Finding a good gluten free pasta used to feel almost impossible. The first time I tried one more than a decade ago, the sauce was delicious, but the pasta underneath it was soft, mushy and ready to surrender. Thankfully, pasta makers have had many years to improve, so I wanted to find out whether today’s supermarket options could finally deliver the bite and flavor pasta lovers deserve.
I do not have celiac disease, so I cannot judge these products from that personal experience. What I can judge is pasta. I know how it should taste, how it should feel when cooked al dente and whether it holds its shape long enough to reach your mouth. For this independent taste test, I bought every packet myself and compared six popular brands without accepting sponsorship from any of them.
There would also be nowhere for disappointing pasta to hide. Instead of covering it in a rich sauce, I served each one simply with extra virgin olive oil and judged its flavor, texture, structure and ability to absorb the oil. Some were better than I expected, one familiar favorite left me disappointed, and the winner tasted so convincing that I went back for another forkful.
Watch: Testing Every Gluten-Free Pasta Brand So You Don’t Have To
Quick Answer: The Best Gluten Free Pasta
After testing six brands with nothing but extra virgin olive oil, Rummo was the best gluten free pasta overall (10/10) for its flavor and al dente bite, tasting remarkably close to wheat pasta. Armando came second (9/10) for its nutty quinoa flavor, and Maidea was the best artisan option (8/10). Barilla and Roma were dependable supermarket choices (7/10), while La Molisana (5/10) needs a rematch.
Meet the Contenders in This Gluten Free Pasta Test
I selected six gluten free pasta brands that were available from supermarkets, specialty grocery stores and an online gluten-free retailer. The lineup included familiar brands from Italy alongside an Australian brand and a more expensive artisan pasta from my home region of Abruzzo:
| Brand | Origin | Main flours | Protein /100g | Score | Verdict |
|---|---|---|---|---|---|
| Rummo | Italy | Whole-grain rice, corn, potato | 6g | 10/10 | Winner. Best flavor and bite, closest to wheat |
| Armando | Italy | Corn, rice, quinoa | 7g | 9/10 | Nutty quinoa flavor, softer texture |
| Maidea | Italy (Abruzzo) | Rice, corn | 7.2g | 8/10 | Best artisan option, most expensive |
| Barilla | Italy | Corn, rice | 6.5g | 7/10 | Dependable, good flavor, minor breakage |
| Roma | Australia | Rice, corn, potato, pea | 5.7g | 7/10 | Great structure, milder flavor |
| La Molisana | Italy | Rice, corn, quinoa, tapioca | 7.6g | 5/10 | Soft (overcooked in test), deserves a rematch |
Their ingredient lists combined different proportions of corn, rice, potato, tapioca, quinoa and pea flour. However, an impressive label means very little if the pasta collapses the moment your fork touches it. It’s time to bring out the extra virgin olive oil and let each contender prove itself.
Let the Gluten Free Pasta Taste Test Begin
Barilla
Barilla was one of the most familiar names in the lineup, and I had already heard positive things about its gluten free pasta. It is made primarily from corn and rice flour and contains 6.5 grams of protein per 100 grams, slightly more than the Rummo pasta in this test.
Once cooked, it looked remarkably similar to traditional pasta and maintained its shape well, with only one piece breaking in the pot. It became slightly fragile when lifted with a fork, but the texture still had a pleasant al dente bite rather than turning soft or mushy.
The flavor was enjoyable, and Barilla absorbed the extra virgin olive oil particularly well. I could still tell that it was different from regular wheat pasta, but it was a surprisingly good start to the tasting.
Verdict: 7/10. Barilla is a dependable supermarket option with good flavor, satisfying bite and only minor breakage.
Roma
Roma was the only Australian pasta in the tasting. Its ingredient list included rice flour, corn flour, cornstarch, potato starch and yellow pea flour, with 5.7 grams of protein per 100 grams.
After cooking for almost 11 minutes, the penne remained impressively firm and held its shape without falling apart. In fact, the bite was so firm that it could have handled another minute in the pot. That was already a welcome surprise because nobody wants gluten free pasta that waves a white flag before reaching the plate.
Its flavor was milder than Barilla, and it did not absorb the extra virgin olive oil quite as well. However, because it held its shape so well, I think it would work beautifully with a rich tomato sauce without becoming soft or breaking apart.
Verdict: 7/10. Roma delivered excellent structure and a genuine al dente bite, although its flavor was less pronounced than Barilla.
