Pasta makers packing in the protein

Gragnano, Italy-based Pasta Garofalo, a family-owned pasta manufacturer that has offered more than 100 pasta shapes since it first opened in 1789, introduced high-protein spaghetti and penne rigate to US stores in November 2025. Made with advanced milling techniques using durum wheat sourced from Italian suppliers, the protein pasta contains 19 grams of protein, a lower glycemic index and 50% more fiber than the average whole wheat pasta for each 3.5-oz serving, Pasta Garofalo said. The pasta is also naturally low in gluten and supports digestion and satiety in addition to containing no eggs, nuts, dairy and common allergens.

“In a market flooded with pasta substitutes and confusing health trends, we wanted to break through the noise with a high-protein pasta made simply from premium durum wheat semolina,” said Anita Menna, brand manager of Pasta Garofalo. “This line not only delivers the nutritional benefits consumers are seeking but also stays true to our Italian heritage of craftsmanship and flavor. We’re excited for Americans to taste the difference and enjoy a pasta that supports both their health and love of traditional Italian cuisine.”

Meanwhile, Parma, Italy-based Barilla Group has added two new pasta shapes to its Protein+ pasta line since last summer: rigatoni and star shape. As with all the other Protein+ pasta shapes, rigatoni and star contain 17 grams of protein and 10 grams of fiber per 3.5-oz serving. The protein content is more than double the 7 grams in a typical spaghetti serving.

But it’s not only Italian companies hopping on the trend of pasta with more protein. Seoul, South Korea-based Samyang Foods brought its Tangle instant noodle products into US grocery stores in June 2025. Each bowl of Tangle instant pasta contains 15 grams of protein and 4 to 7 grams of fiber per serving and may be prepared in 5 minutes, Samyang said.

Four Tangle varieties became available at US stores: garlic oil, an aglio e olio-inspired pasta made with roasted garlic, Spanish olive oil and a hint of crushed red pepper; creamy mushrooms, a creamy pasta made with a blend of truffle, white and shiitake mushrooms, and deep umami; chunky tomato, a “hearty” dish made with chunks of tomato and hints of garlic and onion; and bulgogi alfredo, an “East-meets-West fusion” dish combining a taste of Korean bulgogi with alfredo-style sauce and hints of bok choy, carrots and onions.

The increased interest in the pasta category from international companies comes amid strong innovation in the segment from companies in North America, many homed in on the protein trend.

Hero Bread, Boulder, Colo., first launched bread products at Walmart in 2022 but has since added other milled and baked foods, including pasta. In the summer of 2025, Hero Bread unveiled two low-carb, high-protein pastas: penne and macaroni (also known as Hero Bread Elbows). Both contain 12 grams of protein, 32 grams of fiber, 5 grams of net carbs and 0 grams of sugar per serving. They are available to purchase on the Hero Bread website and eventually will be available on Amazon.

Nutrition company Cizzle Brands, Vaughn, Ont., in November launched HappiEats Sport Pasta at Canadian retailers. With a mix of red lentil, white quinoa and white bean flower, the handmade pasta contains 18 grams of protein and 10 grams of fiber per serving, making it higher than the traditional pasta variety on both nutrient counts, the company said.

“Pasta has been a staple of most athletes’ diets for years,” said John Celenza, founder, chairman and chief executive officer of Cizzle Brands. “While it’s a great source of short-term energy, it’s not optimal for performance because of how quickly the body metabolizes the starches. We saw this as an opportunity to build a product that tastes as great as traditional pasta, but that better serves the needs of athletes.”