No, pasta typically has less gluten than bread. Gluten is a protein found in wheat, and its development is essential for the structure and texture of baked goods like bread. The gluten network helps trap the carbon dioxide produced during fermentation, allowing the dough to rise and creating a light and airy texture.
When making bread, bakers knead the dough extensively to develop gluten fully. The kneading process aligns the gluten molecules, making the dough elastic and able to trap air effectively.
On the other hand, pasta dough is usually made from durum wheat semolina or a combination of durum and soft wheat. Durum wheat is high in protein, but it has a lower gluten content compared to the wheat varieties commonly used in bread baking. When making pasta, the goal is to develop some gluten to give the dough structure but not as much as in bread. Too much gluten in pasta would result in a tough and chewy texture, which is undesirable.
So, in summary, bread generally contains more gluten than pasta due to the higher gluten development needed for the bread-making process.