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.
 
Almost too beautiful to eat ... exquisitely made coloured butterfly shaped pasta using 100% natural vegetable dyes and squid ink.  It cooks beautifully, retaining its shape to create vibrant showstopping dishes.
 
FARFALLINE MUTLICOLOUR PASTA WITH ZUCCHINI, PUMPKIN & CAPSICUM
 
400g Farfalline Multicolour Pasta
100g pancetta (or bacon), finely diced
¼ red capsicum
2 zucchini
200g pumpkin
3 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
salt and pepper
pecorino or parmesan
Italian parsley
 
Wash the capsicum, cut in half and remove seeds and white soft tissue, julienne finely.
 
Wash the zucchini and remove the ends and julienne finely.
Remove the skin from the pumpkin along with all the seeds.  Cut into pieces and then julienne finely.
 
Heat a pan and add the olive oil, once heated add the garlic, then after a minute add the pancetta and fry until cooked.  Add the vegetables to the pan in the following order - pumpkin, capsicum and finally the zucchini.  Salt and pepper the vegetables and toss them through in the pan with the pancetta and garlic.
 
In the meantime bring a large pot of salted water to a rolling boil and cook the pasta according to instructions on the packet.  Once it is cooked al dente, remove and drain.
 
Once the vegetables are cooked, add the drained pasta to the pan and fold gently through.  Garnish with finely diced Italian parsley, grated parmesan or pecorino and freshly ground black pepper and serve immediately.  Serves 4.