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My question would be if they have a dedicated kitchen for that where the food comes directly from it without going near the pizza ovens and such because the last time I was there (before I was diagnosed with a wheat allergy) it didn't seem that the pasta was prepared in a different area. And there was a LOT of flour.
Honestly even with their options, I'd skip it if cross-contamination is remotely an issue. Because short of having a totally clean and separate kitchen where the food is brought directly from there with no exposure to the main one, there's going to be cross-contamination.
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