Every kilogram of pasta produced throughout the production process produces roughly 23g of pasta waste (PW). Considering the manufacturing of pasta worldwide, over 376 billion tons of PW are produced each year. The process of producing bioethanol by employing the Saccharomyces cerevisiae strain to ferment carbohydrates recovered from cooked pasta leftovers that are not edible was investigated. The strains were cultured at pH 5.5–6.35 and 30°C with a sugar content of 100 g L-1. The obtained results demonstrated that the tested variety could produce ethanol from liquid kitchen pasta waste (V/V) with concentrations ranging from 1.97 to 2.91 g/100 ml and efficiency ranging from 95.40% to 98.85%. Ethanol was created from solid kitchen pasta trash at concentrations ranging from 2.26 to 2.45 g/100 ml and efficiency levels ranging from 92.96% to 94.72%. Additionally, the yeast strains were able to tolerate ethanol concentration up to 18% at pH 3.8 and 37°C.