Fresh Rolled Pasta

At Maria’s, making pasta isn’t just a process, it’s our craft. It’s a delicate balance of science, art and a whole lot of flour.

While often overlooked, flour plays a vital role in the quality of pasta and we take it seriously. As the core ingredient, flour is what gives our pasta its colour, texture, elasticity and flavour, qualities that make every bite memorable.

We use three main types of flour in our fresh cut pasta: plain, durum, and spelt. Each one brings its own character to the table.

Plain flour, delivers a smooth, versatile texture perfect for everyday favourites.

Durum, with its higher protein content, creates that signature bite and golden colour we all love in traditional Italian pasta.

Spelt, an ancient grain, offers a slightly nutty flavour and is a popular choice for those looking for something wholesome and a little different.

Our pasta is cut fresh in-house, using these carefully selected flours to ensure the best possible result, whether it’s silky tagliatelle, hearty pappardelle, or delicate spaghetti. It’s pasta made the way it should be.

From the ingredients we choose to the way we handle each batch, every strand and shape is made with purpose and pride.