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Gluten-free pasta

Contract gluten-free pasta production: the ideal solution to offer our customers quality and customized products.

We are a Veneto-based pasta factory specializing in the production of gluten-free pasta for third parties. Our production is based on traditional flours and innovative blends of grains, legumes, spices, seaweed and essential oils, creating a tasty and nutritious pasta suitable for everyone. We are proud to use only flours that are free of genetically modified organisms (GMOs), organic and of superior quality, carefully selected from our trusted suppliers.

In addition, we do not use any additives, sugars, emulsifiers and artificial colors. Our philosophy is based on offering gluten-free pasta that is healthy, tasty and sustainable, respecting the environment and the health of our customers. Contact us to find out how we can help your brand offer high-quality gluten-free pasta made with conventional or organic flours.

We produce your gluten-free pasta using more than 40 kinds of traditional flour blends and blends of grains, legumes, spices, seaweeds and essential oils.

Thanks to thirty years of experience and knowledge combined with our desire to experiment every day by developing new blends you can customize the gluten-free pasta we create for your brand. All of these mixtures can be made by adding natural dried gluten-free ingredients such as, for example, radicchio, mushrooms, or thyme and sage. The flours and ingredients we use can be conventional or organic. We can also offer appropriate catering packaging containing 4 kg of short or long pasta.

Some of our gluten free pastries


Our legume pasta offers a tasty and nutritious alternative to traditional pasta. Made with high-quality ingredients such as lentils, chickpeas, beans, and peas, this gluten-free pasta is rich in protein, fiber, and vitamins and suitable for those who make food for customers with special needs. We work with companies that want to expand their range of gluten-free products and offer delicious options to their customers.


Gluten-free buckwheat pasta is a delicious and nutritious option for those seeking gluten-free alternatives. Buckwheat, despite its name, contains no gluten and is an excellent source of protein, fiber, and minerals. We collaborate with manufacturers who wish to diversify their offerings and meet the needs of customers who are gluten intolerant or follow a specific diet.


Rice pasta is light, delicate and versatile, perfect for those seeking a gluten-free alternative to wheat pasta. We produce high-quality rice pasta made from selected ingredients for companies that want to offer their customers tasty products suitable for special diets. Our gluten-free rice pasta is ideal for both hot and cold dishes and is suitable for a variety of seasonings and preparations. Available in numerous blends.


Corn pasta is one of the most popular gluten-free alternatives on the market. Rich in flavor and with a texture similar to wheat pasta, our gluten-free corn pasta is made with quality ingredients to meet the needs of customers seeking gluten-free options. We collaborate with manufacturers who wish to expand their product range and offer tasty solutions to those with food intolerances. Available in numerous blends.


Oat pasta offers a unique taste and smooth texture, ideal for those who want a gluten-free alternative to traditional pasta. Rich in fiber, protein, and nutrients, our oat paste is made with high-quality ingredients to meet the needs of customers with special diets. We work with companies that want to offer innovative and healthy products in the gluten-free sector.


Gluten-free quinoa pasta is a nutritious and delicious alternative to traditional pasta. Made from quinoa flour, it is rich in protein, fiber and essential minerals such as iron and magnesium. Perfect for vegan and gluten-free diets, it has a slightly nutty flavor and lends itself well to all kinds of combinations. Quick and easy to prepare, it is a great choice for a healthy and tasty diet.


Hemp pasta is a first in the world of gluten-free alternatives. Rich in protein, fiber, and essential fatty acids, our gluten-free hemp pasta is made with select ingredients to provide a healthy and tasty option for customers. We work with manufacturers who want to expand their offerings and propose innovative solutions in the gluten-free sector. Hemp pasta is ideal for those seeking a nutritious product that is different from traditional alternatives.


