Introduction: gluten-free is no longer a niche
In Italy, according to official data from the Italian National Institute of Health — Epicentro, in 2023 265,102 celiacs were diagnosed, with a realistic estimate of around 600,000 cases based on the 1% prevalence recognised by scientific literature. The Annual Report to Parliament on Celiac Disease — Year 2024 by the Italian Ministry of Health confirms SSN expenditure exceeding 272 million euros for gluten-free products dispensed to diagnosed patients.
According to NIQ data reported by FoodWeb, in the year ending 28 September 2025 the Italian gluten-free dry pasta market developed 68.9 million euros (+8.3% YoY) and 12,716 tonnes (+7.4%), with 19.5% of Italian households having purchased gluten-free pasta (+14.4%). Gluten-free pasta has entered cross-cutting consumption habits: it no longer concerns only diagnosed celiacs, but also people with non-celiac gluten sensitivity (NCGS), cohabiting family members and those who choose alternatives for nutritional variety.
In this guide we compare 7 best sellers among the many gluten-free pasta brands available on Glusen — Rummo, Garofalo, Barilla, Felicia, Granoro, La Nova and Pasta Vittoria — analysing ingredients declared on the label, production processes documented by manufacturers, actual prices from the Glusen catalogue and recommended uses. No invented scores, no fantasy rankings: only verifiable data and cited sources. The products mentioned in this guide are a selection of best sellers; the full catalogue, with other formats and brands, is on glusen.it.
What makes a good gluten-free pasta
Evaluating a gluten-free pasta requires different criteria compared to traditional semolina pasta. The gluten network — that protein structure that gives elasticity to durum wheat dough — is missing by definition. Everything that replaces it (corn starches, rice flours, starches, legume flours, vegetable gums) affects consistency, taste, cooking resistance and nutritional profile.
1. Ingredient composition
Gluten-free pasta is broadly divided into three families: corn + rice (Barilla, Rummo, Garofalo, Granoro — neutral taste, nutritional profile similar to traditional); quinoa, buckwheat, gluten-free oats integrated to enrich fibre and protein (Garofalo 3% quinoa, Granoro quinoa + rice + corn); single-ingredient legume pasta 100% lentils/chickpeas/peas (Felicia the most specialised).
2. Bronze or Teflon die extrusion
Bronze dies produce a rough and porous surface that holds the sauce; Teflon ones produce a smooth surface. For gluten-free pasta, bronze die extrusion is doubly useful: it partially compensates for the lower natural adhesion of dough without a gluten network. Among the brands on Glusen, explicitly declared for the gluten-free line by Garofalo ("all gluten-free formats, except Anellini, bronze-extruded"), by Rummo in its own patented steam method, and by Pasta Vittoria.
3. Cooking resistance
This is the historical weak point of gluten-free pasta. Producers work on slow drying, starch blends and calibrated percentages to extend the cooking window. Barilla declares "excellent cooking resistance for an al dente consistency". Rummo focuses on its patented Steam Processing Method®.
4. AIC Spiga Barrata certification
The AIC Spiga Barrata mark is the gold standard for gluten-free in Europe. AIC directly inspects companies with annual audits and verifies compliance with the limit of 20 ppm of residual gluten. Among the brands covered, explicitly declared by Barilla, La Nova and Rummo. For the others, consult the official AIC Handbook.
5. Labelling and Italian Ministry of Health mark
In addition to the Spiga Barrata, products intended for diagnosed celiacs must bear the indication "Alimento senza Glutine. Prodotto erogabile" of the Ministry of Health to be reimbursable through the SSN.
The 7 brands compared
Rummo: the Samnite pasta factory with the patented steam method
History and positioning. Pastificio Rummo was founded in Benevento in 1846. Six generations later, the company is still family-run and started gluten-free production in 2014, at the Sozzago plant in a joint venture with Andriani.
Formats on Glusen. Penne Rigate n°66, Spaghetti n°3, Linguine n°13 — all 400g. On Glusen over 10 Rummo GF references are available, including the legume pasta line (chickpeas, lentils) and the 500g gnocchi.
