Pasta

Pasta is notable for gluten, FODMAPs, oligosaccharides, nickel and oxalates. Clear on lactose, histamine, fructose, sorbitol, sucrose, tyramine and salicylate.

Yes — Pasta is high in gluten. Pasta is durum wheat and water, and durum is chosen precisely for its gluten - it is what stops the strands dissolving in the pot. Gluten-free pasta exists and is made from something else entirely.

Pasta contains moderate levels of FODMAPs. Pasta is boiled in a large volume of water and then drained, and fructans are water-soluble - so some of the load goes down the sink. That is why a small serving of wheat pasta behaves better than the same weight of bread. Cook it in plenty of water, drain it properly, and keep the portion modest. Couscous, which is durum semolina like most pasta, came out HIGHEST of the 55 grain products surveyed at 1.12 g of fructan a portion. Pasta itself was not measured, so that figure places it rather than values it.

Pasta contains moderate levels of oligosaccharides. Same reason as the FODMAP level: wheat fructans, minus what the boiling water took. Fructans are water-soluble and pasta is cooked in far more water than it absorbs, which is the one thing that separates it from bread.

Pasta contains only low levels of nickel. Pasta is refined durum wheat and water. Boiling it in a stainless pot for ten minutes adds nothing measurable - it is long, acidic cooking that draws metal out of a pan, not plain salted water. Amounts vary by brand and recipe, so always check the label of the exact product.