Guide
Not all cinnamon is the same: why you should make sure you choose the right variety
by Anna Sandner
Gluten-free pastas compared: expensive doesn’t equal good
2.5.2025
Translation: Katherine Martin
Video: Davide Arizzoli
Pictures: Davide Arizzoli
Camera: Valentina Sproge-Werndli
Gluten-free pasta is becoming increasingly commonplace. The result? People with food intolerances no longer have to go without their favourite Italian dish. But which gluten-free variety comes closest to the original?
I still vaguely remember the gluten-free products on offer 20 years ago. My then-girlfriend’s mum had coeliac disease, so she’d serve up gluten-free pasta at the dinner table. Fortunately, this was a rare occurrence, as the pasta of that era was more like soggy cardboard box when cooked. The only place where it could’ve passed as «al dente», if anywhere, was a nursing home. But the world of coeliac-friendly pasta’s seen a lot of change since then. Major brands such as Barilla make gluten-free varieties, and there’s a huge selection of pastas made from alternative ingredients such as corn or rice.
When it comes to food, I’m usually too opinionated to be objective. With this in mind, I got a knowledgeable jury together to test and judge five gluten-free pasta varieties for me.
Cosimo: the chef
Originally from Italy, Cosimo has been cooking in Italian restaurants throughout Europe for over 40 years. Of course, he also serves gluten-free pasta at his restaurant in Zurich. He knows exactly how pasta should taste.
Michelle: the gluten-free one
Michelle has been eating a gluten-free diet since being diagnosed with an intolerance eight years ago. Before her diagnosis, she’d suffered from a vitamin deficiency. With her stomach barely able to absorb nutrients, she constantly felt tired. Since switching to a gluten-free diet, Michelle’s been doing much better. She’s already tried various gluten-free pastas.
Marie: the scientist
Marie-Louise Cézanne is a research fellow in the Food Sensory Science research group at the ZHAW in Wädenswil. As a scientist, she helped make sure we evaluated all the pastas in exactly the same way. She also designed our test setup and evaluation form. As a sensory expert, she can evaluate pasta according to scientific standards.
The pasta varieties
We limited our selection to penne because it’s available from numerous brands. The range of varieties included corn, soy and rice.
The test
We cooked the pasta according to the packet instructions, using the same amount of water and salt for each type. The jury then tasted each variety of penne without sauce and rated it on appearance and flavour. They also judged them on closeness to their personal preferences and similarity to conventional pasta.
I’ve made the full set of results available in this Google Drive (in German).
The results
The jury members explain their verdict in detail in the video above (for English subtitles, click the gear icon, Subtitles/CC and Auto-translate). There were clear differences between the pastas in terms of appearance, flavour and firmness.
5th place: Asolane
Though too firm, the grooves in the pasta were fully cooked.
4th place: Schär
Fell apart easily during the test and was too soft and rubbery.
3rd place: Le Veneziane
Slightly grainy and tough to chew, but very similar to real pasta. Some said it was too hard.
2nd place: Bonasana Mais Bianco
Good flavour, but not similar to typical pasta.
1st place: Barilla
Looks and tastes like pasta. Barilla’s the winner in our blind tasting.
What’s your favourite gluten-free pasta? Let me know in the comments!
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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