The 7 Best Gluten-Free Pastas of 2023

A bowl of Cappello’s Almond Flour Fettuccine won't disappoint

We independently research, test, review, and recommend the best products—learn more about our process. If you buy something through our links, we may earn a commission.

Best Gluten-Free Pastas

The Spruce Eats / Lecia Landis

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 meal 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—they’re also delicious. And some are even suitable for other lifestyles, like paleo, keto, and vegan, too.

Here, our list of the best gluten-free pastas to fit your needs.

Best Overall

Cappello’s Almond Flour Fettuccine

Cappello's, Fettucine


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

What do buyers say? 87% of over 900 Amazon reviews rate this product 4 stars or above.

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.

Price at time of publish: $9

Base Ingredient: Almond flour | Net Weight: 9 ounces | Protein: 6 grams per serving | Fiber: 3 grams per serving

What Our Experts Say

“For me, naturally I would gravitate toward gluten-free pastas made with things I can recognize, chickpeas, fava, lentils—I tend to opt for something I’d eat in general,” — Meryl Feinstein, Founder of Pasta Social Club

Best Tasting

Le Veneziane Italian Fettucce

Le Venezian - Italian Fettucee


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
  • Low on fiber

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 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, according to many happy customers. A 0.5-cup of dry pasta, which will get you about 1 cup of cooked pasta, has 45 grams of carbohydrates and 1 gram of fiber.

Price at time of publish: $4

Base Ingredient: Italian corn | Net Weight: 8.8 ounces | Protein: 4 grams per serving | Fiber: 1 gram per serving

Best Pre-Cooked

Palmini Hearts of Palm Pasta

Palmini Low Carb Pasta


What We Like
  • Easy to prep

  • Also low-carb, sugar-free, and vegan

  • Very mild hearts of palm flavor

  • Retains texture after cooking

What We Don't Like
  • Pricey

  • 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 can (or packet), 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. Customers also like that it retains its texture and doesn't turn mushy after cooking and adding sauces to it. Palmini is also vegan, sugar-free, and low-carb so it works for a variety of dietary needs.

Price at time of publish: $4

Base Ingredient: Hearts of palm | Net Weight: 14 ounces | Protein: 1 gram per serving | Fiber: 2 grams per serving

Best Spaghetti

Pastene Gluten Free Spaghetti

Pastene Gluten Free Spaghetti

Courtesy of Amazon

What We Like
  • Packed with nutrients like protein and fiber

  • No cooking adjustments necessary

  • Different shapes available

What We Don't Like
  • On the pricier side

Pastene may be best known for its canned tomato products, but what goes best with tomato sauce? Pasta. And Pastene also has a wide variety of pastas available, including a gluten-free variety. Its gluten-free spaghetti is made from corn, rice, and quinoa, enriching the pasta with plenty of protein and fiber (15 percent of the recommended daily value!). If you like their spaghetti, make sure to check out their other gluten-free offering, penne rigate, in dishes in which a smaller pasta shape is desirable. Pastene notes you can cook their gluten-free pasta exactly as you would their traditional pastas.

Price at time of publish: $7

Base Ingredient: Corn flour, rice flour, quinoa | Net Weight: 12 ounces | Protein: 4 grams per serving | Fiber: 4 grams per serving

"When you’re working with a gluten-free flour blend or naturally gluten-free flour, you don’t have that gluten network to help strengthen and bind the dough together, so a lot of gluten-free flour blends and boxes rely more heavily on starch and other binding products like gums. Because of all that starch, I find that when you cook gluten-free pastas, it can get a little chewier," — Meryl Feinstein, Founder of Pasta Social Club

Best Brown Rice

Jovial Farfalle Gluten-Free Pasta

Jovial Farfalle Gluten-Free Pasta

Courtesy of Amazon

What We Like
  • Short ingredient list

  • Allergen friendly

  • Large variety of shapes available

What We Don't Like
  • On the pricier side

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, peanuts). And 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.

Price at time of publish: $3

Base Ingredient: Brown rice | Net Weight: 12 ounces | Protein: 5 grams per serving | Fiber: 2 grams per serving

Best High-Protein

Banza Chickpea Pasta

Banza Chickpea Pasta


What We Like
  • Pleasant flavor

  • High-protein

  • Holds up well to sauces and dressings

What We Don't Like
  • Some report slightly grainy texture

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.

Reviewers describe the texture of the pasta as "thicker" and "al dente" and claim that if you serve it to your gluten-loving friends without telling them, they’ll never be able to taste the difference. And since it’s a heartier pasta, it also holds up well in the refrigerator, so it’s an ideal option for meal prepping.

Price at time of publish: $3

Base Ingredient: Chickpeas | Net Weight: 8 ounces | Protein: 13 grams per serving | Fiber: 5 grams per serving

Best Low-Carb

Thrive Market Wonder Noodles

Thrive Market, Shirataki Noodles, Spaghetti

Thrive Market

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.

Price at time of publish: $3

Base Ingredient: Konjac flour | Net Weight: 7 ounces | Protein: 0 grams per serving | Fiber: 2 grams per serving

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."


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.

Does gluten-free pasta have carbs?

Many gluten-free pastas are still high in carbs, but the exact number will depend on what the pasta is made from. For example, the Thrive Market Organic Brown Rice Penne has 43 grams of carbs per serving, while the Palmini Hearts of Palm Linguine has 4 grams of carbs per serving.

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 whole-wheat pasta gluten-free?

No, whole-wheat pasta is made of wheat, which is a gluten-containing grain. While whole-wheat pasta may be an alternative to white pasta, due to its higher fiber content, it doesn’t fit into a gluten-free diet.

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. For example, the Cappello’s Almond Flour Fettuccine comes frozen and only needs to sit for a few minutes in hot water.

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.

Is gluten-free pasta keto?

Most gluten-free pastas are not keto, since they’re still high in carbs. Flours like almond and coconut are lower in carbs, while corn, rice, quinoa, and oat, in addition to potato and tapioca starch, have higher carb contents. There are some gluten-free pastas that may be keto-friendly, but make sure you check the ingredient labels and nutrition facts for net carb counts.

How We Researched

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 writer Alyssa Langer is 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 McDonald is 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.


Updated by
Alyssa Langer
Alyssa Langer
Alyssa is a licensed registered dietitian who covers food and kitchen products. She has written for EatingWell, Martha Stewart, and more and has worked on many America’s Test Kitchen cookbooks.
Learn about The Spruce Eats' Editorial Process
Amanda McDonald
Amanda McDonald
Amanda McDonald is a journalist living in New York City and Commerce Updates Editor for The Spruce Eats. She has written and edited health, wellness, food, and fitness content as well as recipes for multiple publications.
Learn about The Spruce Eats' Editorial Process
Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Gluten-free citation: Food and Drug Administration. Gluten-free labeling of foods.

  2. Celiac Disease Foundation. Back to school with almonds – nature’s perfect gluten-free snack.

  3. Institute of Medicine (US) Committee on Examination of Front-of-Package Nutrition Rating Systems and Symbols. Front-of-Package Nutrition Rating Systems and Symbols: Phase I Report.; Appendix B, FDA Regulatory Requirements for Nutrient Content Claims.

  4. Oh R, Gilani B, Uppaluri KR. Low carbohydrate diet.

  5. US Department of Agriculture. Current dietary guidelines* | dietary guidelines for americans.

  6. United States Department of Agriculture. Labeling organic products.

  7. Food and Drug Administration. CFR- code of federal regulations title 21.

  8. Gluten Intolerance Group. Gluten-Free Grains.

Continue to 5 of 7 below.