Carlos Gabriel Arp

1 Introduction The traditional pasta prepared with durum and/or soft wheat is not suitable for people with celiac disease, an inflammatory disorder characterized by injury to the lining of the small intestine after exposure to the gluten in durum and bread wheats, barley and rye in genetically predisposed individuals (Vaccino et al. 2009), and for other wheat-related disorders such as wheat allergies and non-celiac gluten sensitivity.

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