La Molisana
La Molisana is one of my favorite supermarket brands for traditional pasta, so naturally, I had high expectations for its gluten free version. It is made with brown rice flour, yellow and white corn flour, rice flour, tapioca starch, quinoa flour and an emulsifier. At 7.6 grams of protein per 100 grams, it also had the highest protein content in the lineup.
Unfortunately, I cooked it for around one minute longer than the package recommended. That was my mistake, and with gluten free pasta, even one additional minute can make a noticeable difference. Several pieces had already broken, and the texture was softer than I wanted.
The flavor was pleasant, and it absorbed the extra virgin olive oil reasonably well, but it did not deliver the satisfying bite I expected.
Verdict: 5/10. La Molisana offered decent flavor, but its soft texture and breakage left me disappointed. My extra minute of cooking certainly did not help, so this pasta deserves another chance before the Italian Food Police close the case.
Maidea
Maidea was the artisan contender and the most expensive pasta in the tasting, costing AUD $12 per packet. It came from Abruzzo, my home region, so there was a little regional pride on the line. Made with only rice flour, corn flour and water, it had the shortest ingredient list and contained 7.2 grams of protein per 100 grams.
The pasta did not expand very much while cooking, but it had an inviting aroma and maintained its shape well. A few pieces broke when I applied pressure with the fork, yet the overall structure remained strong. The texture was properly al dente, and although I initially wondered whether it needed another minute, the more I tasted it, the more I realized the bite was just right.
Its flavor was excellent even with nothing more than extra virgin olive oil. I could already imagine it coated in a creamy Alfredo sauce or tossed through a rich pomodoro sauce, and I kept returning to the bowl for another bite. Purely for research, of course.
Verdict: 8/10. Maidea delivered impressive flavor, firm texture and a convincing artisan pasta experience. It was the most expensive contender, but its quality helped justify the higher price.
Armando
Armando is already a respected pasta brand, so I was curious to see whether its gluten free range could maintain the same reputation. This version combined corn flour, rice flour and quinoa, giving it a different ingredient profile from the other contenders. It also contained 7 grams of protein per 100 grams.
The pasta held its shape reasonably well and only began to break slightly when pressed with a fork. However, the texture was noticeably soft and lacked the al dente resistance I wanted. If you enjoy pasta with a firm bite, this may be too soft for you.
The flavor was a different story. The quinoa added a pleasant nuttiness that became more enjoyable with every bite. I may not have loved the texture, but I kept eating because the taste slowly won me over.
Verdict: 9/10. Armando stood out for its distinctive quinoa flavor, which became more enjoyable with every bite. The texture was softer than I prefer, but the excellent taste brought it surprisingly close to the top.
Rummo
Rummo is a trusted name when it comes to traditional pasta, and its gluten free version is made with whole-grain rice flour, corn flour and a small amount of potato flour. It contained 6 grams of protein per 100 grams, which was lower than several other contenders, proving that the highest number on the label does not always guarantee the best result.
Once cooked al dente according to the package instructions, every piece remained intact. The fork left small marks when pressed into the pasta, but it did not crumble or fall apart. Its structure was excellent, and the texture delivered the strongest bite of the entire tasting.
The flavor was equally impressive. It tasted so close to traditional wheat pasta that I could easily forget it was gluten free. After several bowls that ranged from surprisingly good to slightly disappointing, Rummo was the one that made me stop and say, “Wow.”
Verdict: 10/10. Rummo delivered the best combination of flavor, structure and al dente texture. It tasted remarkably similar to traditional wheat pasta, making it the clear winner of this gluten free pasta test.
Final Thoughts: Which Gluten Free Pasta Is Best?
Gluten free pasta has improved enormously since my first disappointing, mushy bowl more than a decade ago. Several of the brands in this test maintained their shape, delivered enjoyable flavor and produced a genuine al dente bite. Some were better than the inexpensive wheat pasta found on supermarket shelves, while the strongest contenders came surprisingly close to the satisfying bite of traditional wheat pasta. Gluten free pasta may be different, but it certainly no longer has to feel like a compromise.
Rummo was the clear winner because it offered the best balance of flavor, structure and texture. It came remarkably close to traditional pasta and would be my first recommendation for an everyday meal. Armando earned the second-highest score because of its distinctive flavor, although its softer texture may not suit everyone. Maidea was the strongest artisan option, but its higher price may make it better suited to special recipes.
Barilla and Roma were dependable supermarket choices, while La Molisana deserves another test because I cooked it for one minute too long. Gluten free pasta is not very forgiving when you become distracted in the kitchen.
Most importantly, living with celiac disease or avoiding gluten does not mean saying goodbye to an enjoyable plate of pasta. Choose a reliable brand made with quality ingredients, follow the cooking instructions carefully and taste the pasta before draining it. Then add your favorite sauce and enjoy it like any Italian would. Now tell me which gluten free pasta you buy and whether there is another brand I should investigate next.
