Noodles and Company Centennial

The dish uses cavatappi pasta, which is made from wheat and contains gluten, and the restaurant operates a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk.

The dish contains wheat elbow noodles and parmesan‑crusted chicken, both of which are not gluten‑free, and it is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk.

The wavy egg noodles are made with wheat flour, so they contain gluten, and the shared kitchen and fryer increase cross‑contamination risk.

The dish contains rigatoni (wheat pasta) and a parmesan crust that is typically made with breadcrumbs, both of which contain gluten, and it is prepared in a shared kitchen environment.

Cavatappi is a wheat-based pasta, so the dish contains gluten, and the shared kitchen/fryer increases cross‑contact risk.

The dish includes regular elbow noodles and crispy onions, both containing wheat, and is prepared in a shared kitchen with a shared fryer, creating a high risk of gluten cross‑contact.

The dish uses caramelized udon noodles, which are made from wheat flour and contain gluten, and it is prepared in a shared kitchen with shared fryers, increasing cross‑contamination risk.

The Pasta Fresca uses rigatoni, which is made from wheat flour and contains gluten, and the restaurant operates a shared kitchen and fryer, increasing cross‑contact risk.

The dish includes regular elbow noodles (wheat), BBQ sauce that often contains gluten, and crispy onions fried in a shared fryer, all of which pose a high risk of gluten cross‑contamination.

The dish includes rigatoni, which is made from wheat pasta, and is prepared in a shared kitchen with shared fryers and prep areas, creating a high risk of gluten cross‑contamination.

The tortelloni are made from wheat pasta, which contains gluten, and the restaurant uses shared prep areas and fryers, increasing cross‑contact risk.

The dish uses regular wheat spaghetti, which contains gluten, and it is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk for celiac patients.

The dish likely contains wheat-based ramen noodles and a Gochujang barbecue sauce that traditionally includes wheat flour, and it is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.

The dish uses wavy egg noodles, which contain wheat, and is prepared in a shared kitchen with shared fryers and prep areas, posing a high risk of cross‑contamination for celiac patients.

The soup includes wavy egg noodles, which are made from wheat and contain gluten. Additionally, the restaurant uses a shared kitchen and prep area, increasing cross‑contact risk.