Small Shapes,
Big Purpose
Cheeky pasta shapes, real veggie purée and ingredients parents can feel good about.
A simple, playful way to bring veggies to the table.
I made this pasta for my kids.
Now it’s for Yours!
Getting my kids excited for vegetables felt impossible. Funny faces on plates, hidden sauces, pep talks at dinner. None of it worked. I needed something veggie-packed, fun, and genuinely kid-approved that would solve dinnertime chaos at home.
Yet most “kids’ food” I found was full of unnecessary additives, just a sprinkle of veggie powder and marketing that promised more than it delivered. Meanwhile my kids kept asking for the same thing: plain pasta with butter!
That’s when it clicked: what if the pasta they loved could teach them to love veggies too? Not by hiding them but by making them part of the story. I decided to take matters into my own hands, rolled up my sleeves and created the kind of food I wished existed.
This is how Little Eaters was born.
Michaela de Maaijer
Founder, Pasta Lover & Mother of 3 Wild Boys.
Less pressure
fewer battles
More smiles
Our Not-So-Secret Agenda
Veggies don’t need to be a fight.
They need a better introduction.
We make vegetables the heroes!
Not something you have to hide, sneak in, or argue over.
When veggies show up in a way that feels familiar, kids get curious and start to explore. So we meet them where they are, with a food they already love.
That’s when the pressure lifts.
From “I don’t like that carrot” to taking a bite. A stepping stone that makes veggies easy to say yes to. Familiar. Fun. No pressure.
You’re finally not overthinking every bite anymore.
You’re just having dinner together.
And that’s the real win.
Fun for them.
Big veggie wins.
Peace at the dinner table
…until dessert negotiations begin!
Good pasta takes time. And we’re not in a rush.
No mass production. No shortcuts.
We make our pasta in small batches, with 100% Aussie veggies kneaded straight into the dough and premium durum wheat semolina from NSW. By using traditional bronze dies our veggie pasta gets that rough texture that actually holds sauce (or butter!).
We then slow-dry it for two days. From flour to pack, it takes four days. Pasta made the way it should be: wholesome, playful, and full of the good stuff.
Dinner is chaos
enough. This pasta makes it a little easier.
