Including wheat used in pasta and pastries.
It really depends on how you mean genetically modified. If you mean selectively bred and hybridization: definitely. If you mean in a lab where the genome is tinkered with (bioengineered): there is currently no commercially available GMO wheat according to the wheat foundation and non-GMO project, though the NGP has found non- commercially available GMO wheat which has caused problems with US wheat exports.
Define GMO.
All wheat has been genetically modified from native plants to form grains we find useful today.
None of that has been done with precision in a laboratory, mostly just through the power of persistence and hoping you don’t screw up the grain too badly trying to get it to yield more or break down the way you want.
Actually, almost none of the wheat currently produced for human consumption is GMO. It is almost all hybridised, which is a different process altogether. Which is not to say that hybridised wheat is necessarily a good thing. Many scientists believe the different gluten content of modern hybridised dwarf wheat may be linked to the relatlvely recent widespread gluten intolerance issue.