Frequently Asked Questions About Gluten Free Pasta
What is the best gluten free pasta brand?
In this taste test, Rummo was the best gluten free pasta brand, scoring 10 out of 10 for flavor, structure and al dente bite. It tasted remarkably close to traditional wheat pasta. Armando came second for its nutty quinoa flavor, and Maidea was the best artisan option. The best choice for you depends on whether you prioritise flavor, texture or price.
What is gluten free pasta made from?
Gluten free pasta is commonly made from rice, corn, potato, quinoa, chickpeas, lentils or a combination of different gluten-free ingredients. Each blend produces a different flavor and texture, which explains why some brands remain firm while others become soft or break easily.
Is gluten free pasta safe for someone with celiac disease or a wheat allergy?
Choose pasta clearly labeled or certified gluten free, and always check the package for allergen and manufacturing information. Celiac disease is an autoimmune condition, not an allergy, while a wheat allergy is a separate medical condition. Because individual requirements can differ, follow the advice of your healthcare professional and check every ingredient carefully.
How do you stop gluten free pasta from turning to mush?
Add the pasta to a large pot of salted water at a rolling boil, then begin tasting it before the recommended cooking time ends. Gluten free pasta can soften quickly and turn to mush, so drain it as soon as it reaches the texture you enjoy. Even one extra minute can make a noticeable difference.
Can you cook gluten free pasta al dente?
Yes, quality gluten free pasta can achieve a satisfying al dente bite. Follow the package instructions closely, stir gently and taste it frequently toward the end of cooking because the ideal window may be shorter than it is with wheat pasta.
Should you add salt when cooking gluten free pasta?
Absolutely. Gluten free pasta still needs generously salted cooking water to develop flavor from within. Do not rely on the sauce to provide all the seasoning because bland pasta underneath a beautiful sauce is still bland pasta.
Can gluten free pasta be cooked in the same water as wheat pasta?
Not when cooking for someone gluten-intolerant or with celiac disease. Shared pasta water can transfer gluten, so use fresh water and clean cookware and utensils to reduce the risk of cross-contact. The Celiac Disease Foundation recommends preventing contact between gluten-free food and foods containing gluten.
Does a higher protein content mean better gluten free pasta?
Not necessarily. La Molisana had the highest protein content in this tasting, but Rummo delivered the best overall texture and structure despite containing less protein. The blend of ingredients and the way the pasta is produced also influence how it cooks.
Is expensive gluten free pasta always better?
No. Maidea offered an enjoyable artisan experience, but it was the most expensive pasta and received 8 out of 10. Rummo achieved the highest score while remaining a more accessible supermarket option, proving that price alone does not determine quality.
Which sauces work well with gluten-free pastas?
Gluten free pasta can be used in almost any pasta recipe, from pomodoro and pesto to Alfredo and Bolognese. Choose a pasta shape that suits the sauce, whether that is spaghetti or linguini for a lighter sauce or fettuccine for something thicker and creamier. Make sure every ingredient in the complete dish is gluten free when cooking for someone with celiac disease.
Can you reheat leftover gluten free pasta?
Yes, although it may become softer when reheated. Store it in an airtight container in the refrigerator and warm it gently with a little extra sauce. When possible, store the pasta and sauce separately to help preserve the pasta’s texture.
Can kids eat gluten free pasta?
Yes, kids can eat gluten free pasta, and many varieties made with rice, corn, quinoa or legumes taste very similar to traditional pasta. If your child has celiac disease, a wheat allergy or another medical condition, choose an appropriately labeled product and follow the advice of their healthcare professional.
Can gluten free pasta taste like fresh pasta?
High-quality gluten free pasta can come surprisingly close to the flavor and satisfying bite of fresh pastas, although the textures are not exactly the same. Traditional fresh pasta made from an egg-based dough is usually softer and more delicate, while dried gluten free pasta tends to have a firmer texture. Once paired with a beautiful sauce, however, brands such as Rummo can make the difference very difficult to notice.
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Enjoyed This Gluten Free Pasta Taste Test? Keep Ranking With Me
- ITALIAN PASTA SAUCES RANKED – Now that we have found the strongest gluten free pasta, let’s discover which sauces deserve to coat it and which ones I would leave off the menu.
- RANKING ITALIAN PASTA BRANDS – We have tested gluten free pasta, but how do traditional Italian pasta brands compare? See which familiar supermarket packets and artisan producers deliver the best flavor, texture and al dente bite.
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