Key ingredients. Brown rice 36%, yellow corn 32.5%, corn 20%, rice 8%, potato starch 3%, mono- and diglyceride emulsifier. Distinctive trait: patented Steam Processing Method®, a starch gelatinisation process to improve cooking resistance. Bronze die extrusion.
Pros: patented method; reference cooking resistance for the celiac community; sensory identity between traditional and GF line; separate Pasta di Legumi line; Yes, Spiga Barrata certification. Cons: higher price than entry-level; not all traditional formats available in GF.
Glusen price: 2.99 € for Penne/Spaghetti/Linguine (400g).
When to choose it. When looking for the GF pasta most similar in consistency to quality durum wheat pasta. Classic choice for substantial sauces (ragout, fish sauces, carbonara).
Internal link: Spaghetti Rummo | Penne Rigate n.66 Rummo
Garofalo: 1789, Gragnano, traditional pasta
History. Pasta Garofalo was founded in 1789 in Gragnano (Naples). The Pasta di Gragnano IGP line does not include gluten-free (the IGP requires 100% semolina), but Garofalo has invested in a dedicated gluten-free line in a separate plant.
Formats on Glusen. Penne, Spaghetti, Linguine — all 400g (total range: 13 formats).
Ingredients. For Spaghetti SG: corn flour 50.4%, semi-husked rice 22%, rice 21.4%, potato starch, quinoa 3%, stabiliser E471.
Pros: bronze die extrusion declared; inclusion of quinoa for essential amino acids; recipe designed to guarantee texture and cooking resistance typical of Pasta di Gragnano; extended range with lasagne and gnocchi. Cons: presence of E471; medium-high price.
Glusen price: 2.95 € (400g).
When to choose it. For SG pasta with Gragnano identity, excellent performance with rustic sauces. Good compromise between tradition and modern GF formulation.
Link: Spaghetti Garofalo | Penne Rigate Garofalo
Barilla: the most widespread, Spiga Barrata certified and SSN-reimbursable
History. Barilla was founded in 1877 in Parma (Historical Archive). The SG line is the most widespread in Italian supermarkets.
Formats on Glusen. Penne, Fusilli, Spaghetti, Ditalini, Tortiglioni — 5 formats 400g.
Ingredients. For Spaghetti SG: water, white corn 60%, yellow corn 29.5%, brown rice 10%, mono and diglycerides. Values per 100g: 363 kcal, 79.6g carbs, 6.9g protein, 1.7g fibre.
Pros: double certification Spiga Barrata AIC + Ministry of Health Mark for SSN reimbursability; affordable price; declared excellent cooking resistance; widespread distribution. Cons: bronze extrusion not declared for the SG line; only 5 formats; nutritional profile less rich in fibre compared to legumes.
Glusen price: 2.53 € for Penne/Fusilli/Spaghetti/Ditalini (400g); 2.39 € for Tortiglioni (400g) — the most affordable brand in the premium segment.
When to choose it. When the priority criterion is value for money and the certainty of double certification (AIC + Ministry). Families with only one celiac member who want versatile pasta.
Link: Barilla gluten-free — collection
Granoro: the Apulian pasta with quinoa in the mix
History. Pastificio Granoro was founded in 1967 in Corato (Bari), in Apulia. Dedicated line "Gluten Free Granoro".
Formats on Glusen. Penne, Stelline (400g) + Lasagne (250g, n.470), Cannelloni (250g, n.469), Gnocchi (500g, n.471).
Ingredients. Granoro declares: "balanced recipe with rice flour, corn (white and yellow) and quinoa… to rebalance the supply of fibre, mineral salts and protein".
Pros: range with lasagne, cannelloni and gnocchi (rare in GF); inclusion of quinoa with nutritional rationale; entry-level price; multiple certifications: ICEA Bio, ISO 14001, EMAS, BRC, IFS, Kosher, Halal, Glyphosate Free. Cons: bronze extrusion not declared for the GF line; Spiga Barrata to be verified on the handbook.
Glusen price: 2.25 € for Penne/Stelline (400g); 2.49-2.65 € for Lasagne/Cannelloni; 2.65 € for Gnocchi (500g).
