Breaking the Rules: Is It Okay to Rethink Italian Pasta?

“No cream in carbonara.”
“Never break the spaghetti.”
“Don’t even think about pineapple.”

If you’ve ever cooked pasta near an Italian nonna, you probably know the rules. Pasta, in its traditional form, is sacred in Italy—each region proudly guarding its shapes, sauces, and customs like family secrets. And we respect that. We love that. But at Pasta Nut, we’re here to ask: What if there’s room for more than one way to love pasta?

What Are the Traditional Rules?

Italian pasta rules are more than culinary preferences—they’re cultural rituals. In Bologna, you’ll be side-eyed for calling a meat sauce “Bolognese.” In Rome, adding garlic to carbonara is blasphemy. Pasta shapes have regional pairings that have existed for centuries: trofie with pesto, orecchiette with cime di rapa, spaghetti with aglio e olio.

These customs aren’t arbitrary—they come from a long history of using what’s local, seasonal, and best suited to the pasta’s texture. They reflect a deep respect for simplicity, flavour, and tradition.

So Why Break the Rules?

Because food, like language or art, evolves.
Because today, people are looking for food that fits them—their values, diets, lifestyles, and palates.

We’re seeing a global shift:

More people are choosing plant-based options for health or sustainability.
Food lovers are seeking bold, global flavours that cross cultural borders.
And there’s a growing awareness that the way we eat should also be good for the planet.

That’s where Pasta Nut steps in.

The Pasta Nut Philosophy

We’re not here to erase tradition. We’re here to expand it.

Pasta Nut was born from the idea that pasta can be nourishing, playful, inclusive, and creative.
Why not fill ravioli with cashew ricotta, truffle oil, miso, and lemon? Why not pair it with a smoky roasted pepper and almond pesto? Why not make it plant-powered without sacrificing satisfaction?

We’re making:

Handmade egg ravioli filled with inventive combinations like cashew ricotta, truffle & lemon, or mushroom, ricotta & walnut.
Egg-free tagliatelle paired with rich, nut-based pestos such as almond & roasted pepper or cashew & sun-dried tomato.
Flavours that surprise you – while still feeling like a warm bowl of comfort.

Yes, we snapped the spaghetti.
And we’re not sorry.

Not Everyone Agrees…

We’ve heard it all:

“You can’t call that pasta!”
“Fig? In a sauce?”
“Almond cream instead of cheese? That’s criminal!”

We get it. Food is emotional, especially when it’s tied to heritage. But we’ve also heard this:

“I haven’t had pasta in years—yours made me fall in love with it again.”
“I never thought I’d like vegan sauce, but this was so good.”
“This tastes like comfort food from the future.”

We’re not trying to replace anyone’s nonna. We’re just offering another seat at the table.

In the End, What Matters?

Food is about connection—not rules.
If a dish brings joy, nourishment, or inspiration, then it’s doing its job.

At Pasta Nut, we believe you can honour the past and still stir in something new. Our mission is to bring you pasta that’s good for your soul, your body, and the planet—even if it breaks a few rules along the way.

Want to Taste the Revolution?

Check out our latest sauce collabs and rebel pasta packs at pastanut.uk

Follow us on Instagram @pastanutlondon for recipes, sneak peeks, and heated debates about pineapple on pasta 🍍🍝