Pasta with chestnut flour is a gluten-free alternative with a unique and distinctive flavor, ideal for those seeking new flavors and textures. Rich in fiber, vitamins and minerals, our gluten-free chestnut pasta is made with high-quality ingredients to meet the needs of those who produce foods for customers with gluten intolerances. We work with producers who want to offer innovative and delicious products in the gluten-free market, highlighting Italian culinary traditions.

Gluten-free pasta formats

Pasta for Celiacs

Pasta for celiacs is an essential food solution for those with gluten intolerance. Thanks to innovations in the food industry, we have created many tasty and nutritious alternatives to traditional pasta. These variants, made with ingredients such as legumes, alternative grains and other natural ingredients, not only meet the dietary needs of people with celiac disease, but also offer a rich and diverse nutritional profile. Growing awareness of the needs of people with celiac disease has led us to produce high-quality gluten-free pasta, ensuring similar flavor and texture to traditional pasta.

Gluten-free pasta: the most common questions

What is gluten-free pasta?

Gluten-free pasta is a type of pasta made without the use of ingredients that contain gluten, a protein found in grains such as wheat, barley and rye. This pasta is ideal for those with celiac disease, an autoimmune condition in which the ingestion of gluten can cause damage to the small intestine. However, many people who are not celiacs also choose to consume gluten-free pasta for health reasons or dietary preferences.

Our gluten-free pasta is made with a variety of wheat alternative ingredients, including corn, rice, quinoa, amaranth, legumes, and many others. Thanks to modern production techniques, our gluten free has a texture and flavor that is very close to that of traditional wheat-based pasta.

What are the benefits of gluten-free pasta?

Gluten-free pasta offers several benefits, particularly for those with gluten intolerances or sensitivities. Here are some of the main advantages:

  1. Suitable for Celiacs: The main reason gluten-free pasta exists is to meet the needs of those with celiac disease, an autoimmune disease in which the ingestion of gluten can cause serious damage to the small intestine.
  2. Improved Digestion: People with non-celiac gluten sensitivity may experience symptoms such as bloating, cramping, diarrhea, or constipation after consuming products with gluten. Gluten-free pasta can help avoid these discomforts.
  3. Wide Variety of Ingredients: Gluten-free pasta can be made with a variety of ingredients such as corn, rice, quinoa, and legumes. This can offer a diverse nutritional profile and allow people to experiment with new flavors and textures.

  4. Reducing the Risk of Allergic Reactions: In addition to celiac disease and gluten sensitivity, some people may have allergies to specific grains. Opting for a gluten-free pasta can reduce the risk of allergic reactions.
  5. Alternative Dietary Option: Even those who do not have problems with gluten might choose gluten-free pasta as part of a broader diet, perhaps to vary nutritional intake or to experiment with new ingredients.

It is important to note that while gluten-free pasta offers these benefits for those with gluten sensitivities or intolerances, it is not necessarily “healthier” for those without these conditions. As with any food, it is essential to read labels and choose high-quality products.

Can non-celiacs eat gluten-free pasta?

Yes, anyone can eat gluten-free pasta, regardless of whether they have celiac disease or not. However, there are some considerations to keep in mind:

  1. Dietary Reasons: Some people choose to avoid gluten in their diet for personal or health reasons, even if they are not celiac. These people may have non-celiac gluten sensitivity or may simply feel better by avoiding gluten.
  2. Nutritional Properties: Gluten-free pasta may vary in nutritional content depending on the ingredients used. For example, a pasta made mainly of white rice may have less fiber than a whole wheat pasta. It is important to read labels and choose products that suit your nutritional needs.
  3. Taste and Consistency: Gluten-free pasta may have a different texture and taste than traditional pasta. Some people may prefer these differences, while others may not appreciate them.
  4. Cost: Gluten-free pasta can be more expensive than traditional pasta. If you do not have a medical reason to avoid gluten, it may not be cost-effective to regularly choose gluten-free pasta.
  5. Not Necessarily “Healthier”: It is a common mistake to think that gluten-free pasta is automatically healthier than regular pasta. The healthiness of a product depends on many factors, including its fiber, protein, fat and other nutrient content.

