Pasta

SIZES

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

Pick a size - we have small, regular, large or frikkin' huge
Pick a sauce – choose from any of the sauces from our menu or make your own to-order
Pick a pasta – use your noodle to choose one of the fresh pastas

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 Chikkins 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.

PAPPARDELLE

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

FETTUCINE

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

SPAGHETTI

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

MACARONI

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

SPIRALS

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

GNOCCHI

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

FUSILLI

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

BEEF RAVIOLI

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.

CHIKKIN + PUMPKIN RAVIOLI

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

3 CHEESE RAVIOLI

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.

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.

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.

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.

SAUCES

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 24 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!

ALFREDO

Robust mushrooms, frisky bacon and creamy goodness combined for ecstatic pleasure.

PESTO

Aromatically-alive, this heady brew of basil, cream and pine nuts is the perfect pasta partner.

HALLOWEEN

Don't be scared, there's chikkin behind the creamy pumpkin better than any trick or treat.

ROAST VEGIE

Looking for greener pastas? I'm loaded with tasty goodness.

ALLA PANNA

Mushroom? Check! Cream? Check! Blimmin' tasty combo? Check please!

MARSALA

Creamy mushrooms meets marsala wine for a mature taste collision.

HOT TUNA

Chunky tuna with 50% tomato, 50% cream and 100% taste.

THE ANGRY SAUSAGE

Arrabiata with Tomato, peppers, olives, chilli and sausage.

NAPOLITANA

Basically great. If it's not broke, don't fix it - eat it.

ATLANTIC

We've fished up a storm of smoked salmon, capers and spinach wrapped in a creamy sea of craziness.

MILAN

Tender creamy chikkin, mushroom and spinach strut their stuff on the catwalk of the mouth.

ARRABIATA

Tomato, peppers, olives and chilli take to the dancefloor for a disco inferno of the tastebuds.

TOMMY'S A MEATHEAD

A thoughtful combination of Meatballs & Tomatoes.

CHIKKIN AVO

The creamy goodness of chikkin and avocado. Go team!

I.H.M.

The creamiest of creamy chikkins with the snap of snow peas for a burst of freshness.

BONNY

Half-cream, Half-tomato with tender chikkin and semi-dried tomatoes. Nothing like haggis!

CARBONARA

Carbon-free, but creamy bacon-full. Darn tasty too!

SHRIMP D-LUX

Half tomato, half cream, showered with shrimp, you'll be squealing with aquatic delight.

MARINARA

Joy to the seafood in the deep blue sea and joy to terrific tomato sauce too.

BOLOGNESE

A sauce requiring little introduction. Ladies, gentlemen: quality beef, sublime sauce and aromatic additions.

TOMMY SAUSAGE

Say it straight: tomato + sausage + pasta = hunger satisfied.