Noodles and Company Pueblo

The dish uses cavatappi noodles, which are traditionally made from wheat flour and are not gluten‑free, and the restaurant prepares food in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk.

The dish contains wheat-based elbow noodles, a parmesan crust on the chicken, and crispy onions that are likely breaded and fried in a shared fryer, creating both ingredient and cross‑contamination risks for celiac disease.

The wavy egg noodles are made from wheat flour and contain gluten; the restaurant also uses a shared kitchen and fryer, increasing cross‑contamination risk.

The dish contains regular rigatoni pasta and a parmesan crust on the chicken, both of which are made with wheat, and it is prepared in a shared kitchen with cross‑contamination risks.

The dish uses cavatappi, which is wheat-based pasta, and is prepared in a shared kitchen with shared fryers and prep surfaces, posing a high risk of gluten cross‑contact.

The Creamy Cheddar Mac & Cheese uses regular elbow noodles made from wheat, and the restaurant operates a shared kitchen and fryer, creating a high risk of cross‑contamination for celiac customers.

The dish includes wheat fettuccine noodles and parmesan‑crusted chicken, both containing gluten, and is prepared in a shared kitchen with shared fryers, creating cross‑contamination risk.

The dish uses regular elbow noodles (wheat) and includes crispy onions that are fried in a shared fryer, both of which introduce gluten and cross‑contamination risks.

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

The dish uses rigatoni noodles, which are made from wheat and contain gluten, and the restaurant operates a shared kitchen and fryer, increasing cross‑contamination risk.

The dish includes rigatoni, which is traditionally wheat pasta, and the restaurant uses a shared kitchen and fryer, increasing cross‑contamination risk for gluten.

The tortelloni are made from wheat pasta, which contains gluten, and the dish is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contact risk.

The listed dish uses regular spaghetti noodles, which contain wheat gluten, and is prepared in a shared kitchen with shared fryers and prep areas, increasing cross‑contamination risk for celiac disease.

The dish uses ramen noodles, which are wheat-based, and the Gochujang BBQ sauce likely contains soy sauce with wheat; plus the restaurant shares fryers and prep areas, increasing cross‑contamination risk.

The chicken noodle soup contains wavy egg noodles made from wheat, which are not gluten‑free, and the restaurant uses a shared kitchen and prep area, increasing cross‑contamination risk.