Seaghetti
Pasta from the Sea

A delicious pasta made from 100% kelp with a mild taste and bouncy texture.
Gluten-free, low-carb, vegan, and made from one of the most sustainable food sources on the planet.

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Seaghetti brand 100% sustainable kelp pasta box shown with a bowl of delicious prepared noodles, fresh vegetables, and dried kelp strands.
People trying Seaghetti kelp pasta samples during a public taste test in Central Park

I can't wait for you to try!

I created Seaghetti out of a passion for kelp and its incredible sustainability.

Seaghetti is a product for people who love pasta, but want something a little different: lighter, cleaner, more sustainable, and still genuinely enjoyable to eat.

— Helen, Founder of Seaghetti
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How to eat?

If you love pasta but want something lighter, cleaner, and more sustainable, Seaghetti is for you.

Made from 100% kelp, Seaghetti is a unique pasta alternative with a surprisingly mild taste and satisfying texture.

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Fresh-kelp-noodles-with-bouncy-texture-fork
Kelp pasta with delicious pairing ideas for how to eat it. It pairs beautifully with marinara, pesto, olive oil and garlic, mushrooms, seafood, pasta salad, and more.

Why people love it:

  • 100% kelp
  • Gluten-free
  • Vegan
  • Low-carb
  • Keto-friendly
  • Mild taste, bouncy texture
  • Easy to cook!
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    Frequently Asked Questions

    Questions? We get it — Seaghetti is a little different. Here are a few of the things people ask most often before they try it.
    What does Seaghetti taste like?
    Seaghetti has a mild taste and a pleasant, bouncy noodle texture.

    People are often surprised by how neutral it tastes once prepared properly. The green color catches attention at first, but the texture is usually what wins people over.

    It is not trying to be a crunchy seaweed snack or a mushy noodle substitute. It is a pasta alternative designed to fit easily into real meals.

    Not in the way most people expect. Seaghetti is much milder than many seaweed products. Using separate water for soaking and boiling helps remove sea flavor and creates a more neutral, pasta-like taste.
     Smooth, bouncy, and surprisingly spaghetti-like. It’s not mushy, and it’s not rubbery like some other low-carb noodle alternatives.

    For the best flavor and texture, use this simple two-water method:

    1. Soak Seaghetti in water for 10–15 minutes
    2. While soaking, bring a separate pot of fresh water to a boil
    3. Drain the soaking water
    4. Add Seaghetti to the fresh boiling water and boil for 3–5 minutes
    5. Drain and top with your favorite sauce or toppings

    Why fresh water?
    Using different water for soaking and boiling helps remove any sea flavor and gives Seaghetti its best mild, pasta-like taste.

    Using one pot for soaking and a fresh pot for boiling helps remove sea flavor and gives Seaghetti its mildest, most pasta-like taste.

    Almost anything you’d use with regular pasta. We especially love it with:

    • marinara sauce
    • pesto
    • olive oil and garlic
    • parmesan and black pepper
    • mushrooms
    • cherry tomatoes and basil
    • shrimp or seafood
    • sesame, soy, and vegetables
    • cold pasta salad ingredients like cucumber, feta, olives, and herbs

    Need inspiration? Visit our recipe page for easy ways to cook with Seaghetti.

    Yes! Seaghetti is made 100% from kelp and is naturally gluten-free.
    Yes — Seaghetti is made entirely from kelp. It’s vegan and nutritious!
    Yes. Seaghetti is naturally low in carbs and low in calories, which makes it a great option for people looking for a lighter pasta alternative.
    The noodles expand quite a lot during preparation. One box is usually best enjoyed as two or more portions, depending on how you serve it.
    Seaghetti is made from a unique kelp species grown in deep ocean waters in Asia. These clean, deep-water growing conditions help produce fresh, nutrient-dense kelp with a mild taste and great texture. All our kelp is thoroughly  tested to maintain high quality.
    Kelp grows without land, freshwater, or fertilizers, and it absorbs carbon and excess nutrients as it grows. That makes it one of the most sustainable food sources on the planet.