

Filter
Taste the good life!
Ciao! Welcome to Pasta Roma! The alternative pasta with authentic taste. Made with care in small batches using rice, sun-ripened corn and generations of Italian pasta making know-how, a traditional bronze-die extrusion makes every bite bellissimo!
Pasta Roma Rigatoni - 350g

Pasta Roma Rigatoni - 350g
Pasta Roma Rigatoni is a tube-shaped pasta similar to penne, but larger with square ends. The word comes from the Italian ‘Rigato’ which means ‘Ridged’ and is associated with the cuisine of southern and central Italy. Rigatoni is a particular favorited pasta shape in the south of Italy, especially in Sicily.
Rigatoni can be used in lots of different recipes and is an especially good choice for pasta bakes and cheese-based or chunky sauces.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 7-9 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 3.5
Serving Size: 100g
Per Serve | Per 100g | |
Energy | 1522kJ |
1522kJ |
Protein | 5.7g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.5g |
0.5g |
Carbohydrate | 81.0g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.4g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not detected | Not Detected |
Pasta Roma Rigatoni - 8x 350g




Pasta Roma Rigatoni - 8x 350g
Pasta Roma Rigatoni is a tube-shaped pasta similar to penne, but larger with square ends. The word comes from the Italian ‘Rigato’ which means ‘Ridged’ and is associated with the cuisine of southern and central Italy. Rigatoni is a particular favorited pasta shape in the south of Italy, especially in Sicily.
Rigatoni can be used in lots of different recipes and is an especially good choice for pasta bakes and cheese-based or chunky sauces.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 7-9 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 3.5
Serving Size: 100g
Per Serve | Per 100g | |
Energy | 1522kJ |
1522kJ |
Protein | 5.7g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.5g |
0.5g |
Carbohydrate | 81.0g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.4g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not detected | Not Detected |
Pasta Roma Casarecce - 350g

Pasta Roma Casarecce - 350g
Pasta Roma Casarecce comes from the word ‘Casereccio’ which means ‘Homemade’, and originates from Sicily. These short twists of pasta appear to roll up on themselves and were traditionally made by rolling thin cut strips of pasta with a small wooden dowel.
Casarecce can be used in lots of different recipes and is an especially good choice for pesto or chunky sauces made from eggplant, ricotta or basil.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 9-11 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 3.5
Serving Size: 100g
Per Serve | Per 100g | |
Energy | 1522kJ |
1522kJ |
Protein | 5.7g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.5g |
0.5g |
Carbohydrate | 81.0g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.4g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected | Not Detected |
Pasta Roma Casarecce - 8x 350g




Pasta Roma Casarecce - 8x 350g
Pasta Roma Casarecce comes from the word ‘Casereccio’ which means ‘Homemade’, and originates from Sicily. These short twists of pasta appear to roll up on themselves and were traditionally made by rolling thin cut strips of pasta with a small wooden dowel.
Casarecce can be used in lots of different recipes and is an especially good choice for pesto or chunky sauces made from eggplant, ricotta or basil.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 9-11 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 3.5
Serving Size: 100g
Per Serve | Per 100g | |
Energy | 1522kJ |
1522kJ |
Protein | 5.7g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.5g |
0.5g |
Carbohydrate | 81.0g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.4g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected | Not Detected |
Pasta Roma Macaroni - 350g

Pasta Roma Macaroni - 350g
A true classic! Pasta Roma Macaroni is a dry pasta shaped like narrow tubes, commonly cut in short lengths and curved. Also referred to as elbow pasta it is famous for Macaroni & Cheese – a classic side dish and worldwide phenomenon of which there are now countless recipes.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 5-7 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 4
Serving Size: 87.5g
Per Serve | Per 100g | |
Energy | 1330kJ |
1522kJ |
Protein | 5.0g |
5.7g |
Fat - Total | 0.9g |
1.0g |
- Saturated | 0.4g | 0.5g |
Carbohydrate | 70.9g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.2g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected | Not Detected |
Pasta Roma Macaroni - 8x 350g




