Gluten Free Pasta

Q: How do I cook gluten-free pasta properly?

Use plenty of water, at least 1 litre per 100g of pasta. Stir occasionally to prevent sticking. Start testing at the lower end of the recommended cooking time and drain promptly, as gluten-free pasta overcooks faster than wheat pasta. Toss immediately with your sauce rather than leaving it to sit in the colander. A light rinse with warm water can help if you are not saucing immediately.

Q: What is bronze-drawn pasta and why does it matter for gluten-free pasta?

Bronze-drawing, or trafila al bronzo, refers to pushing the pasta dough through bronze dies rather than the smoother Teflon dies used in industrial production. Bronze dies create a slightly rough, porous surface on the pasta that grips sauce far more effectively, exactly the quality that makes traditional Italian pasta so good. Most mass-market gluten-free pasta uses Teflon dies, producing a smooth surface that causes sauce to slide off. Our bronze-drawn gluten-free pasta addresses this directly, making it genuinely superior for sauce-based dishes.

Buy Gluten-Free Italian Pasta — Bronze-Drawn, Artisan, UK Delivery

Our gluten-free pasta is made by Pasta Natura, a specialist artisan producer based in Piemonte, in the foothills of the Italian Alps. Founded with the sole purpose of creating genuinely excellent gluten-free pasta, Pasta Natura applies the same techniques used in traditional Italian pasta production — bronze dies, slow low-temperature drying, and carefully selected naturally gluten-free flours — to produce a pasta that behaves, tastes and cooks like the real thing.

Unlike most gluten-free pasta on the market, which is produced industrially using Teflon dies that create a smooth, sauce-resistant surface, Pasta Natura's bronze-drawn process gives each shape a gently rough, porous texture that grips ragù, pesto and olive oil-based sauces exactly as a traditional durum wheat pasta would. There are no additives, artificial colours or preservatives in any product in the range.

The range covers the most important naturally gluten-free flour types — rice and corn for the closest texture to traditional pasta, chickpea and red lentil for higher protein and fibre, buckwheat for a nutty Alpine character, and green pea for a lighter spring flavour.

Flour guide — choose the right Pasta Natura gluten-free pasta for your dish

Flour type	Character	Best paired with
Rice & corn	Neutral, closest to wheat pasta	Any sauce — tomato, pesto, ragù, vongole
Chickpea	Higher protein & fibre, slightly nutty	Herb-bright sauces, seafood, roasted vegetables
Red lentil	High protein, earthy, satisfying	Tomato-based sauces, vegetable ragù
Buckwheat	Nutty, alpine character	Mushrooms, butter, aged cheese
Green pea	Spring-like sweetness, light	Lemon, mint, fresh ricotta

FREQUENTLY ASKED QUESTIONS

Frequently asked questions — gluten-free pasta

What is gluten-free pasta made from?

Gluten-free pasta is made from naturally gluten-free flours rather than durum wheat. Our range uses rice flour, corn (maize), buckwheat, chickpea, red lentil and green pea — individually or blended — to replicate the texture and versatility of traditional Italian pasta. All our gluten-free pasta is produced in Piemonte, Italy, using bronze dies and slow low-temperature drying.

Does gluten-free pasta taste different from regular pasta?

High-quality gluten-free pasta made with bronze dies and slow drying is now very close in taste and texture to traditional durum wheat pasta. The main differences are subtle — rice and corn blends are the most neutral and closest to wheat pasta, while legume-based varieties (chickpea, lentil) have a slightly nuttier character and higher protein content. The key is not to overcook it — gluten-free pasta loses its texture more quickly than wheat pasta once past al dente.

How do I cook gluten-free pasta properly?

Use plenty of water — at least 1 litre per 100g of pasta. Stir occasionally to prevent sticking. Start testing at the lower end of the recommended cooking time and drain promptly — gluten-free pasta overcooks faster than wheat pasta. Toss immediately with your sauce rather than leaving it to sit in the colander. A light rinse with warm water can help if you are not saucing immediately.

What is bronze-drawn pasta and why does it matter for gluten-free pasta?

Bronze-drawing (trafila al bronzo) refers to pushing the pasta dough through bronze dies rather than the smoother Teflon dies used in industrial production. Bronze dies create a slightly rough, porous surface on the pasta that grips sauce far more effectively — exactly the quality that makes traditional Italian pasta so good. Most mass-market gluten-free pasta uses Teflon dies, producing a smooth surface that causes sauce to slide off. Our bronze-drawn gluten-free pasta addresses this directly, making it genuinely superior for sauce-based dishes.

Is gluten-free pasta suitable for people with coeliac disease?

Our gluten-free pasta is made from naturally gluten-free flours and produced in Italy. If you have coeliac disease or a severe gluten intolerance, please check each product's packaging for certified gluten-free status and cross-contamination warnings, as manufacturing environments vary. The product descriptions on each individual product page contain full allergen and certification information.

Which gluten-free pasta shape works best with which sauce?

The same Italian pairing principles apply to gluten-free pasta as to traditional wheat pasta. Long shapes — spaghetti, tagliatelle — work best with olive oil-based sauces, seafood, pesto and simple tomato. Short ribbed shapes — fusilli, penne, rigatoni — are ideal for chunky sauces that catch in the grooves. Large tubes — paccheri, mezze maniche — suit slow-cooked meat sauces and creamy preparations. The flour type also plays a role — buckwheat pairs naturally with butter and mushrooms, while chickpea works beautifully with lighter herb and vegetable sauces.

Where can I buy artisan gluten-free Italian pasta in the UK?

The Artisan Olive Oil Company stocks a range of bronze-drawn, slow-dried gluten-free Italian pasta made in Piemonte, available in multiple flour types and shapes. All are available for UK delivery from our London warehouse, with free delivery on orders over £70 to mainland UK.

Contact us on 0203 866 8934