Our artisan pasta, Marco Zanier, is produced in Italy according to traditional methods using the best quality durum wheat coarse grain semolina and a traditional bronze press, that gives the pasta a rough texture to allow better absorption of sauces.  The drying process is at very low temperatures over an extended period to preserve the pasta's quality and flavour. 
 
Utilising the goodness of natural ingredients to make dyes that create pasta as beautiful to look at as it is good to eat, dyes are derived from spinach, beetroot, turmeric, black carrot, squid ink, chilli and paprika.
 
All natural flavours are from spinach, lemon, porcini mushrooms, saffron and squid ink.
 
A delicious ribbon pasta that is made by combining durum wheat semolina, fresh eggs and spinach, gently rolled out into thin sheets then cut to shape.
 
Perfect for vegetable or meat sauces and dishes such as ragu or simply eaten tossed with green vegetables, drizzled with olive oil and finished with shaved parmesan.