Pasta
Nearly a hundred pastas, and hardly a plain wheat noodle among them. This shelf is built for households cooking around allergies, carbs or plain curiosity: brown-rice fusilli and shells from Tinkyada and Rizopia, chickpea pasta from Chickapea, konjac fettuccine from Nupasta, Palmini's hearts-of-palm angel hair, keto high-protein linguine and even a dairy-free cheezy mac from Daiya. Whatever shape your recipe calls for, there's a version of it here.
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Gluten-free grain pastas are the biggest family. Brown-rice pastas have been the reliable choice for years — they hold their shape and carry sauce well when you follow the package timing — while chickpea pasta adds more protein and fibre per serving, straight off the label. All the gluten-free labelling here is the manufacturer's; recipes can change, so if you're strictly avoiding gluten, give the package a quick read, as always.
The low-carb corner takes a different approach entirely. Konjac (shirataki) noodles and hearts-of-palm pastas are vegetable-based, very low in calories, and need only a rinse and a quick heat-through rather than a boil — a genuinely fast dinner. The texture is springier than wheat pasta, so they shine with bold sauces: think peanut, arrabbiata or a good pesto rather than plain butter.
Rounding out the shelf are the comfort formats: boxed mac with dairy-free sauce, better-for-you instant ramen, and high-protein, keto-friendly cuts for anyone keeping an eye on macros. Cooking times vary more between these pastas than between their wheat cousins, so trust the package over habit — and if you don't spot your favourite shape, ask; the lineup rotates regularly.
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