When to choose it. For baked recipes (lasagne/cannelloni) or SG gnocchi, or maximum economy among quality brands.
Link: Granoro Penne Rigate
Felicia: the Andriani brand specialising in single-ingredient organic pasta
History. Felicia is the main brand of Andriani SpA, founded in 2009 in Gravina in Puglia. Pasta factory entirely dedicated to gluten-free, with integrated multigrain mill. Since 2020 Benefit Corporation, since June 2022 B Corp certification. Official websites: felicia.it and glutenfreefelicia.com.
Formats on Glusen. Specialist in single-ingredient organic pasta: 100% buckwheat (Penne, Fusilli, Tortiglioni, Spaghetti 340g), brown rice (Penne, Fusilli, Farfalle, Tagliatelle 340g), spirulina (Fusilli, Spaghetti 250g), single-ingredient legumes 250g (Mezze Penne Piselli, Spaghettone Lenticchie Rosse, Penne Ceci, Fusilli Ceci), Cous Cous wholemeal buckwheat 300g.
Ingredients. Philosophy: single-ingredient pasta (100% buckwheat, 100% brown rice, 100% chickpeas, 100% lentils, 100% peas) without thickeners or emulsifiers. Organic supply chain.
Pros: superior protein profile (100% legume pasta >20g protein/100g); shortest labels on the market; certified organic; B Corp + Benefit Corporation; dedicated gluten-free facility (zero cross-contamination). Cons: characterising flavour (legumes/spirulina/buckwheat); higher price per kg; tighter cooking resistance of legume pasta; Spiga Barrata not declared on the website — check the handbook.
Glusen price: 2.99-3.49 € depending on the format (buckwheat/brown rice 340g, spirulina 250g, legumes 250g, cous cous 300g).
When to choose it. To enrich your diet with plant proteins, clean single-ingredient label, multiple sensitivities (gluten + lactose + egg). Cold salads, vegetarian pairings, protein-rich single dishes.
Link: Felicia on Glusen
La Nova: the only shelf-stable gluten-free filled pasta
History. La Nova is the gluten-free brand of Pastificio Novarese Mario Srl, based in Verona. Founded in the 1960s as a family workshop for ravioli and tortellini. Distinctive feature: shelf-stable stabilised filled pasta, storable outside the fridge. The official website explains: "Thanks to the new technology developed by engineer Diego Novarese… we can obtain products with the organoleptic characteristics of traditional fresh filled pasta but storable outside the fridge".
Formats on Glusen. 6 variants 250g: Tortelloni ai Formaggi, Funghi Porcini, alla Carne, Ricotta e Spinaci, alla Zucca, Tortellini al Prosciutto Crudo.
Ingredients. Gluten-free egg pasta with flavour-specific filling. Some flavours contain dairy (ricotta, cream, Grana Padano). Check the label of each individual flavour for lactose intolerance.
Pros: Spiga Barrata AIC explicitly declared; shelf-stable filled pasta rare in the Italian market; patented technology; very quick cooking (2-3 minutes). Cons: higher price than dry pasta (different category); only one format (250g).
Glusen price: 4.25 € for filled Tortellini/Tortelloni (250g).
When to choose it. SG "grandma's Sunday" first course, structured menu for mixed guests, limited home fridge. The only sensible choice in Italy for long-shelf-life GF filled pasta.
Link: La Nova tortellini and tortelloni
Pasta Vittoria: artisanal, bronze-extruded, white corn and low-nickel
History. Pasta Vittoria was born from the idea of Fulvio Natale and takes the name of his grandmother Vittoria (Slurpfood). Production in Castelfranco Veneto, 100% natural dough, free of preservatives, additives and GMOs. Artisanal positioning "accessible premium".
Formats on Glusen. Premium line 250g: Calamarata, Conchiglioni, Maccheroni, Paccheri, Pappardelle, Penne, Sedanini, Spaghetti — all at 3.90-4.25 €.
Ingredients. Premium line 250g: white corn + yellow corn + rice. White corn — rare in industrial GF doughs — is the distinctive signature: light opaque colour, a sign of slow drying at low temperatures. Characteristic low-nickel profile of the premium 250g line.
