture when it is reheated, too, which some regular pastas can't even do. One package of this pasta is slightly expensive, but worth it in our eyes.
Base Ingredient: Italian corn | Size: 8.8 ounces | Cooking Time: 5 to 6 minutes
Cookbook Reviews
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What We Like
Hefty package
Holds its shape
Cooks al dente
What We Don't Like
No cooking directions
Rummo has been making traditional Italian pasta for over 175 years and is a favorite of actor, author of Taste: My Life Through Food, and Stanley Tucci: Searching for Italy host Stanley Tucci, so we knew we could trust the brand with creating a gluten-free option.
Each package of this gluten-free spaghetti is almost 1 pound, and makes enough for around six servings. It stays round and chewy through the cooking process, while others do not, coming out perfectly al dente. The only thing we don’t love about it is that the package has no directions. While most probably know what to do with dried pasta, gluten-free varieties have varying instructions, and all this package says is “Cooking time 10 minutes”.
Base Ingredient: Rice and corn | Size: 12 ounces | Cooking Time: 10 minutes
Best Brown Rice
Jovial Farfalle Gluten-Free Pasta
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What We Like
Only two ingredients
Allergen friendly
Large variety of shapes available
What We Don't Like
Can fall apart
Whether your go-to pasta shape is farfalle (the bowties are so fun!), shells, spaghetti, fusilli, or something else, Jovial likely offers it and does so with a gluten-free certification. It’s also a great choice for those who have other allergies, as this pasta is free from the top eight allergens (milk, soy, fish, shellfish, tree nuts, wheat, eggs, and peanuts). As if that’s not enough, it’s also USDA-certified organic and Non-GMO Project verified. There are no additives, and the only ingredients are brown rice and water.
The pasta is crafted in Italy, using "time-honored techniques like pressing through bronze dies and slowly drying at low temperatures to preserve the enjoyable taste and texture of true Italian pasta," according to the manufacturer. However, if it is overcooked, the noodles may fall apart.
Base Ingredient: Brown rice | Size: 12 ounces | Cooking Time: 9 minutes
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What We Like
Suitable for vegan and paleo diets
Easy and quick to prep
Very versatile for noddle-based recipes
What We Don't Like
Slightly fishy smell when fresh out of package
If you need a gluten-free pasta that fits into a keto or low-carb lifestyle, the Thrive Market Wonder Noodles, or Shirataki noodles, are your best bet. They’re made from glucomannan, which is a fiber that comes from the root of the Asian konjac yam.
While you can’t really compare their taste and texture to semolina pasta—they tend to pick up the flavor of whatever you put on them—wonder noodles offer a great alternative to higher-carb options. People rave about how filling these are.
They’re also suitable for vegan and paleo lifestyles. And, unlike other gluten-free pasta, they don’t require any cooking—just wash and rinse and they’re ready to go, making them a perfect quick weeknight meal.
Base Ingredient: Konjac flour | Size: 7 ounces | Cooking Time: None
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What We Like
Easy to prep
Also low-carb, sugar-free, and vegan
Very mild hearts of palm flavor
What We Don't Like
Only one to two servings per container
Featured on Shark Tank, this gluten-free pasta alternative has garnered quite the buzz—and for good reason. This unique "pasta" is actually made out of hearts of palm, a thick white vegetable taken from the core of certain species of palm trees, and comes already cooked. All you have to do to prepare Palmini is rinse the "noodles" in water and add your favorite pasta sauce or incorporate it into your favorite recipe. Palmini comes in linguini-style noodles or lasagna sheets.
Right out of the packet (or can), Palmini will taste more like a vegetable, but after rinsing, your options are endless for adding flavors and transforming this spiral into whatever tasty dish you want. It retains its texture and doesn't turn mushy after optional cooking and adding sauces to it. Palmini is also vegan, sugar-free, and low-carb so it works for a variety of dietary needs.
Base Ingredient: Hearts of palm | Size: 8 ounces | Cooking Time: None (or 10-15 minutes for a softer texture)
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Final Verdict
If you want a delicious, real-tasting alternative for virtually any type of lifestyle, try Cappello’s Almond Flour Fettuccine. If you’re looking for a higher-protein option, the Banza Chickpea Pasta is a fan favorite.
