The Ultimate Guide to Gluten-Free Pasta: Taste Test & Top Picks

If you’re gluten-free like me, you know the struggle of finding a pasta that doesn’t taste like cardboard or turn into mush. After years of trial and error (and way too many disappointing meals), I’ve finally figured out which gluten-free pastas are actually worth eating. So, if you’re craving a solid bowl of noodles that won’t make you miss the real thing, this guide is for you.

What Even Is Gluten-Free Pasta?

Basically, it’s pasta made without wheat, using stuff like rice, corn, quinoa, or chickpeas instead. Some of it is surprisingly good… and some of it is not. But don’t worry, I’ve done the hard work (aka eating a ton of pasta) so you don’t have to suffer through the bad ones.

The Taste Test: Is It Even Close to the Real Thing?

A lot of people think gluten-free pasta is either weirdly chewy or just falls apart the second you try to eat it. And yeah, some of them do. But there are a few brands that actually come really close to regular pasta in taste and texture. After testing a bunch of different ones, I’ve ranked my top three gluten-free pastas:

🥇 1st Place: Jovial Jovial is hands-down the best gluten-free pasta I’ve had. It’s made from organic brown rice, but you’d never know it. The texture is spot on—doesn’t get mushy, holds up great in sauce, and actually tastes normal. If you want a pasta that’s basically identical to the wheat kind, this is it.
🥈 2nd Place: Barilla Gluten-Free Barilla has been making pasta forever, so it’s no surprise that their gluten-free version is solid. It tastes almost the same as their regular pasta, and it doesn’t fall apart like some other brands do. The only reason it’s not #1 is that it can get a little sticky if you’re not careful when cooking it.
🥉 3rd Place: Rummo Rummo’s gluten-free pasta is pretty impressive. It’s made with a mix of rice and corn, which gives it a really nice bite—kind of firm, but not too chewy. It’s not as well-known as Jovial or Barilla, but if you see it at the store, definitely give it a try.

Cooking Gluten-Free Pasta Without Ruining It

Gluten-free pasta can be a little tricky to cook, but if you follow these tips, you won’t end up with a pot of mush:

• Follow the directions on the package – Every brand cooks a little differently, and trust me, overcooked gluten-free pasta is gross.
• Stir it! – Gluten-free pasta loves to stick together, so keep stirring.
• Don’t over-rinse – A quick rinse stops it from clumping, but don’t wash all the starch away or your sauce won’t stick.
• Use a big pot – More water = less chance of getting gummy pasta.

Final Thoughts

Honestly, gluten-free pasta has come a long way, and there are actually some really good options now. If you’re looking for the best of the best, go for Jovial—it’s the closest thing to real pasta. Barilla is a great runner-up, and Rummo is a solid choice too. No need to miss out on spaghetti night just because you can’t eat gluten!