Pasta Roma Macaroni - 8x 350g
A true classic! Pasta Roma Macaroni is a dry pasta shaped like narrow tubes, commonly cut in short lengths and curved. Also referred to as elbow pasta it is famous for Macaroni & Cheese – a classic side dish and worldwide phenomenon of which there are now countless recipes.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 5-7 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 4
Serving Size: 87.5g
Per Serve | Per 100g | |
Energy | 1330kJ |
1522kJ |
Protein | 5.0g |
5.7g |
Fat - Total | 0.9g |
1.0g |
- Saturated | 0.4g | 0.5g |
Carbohydrate | 70.9g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.2g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected | Not Detected |
Pasta Roma Spirals - 350g

Pasta Roma Spirals - 350g
Pasta Roma Spirals or ‘Fusilli’ comes from the word ‘Fuso’ (Spindle). It is traditionally spun by pressing and rolling a small rod over the thin strips of pasta to wind them around into a corkscrew shape.
Spirals can be used in lots of different recipes and is an especially good choice for sauce dishes and pasta salads.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 7-9 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 3.5
Serving Size: 100g
Per Serve | Per 100g | |
Energy | 1522kJ |
1522kJ |
Protein | 5.7g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.5g |
0.5g |
Carbohydrate | 81.0g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.4g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected |
Not Detected |
Pasta Roma Spirals - 8x 350g




Pasta Roma Spirals - 8x 350g
Pasta Roma Spirals or ‘Fusilli’ comes from the word ‘Fuso’ (Spindle). It is traditionally spun by pressing and rolling a small rod over the thin strips of pasta to wind them around into a corkscrew shape.
Spirals can be used in lots of different recipes and is an especially good choice for sauce dishes and pasta salads.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 7-9 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 3.5
Serving Size: 100g
Per Serve | Per 100g | |
Energy | 1522kJ |
1522kJ |
Protein | 5.7g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.5g |
0.5g |
Carbohydrate | 81.0g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.4g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected |
Not Detected |
Pasta Roma Penne - 350g

Pasta Roma Penne - 350g
Pasta Roma Penne is loved all around the world for its versatility.
Invented in Liguria, north-western Italy, Penne gets its name from its shape – short cylinder – shaped pasta that has angled edges – inspired by a quill (or pen).
Penne can be used in lots of different recipes and is an especially good choice for baked pasta dishes. It holds up well in the oven and is the perfectly sized mouthful. Try using this pasta in a carbonara bake with vegetables.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 9-11 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 4
Serving Size: 87.5g
Per Serve | Per 100g | |
Energy | 1330kJ |
1522kJ |
Protein | 5.0g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.4g |
0.5g |
Carbohydrate | 70.9g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.2g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected | Not Detected |
Pasta Roma Penne - 8x 350g




Pasta Roma Penne - 8x 350g
Pasta Roma Penne is loved all around the world for its versatility.
Invented in Liguria, north-western Italy, Penne gets its name from its shape – short cylinder – shaped pasta that has angled edges – inspired by a quill (or pen).
Penne can be used in lots of different recipes and is an especially good choice for baked pasta dishes. It holds up well in the oven and is the perfectly sized mouthful. Try using this pasta in a carbonara bake with vegetables.
- For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
- Add pasta and return to boil. Stir gently and continue to boil for 9-11 minutes to desired texture.
- Drain and serve with your favourite sauce.
Rice Flour (40%), Corn Flour (22%), Corn Starch (17%), Potato Starch, Yellow Pea Flour.
Nil Declared
Servings per pack: 4
Serving Size: 87.5g
Per Serve | Per 100g | |
Energy | 1330kJ |
1522kJ |
Protein | 5.0g |
5.7g |
Fat - Total | 1.0g |
1.0g |
- Saturated | 0.4g |
0.5g |
Carbohydrate | 70.9g |
81.0g |
- Sugars | 0.2g |
0.2g |
Dietary Fibre | 1.2g |
1.4g |
Sodium | Less than 5mg |
Less than 5mg |
Gluten | Not Detected | Not Detected |