"Long silky strands of egg and flavoured pasta in a variety of widths and lengths…"

All pasta is made from fresh eggs and 100% Durum Semolina. Only fresh ingredients are used for flavouring all the fresh pasta. The pasta is free of artificial colours and preservatives. Other flavours are available on request. The choice is yours!

Fettuccine
Flat long strips of pasta about 1 cm wide. The Egg Fettuccine and the Basil & Garlic Fettuccine has won Silver Medal, the Rocket & Lemon Zest Fettuccine has won Bronze Medal of the Royal Fine Food Show at the Easter Show in 2002.

Linguine
Flat long strips of pasta about 3mm wide. The Peppe's Pasta Egg Linguine has won first prizes at the RAS every year. It is also the Gold Medal winner in this years Royal Fine Food Show. Other popular flavours are Chilli, Basil & Garlic and Rocket & Lemon Zest Linguine.

Pappardelle
A long flat pasta about 2 cm wide. This style of pasta originated from Tuscany and is most commonly served with rich sauces. The Tuscan's local dish is "Pappardelle with hare sauce" ask us for the recipe. It's one of our favourites! The most popular flavours are the Egg Pappardelle and Saffron Pappardelle which was awarded First Prize Royal Fine Food Show in 2001 as well as the Silver Medal in 2002.

Lasagne Sheets
Lasagne sheets are 16cm wide and 24 cm long. The sheets are separate with a light dusting of semolina. There are 10 sheets to the 500g packet and are also available in 1 kg bags. We recommend lightly boiling the sheets for about 3-4 minutes before making the lasagne/cannelloni, although some customers prefer not to and the dish turns out just as delicious without boiling. The sauce is made a little more liquid to compensate.

Maccherone di Casa (Home made maccherone)
Southern Italian long hollow shaped pasta, traditionally hand made and served on festive occasions because it was time consuming task to hand roll strands of pasta. Now customers can enjoy eating maccherone all year round.


Packaging: All fresh pasta are packed in 500g plastic containers and sold fresh. The pasta can be kept in the refrigerator up to five days or freeze them for 2 months.

Cooking Instructions: Place the fresh or frozen pasta into salted boiling water and boil for 5-7 minutes except the Maccherone di Casa that needs longer cooking, approx. 25 minutes. Strain and serve with your favourite sauce.