What to Look for When Buying Gluten-Free Pasta
Base Ingredient(s)
"Gluten is a key ingredient in making pasta; it’s what makes the dough elastic and allows it to stretch. That’s why you knead pasta dough for so long," says Meryl Feinstein, Founder of Pasta Social Club. Today, there are countless options for gluten-free pasta available on the market, many of them creative, to suit your dietary needs and tastes while still mimicking what we all love about the real thing.
Common gluten-free pastas you'll find are made of one or a blend of a few alternative ingredients. These could either be grain-based, such as rice, corn, buckwheat, and quinoa; or they could be grain-free, such as chickpea, lentil, black bean, mung bean, potato, and more. One type of gluten-free pasta, shirataki noodles, is even made up of glucomannan, a fiber sourced from the root of the Asian konjac yam.
Flavor and Texture
One thing to note is that while some of the gluten-free pastas mentioned above are close to neutral in flavor (meaning they'll probably work with virtually any sauce), others are more distinct-tasting (e.g., chickpea and buckwheat), and you'll have to lean into those flavors and experiment to see what sauces and spices work with them.
You'll also want to note which ones turn mushy or gummy if overcooked a minute too long, which stand up to thicker or chunkier sauces, and if having the same bite and mouthfeel of wheat pasta is important, which ones come closest to that.
"Gluten-free pastas can be mushier, so it’s all about where’s the intersection of texture and taste that you like most," Feinstein says. "To also mask any unwanted flavors, I usually go bold and choose something with texture, like a meat sauce or a tomato sauce. [Something that has] bits and pieces you can scoop up so you get a variety of textures, so if the pasta is on the mushier side, you’re not focused on that."
FAQs
What is gluten-free pasta made of?
All gluten-free pastas are different. Many are made with a combination of gluten-free grains, like rice, quinoa, buckwheat, corn, millet, and/or amaranth. Some are made with legumes, like chickpeas or lentils. You can also find gluten-free pastas made with almond flour or hearts of palm.
Is chickpea pasta gluten-free?
Most chickpea pasta is gluten-free, but don’t just assume without checking the label. Some chickpea-based pastas have additional ingredients that may contain gluten.
Is all pasta gluten-free?
Not all pasta is gluten-free. It is traditionally made with Semolina flour, which is made from durum wheat and actually contains a lot of gluten. This makes pasta dense and chewy. Often, though, pasta is also made with regular flour or whole-wheat flour, which also contains gluten. Read the ingredient lists on boxes of pasta carefully to find out exactly what they are made of.
How do you cook gluten-free pasta?
Most gluten-free pasta is cooked the same way as white pasta—in boiling water for about 8 to 12 minutes, depending on the pasta type. But some gluten-free pastas differ. Each pasta will have the directions written out on the box. It’s especially important to follow these cooking instructions, as gluten-free pastas can overcook quickly, becoming mushy and sticky. Feinstein says they also usually cook faster, so keeping a close eye while boiling and tasting it earlier than the box says is key.
How We Selected
To compile this list, our team of editors and contributors spent hours researching the best gluten-free pastas on the market in this category, evaluating their key features—like ingredients, texture, or price—in addition to reviews from customers and other trusted sources. We then used this research to assign a star rating from one to five (five being the best; one being the worst) to certain products on the list.
Why Trust The Spruce Eats?
Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage-testing experience. She’s developed over 1,000 original recipes and is constantly on a mission to find the healthiest, best-tasting options and ingredients across all food and drink categories.
The Spruce Eats writerAlyssa Langeris a registered dietitian and foodie, always curious about the next food or ingredient craze and hungry to learn and try more. Having worked in cookbook publishing, CPG label data, nutrition writing, and meal kits, her diverse background and varied interests provide a unique perspective that fosters clear, well-researched, and trustworthy reviews.
Amanda McDonaldis an editor at The Spruce Eats and has over seven years of experience researching, writing, and editing about all things food — from what new products are at the grocery store to chef-approved hacks that keep tricky leftovers fresh for days. She updated this article to include the most up-to-date information.
Sources
- Meryl Feinstein, Founder of Pasta Social Club
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