Thanks to modern equipment and experienced food technologists we develop unique ingredient solutions from a wide range of sustainable raw materials which deliver; vegan solutions, plant-based solutions, gluten – free solutions, high protein solutions, clean label solutions, organic solutions to our customers. 

  We want to encourage people to find everyday solutions that consider the planet, the people who live here, and what we're leaving for future generations.  

 We want to change the way people think about food—consuming it, buying it, making it—we want everyone to question the whole food industry and how we got here. 

 From the most traditional shapes to the most creative ones, discover the Pasta Volare lines.
There is one certainty: we choose only the best wheat in the world for all our products Volare Whole Whaet Pasta contains the bran and germ of the grain, leaving it high in fibre with more vitamins and minerals. Wholegrain spelt pasta is also a good choice: in addition to the extra fibre, spelt pasta is easier to digest as its gluten is water soluble so it is broken down in our digestive tract more easily than gluten from wheat that might be difficult to digest and cause bloating. Wholegrain buckwheat pasta is another great option: it is rich in magnesium (which supports energy production and muscle relaxation), dietary fibre and it is naturally gluten free. Wholegrains are a great nutritious option and staple of the Mediterranean diet. 

Pasta is a source of complex carbohydrates – which are great - but what’s even better is to balance them by adding protein and vegetables. Adding protein and veggies to your pasta will help level your blood sugar and allow you to feel full for longer. Lean cuts of meat are best as you don’t increase the saturated fat content inadvertently. Beans and chickpeas make a great meatless option and are traditionally used in the Mediterranean cuisine: Pasta & ceci - chickpeas in Italian - is a traditional recipe from Southern Italy whilst Pasta & fagioli – beans in Italian – is extremely popular in Tuscany.
When it comes to veggies, add as many as you’d like. The more, the better – either in your pasta or as a side dish. Opt for a variety of brightly coloured vegetables, preferably in season, to really give your meal a boost of vitamins and minerals. 

Sprinkle fresh herbs liberally over your pasta dish. Modern science has shown that many herbs carry remarkable health benefits as they contain antioxidants, anti-inflammatory and antimicrobial compounds, helping to keep ‘bad’ microbes at bay in our gut and supporting a healthy microbiome – the community of bacteria living in our large intestine that play a major role in our overall wellbeing. Herbs also pack a potent punch of powerful flavour, making your pasta dish even tastier.

The Mediterranean diet is packed with herbs such as oregano, basil, sage and rosemary that have plenty of antimicrobial properties. Garlic is also rich in antioxidants and antimicrobials – use generously in your pasta sauces.

• It is better for retaining the quantity and quality of proteins and amino acids.
• It prevents the formation of substances that are not naturally present in the ingredients.
• It is better for retaining the aroma of the fresh semolina and the pasta’s nutritional properties.

 Traditional bronze die extruded and slow dried (that good Italian way),Volare pasta has a rough texture that gives your sauce something to cling to All the formats produced are bronze-drawn, among these you can find the great classics of tradition, such as paccheri or fusilli and new original formats. 

From a simple noodle the "fusillo", with a knitting needle, roll under the forearm noodle after noodle, giving it a helical shape, embellished by the diversity of each individual fusillo.

Spaghetti is one of the simplest pasta to use. It goes with so many pasta sauces for everyone in the family to enjoy. Still, our favourites here are a meatball marinara sauce or a loaded vegetable sauce, which is the healthiest of healthy!

Made with organic Durum Whole wheat Semolina, this pasta is quickly going to become the organic favourite to your regular spaghetti, and you may not even notice the difference! 

 This pasta is high in protein, high in fibre, as well as being gluten-free, so this makes it the perfect all-rounder pasta if you suffer from gluten intolerances or digestive complaints.

  Not only is this pasta nutritious and delicious, but it is also a pasta that is entirely plant-based, making it a wholly vegan pasta option for those people following the vegan way of life. 

 Originally from Rome and now on the tables of every Italian, Volare's Rigatoni are perfect for meat sauces or baked pasta recipes.
The thickness, consistent dimensions and ridges give character to this shape: bronze drawn, resistant and always al dente.

Sprinkle fresh herbs liberally over your pasta dish. Modern science has shown that many herbs carry remarkable health benefits as they contain antioxidants, anti-inflammatory and antimicrobial compounds, helping to keep ‘bad’ microbes at bay in our gut and supporting a healthy microbiome – the community of bacteria living in our large intestine that play a major role in our overall wellbeing. Herbs also pack a potent punch of powerful flavour, making your pasta dish even tastier.

The Mediterranean diet is packed with herbs such as oregano, basil, sage and rosemary that have plenty of antimicrobial properties. Garlic is also rich in antioxidants and antimicrobials – use generously in your pasta sauces.

All the formats produced are bronze-drawn, among these you can find the great classics of tradition, such as paccheri or fusilli and new original formats. It was precisely the desire to experiment that allowed one of the company's most famous formats to be born: SpaghettOne, a spaghetti with a diameter of 2.7mm.

The pride of the production has always been the Fusillo, completely handmade. From a simple noodle the "fusillare", with a knitting needle, roll under the forearm noodle after noodle, giving it a helical shape, embellished by the diversity of each individual fusillo.