Fresh Egg Linguine – A classic pasta with a smooth texture and solid body. Complements meat and vegetable sauces equally, also tastes great just with good olive oil, Parmesan and seasoning.
Basil Fettuccine – This pasta brings out the flavour of the season and the possibilities are endless, but it works best with seasonal vegetables. The colourful and dappled appearance brightens dishes. Our herb pasta is made to complement, rather than dominate dishes.
This golden-hued pasta has a delightful invigorating sharpness, it brings excitement to tomatoes and zucchini where it is reminiscent of risotto alla Milanese. It is a perfect match for shellfish.
Nero Tagliatelle – This dramatic dark linguine has a subtle fresh taste of the sea. Created with cuttlefish ink this pasta will complement seafood delightfully. This pasta can be matched with a full spectrum of sauces, although it is best appreciated when served with char grilled scampi or a pan-fried mix of crustaceans and fish fillets.
What began life as a humble staple that could feed many with leftovers and a few simple ingredients has evolved into the beautiful jewel of Italian cooking.
Our ravioli is light and succulent. Serve with a nourishing ragù, a quick butter and sage sauce or simply olive oil, salt, pepper and a few shavings of Parmesan.
- Three Cheese Ravioli – Piedmont Blue Cheese, Ricotta & Parmesan
- Pumpkin & Nutmeg
- Pumpkin & Marscarpone – featuring a hint of Marjoram
- Spinach & Ricotta – a classic favourite
- Roasted Beetroot & Walnut.