Pasta is made from wheat and triggers eczema through the same pathways — immune reactions to wheat proteins and gut inflammation from wheat's ATI compounds.

However, pasta wheat (durum) contains fewer of the inflammatory ATI compounds than bread wheat, which may explain why some people tolerate pasta better than bread. A key hidden risk: fresh pasta (from the fridge section or made in restaurants) usually contains eggs as well as wheat, creating a double trigger. Dried pasta from a box typically does not contain eggs. If someone reacts to fresh pasta but tolerates dried pasta, the egg — not the wheat — may be the actual trigger. Cooking pasta thoroughly in boiling water does not remove the core allergenic proteins.