So while gluten-free pasta is a great option for those with celiac disease or gluten sensitivity, there is no reason why those without these conditions cannot consume it. However, as with any food choice, it is important to make informed choices based on your individual needs.

What happens to the body when gluten is removed?

Eliminating gluten from your diet can have several effects on your body, especially if you have celiac disease or gluten sensitivity. Here’s what can happen when you take gluten out of your diet:

  1. Improvement in Digestive Symptoms: For those with celiac disease or gluten sensitivity, eliminating gluten can lead to marked improvement in digestive symptoms, such as bloating, diarrhea, constipation, and cramping.
  2. Gut Repair: In celiacs, ingestion of gluten causes inflammation of the small intestine that can damage its walls. By eliminating gluten, the gut has a chance to heal.
  3. Increased Energy: Many people who eliminate gluten report increased energy levels. This may be due to reduced inflammation or improved digestion.
  4. Weight Changes: Some people may notice weight changes after eliminating gluten. This may be due to reduced bloating, changes in diet, or improved nutrient absorption.
  5. Improvement in Other Symptoms: In addition to digestive symptoms, eliminating gluten can lead to improvement in other symptoms associated with celiac disease or gluten sensitivity, such as headaches, rashes, joint pain, and mental fog.
  6. Nutritional Risks: It is important to note that eliminating gluten without a medical reason may pose risks. Many fortified grain products contain essential vitamins and minerals. If they are not replaced adequately, nutritional deficiency could be risked.
  7. Changes in Gut Health: Gluten can affect the composition of the gut microbiota. By removing gluten, changes in gut flora could occur, which could have both positive and negative effects.

It is essential to consult a physician or nutritionist before making major changes to your diet. They can provide guidance on how to eliminate gluten safely and make sure you are getting all the nutrients you need.

What is the difference between whole wheat pasta and gluten-free pasta?

Whole wheat pasta and gluten-free pasta are two types of pasta that differ mainly in the ingredients used and their nutritional properties. Here are the main differences between the two:

  1. Ingredients:
    • Whole Wheat Pasta: This is made from whole wheat flour, which retains all parts of the wheat kernel: the germ, endosperm and bran. This makes whole wheat pasta richer in fiber, vitamins and minerals than refined pasta.
    • Gluten Free Pasta: It is made without the use of ingredients that contain gluten, such as wheat, barley and rye. Alternative ingredients may include corn, rice, quinoa, amaranth, legumes, and other gluten-free grains or seeds.
  2. Nutritional Properties:
    • Whole-wheat pasta: Has a higher fiber content, which can aid digestion and promote a sense of satiety. It may also have a lower glycemic index than refined pasta, which means it can cause a slower and more stable rise in blood sugar levels.
    • Gluten-Free Pasta: Its nutritional profile depends on the specific ingredients used. For example, rice pasta may have less fiber than quinoa or legume pasta.
  3. Target audience:
    • Whole-wheat Pasta: It is suitable for anyone who wants a diet richer in fiber and nutrients. Not suitable for those with wheat or gluten intolerances or allergies.
    • Gluten Free Pasta: It is ideal for those with celiac disease or gluten sensitivity. It can also be chosen by those who wish to avoid gluten for other personal or health reasons.
  4. Flavor and Consistency:
    • Whole-wheat pasta: Has a richer, earthier flavor than refined pasta and a slightly rougher texture.
    • Gluten-Free Pasta: The texture and flavor may vary depending on the ingredients used. Some variations may be very similar to traditional pasta, while others may have a distinctive texture or flavor.

In summary, while whole wheat pasta is a more nutritious version of traditional pasta, gluten-free pasta is a solution for those who need to avoid gluten in their diet. Both have their advantages and can be included in a balanced diet according to individual needs.

We produce gluten-free pasta for your brand. Contact us for more information.

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