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.
 
Handmade thin flat ribbons of pasta infused with lemon juice and lemon pulp.
 
Light delicate pasta that compliments seafood, fish or fresh herbs, grated cheese and infused olive oils.