Menu

So, if you want a classic PastaCup pasta & sauce combo, you have the following choices to make;

1 Pick a size, 2 Pick a sauce, 3 Pick a pasta. To see our full offering including specials, combos and mains, download the menu.

You must be getting hungry with all this mouth-watering talk of delicious food!

We have kept the sauce step pretty simple for you – well if 22 different options for you to choose from is simple! Um, yes – that's just the sauces.

Not interested in any of the sauces on the menu? Not a problem! Everything is made to order, so you can even create your own sauce!

Have we told you how we make our pasta yet? We grow all our pasta up the front of the shop, combining fresh ingredients, heavy machinery and passionate pastafarians – oh, and the occasional elephant to flatten our pasta perfectly.

All of our pastas – from spaghetti to ravioli - are made in store every day by the staff who will serve you from the freshest ingredients.

The dough is made with friendly flour and freshly cracked eggs from Chickens with very good values and morals.

We do it in a machine right there in front of you every day.

At Pastacup, we believe the future is made by hand.

Penne

These nubbins of tasty goodness are ergonomically designed to capture sauce with alarming effectiveness.

Gnocchi

Little bits of something that'll have you gnoch, gnoch, gnochin' on.

3 Cheese

While they'd make a great pillow for really, really, really small people, they work far better as a compact bundle of goodness with 3 cheese.

Beef

While they'd make a great pillow for really, really, really small people, they work far better as a compact bundle of goodness with beef.

Chicken & Pumpkin

While they'd make a great pillow for really, really, really small people, they work far better as a compact bundle of goodness with chicken and pumpkin.

Fettucine

A pasta needing little introduction. But have you tasted it?

Fusilli

Little pieces of goodness from the land of fresh. Go silly with fusilli.

Spaghetti

Slim and slendy, long and lovely the pasta from Ipanema goes walking.

Papardelle

We begin with a tubby tubular pasta before bringing in a fleet of elephants to create a flat, strappy and succulent sensation.

Linguine

Soft, svelte, compact and sultry. Now you're speaking my linguine.

Spinach Fettucine

We've never seen it growing wild in a garden but that hasn't stopped it from becoming one of the tastiest pastas since 1983.

Macaroni

Don't be fooled, it's a cuppy kind of pasta not a scary kind of dance.

Squid Ink Linguine

The trouble we go to make your linguine, sweet and squidly black is all worth it when it wraps around your tender tastebuds.

Spirals

We begin with a short piece of pasta and plug it into the wall where 240 volts does the rest.

Chilli Fusilli

We begin by going silly with fusilli before we get all hot and bothered about it. The result? Bring on the heat my friend.