Is pasta gluten-free? Ordinary pasta isn’t
Ordinary pasta is not. Italian dried pasta is made from durum wheat semolina, and fresh egg pasta from wheat flour. Both contain gluten.
Gluten-free pasta
Pasta labelled gluten-free is made from rice, maize, buckwheat, legumes or blends of them. It’s widely available in supermarkets, and in Italy many restaurants cook it on request.
What to check
- The cooking water: gluten-free pasta cooked in the same water as ordinary pasta picks up gluten. Ask for fresh water and a clean pot.
- The colander and the sauce spoon are shared tools too.
- Gnocchi usually contain wheat flour.
Keep reading
Sources: Coeliac UK, EU Regulation 1169/2011 and 828/2014, US FDA gluten-free rule and FALCPA, Codex Alimentarius (gluten-free = 20 mg/kg or less). Checked 28 September 2026. We inform, we don’t diagnose: for medical questions, your doctor or dietitian has the last word.
Reviewed against the HTGF methodology: every claim sourced, every listing tiered and dated. This article is practical guidance, not medical advice.
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