Wasted is premium pasta made with rescued bread and traditional pasta flour. We rescue perfectly good bread that would otherwise go to waste and give it a second life as something worth gathering around.

The result is pasta with a perfect al dente bite, a subtle toasted nutty bread flavor, and a simple way to help reduce food waste—one meal at a time. We donate 1 portion for every 10 sold to help feed food insecure members of the community.

Because rescued bread makes better pasta.

It adds a richer, nuttier flavor, a satisfying bite, and a texture that holds sauce beautifully.

Bread and pasta have shared the same table for centuries. We're simply giving perfectly good bread a second life by turning it into one of the world's most beloved staples instead of letting it go to waste.

A better pasta. Made from rescued bread.

Rescued bread is perfectly good bread that never gets the chance to be eaten. It may be overproduced, misshapen, or left over due to forecasting and packaging changes—but it's always fresh, safe, and high quality.

At Wasted, we rescue this bread directly from European bakeries, dry it, mill it into flour, and blend it with premium Italian durum wheat to create our pasta.

The result? A perfect al dente bite, a subtle toasted bread flavor, and one less loaf going to waste

Yes. The bread we use is fresh and perfectly safe and sourced directly from trusted European bakeries before it ever becomes waste.

Every batch is carefully inspected, dried, milled, and processed under strict food safety standards before becoming pasta. We only rescue bread that's suitable for human consumption—never spoiled or moldy bread.

Bread is one of the world's most wasted foods, even though much of it is perfectly good to eat.

When edible food is thrown away, all the water, energy, land, and work that went into making it are wasted too. We believe good bread belongs on plates—not in landfills.

Because the most sustainable ingredient is often the one we already have.

We LOVE traditional pasta. But when millions of loaves of perfectly edible bread go uneaten every day, we saw an opportunity to make pasta differently.

We chose to give that bread a second life instead—creating exceptional pasta that's good for your plate and better for the food system.

Why make more, when we can waste less?

Because that's where taste, texture, and impact come together.

After years of testing with chefs and food scientists, we found that replacing 25% of the wheat with rescued bread creates the perfect balance: exceptional flavor, the ideal al dente bite, and meaningful food waste reduction.

Could we use more? Maybe. But we refuse to compromise on taste. The best way to reduce food waste is to make tasty food people genuinely want to eat.

We start by rescuing surplus bread from artisan European bakeries before it becomes waste. The bread is dried, milled into our fine signature bread flour and used as an ingredient in our pasta, which is 25% bread waste, and blended with premium Italian durum wheat.

From there, it's crafted using traditional pasta lines and slow drying methods to create pasta with exceptional texture and flavor.

Wasted Pasta is made with just a handful of simple ingredients: durum wheat semolina, rescued bread (wheat flour, salt, and yeast), Manitoba wheat flour, and vital wheat gluten.

That's it. No eggs, no binders, no additives, no preservatives. Just delicious, high-protein pasta made with rescued bread.

Our pasta comes in four signature short shapes.

In the US, you'll find Penne, Shells, and Rotini. In Europe, we currently offer Casarecce.

As we grow, we'll continue expanding our lineup with new shapes—always made with rescued bread.

A standard serving of dry pasta is 100g (3.5 oz) per person.

We use this as the benchmark for our donation program, so every 10 packs of Wasted help provide the equivalent of one pasta meal through our community partners. It's a simple, transparent way to measure the impact we're making together.

For the best flavor and texture, we recommend enjoying it within 2 years and storing it in a cool, dry place. Just like traditional dried pasta.