Gluten-free pasta doesn't have to feel like a sacrifice. To prove it, we procured 35 types (in five different shapes) from over a dozen producers: Ancient Harvest, Andean Dream, Bionaturae, Jovial, DeBoles, DeLallo, Le Veneziane, Lundberg, Riso Bello, Rizopia, Rustichella D'Abruzzo, Sam Mills, Tinkyada, Trader Joe's and Tru Roots. Over two days, our Test Kitchen's Brad Leone cooked all the pastas according to package instructions, adding equal amounts of olive oil and salt to each one.
A panel of Bon Appétit editors gathered in the Test Kitchen for a blind taste test in five categories -- spaghetti, elbows, penne, fusilli, and fettuccine -- and debated the flavors and textures of each until consensus was reached on the winners. There were a lot of gluten-free pastas out there that tasted, well, as though some key component were missing. But there were some producers whose products not only tasted great but also managed to achieve just the right texture. These are our winners, the pastas even the gluten-indulgent would be hard-pressed to pass up.