Pros: bronze die extrusion declared; slow drying; wide variety of premium formats (Calamarata, Conchiglioni, Paccheri, Pappardelle); low-nickel profile of the 250g line highlighted for those living with SNAS. Cons: 250g formats cost 3.90-4.25 € (medium-high range); official manufacturer's website not easily available; Spiga Barrata to be verified on the handbook.
Glusen price: 3.90 € Maccheroni/Sedanini 250g; 3.99 € Penne 250g; 4.25 € Paccheri/Pappardelle/Conchiglioni/Calamarata/Spaghetti 250g.
When to choose it. For artisanal cooking resistance + formats rarely available in GF (Paccheri with fish sauce, baked stuffed Conchiglioni, Calamarata). When the low-nickel profile is relevant.
Link: Paccheri Pasta Vittoria 250g
How to cook gluten-free pasta well
All the brands mentioned declare times on the package. The difference between a disappointing SG pasta and an excellent one lies more often in the cooking than in the product. Practical rules based on Rummo guidelines and Pasta Garofalo.
1. Plenty of water, at least 1 litre per 100g. SG pasta releases more starch: with little water glue forms.
2. Salt at full boil. For La Nova (filled pasta), the pasta factory recommends UNSALTED water.
3. Stir in the first 2 minutes. SG corn/rice pasta tends to settle and stick.
4. Respect the times and taste 1 minute earlier. Al dente window → overcooks faster than durum wheat.
5. Drain and finish in the pan. The released starch binds the sauce well.
6. Avoid cold cooling water. It removes the surface starch and dries out the consistency.
7. Serve immediately. It cools down faster and becomes sticky.
For legume pasta (Felicia, Rummo legumes) shorter times: 5-7 min vs 9-11 of the classic.
Make it at home: fresh pasta with Probios Buckwheat Flour
For those who want to experiment with homemade fresh gluten-free pasta — pizzoccheri, rustic tagliatelle, orecchiette, gnocchi — on Glusen the Organic Buckwheat Flour Probios 375g is available, a single-ingredient organic flour (100% organic buckwheat) naturally gluten-free, produced by the Tuscan cooperative Probios. On Glusen it costs 2.99 € for the 375g format.
Buckwheat (Fagopyrum esculentum) is a traditional pseudo-cereal from Valtellina, historical base of the Valtellinese pizzoccheri. It has a rustic flavour, dark colour, and a kneadable structure suitable for fresh pasta when combined with eggs and potato starch. Being naturally gluten-free, it does not require xanthan to be safe for celiacs.
Operational guidelines.
Pizzoccheri or rustic tagliatelle: 200g Probios Buckwheat Flour, 50g potato starch, 2 whole eggs, 1 tablespoon EVO oil, salt. Knead for 10 min, rest 30 min covered. Roll out to 2-3 mm and cut into 1 cm strips.
Orecchiette or cavatelli: 250g Probios Buckwheat Flour, 1 whole egg, 100 ml warm water, salt. Knead for 10 min, rest 30 min covered. Work on a lightly floured surface.
Rustic gnocchi: 500g hot boiled potatoes, 150g Probios Buckwheat Flour, 1 egg, salt. Work quickly. Cook in salted water, drain 2-3 min after surfacing.
Expectations should be calibrated: homemade gluten-free fresh pasta does not match the consistency of durum wheat pasta. But it is a concrete option for a rustic Sunday dish. On Glusen the Organic Brown Rice Flour Probios 375g (2.89 €) is also available, useful for softer mixes.
