Short answer: It’s best to avoid pasta during Paryushan.

Reason:

• Paryushan emphasizes aparigraha (simplicity) and ahimsa. We keep food very simple, freshly made, and minimal.
• Many avoid outside/processed items; dried/packaged pasta often falls in this “processed/outside” category.
• Sauces commonly use onion/garlic (root—strictly avoided) and sometimes cheese/fermented ingredients (not taken).

If your local maryada allows and you are not fasting (upvās/ayambil/ekāsan), some families may take it with strict conditions:

• Only eggless pasta (no eggs or additives).
• Cooked fresh the same day, before sunset; no leftovers.
• Very plain: no onion, garlic, or other root vegetables; no fermentation; keep spices minimal.
• No leafy greens if your sangh avoids them during Paryushan.
• Prefer home‑made fresh dough (atta + water) over packaged pasta.

Tradition notes:

• Shvetāmbara (Paryushan, 8 days): Generally avoid green leafy vegetables and keep meals extremely simple; many avoid packaged/processed foods, so pasta is usually not preferred.
• Digambara (Das‑Lakshan, 10 days): Even simpler regimen (often one plain meal, boiled water in daylight); pasta would not align with the austerity focus.

Best practice: Choose simple grains (roti, rice), plain dal, and non‑root, non‑leafy vegetables as per local guidance. For clear do/don’t lists and sample menus, see:

• What to eat during Paryushan
• Food items allowed/avoided in Paryushan