Alga Marina

Sea the difference.


Alga Marina is seaweed pasta at its finest -- and it’s good for our planet, too. We take holistically farmed seaweed and transform it into the traditional pasta shapes your family knows and loves. Our pasta’s firm, snappy texture is what sets it apart from conventional wheat-based pasta, and its mild, sea-kissed taste offers a blank canvas for any sauce or flavor. It’s truly a chameleon in the kitchen, offering a great base for all of your favorite Italian recipes. As an added bonus, seaweed is loaded with vitamins and nutrients, so you’ll feel good feeding Alga Marina pasta to the entire family. 


When it comes to pasta, only the best will do. That’s why Alga Marina is the top choice for you and your family. 
Our premium pastas use holistically farmed, regenerative seaweed hailing from the coast of Long Island, Cape Cod, the Pacific Northwest, and Northern California. After harvesting the nutrient-packed ingredient, we transform it into traditional dry pasta shapes. After cooking, our pasta features a firm, snappy texture that no conventional wheat-based pasta can match.
Flavorwise, our seaweed pastas are mild with a hint of salinity that enhances both new and traditional recipes. And while Alga Marina Linguini with Clams is a crowd favorite, our pastas are the perfect base for any kind of sauce or ingredient you choose. 
Using seaweed in our products helps ease the requirements placed on conventionally grown, land-based wheat, encouraging a more sustainable environment. The best part is that seaweed is loaded with vitamins A, C, E, and K, as well as calcium, iron, magnesium, and copper, so you can feel good knowing that you’re serving a nutritious meal to your family. Alga Marina -- Sea the difference.


Concept Inspired By...

Alga Marina was inspired by the following movements, technologies, and trends in food today.

  • Agrobiodiversity: A measure of the diversity of organisms in an ecosystem. In nature, where biodiversity exists, the system is typically more resilient to threats such as disease and pests. The Food and Agriculture Organization of the United Nations defines Agrobiodiversity as, “The variety and variability of animals, plants and microorganisms that are used directly or indirectly for food and agriculture, including crops, livestock, forestry and fisheries. It comprises the diversity of genetic resources (varieties, breeds) and species used for food, fodder, fibre, fuel and pharmaceuticals. It also includes the diversity of non-harvested species that support production (soil microorganisms, predators, pollinators), and those in the wider environment that support agro-ecosystems (agricultural, pastoral, forest and aquatic) as well as the diversity of the agro-ecosystems."

  • Regenerative Agriculture: the practice of farming in order to regenerate the soil and enhance biodiversity within the farming system. The goal of regenerative agriculture is to leave the land better each year, which requires an adept knowledge of how each ecological component--water, soil, animal, plant--is interwoven into a delicately balanced system.

  • Alternative Farming: A catch-all term that describes new ways of farming outside of conventional soil-based agriculture. Examples of soil-less agriculture include aeroponic (where plants are grown in the air), hydroponic (where plants are grown in a water system), and aquaponic (where hydroponic plants are grown alongside aquatic animals) farming.