Summary table: 7 brands compared
| Brand | Base ingredient | Type | Bronze extrusion | Spiga Barrata | Average Glusen price |
|---|---|---|---|---|---|
| Rummo | Corn + brown rice | Dry pasta + legumes | Yes | Yes, Spiga Barrata certification | 2.99 € / 400g |
| Garofalo | Corn + rice + quinoa | Dry pasta | Yes (except Anellini) | Check handbook | 2.95 € / 400g |
| Barilla | Corn + brown rice | Dry pasta | Not declared | Yes (declared) + Ministry Mark | 2.39-2.53 € / 400g |
| Granoro | Rice + corn + quinoa | Dry pasta + lasagne + gnocchi | Not declared GF | Check handbook | 2.25-2.65 € |
| Felicia | Buckwheat + brown rice + spirulina + legumes | Single-ingredient organic pasta | Not declared | Check handbook | 2.99-3.49 € / 250-340g (buckwheat 340g, spirulina 250g, legumes 250g) |
| La Nova | GF egg pasta + fillings | Shelf-stable filled pasta | N/A | Yes (declared) | 4.25 € / 250g |
| Pasta Vittoria | White + yellow corn + rice | Artisanal low-nickel dry pasta | Yes (slow drying) | Check handbook | 3.90-4.25 € / 250g |
Operational notes: Certified celiacs should always verify presence in the AIC Handbook for each individual product and batch. Prices are from the Glusen 2026 price list.
FAQ — Frequently asked questions
Which is the best gluten-free pasta?
There is no universally best brand. For rich sauces: Rummo, Garofalo (bronze extrusion). For economical everyday use: Barilla, Granoro. For high-protein legume pasta: Felicia. For shelf-stable filled pasta: La Nova. For artisanal premium formats + low-nickel: Pasta Vittoria.
Does gluten-free pasta make you gain weight?
Caloric intake similar to traditional pasta: 350-370 kcal/100g dry (Barilla SG Spaghetti declare 363 kcal/100g). It depends on portions, sauce, dietary balance. Legume pastas have more protein and fibre.
How much does gluten-free pasta cost?
On Glusen 2026 prices range from 2.25 € (Granoro Penne 400g) to 4.25 € (La Nova Tortellini 250g). Mid-range dry pasta 400g: 2.40-3.00 €. Legume pasta: 3.10-3.30 € per 250g. Diagnosed celiacs: monthly SSN voucher (SSN expenditure 272 million € in 2024).
Can celiacs eat regular Barilla pasta?
No. Classic Barilla pasta contains durum wheat and gluten. Celiacs must exclusively choose the Barilla SG line, certified Spiga Barrata AIC + Ministry of Health Mark.
How long should gluten-free pasta cook?
Times 6-11 minutes for dry pasta. Taste 1 minute before the declared time. At least 1 litre of water per 100g, stir in the first 2 minutes, salt at the start of boiling. La Nova: 2-3 minutes in unsalted water.
Where to buy gluten-free pasta online?
On Glusen.it the catalogue of the seven main brands: Rummo, Garofalo, Barilla, Felicia, Granoro, La Nova, Pasta Vittoria. Delivery throughout Italy, updated prices. The +14.4% growth in Italian households (NIQ 2025) confirms online as the ideal channel.
Is gluten-free pasta healthier?
Not necessarily. Energy intake similar to traditional pasta, fibre in some cases lower. It becomes more nutritious in the legume versions (lentils, chickpeas, peas). Gluten-free diet = clinical necessity for celiacs, not recommended as a slimming diet.
Is there nickel in gluten-free pasta?
Corn, rice, legumes and buckwheat can contain variable amounts of nickel. AIC has published a dedicated document (Nichel nella dieta). There is no linear correlation between gluten-free and high nickel. For those living with SNAS, consult a nutritionist.
Conclusion
Gluten-free pasta in 2026 is an adult category. Seven main brands on Glusen — Rummo, Garofalo, Barilla, Felicia, Granoro, La Nova, Pasta Vittoria — cover all needs: classic dry pasta for every day, high-protein legume pasta for nutritional variety, shelf-stable filled pasta for important lunches, lasagne and gnocchi for baked dishes, premium artisanal formats for special occasions.
The decisive criterion is not "which is the best" in absolute terms, but which best responds to your specific need: budget, type of sauce, nutritional requirements, AIC certification required.
Want to learn more? Read the Gluten-free online shopping 2026: guide to prices and vouchers, or explore the gluten-free pasta catalogue on Glusen straight away — 24-48h delivery.
Diagnosed celiacs should always check presence in the AIC Spiga Barrata Handbook and the Ministry of Health mark for SSN reimbursability.
