"It's made from 35 per cent vegetables, there are no powders or hidden yukkies in it, it's nutritious and filling and most importantly for busy mums and dads, it's easy to cook."
Mamma's Amore Pasta began when Caroline was trying to find ways to get her three children to eat more vegetables.
She said most children love pasta and her children loved two-minute noodles, however, she didn't like them eating them.
So she started experimenting, firstly putting vegetables in with the noodles. Then she just started making her own pasta, experimenting with colours.
The pasta is vibrant and eye-catching.
Caroline Caccioppoli of Mamma's Amore Pasta.
Unlike conventional pasta, Caroline doesn't use eggs, hence its vegan status. Moisture from the vegetables binds it together instead. She also uses a special combination of gluten-free flours, which awarded her pasta Coeliac New Zealand approval.
"Making a vegan range was a stepping stone. I learned what worked and what didn't. This cry-out for gluten-free pasta that was available for coeliacs was huge. So I took down my website to focus on making a fantastic product. It is pricier than supermarket brands but that's because of the special ingredients and labour involved.
"I'm really pleased with the end result. It cooks beautifully and holds its shape."
A plate of delicious, cooked, gluten-free fettuccine.
Caroline says three years after starting a business, she has learned to believe in herself.
"I've got a talent when it comes to making pasta and I love doing it."
She's loving the feedback from people who have tried the gluten-free range.
